Peanut butter cup cookies recipe

These soft and chewy peanut butter cup cookies use little peanut butter cups. Peanut butter taste is abundant in these cookies! 

– 1 ½ cups all purpose flour spooned and leveled (190 grams) – ½ teaspoon baking soda – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – ½ cup packed light brown sugar (100 grams) – ¼ cup granulated sugar (50 grams) – ¾ cup creamy peanut butter (190 grams) – 1 large egg at room temperature – 1 teaspoon pure vanilla extract Optional: ¼ cup granulated sugar for rolling the cookies (50 grams) – 24 miniature peanut butter cups unwrapped



Heat the oven to 350°F (180°C). Put two big baking sheets with parchment or silicone mats aside. Mix flour, baking soda, and salt in a large bowl. Set aside.


In a stand mixer with the paddle attachment or a large basin with a handheld mixer, beat butter until smooth. Blend brown and granulated sugar for 1–2 minutes.


Add peanut butter, egg, and vanilla extract and beat until incorporated, scraping basin sides as needed. Mix the dry ingredients just until mixed.


Place ¼ cup (50 grams) granulated sugar in a small bowl. Form granulated sugar-coated balls from 1.5 tablespoons of cookie batter. Spacing cookie dough balls on baking tins.


Cookie tops harden 9–12 minutes. After baking, insert a peanut butter cup in each cookie. Carefully transfer the cookies to a wire rack after 5–10 minutes on the baking pans.


After the cookies cool, refrigerate the peanut butter cups for 20–30 minutes to solidify the chocolate. Cookies can last a week in an airtight container at room temperature.


Also See: 

German chocolate cake frosting recipe