These soft and chewy peanut butter cup cookies use mini peanut butter cups. Peanut butter flavour 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)
Ingredient
– ¼ cup granulated sugar (50 grams)– ¾ cup creamy peanut butter (190 grams)– 1 large egg at room temperature– 1 teaspoon pure vanilla extract
Direction
I recommend lining two large baking sheets with parchment paper or silicone baking mats. Be sure to preheat the oven to 350ºF (180°C).
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2
Mix salt, baking soda, and flour in a large bowl. Blend wet ingredients: Beat butter and sugar in another large bowl or stand mixer. Peanut butter, egg, vanilla next.
Finish cookie dough by mixing dry and wet ingredients just. Scooping 1.5 tablespoons of cookie dough. Granulated sugar gives cookie dough balls texture and sweetness.
3
Bake cookies until set after sugaring the dough. Put a mini peanut butter cup in each cookie's centre. Just after baking, do this while the cookies are warm.
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Cool: Cool the cookies on the baking sheets for 5–10 minutes before transferring to a wire rack. The cookies must be refrigerated to harden the peanut butter cup chocolate.