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

Ingredient

Direction

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.

1

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.

2

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

3

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.

4

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.

5

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.

6

Also See: 

German chocolate cake frosting recipe