Peanut butter and chocolate are one of those iconic flavor combinations that make you wonder why anyone would ever eat them separately. The richness of peanut butter and the sweet, creamy texture of chocolate just works, and there’s no better way to enjoy that than in cookie form! Introducing these Peanut Butter Cup Cookies, which bring all the magic of a peanut butter cup into a soft, chewy, and completely irresistible cookie. With a tender peanut butter base and a rich, chocolatey peanut butter cup pressed into the center, this recipe is perfect for satisfying both peanut butter and chocolate lovers alike.
I’ve always been a huge fan of peanut butter cups, and when I was a kid, I used to hide them in the freezer to keep them all to myself (does anyone else think frozen peanut butter cups are even better?). Years later, I discovered these cookies at a friend’s holiday party and fell in love all over again. They’re the kind of treat that looks impressive, tastes like a dream, and yet they’re surprisingly easy to make. Whether it’s a bake sale, a holiday cookie swap, or just a weekend treat, these Peanut Butter Cup Cookies will disappear faster than you can say “peanut butter.” Plus, they’re kid-friendly, freezer-friendly, and so simple, you’ll want to make them again and again.
Why You’ll Love This Recipe:
- Easy to make: With a simple dough and minimal prep, these cookies come together quickly and are a hit every time.
- Classic flavor combination: Peanut butter and chocolate is a timeless pairing that everyone loves.
- Perfect for any occasion: These cookies are ideal for everything from holiday baking to after-school snacks, and they look as good as they taste.
- Customizable: You can swap out the peanut butter cups for other chocolates or fillings, depending on your preferences.
- Freezer-friendly: Bake a big batch and freeze some for later—these cookies freeze beautifully and can be reheated for a freshly baked taste.
Preparation Time and Servings:
- Total time: 25 minutes (includes baking time)
- Servings: About 24 cookies
- Calories per serving: 180
- Protein: 4g, Carbs: 20g, Fat: 9g
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 24 mini peanut butter cups, unwrapped (you can use regular or dark chocolate versions)
Step-by-Step Instructions:
1. Prepare the dough:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Next, add the egg and vanilla extract, mixing until fully combined.
2. Mix the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until everything is well incorporated. The dough will be thick and slightly sticky, perfect for rolling.
3. Shape the cookies:
Using a small cookie scoop or a tablespoon, scoop out dough and roll it into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheet. If you want perfectly even cookies, you can chill the dough for 15-20 minutes before rolling, though it’s not necessary.
4. Bake the cookies:
Bake the cookies in your preheated oven for 8-10 minutes, or until the edges are just beginning to set. The centers may look slightly underbaked, but that’s what makes them soft and chewy once cooled.
5. Add the peanut butter cups:
Immediately after removing the cookies from the oven, gently press a peanut butter cup into the center of each cookie. The heat from the cookie will slightly melt the peanut butter cup, making it perfectly gooey and delicious. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve:
- Warm: These cookies are amazing when they’re still a little warm, with the peanut butter cup soft and slightly melty. Serve with a cold glass of milk or a cup of coffee for the ultimate treat.
- At room temperature: Once cooled, these cookies have the perfect chewy texture with a delightful mix of peanut butter and chocolate in every bite. They’re perfect for cookie jars, lunchboxes, or serving on a dessert platter.
- For a party: Stack these cookies on a cake stand or arrange them on a colorful platter to serve at holiday gatherings, birthday parties, or bake sales.
Additional Tips:
- Chill the dough for extra chewy cookies: If you like your cookies extra chewy, refrigerate the dough for about 30 minutes before baking. This helps control the spread and gives the cookies a denser, chewier texture.
- Use a mini muffin tin: For a more structured cookie, you can bake the dough balls in a mini muffin tin. This will help the cookies hold their shape and create a perfect nest for the peanut butter cup.
- Double the recipe: These cookies are always a hit, so consider doubling the batch if you’re serving a crowd. You can freeze half of the dough for later!
- Use chunky peanut butter: If you want a bit more texture in your cookies, try using chunky peanut butter instead of creamy. It adds a nice crunch and a bit of extra nuttiness.
- Get creative with the filling: While peanut butter cups are a classic choice, you can mix things up by using different types of chocolate—try dark chocolate, caramel-filled chocolates, or even mini Snickers bars for a fun twist.
Recipe Variations:
- Dark Chocolate Peanut Butter Cups: Swap out the milk chocolate peanut butter cups for dark chocolate ones to add a slightly more intense, bittersweet flavor.
- Peanut Butter Blossom Cookies: Instead of peanut butter cups, use Hershey’s Kisses or your favorite chocolate candies to top each cookie.
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter and use nut-free chocolate cups to make these cookies safe for those with nut allergies.
- Add Mini Chocolate Chips: For extra chocolatey goodness, stir in 1/2 cup of mini chocolate chips to the dough before baking.
- Salted Caramel Peanut Butter Cookies: Add a sprinkle of flaky sea salt to the top of each cookie just before serving for a sweet-and-salty flavor explosion.
Serving Suggestions:
- Side dishes: Serve these cookies with a side of fresh fruit, like strawberries or apple slices, for a balanced dessert option.
- Beverages: Pair these cookies with a glass of milk, a cup of hot cocoa, or even a peanut butter banana smoothie for a nostalgic, comforting treat.
- For kids: Make a cookie decorating station where kids can top their peanut butter cup cookies with sprinkles, drizzle melted chocolate, or even add a dollop of whipped cream.
Freezing and Storage:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. If you like your cookies softer, add a slice of bread to the container to keep them moist.
- Freezing: You can freeze both the cookie dough and the baked cookies! For the dough, roll it into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To bake, simply add 2-3 minutes to the bake time when baking from frozen. For baked cookies, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw them at room temperature before enjoying, or warm them in the microwave for a fresh-out-of-the-oven taste.
Special Equipment:
- Electric mixer: While you can mix the dough by hand, an electric mixer will make the process much easier and faster, especially when creaming the butter and sugars together.
- Cookie scoop: A small cookie scoop helps ensure evenly-sized cookies, which means they’ll bake more consistently.
- Wire cooling rack: A wire rack allows the cookies to cool evenly, which helps maintain their chewy texture.
FAQ Section:
- Can I use natural peanut butter? Yes, you can use natural peanut butter, but make sure to stir it thoroughly before using it in the recipe. Natural peanut butter tends to separate, and that can affect the texture of the cookies.
- Can I make these cookies ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the fridge. Just let it come to room temperature before rolling and baking.
- What if I don’t have mini peanut butter cups? If you don’t have mini peanut butter cups, you can use regular-sized ones and cut them in half, or use other chocolate candies like Hershey’s Kisses or Rolos.
- How can I make the cookies softer? To make softer cookies, be careful not to overbake them. Take them out of the oven when they’re just set and the edges are lightly golden. The centers will continue to set as they cool.
- Can I freeze the cookie dough? Yes! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. You can bake them straight from frozen—just add a couple of extra minutes to the bake time.
Conclusion:
I’m so excited for you to try these Peanut Butter Cup Cookies! They’re soft, chewy, and full of that iconic peanut butter-chocolate goodness. Whether you’re making them for a special occasion or just because, I know these cookies will quickly become a favorite in your home. Don’t forget to snap a picture and share your creations—I can’t wait to see how yours turn out! Enjoy every bite!
