Ultimate Peanut Butter Cup Cookies – Soft, Chewy & Filled with Chocolatey Bliss!
If you’re a fan of peanut butter and chocolate, prepare to meet your new favorite treat.
These Peanut Butter Cup Cookies are irresistibly soft, slightly chewy, and each one holds a melty mini peanut butter cup in the center. They’re the kind of cookies that disappear fast—so be ready to bake a double batch!
Whether you’re making them for a holiday, a bake sale, or just a cozy night in, these cookies deliver bakery-level results with minimal effort. Let’s dive into this decadent, crowd-pleasing recipe!
Ingredients (Makes 24 Cookies):
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 24 mini peanut butter cups (like Reese’s), unwrapped
Step-by-Step Instructions:
Step 1: Prep Your Tools
Preheat your oven to 350°F (175°C).
Lightly grease a mini muffin pan or line it with mini cupcake liners for easy removal and cleanup.
Step 2: Cream the Butters & Sugars
In a large bowl, use a hand or stand mixer to beat together the butter, peanut butter, brown sugar, and white sugar until the mixture is fluffy and light—about 2-3 minutes. This step ensures your cookies will be tender and flavorful.
Step 3: Add Egg & Vanilla
Crack in the egg and pour in the vanilla extract. Beat until everything is fully combined and smooth.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet mixture. Stir until a soft dough forms. The dough should be thick but scoopable.
Step 5: Shape and Place in Pan
Roll the dough into 1-inch balls using your hands or a small cookie scoop. Place each ball into the prepared mini muffin tin. No need to flatten them—they’ll spread just the right amount.
Step 6: Bake to Perfection
Bake for 8 to 10 minutes, or until the edges are just turning golden brown. Don’t overbake—these cookies should be soft and slightly underdone in the center.
Step 7: Add the Peanut Butter Cups
Immediately after removing from the oven, gently press one mini peanut butter cup into the center of each cookie. The warmth will slightly melt the chocolate and fuse it perfectly into the cookie.
Step 8: Cool & Enjoy
Let the cookies cool in the pan for 5–10 minutes, then carefully transfer them to a wire rack to cool completely.
The centers will firm up as they cool, creating that perfect contrast between soft cookie and rich chocolate core.
Quick Facts:
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Calories: ~130 per cookie
Expert Tips for Best Results:
- Use natural peanut butter for a deeper flavor, but avoid ones that are too oily.
- Chill the dough for 15–20 minutes before baking if you prefer thicker cookies.
- Substitute dark chocolate peanut butter cups for a richer twist.
- Want crunch? Add crushed pretzels or chopped peanuts to the dough. Amish Peanut Butter Cream Pie