Soft Peanut Butter Cup Cookies Recipe

When you think of cookies, the classic chocolate chip and oatmeal varieties usually come to mind. But there’s one cookie that stands out with its creamy peanut butter, soft texture, and gooey chocolate surprise—Peanut Butter Cup Cookies. These cookies are the ultimate indulgence for peanut butter and chocolate lovers, featuring a soft, chewy dough and a hidden peanut butter cup in the center.

Instructions

Follow these steps carefully to make sure you achieve the perfect soft and chewy Peanut Butter Cup Cookies:

Step 1: Preheat the Oven

The first thing to do is preheat the oven. This ensures that the cookies will bake evenly from the start. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Mix Wet Ingredients

Start by mixing your wet ingredients. Using a large mixing bowl, add the softened butter and peanut butter. Beat them together until they are smooth and creamy. You can use a hand mixer or stand mixer on medium speed to make the process easier, but if you don’t have a mixer, a wooden spoon or spatula will work fine too.

1. Cream the butter and peanut butter together until smooth and well combined, about 1-2 minutes.
2. Add both granulated sugar and brown sugar to the bowl. Beat again until the mixture becomes light and fluffy. This should take about 2 minutes, ensuring that the sugars are fully incorporated.
3. Once the butter and sugar mixture is ready, add eggs, one at a time, beating well after each addition. Then add vanilla extract and mix until everything is combined.

Step 3: Combine Dry Ingredients

In a separate medium-sized bowl, whisk together the dry ingredients:

1. Flour: Spoon the flour into your measuring cup and level it off to prevent too much flour from being added.
2. Baking Soda & Baking Powder: These leavening agents are essential for making the cookies rise and giving them that soft, chewy texture.
3. Salt: Adding salt enhances the sweetness and balances the flavors of the cookies.

Whisk these ingredients together until they are evenly mixed.

Step 4: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients into the wet ingredients. Start by adding a small portion of the flour mixture and mixing until it’s combined. Continue adding the dry ingredients in increments until the entire mixture is incorporated. Be careful not to over-mix, as this can make the cookies tough.

Step 5: Prepare the Peanut Butter Cups

While your dough is coming together, it’s time to prepare the mini peanut butter cups. You will need 24 mini Reese’s Peanut Butter Cups (or another similar brand). If you prefer, you can use the regular-size cups, but cutting them into halves or quarters may make them too large for each cookie.

1. Unwrap each mini peanut butter cup and set them aside.

Step 6: Portion the Dough

To form the cookies, you’ll need to portion out the dough into uniform balls. Using a tablespoon or a small ice cream scoop, scoop out dough and roll it into a ball. Aim for about 1 1/2 tablespoons of dough per cookie ball. This will create a nice size that fits the mini peanut butter cup.

Step 7: Press the Peanut Butter Cups into the Dough

1. Once you have formed the dough balls, gently press your mini peanut butter cups into the center of each ball of dough. Do not flatten the dough completely, as the dough will spread while baking, so you want the peanut butter cup to be slightly buried inside the dough.

2. After pressing the peanut butter cup into the dough ball, lightly press the dough around it to form a sealed ball again. If you like, you can roll the dough ball in extra sugar to give it a little sparkle, but this is optional.

Step 8: Bake the Cookies

Place the prepared dough balls on the lined baking sheets, making sure to space them about 2 inches apart to allow for spreading during baking.

1. Bake the cookies at 350°F (175°C) for 10-12 minutes. The cookies should look slightly golden around the edges but soft in the center. Keep an eye on them during the last few minutes to prevent overbaking.

2. If you want extra soft cookies, remove them from the oven while they still look a bit underbaked (they will firm up as they cool).

Step 9: Let the Cookies Cool

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows the cookies to set and makes them easier to handle. After 5 minutes, transfer them to a wire rack to cool completely.

Step 10: Optional Toppings

While the cookies are still warm, you can press a few mini chocolate chips or peanut butter chips into the tops of the cookies for extra texture and decoration. This is completely optional but adds a nice touch of extra flavor.

Tips for Perfect Soft Peanut Butter Cup Cookies

• Softening the Butter: Make sure your butter is softened to room temperature before creaming it with the peanut butter and sugar. This helps the ingredients mix together more evenly.

• Don’t Overbake: One of the most important things for soft cookies is not to overbake them. Take the cookies out when the edges are golden, but the centers are still soft.

• Room Temperature Eggs: Use room temperature eggs for better incorporation into the dough. Cold eggs can cause the dough to be lumpy and uneven.

• Chill the Dough: If you find that your dough is too sticky to handle, you can chill it in the fridge for about 30 minutes before baking. Chilled dough will hold its shape better during baking.

• Experiment with Add-Ins: You can add chopped peanuts, chocolate chunks, or even a drizzle of melted chocolate on top of the cookies for added texture and flavor.

• Storage: These cookies stay fresh for up to 5 days in an airtight container at room temperature. For longer storage, freeze them for up to 3 months. Just be sure to separate the layers with parchment paper to prevent sticking.

Why You’ll Love Soft Peanut Butter Cup Cookies

1. Perfect Balance of Peanut Butter and Chocolate: These cookies strike the perfect balance between the salty peanut butter and the sweet chocolate, making each bite decadent and satisfying.

2. Soft and Chewy Texture: The combination of butter, peanut butter, and the right amount of baking soda ensures that these cookies stay soft and chewy even after cooling.

3. Mini Peanut Butter Cup Surprise: The hidden peanut butter cup in the center gives each cookie a delightful surprise and elevates the flavor profile, adding a rich chocolate-peanut butter experience in every bite.

4. Versatile for Any Occasion: Whether you’re hosting a party, bringing dessert to a gathering, or baking for a holiday, these cookies are perfect for any occasion. They’re sure to impress and satisfy both kids and adults alike.

5. Customizable: You can adjust the level of sweetness, chocolate, and peanut butter by using different brands or types of peanut butter cups, chocolate chips, or even adding a sprinkle of sea salt for a salty-sweet twist.

Conclusion

These Soft Peanut Butter Cup Cookies are a must-try treat for anyone who loves the combination of peanut butter and chocolate. The soft and chewy texture of the cookies, combined with the hidden peanut butter cup inside, makes them an indulgent, irresistible dessert. With just a few simple steps and a few pantry staples, you can bake up a batch of these cookies that are sure to become a favorite in your recipe repertoire.

Yield: 24

Soft Peanut Butter Cup Cookies Recipe

Print

When you think of cookies, the classic chocolate chip and oatmeal varieties usually come to mind. But there’s one cookie that stands out with its creamy peanut butter, soft texture, and gooey chocolate surprise—Peanut Butter Cup Cookies. These cookies are the ultimate indulgence for peanut butter and chocolate lovers, featuring a soft, chewy dough and a hidden peanut butter cup in the center.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 12-15 mini peanut butter cups, chopped into quarters (or use regular-sized cups cut into smaller pieces)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
   
2. Cream the Butter and Peanut Butter:
   In a large mixing bowl, beat together the softened butter and peanut butter with an electric mixer until smooth and creamy, about 1-2 minutes. Add both the granulated sugar and brown sugar, and continue beating until the mixture is light and fluffy.
   
3. Add the Wet Ingredients:
   Beat in the egg and vanilla extract until fully combined.
   
4. Combine the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   
5. Add the Peanut Butter Cups:
   Gently fold in the chopped mini peanut butter cups, ensuring they are evenly distributed throughout the dough.
   
6. Shape the Cookies:
   Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
   
7. Bake:
   Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The center should look slightly soft, but they will firm up as they cool.
   
8. Cool:
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Peanut Butter: You can use creamy or crunchy peanut butter, depending on your preference. If you like more texture in your cookies, crunchy is a great choice!

Peanut Butter Cups: Feel free to use any type of peanut butter cups—mini or regular-sized. Just chop them into smaller pieces so they distribute evenly in the dough.

Storage: These cookies stay fresh in an airtight container for up to 5 days. You can also freeze them for up to 3 months for a longer shelf life.

Optional Toppings: For extra indulgence, drizzle melted chocolate over the cooled cookies or add a sprinkle of sea salt on top before baking.