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Peanut Butter Cup Cookies
Peanut Butter Cup Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Irresistibly soft and chewy double peanut butter cup cookies that stay moist for days.
Ingredients:
  • Nonstick cooking spray, for greasing the pan
  • 1 1/3 cups (180g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup (180g) creamy peanut butter, such as Skippy or Jif
  • 6 tablespoons (84g) unsalted butter, room temperature
  • 2/3 cup (150g) packed light brown sugar
  • 1/3 cup (70g) granulated sugar
  • 1 large egg, at room temperature
  • 24 to 30 mini peanut butter cups, unwrapped
Instructions:
  • Preheat your oven to 350°F and position a rack in the center. Lightly coat a nonstick mini muffin pan with cooking spray.
  • In a small bowl, blend the flour, salt, baking soda, and baking powder together with a whisk until combined. Set aside for later use.
  • Combine the peanut butter and butter in a mixing bowl or stand mixer. Mix on medium speed until creamy, about 30 seconds to 1 minute. Remember to scrape down the sides of the bowl for a smooth texture.
  • Combine the sugars, egg, and vanilla: Beat brown sugar and granulated sugar in a bowl on medium speed until thickened and fluffy, about 30 seconds to 1 minute. Add egg and vanilla extract, beat on medium speed until fully incorporated and the mixture is lightened and creamy, about 15 seconds more, scraping the bowl as needed.
  • Incorporate the flour mixture: Combine the flour mixture with the butter mixture and mix on low speed until just incorporated, about 20 seconds. Stir the dough with a rubber spatula, making sure to scrape the bottom of the bowl for thorough mixing.
  • Portion the dough: Divide the dough using a 1 1/2-inch scoop or tablespoon into heaping tablespoon portions to make 24 larger portions or up to 30 smaller portions. Roll each portion into a ball using your hands and place it into each cavity of the mini muffin tin without pressing down.
  • Bake the cookies at 350°F, rotating halfway through, until golden, slightly puffed, and the tops are matte and dry to the touch, 8 to 12 minutes. Look for a light golden edge without deep browning on top. Meanwhile, unwrap the mini peanut butter cups.
  • Sprinkle with mini peanut butter cups: Take the pan out of the oven and place it on a wire rack. Quickly press one unwrapped mini peanut butter cup into the center of each warm cookie. Allow the cookies to cool in the pan until slightly set and easy to touch, approximately 5 minutes.
  • Cool the cookies: Gently twist each cookie to release it from the pan and transfer to a cooling rack until completely cool. If the cookies seem delicate, let them cool in the pan for an extra 5 minutes. Serve when fully cooled or enjoy warm to savor the melty peanut butter cup. Store any leftovers in an airtight container at room temperature with parchment paper between the layers, lasting up to 4 days. If you loved the recipe, please leave us a rating!

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