Description
Delight in these soft and chewy Peanut Butter Cup Cookies that perfectly combine creamy peanut butter with mini peanut butter cups nestled in the center. These cookies offer a balanced sweetness with a hint of saltiness and stay moist for days, making them an irresistible treat for any peanut butter lover.
Ingredients
Scale
- 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
- 1 teaspoon vanilla extract
- Nonstick cooking spray, for greasing the pan
- 24 to 30 mini peanut butter cups, unwrapped
Instructions
- Arrange a rack in the center of the oven and preheat to the appropriate baking temperature. Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray to prevent sticking.
- In a small bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Set aside.
- Add the creamy peanut butter and unsalted butter to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl if using a hand mixer. Beat on medium speed until fully combined and creamy, approximately 30 seconds to 1 minute, scraping down the sides of the bowl as needed.
- Incorporate the light brown sugar and granulated sugar into the peanut butter and butter mixture. Beat on medium speed until thickened and fluffy, about 30 seconds to 1 minute, scraping the sides as needed.
- Add the egg and vanilla extract to the mixture. Continue beating on medium speed until fully combined, lightened, and creamy, about 15 seconds. Scrape the bowl to ensure even mixing.
- Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat just until combined with no dry flour remaining, about 20 seconds. Then use a rubber spatula to give the dough one thorough stir, scraping the bottom to fully incorporate.
- Using a 1 1/2-inch scoop or tablespoon, divide the dough into heaping tablespoon portions to make 24 larger or up to 30 smaller cookies. Roll each portion into a ball by hand and place one ball into each cavity of the prepared mini muffin pan without pressing down.
- Bake the cookies, rotating the pan halfway, until golden, slightly puffed, and the tops feel matte and dry, about 8 to 12 minutes. The edges may start to turn golden but avoid deep browning on top to prevent overbaking.
- Remove the pan from the oven and immediately press one unwrapped mini peanut butter cup into the center of each hot cookie. This melts the cup slightly into the warm cookie for perfect gooeyness.
- Allow the cookies to cool in the pan until slightly set and cool enough to handle, about 5 minutes. Carefully twist each cookie out of the pan and transfer to a cooling rack to cool completely. If cookies feel delicate or the chocolate shifts, cool an additional 5 minutes in the pan.
- Enjoy cookies warm for melty centers or fully cooled. Store leftover cookies in an airtight container at room temperature in a single layer or stacked with parchment paper between for up to 4 days.
Notes
- For best results, use room temperature ingredients.
- Store cookies in an airtight container to maintain freshness.
- Adjust baking time based on your oven’s performance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg