Get the Recipe: Peanut Butter Cup Cookies
These easy peanut butter cup cookies bake up in under 30 minutes—a crowd-pleasing treat for the holidays or for satisfying a dessert craving!
Ingredients
- 1 ¾ cups (218 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) creamy peanut butter, (not the kind that separates)
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 40 mini chocolate peanut butter cups, unwrapped and frozen
Instructions
- Preheat the oven to 375℉. Grease a mini muffin pan with nonstick spray. Set aside.
- Unwrap mini peanut butter cups and place them on a parchment-lined plate in the freezer.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat butter, peanut butter, sugar and brown sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and milk.
- Add the flour mixture to the dough and mix just until combined. Scrape down the sides and bottom of the bowl as needed.
- Use a small cookie scoop to scoop about 2 teaspoons of dough. Shape into a ball and place in the cup of prepared mini muffin pan. Repeat filling each cup. If necessary, work in batches.
- Bake cookies at 375℉ for 8 minutes.
- Remove cookies from the oven and immediately press a mini peanut butter cup into each cookie. Let the cookies cool completely before removing from the pan.
Notes
Natural peanut butter will not work in the recipe. There should be no oil sitting at the top in the jar.
Make ahead the dough and store in the refrigerator for up to 48 hours.
Store in an airtight container for up to 1 week.
Freeze for up to 3 months.
Serving: 1cookie, Calories: 118kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 11mg, Sodium: 98mg, Potassium: 55mg, Fiber: 1g, Sugar: 9g, Vitamin A: 82IU, Vitamin C: 0.02mg, Calcium: 12mg, Iron: 0.4mg