Peanut Butter Cup Cookies
These Peanut Butter Cup Cookies are an indulgent upgrade to the classic peanut butter blossom. Soft, chewy peanut butter cookies are baked until just set, then topped with a Mini Reese’s Peanut Butter Cup for a gooey, chocolatey center that stays tender for days.
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- Baking Sheets
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 24–30 pieces Miniature Reese’s Peanut Butter Cups, unwrapped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined.
- Gradually mix in the flour, baking soda, and salt on low speed until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, until the edges are lightly golden and the centers look slightly soft.
- Immediately after removing the cookies from the oven, gently press a Mini Reese’s Peanut Butter Cup into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Press the peanut butter cups into the cookies immediately after baking while the dough is still soft. These cookies store well at room temperature and remain chewy for several days.