Description
What’s your favorite part, the peanut butter or the chocolate?
Peanut Butter Cup Cookies
Soft, chewy, and absolutely loaded with peanut butter goodness, these Peanut Butter Cup Cookies have a sweet surprise inside! Each cookie hides a mini peanut butter cup, making them the ultimate treat for chocolate and peanut butter lovers.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
24 mini peanut butter cups, unwrapped
Directions
Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until combined.
Roll the dough into 1-inch balls and place each ball into the mini muffin pan.
Bake for 8-10 minutes, or until the edges are lightly golden. Immediately press a mini peanut butter cup into the center of each cookie while they’re still warm.
Let the cookies cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 130 per cookie | Servings: 24 cookies
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Step-by-Step Guide
1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line it with mini parchment liners. This is crucial for easy removal later.
2. Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter, peanut butter, brown sugar, and granulated sugar together for 2-3 minutes until the mixture is light and fluffy.
3. Add Egg & Vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt together to ensure even distribution.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Avoid overmixing.
6. Shape & Bake: Roll dough into 1-inch balls and place one in each mini muffin cup. Bake for 8-10 minutes until puffed and just set.
7. Add the Surprise: Immediately after removing the pan from the oven, gently press one unwrapped mini peanut butter cup into the center of each hot cookie. The residual heat will soften it perfectly.
8. Cool Completely: Let cookies cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set.
Serving Suggestions
These cookies are fantastic on their own, but you can elevate them for any occasion. Serve them slightly warm with a cold glass of milk for the classic pairing. For a dessert platter, arrange them alongside chocolate-dipped pretzels and fresh berries. They also make a wonderful homemade gift; package them in a decorative box or tin lined with parchment paper.
How-to Summary
Make a soft peanut butter cookie dough, portion it into a mini muffin pan, and bake. Immediately press a mini peanut butter cup into each warm cookie, then let cool. The result is a chewy cookie with a molten chocolate-peanut butter center.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using a standard, shelf-stable creamy peanut butter. Natural peanut butter (the kind that separates) can alter the dough’s texture and spread, potentially making the cookies oily or crumbly.
Can I make these without a mini muffin pan?
Yes, but the shape will differ. You can bake them as regular drop cookies on a parchment-lined sheet. The cups may not stay as centered, so press them in immediately after baking and let cookies cool fully on the sheet.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked and cooled cookies in a single layer before transferring to a freezer bag for up to 3 months.
Can I use regular-sized peanut butter cups?
For this recipe and pan size, mini cups are ideal. A full-size cup would be too large and overwhelm the cookie. If using a standard sheet pan, you could try halving regular cups.
Why did my peanut butter cups melt completely?
This happens if the cookies are too hot when you press the candy in. Ensure you press them in immediately after baking, but if the cookies are still actively bubbling, wait 30 seconds. The goal is to soften, not liquefy.
Common Mistakes to Avoid
- Using melted butter: Your butter should be softened (room temperature) but not melted. Melted butter will cause the cookies to spread too much and become greasy.
- Overbaking: The cookies continue to cook in the hot pan. Remove them when the edges are just golden and the centers look slightly underdone for the perfect chewy texture.
- Waiting to add the candy: If you let the cookies cool before adding the peanut butter cup, it won’t adhere properly and will just sit on top.
- Overmixing the dough: Mix the dry ingredients in just until combined. Overworking the flour can develop gluten, leading to tough cookies.
Conclusion
These Peanut Butter Cup Cookies are the ultimate fusion of two beloved flavors, delivering a perfect chewy cookie with a decadent, melty center in every bite. They are surprisingly simple to make and are guaranteed to be a hit with family and friends. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve bakery-worthy results right in your own kitchen. Happy baking!