Inside-Of-A-Peanut-Butter-Cup Cookies

Name: Inside-Of-A-Peanut-Butter-Cup Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 2 h 19 min
Yield: 12 serving
Ingredients: 1 large egg; ¾ cup creamy peanut butter; ½ cup unsalted butter; ½ cup light brown sugar; ¼ cup granulated sugar; 1 tablespoon vanilla extract; 1 ¼ cups all-purpose flour; ¼ cup nutritional yeast; ½ teaspoon baking soda; pinch salt

User Reviews

4.8

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 19 mins
Servings
12
Calories
264 kcal
Course
Baked Goods
Cuisine
American

Inside-Of-A-Peanut-Butter-Cup Cookies

Jade Rice

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Soft peanut butter cookies that taste like the inside of peanut butter cups thanks to a special ingredient! Yum!!!

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Ingredients

Servings

1 large egg
¾ cup creamy peanut butter such as Jif or Skippy; not natural or homemade because it’s too runny and separates
½ cup unsalted butter 1 stick
½ cup light brown sugar packed
¼ cup granulated sugar
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup nutritional yeast
½ teaspoon baking soda
pinch salt optional and to taste

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, nutritional yeast, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly by making cross-marks using the tines of a fork.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes (for super soft cookies, or longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

To store: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Reese’s Pieces Soft Peanut Butter Cookies.

Nutrition Information

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Serving 1 Calories 264kcal (13%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Cholesterol 36mg (12%) Sodium 150mg (6%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 264 kcal

% Daily Value*

Serving	1
Calories	264kcal	13%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	8g	47%
Cholesterol	36mg	12%
Sodium	150mg	6%
Fiber	1g	4%
Sugar	13g	26%