Inside-Of-A-Peanut-Butter-Cup Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
9 mins
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Chill Time
2 hrs
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Total Time
2 hrs 19 mins
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Servings
12
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Calories
264 kcal
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Course
Baked Goods
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Cuisine
American
Inside-Of-A-Peanut-Butter-Cup Cookies
Description
Inside-Of-A-Peanut-Butter-Cup Cookies combine common pantry ingredients like creamy peanut butter, butter, sugars, and egg to create a creamy batter. Nutritional yeast adds a subtle nutty undertone, complemented by vanilla and a touch of baking soda for leavening. Beating the mixture thoroughly ensures a smooth texture, while chilling the dough firms it for better shape and controlled spreading during baking.
The baking step at 350°F produces cookies with a slight crispness on the outside yet a tender interior. Flattening the dough with a fork gives them their characteristic cross-hatched top. Cooling on the sheet briefly helps them firm up without becoming hard.
These cookies can be served plain or with various toppings if desired. Their firmness and flavor make them suitable for everyday snacking. Storing them airtight maintains freshness for up to a week or longer in the freezer. The dough also keeps well refrigerated or frozen for later baking, allowing flexible preparation and portioning.
Ingredients
- 1 egg large
- ¾ cup peanut butter such as Jif or Skippy; not natural or homemade because it’s too runny and separates, creamy
- ½ cup butter 1 stick, unsalted
- 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
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
- Chilling the dough for at least 2 hours ensures better cookie shape and texture during baking.
- Store baked cookies airtight at room temperature for up to one week or freeze for up to six months.
- Unbaked dough can be refrigerated up to five days or frozen up to four months for baking later in small batches.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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