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Inside-Of-A-Peanut-Butter-Cup Cookies
4.8 from 51 votes

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

The Inside-Of-A-Peanut-Butter-Cup Cookies offer a rich peanut butter base enlivened by a hint of nutritional yeast and a balanced sweetness from light brown and granulated sugars. The dough is chilled before baking, helping maintain the cookies' shape and creating a slightly dense, tender texture. Fork marks on top add a traditional peanut butter cookie look. These cookies store well at room temperature or in the freezer and are adaptable with dough storage options for future baking.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 264

% 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.