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

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

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

Ingredients

  • 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

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

  • 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

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

% 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.