Peanut Butter Cup Cookies
User Reviews
4.6
Peanut Butter Cup Cookies
Description
Peanut Butter Cup Cookies are baked in a mini muffin pan which helps maintain their small, rounded form. The dough is made by creaming butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, then combining with flour, baking soda, and salt to create a tender base. After baking for 8 to 10 minutes until just golden and puffy, a miniature peanut butter cup is pressed into each cookie. This addition provides a contrasting smooth and chocolaty center that complements the buttery peanut dough. The cookies retain a tender texture and the peanut butter flavor is enhanced by the combination of sugars and butter.
The cookies suit snacking or dessert and keep well in an airtight container at room temperature for up to a week. They also freeze well for up to three months, allowing you to bake ahead or share with others.
Use traditional creamy peanut butter as natural peanut butter will be too oily for the batter. Avoid overbaking so the cookies remain soft and allow the peanut butter cups to settle evenly on top. A small cookie scoop helps portion consistent dough balls, and a mini muffin pan is ideal to support their shape during baking.
Ingredients
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter at room temperature, unsalted
- ½ cup peanut butter creamy
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 48 peanut butter cups unwrapped, miniature
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.
- Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).
- Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
- Use creamy, traditional peanut butter like Jif or Skippy to ensure proper dough texture.
- Press the peanut butter cups into the cookies immediately after baking to melt them slightly into the warm dough.
- Store finished cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
- If a mini muffin pan is unavailable, shape dough balls on a cookie sheet but expect some spread, resulting in a flatter cookie.
- Do not overbake; cookies should look pale and puffy when removed from oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 80mg | 3% |
| Potassium | 49mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 70IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
