Peanut Butter Cup Cookies
User Reviews
5
Peanut Butter Cup Cookies
Description
This recipe creates peanut butter cookies with a tender texture by creaming together softened butter, sugars, and peanut butter, then incorporating egg, vanilla, and milk for moisture. Flour, baking soda, and salt give structure and leavening. The dough is portioned into mini muffin tins for uniform baking and bite-sized cookies.
After baking, placing a frozen miniature peanut butter cup into the warm cookie allows the candy to soften without melting completely, developing a creamy center that contrasts with the surrounding cookie. Cooling in the pan ensures the cookies set properly before removal.
The cookies can be made in batches with any dough not immediately baked kept chilled to maintain form. Freezing peanut butter cups before use helps retain texture and prevents them from melting entirely during the topping step.
Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 1/2 cup peanut butter smooth
- 1 large egg , beaten
- 2 teaspoons vanilla extract
- 2 tablespoons milk whole
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 peanut butter cups unwrapped, miniature
Instructions
- Preheat oven to 375 degrees and grease your mini muffin tins.
- In your stand mixer beat together the butter, sugar and brown sugar on medium high speed until lightened in color and fluffy, then add in (one at a time) the peanut butter, egg, vanilla and milk until fully combined.
- Sift together the flour, baking soda and salt and add to the stand mixer on low speed until just combined, then roll into 36 balls (refrigerate any you can't bake in the first batch).
- Put the dough into the muffin tins and bake for 8-10 minutes then immediately put a peanut butter cup into the middle of the cookies when they come out of the oven and remove from the pan after letting cool for 15 minutes.
Notes
- Freeze miniature peanut butter cups before adding to cookies to prevent excessive melting and to help cool the cookies faster.
- Refrigerate any dough balls that are not baked immediately to maintain their shape and ensure even baking.
- Use mini muffin tins for consistent cookie size and easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 110mg | 5% |
| Potassium | 61mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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