These soft, thick and chewy peanut butter cookies are topped with Reese’s peanut butter cups. Basically every peanut butter lovers dream.
Welcome to day 3 of Cookie Week! If you’re just joining, here’s the cookies that we have so far.
There’s no flavor quite like peanut butter. And that’s why today I’m sharing my favorite Peanut Butter Cup Cookies.
When it comes to a cookie recipe, this one is pretty basic. There’s nothing fancy or complicated about it when it comes to the ingredients, just the usual. For the centerpiece of the cookie we’re using miniature peanut butter cups. These are like a peanut butter blossom but WAY better.
Sorry chocolate chip cookies. You don’t even compare. (I still love you though!)
A Few Tips for Success
- USE CREAMY PEANUT BUTTER. I recommend using Jif, Skippy, etc. as a natural peanut butter is too oily.
- BUTTER/PEANUT BUTTER/SUGAR MIXTURE. Make sure it’s well combined prior to adding the egg— scrape the bottom and sides of the bowl as needed.
- DON’T OVER MIX. We want light and fluffy cookies not dense and flat.
- REFRIGERATE THE PEANUT BUTTER CUPS. This helps prevent too much melting.
- MAKE SPACE IN THE FREEZER. You don’t want to have already added the peanut butter cups and realize that you have no space.
- MAKE EXTRA. Because they will go fast.
Those tips (right up there ↑) will help give you a soft, thick and fluffy cookie. It’s one that you will LOVE. It’s one that you won’t be able to stop eating.
These are THE cookies for the peanut butter obsessed.
What is Cookie Week?
This year is the first annual cookie week! Every December I will share 5 brand new cookies recipes in a row just in time for Christmas! And don’t worry, there’s cookies for everyone– from sprinkles, to peanut butter, to the classics, and even gluten-free. Sign up for free email alerts whenever I publish a new cookie recipe.
See the recipes for Cookie Week so far!
Peanut Butter Cup Cookies.
Peanut Butter Cookies
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup creamy peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (optional, for rolling)
- 24-26 miniature peanut butter cups, unwrapped
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar, and granulated sugar together on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. On low speed, add the egg and vanilla extract. Turn up the mixer to high and beat until lighter in color and smooth— about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly add in the dry ingredients. Mix until combined.
- Cover tightly and chill the cookie dough for at least 30 minutes or up to 3 days. Chilling is recommended for this recipe as the soft cookie dough can spread.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (preferred.) Set aside.
- Pour the 1/3 cup granulated sugar in a small bowl for the topping. Grab the cookie dough from the refrigerator and measure cookies to be 1 heaping to 1.5 Tablespoons each. Roll each cookie dough ball in the granulated sugar and arrange at least 2 inches apart on the baking sheets.
- Bake for 10 minutes. The cookies will look very soft— that's OK! Allow the cookies to cool on the baking sheet for 5 minutes. Then, quickly press 1 peanut butter cup into the center of each cookie. Transfer the cookies to a freezer-safe dish and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups may melt slightly and that's OK!
- The cookies stay fresh covered at room temperature for up to 1 week.