Peanut Butter Cup Cookies

Okay, folks! Put aside those plans you had for any old snacks because I’ve got my all-star, award-in-our-household, Peanut Butter Cup Cookies to share with you! These bad boys are a cookie lover’s dream, combining the nutty goodness of traditional peanut butter cookies with the melty, gooey surprise of chocolate. Trust me, once you make these, your cookie jar will rarely see another variety.

So, listen… my husband has this secret cookie stash (not so secret anymore, honey!) and these Peanut Butter Cup Cookies have earned a permanent spot there. If these cookies had a fan club, he would be president — and vice president, actually. It’s not just Dennis, though; the kids and I are happily munching along too. We even made a batch for one of those endless school bake sales, and well, even the PTA had no complaints. It’s basically love in cookie form, and now it’s become this staple that means cozy family time and sticky fingers. Give them a shot, and maybe you’ll start your own cookie fan club too!

Why You’ll Love This Peanut Butter Cup Cookies

1. You can finally use that random collection of peanut butter cups lurking in your pantry!
2. They’re kinda like biting into a Reese’s, but like, fresh and soft and dreamy.
3. Perfect for a mood lift — they’re the kind of cookie that gets talked about at work the next day.
4. Kids will eat them like candy, and adults will hoard them too.

How to Make It

Oh, gosh, let’s get cozy and whip up some cookie joy! So, you’re gonna start by digging out that stand mixer — or give those arms a real workout. Cream together the butter and sugar until it’s fluffy like a wonderful cloud, then you plop in your peanut butter. I once did it with a banana when out of PB. Big no. Anyhoo, eggs and vanilla come next. Slowly — like molasses in winter — add in your flour and baking stuff, but don’t let it puff all over the place like I did that one time. Mix until it looks like something you want to eat right off the spoon but resist! dollop onto your tray, giving a good thunk on the counter to settle things before nestling your peanut butter cups right on top. Bake till cookie heaven aroma is wafting through your home, pull them out, and please, try not to eat them all before they cool. Not like I speak from experience or anything.

Ingredient Notes

– Peanut Butter: It’s the star, captains the ship, you know? Smooth works, if you go crunchy, you get bonus texture points!
– Butter: Real talk, margarine led me astray once. Please use real butter, it’s worth it.
– Sugar: White and brown are crucial for that chewy factor. Don’t skimp here, friends.
– Baking Soda: The blooper reel involves forgetting this… let’s just say, don’t skip it.
– Peanut Butter Cups: If you hit a candy drought, chop any good quality chocolate, but the PB cups tie the whole masterpiece together.

Recipe Steps:

1. Cream butter and sugars until fluffy.
2. Add peanut butter, eggs, and vanilla, mixing well.
3. Stir in flour, baking powder, and baking soda.
4. Drop by spoonfuls onto baking sheet, press peanut butter cups into each.
5. Bake and inhale the wonderful.

What to Serve It With

Tips & Mistakes

– Don’t substitute peanut butter with almond unless you’re aiming for a “new” recipe invention.
– Oh, extra peanut butter cups for broken ones “somehow” missing is genius.

Storage Tips

So, if you, unlike Dennis, have leftover cookies, just throw them in a magic tin or an airtight thingy. If you eat them cold from the fridge, expect a firm but still dreamy bite. Breakfast cookie? Let it happen. No guilt here.

Variations and Substitutions

Switch it up, I dare you! Almond butter works, even different candies like mini marshmallows can be fun if you’re wild. Once, I swapped half the sugar for mashed bananas — it transformed into something totally odd, but not awful, just… banana-y.

Frequently Asked Questions

Peanut Butter Cup Cookies

Deliciously chewy peanut butter cup cookies packed with chocolatey goodness and a perfect balance of sweetness and saltiness.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup creamy peanut butter
• ▢ 1 cup granulated sugar
• ▢ 1 cup brown sugar packed
• ▢ 2 large eggs eggs
• ▢ 2.5 cups all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1.5 cups mini peanut butter cups chopped

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together flour, baking soda, and salt; gradually add to the wet mixture and mix until combined.
• Fold in chopped mini peanut butter cups.
• Scoop dough by rounded tablespoons onto prepared baking sheets, spacing cookies about 2 inches apart.
• Bake for 12 minutes or until edges are lightly browned. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.