Peanut Butter Cup Cookies combine the BEST peanut butter cookie dough with mini Reese’s Peanut Butter Cups. These are melt-in-your mouth delicious, and they stay fresh on the counter for several days!
Peanut butter and chocolate mash up. That’s what’s up on the blog today, folks, and you’re not gonna want to miss it. Because if you’re anything like me, you have a secret crush on both of these decadent flavors.
I’ve been making THIS cookie recipe FOR.EVER. It’s actually a combo of 1) my mom’s original peanut butter recipe (but just one half of that recipe) plus Reese’s Peanut Butter Cups pushed in the center after baking.
This recipe is pretty straight forward, but I have some basic cookie tips that I’d like to share with you.
Tips for EPIC peanut butter cookies:
- Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
- Using room temperature eggs is also key to making awesome cookies.
- Use a good quality peanut butter. I don’t recommend using a lower sugar or fat brand. Let’s use the REAL stuff for these cookies.
- Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
- One other tip is freezing the actual cookie dough balls. Just roll them into balls, and quick freeze (for about 30 minutes) on a baking sheet. Then transfer the frozen balls to an airtight container and freeze.
The best method for baking Peanut Butter Cup Cookies:
Instead of using my former method of making these cookies in mini muffin tins, I actually do the following:
- Roll the peanut butter cookie dough in small balls.
- Roll the balls in sugar (This is optional.), and place on baking sheets.
- Bake for approximately 10 minutes.
- Remove from oven, and press the Reese’s Peanut Butter Cups into the cookie.
I prefer this method, because there is no fight to get the cookies OUT of the muffin tins. And the cookies aren’t all squished from the struggle.
Ya’ll, I’ve made these cookies at least five hundred times, I swear. I’ve also given them to friends, neighbors, Mike’s work, Josh’s work, doctor’s offices, etc. Tell me, would you like some?
I LOVE giving away cookies!! Hip hip hooray!
Make these cookies next: Chocolate Chip Peanut Butter Blondies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 1/2 cup unsalted butter - at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg - at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 34 mini Reese's peanut butter cups
Using a standing mixer (or hand mixer works fine too), cream together the butter and sugars until creamy. Add peanut butter, egg, and vanilla, and mix until well combined.
In a separate bowl, combine flour, salt, baking soda, and baking powder. Add to wet ingredients, and mix until JUST combined. Don't over-mix.
Place cookie dough in refrigerator for at least two hours before baking.
Preheat oven to 350 degrees. Roll cookie dough into approximately 34 balls. Place on cookie sheet, about 8 - 10 at a time, and bake for 10 minutes.
Remove cookies from oven, and let rest for two minutes. Push Reese's cups in the center of each cookie, pressing gently. Let them sit for another five minutes before removing to cooling rack.