Peanut Butter Cup Blossoms
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Peanut Butter Cup Blossoms 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!
Try my Chocolate Chip Peanut Butter Blondies next!
Best Peanut Butter Cup Cookies
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 FOREVER. 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.
In the old days, I’d bake these in a mini muffin tin. Now 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.
Ingredients used:
- Butter – I always unsalted butter.
- Sugars – A combo of brown sugar and granulated sugar.
- Peanut butter – I use creamy peanut butter for this recipe.
- Vanilla Extract
- Salt, baking soda, baking powder
- Flour – 100% all-purpose flour is required.
- Mini Reese’s Peanut Butter Cups – Go ahead and unwrap these in advance so they are ready to be added to the cookies when needed.
How to make Peanut Butter Blossoms:
Step 1
Mix wet ingredients. Use a standing mixer (or hand mixer is fine too) and cream together the butter and sugars until smooth. Then add the eggs and vanilla and mix again.
Step 2
Add peanut butter. Add the peanut butter and mix well.
Step 3
Add dry ingredients. Then add the baking powder, baking soda, and salt. Mix well, and then add the flour until just combined.
Step 4
Form cookie balls. Use your hands to form the batter into about 24 1.5 inch cookie balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for at least two hours to chill.
Step 5
Prep. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Step 6
Bake. Roll eight cookie balls in granulated sugar and add to the prepared baking sheet, spaced a couple of inches apart. Bake for 12-13 minutes or until golden brown. Let them sit on pans.
Step 7
Add Reese’s cups. After cookies sit for about 5 minutes, push one peanut butter cup into each cookie. Remove immediately to cooling racks.
Step 8
Cool. Let cookies cool completely before storing.
Recipe Tips:
- 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.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Peanut Butter Cup Blossoms
Ingredients
- 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
Instructions
- Using a standing mixer (or hand mixer works fine too), cream together the butter and sugars until creamy. Add the egg and vanilla, and mix until well combined. Add peanut butter and mix again.
- To the wet ingredients, add the flour, salt, baking soda, and baking powder. Mix until JUST combined. (Don't over-mix.)
- Use your hands to roll the cookie dough into 1.5 inch balls. You should get about 24 cookie dough balls. Place cookie dough balls in refrigerator for at least two hours before baking to chill.
- Preheat oven to 350 degrees. Place about 8 cookie balls on a parchment lined baking sheet, spacing a couple of inches apart. Bake for 12-13 minutes or until slightly golden on top.
- Remove cookies from oven, and let rest on the pan for about five minutes. Push Reese's cups in the center of each cookie, pressing gently. Carefully remove cookies to cooling racks.
Notes
Tips for EPIC peanut butter blossoms:
- 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.
These are not your mother’s “Peanut butter blossoms” of the 70’s with the Brachs chocolate star. Was that even real chocolate? Dynamite chocolate peanut butter combo. Easy to make with bonus instructions on how to make ahead!
Thanks Diane! I appreciate you!!
I’m thrilled you enjoyed these cookies, Diane!
I love peanut butter cups! These cookies look so delicious!
This recipe is legit. I took a pan to work yesterday and the team ate all of them for breakfast. I love my team and this recipe!