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.
Ingredients used:
- Butter
- Sugars
- Peanut butter
- Vanilla
- Salt, baking soda, baking powder
- Flour
- Reese’s peanut butter cups
How to make Peanut Butter Blossoms:
Step 1
Mix wet ingredients. In a mixing bowl, combine the (slightly cooled) melted butter and sugar. Then add the eggs and whisk. Quickly add the buttermilk and vanilla, and whisk again.
Step 2
Add peanut butter. Use a hand mixer to mix the peanut butter into the wet ingredients.
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.
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. Bake for 12-13 minutes or until golden brown. Let them sit on pans for about 5-7 minutes.
Step 7
Add Reese’s cups. After cookies sit for about 5 minutes, push one peanut butter cup into each cookie. Remove to cooling racks.
Step 8
Cool. Transfer cookies to a cooling rack to completely cool.
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.
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.
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 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.
Notes
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.
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!