Peanut Butter Cup Cookies

If you’re a fan of peanut butter and chocolate, you’re going to love these peanut butter cup cookies! These soft, chewy, and indulgent cookies combine the rich flavors of peanut butter with the sweet, creamy goodness of chocolate peanut butter cups. Whether you’re baking for a holiday, a special occasion, or just a sweet craving, this peanut butter cup cookies recipe is a must-try.

Why You’ll Love These Peanut Butter Cup Cookies

Perfectly Soft & Chewy – These cookies have the ideal texture with just the right amount of chewiness.
Loaded with Peanut Butter Flavor – A rich, nutty taste in every bite.
Easy to Make – No fancy ingredients or complicated techniques required.
A Chocolate Lover’s Dream – The perfect balance of peanut butter and chocolate.
Great for Any Occasion – Ideal for cookie swaps, bake sales, or simply treating yourself!

Ingredients for Peanut Butter Cup Cookies

Dry Ingredients:

  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract

Mix-ins:

  • 1 cup (175g) mini peanut butter cups, chopped
  • 1/2 cup (90g) chocolate chips (optional)

Step-by-Step Instructions to Make Peanut Butter Cup Cookies

Plate of peanut butter cup cookies stacked together with chocolate drizzle on top.
The perfect peanut butter cup cookies, stacked high and topped with extra chocolate drizzle.

Step 1: Prepare the Dough

  1. Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. Combine the flour, baking soda, and salt in a medium-sized bowl and whisk them together. Set aside.
  3. In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract, ensuring the mixture is well blended.

Step 2: Combine Ingredients & Add Mix-ins

  1. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
  2. Gently fold in the chopped peanut butter cups and chocolate chips (if using).

Step 3: Shape & Bake

  1. Scoop out tablespoon-sized portions of dough and roll them into balls.
  2. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  3. Place in the oven and bake for 10–12 minutes, until the edges are firm but the centers remain slightly soft.
  4. Take the cookies out of the oven and allow them to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Pro Tips for the Best Peanut Butter Cup Cookies

Use Creamy Peanut Butter – For a smooth texture and rich flavor.

Don’t Overbake – The cookies will continue to set as they cool.

Chill the Dough (Optional) – For even thicker cookies, chill the dough for 30 minutes before baking.

Add a Sprinkle of Sea Salt – A little sea salt enhances the flavors and balances the sweetness.

Experiment with Mix-ins – Try adding crushed pretzels or caramel bits for extra texture!

How to Store Peanut Butter Cup Cookies

  • Room Temperature: Keep the cookies fresh by storing them in an airtight container at room temperature for up to 5 days.
  • Freezing Dough: Freeze cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. If baking from frozen, place the dough directly in the oven and extend the baking time by 1-2 minutes.
  • Freezing Baked Cookies: Let cookies cool completely, then store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

These peanut butter cup cookies are perfect on their own, but you can also:

  • Dip them in a glass of cold milk.
  • Crumble them over vanilla ice cream.
  • Sandwich them with peanut butter or chocolate ganache.
  • Warm them up in the microwave for 10 seconds for an extra gooey treat.

Final Thoughts

These peanut butter cup cookies are a dream come true for peanut butter and chocolate lovers! They’re soft, chewy, and packed with irresistible flavors that make them a go-to treat for any occasion. Give this easy recipe a try and let us know how they turn out in the comments below. Happy baking! 🍪🥜🍫

Print

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are soft, chewy, and stuffed with mini peanut butter cups for the ultimate indulgence! Baked in a mini muffin tin, they come out perfectly shaped with gooey chocolate centers—ideal for parties, cookie swaps, or anytime you’re craving a rich peanut butter treat.

  • Author: Mirayam
  • Cook Time: 25 minutes
  • Total Time: 25 minutes

Ingredients

Scale

For the Dough:

½ cup (1 stick) unsalted butter, softened

½ cup creamy peanut butter

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

For the Filling:

24 mini peanut butter cups (unwrapped)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper liners.

Make the Dough:
In a large mixing bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the egg and vanilla extract until fully combined.

Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Shape and Fill:
Roll dough into 1-inch balls (about 1 tablespoon each) and place one ball in each cup of the mini muffin pan.

Bake:
Bake for 8–10 minutes, or until the tops are lightly golden and set. Immediately after removing from the oven, gently press one mini peanut butter cup into the center of each cookie.

Cool:
Let the cookies cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

Make-Ahead Tip: Dough can be made up to 2 days in advance and chilled in the fridge.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze baked cookies or raw dough balls for up to 2 months.

Flavor Boost: Try mixing in a few mini chocolate chips or chopped peanuts for extra crunch.

 

  • Nut-Free Option: Substitute sunflower seed butter and nut-free chocolate cups for allergy-friendly treats.

Nutrition

  • Calories: 150 kcal
  • Sugar: 11g
  • Sodium: 85mg
  • Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: Peanut Butter Cup Cookies

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