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Peanut Butter Cup Cookies

December 16, 2018

Super thick peanut butter cup cookies full of peanut butter flavor and topped with peanut butter cup. These cookies are the perfect combination of crumbly and soft. They literally melt in your mouth!

Peanut Butter Cup Cookies

These cookies are a peanut butter lover’s dream. Which means, they are my dream.

These cookies are like peanut butter blossoms, only instead of using Hershey’s kisses chocolates for the topping, I use peanut butter cups, which is even better if you ask me!

These cookies are so soft and thick, and with their sparkly sugar and shiny melty chocolate topping, they are hard to resist. You’ll want to eat the whole batch of cookies in 5 minutes. Their flavor is amazing but their texture is everything. They will melt in your mouth if you slightly underbake them.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

How to Make The Cookies

First you’ll need to make simple peanut butter cookies by mixing the ingredients one after the other in a mixer. If you don’t have a stand mixer, you can use a hand mixer fitted with the whisk attachment. Once the dough is ready, roll it into balls. I use an ice cream scoop for even cookies.

I like to roll the cookie dough balls in sugar before baking because a little sparkle never hurts, but that’s optional.

Bake the cookies until they are puffy and slightly cracked. They don’t spread much and stay super thick, which is the fun part!

After baking, allow the cookies to cool for 5-10 minutes, then gently press mini Reese’s peanut butter cup into the center of each cookie. Don’t worry if the cookies break; just squeeze the broken-off bit back onto the cookie.

What if the peanut butter cups start to melt? 

They will melt slightly and that’s ok. You don’t have to do anything. But if you prefer they won’t melt at all, you can stick the cookie sheet into the freezer, or transfer the cookies to a plate and place the plate in the freezer. Leave them there for just a few minutes, and then they’re ready to be eaten.

Peanut Butter Cup Cookies

Underbake The Cookies

The baking time can affect the texture of the cookies greatly, and slightly underbaking cookies will make them softer and chewier. If you measured the cookies as suggested in the recipe, the baking time should be around 10 minutes (depending on your oven). They won’t be fully baked at the center, which is why they’re soft.

Peanut Butter Cup Cookies

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5 from 1 vote
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
YIELD: 24 cookies

  • 1 and 1/3 cups (185g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g/1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (185g) creamy peanut butter (not natural)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 and 1/2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (50g) granulated sugar, for rolling
  • 24 unwrapped Reese's Miniature Peanut Butter Cups
  1. Preheat oven to 375°F/190°C degrees. Line 2 pans with parchment paper.
  2. In a medium bowl whisk together flour, baking soda and salt. Set aside.

  3. In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, granulated sugar and brown sugar on medium speed for 3-4 minute until fluffy and creamy. Add the egg, milk, and vanilla extract, and beat until combined. Add flour mixture and mix just until combined. Do not overmix.

  4. Place 1/4 cup granulated sugar in a small bowl for the topping. Set aside.
 Roll dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for even cookies), and 1.5 inches/4 cm in diameter. Roll balls in sugar, and place onto the cookie sheets, 3 inches/8 cm apart.

  5. Bake cookies for 10 minutes until puffy and slightly cracked. Allow cookies to cool for 5-10 minutes, then gently press peanut butter cup into the center of each cookie. Cookies will crack, that’s ok. If they break too much, squeeze the broken-off bit back onto the cookie. The peanut butter cups will slightly melt and that’s ok (you can place the cookies in a plate and in the freezer for several minutes, but that’s optional). Gently transfer cookies to a wire rack to cool completely. Serve cookies warm or at room temperature.

  6. Store cookies at room temperature in an airtight container for up to 3 days. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months.

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  • Reply
    December 27, 2018 at 9:13 am

    This is THE BEST recipe I’ve ever used for these cookies. I know all the craze is the flourless type, but they do not truly measure up to taste/texture. This does. I used regular salted butter because I find our family likes a cookie that uses salted butter. Whenever I’ve used unsalted, the end result is not as tasty. Thank you so much for the recipe!

  • Reply
    June 2, 2019 at 2:17 pm

    Could you please explain exactly what creamy peanut butter (not natural) is?
    I use Adams and that has peanuts and salt, period, wouldn’t that be natural or does the salt make it un natural?

  • Reply
    June 22, 2019 at 3:16 pm

    Hello! This. look amazing. What brand or type of peanut butter do you recommend? I tend to use a natural peanut butter for cookies but you mention “not natural”. Thanks !

    • Reply
      July 1, 2019 at 4:23 am

      Skippy is great, but you can use another brand that you like, just not natural 🙂

  • Reply
    December 23, 2020 at 9:59 am

    Can this be doubled perfectly with the ingredients?

    • Reply
      December 28, 2020 at 4:21 am

      Yes 🙂

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