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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Thick and chewy peanut butter cookies with slightly crisp edges are made with melty Reese's peanut butter cups for an absolutely divine bite of heaven

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
YIELD 24 cookies

Ingredients

  • 1 and ⅓ cups (185g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g/1 stick) unsalted butter, softened to room temperature
  • ¾ cup (185g) creamy peanut butter (not natural)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 large egg
  • 1 and ½ tablespoons milk
  • 1 teaspoon pure vanilla extract

Topping

  • ¼ cup (50g) granulated sugar, for rolling
  • 24 unwrapped Reese's Miniature Peanut Butter Cups

Instructions

  1. Preheat oven to 375°F/190°C. 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 ¼ 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 on a plate place 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.