Peanut Butter Cup Cookies
Chocolate Peanut Butter Cup Cookies
What is the amazing combination of Peanut Butter and Chocolate and the power it holds over people in my life? Almost everyone I know is in love with this dynamic duo.
While I am a sea salt caramel dark chocolate gal, I understand the love for this kind of cookie. It’s the kind of cookie I get loving looks over. And hey, who doesn’t want to be loved?
If you could make food porn, there is a smell of peanut butter and chocolate melting, as well as the fact that when these first get incorporated- the peanut butter cups get all melty and soft and delicious. It’s really, really good stuff.
Peanut Butter Dough Ready for the Oven
As in, be careful when you remove these from the pan or you will get melted chocolate on your hand and there is no using a paper towel for that mess.
Peanut Butter Cookies waiting for Peanut Butter Cups
In all honestly, I do not know where this recipe came from. I have a computer printed out recipe with no indicator of who the author is. It is from pre-pinterest board days, and I apologize to the author for not knowing who you are to give you credit. It is a superior recipe and you deserve it!
The batter itself is easy to prepare and SO WORTH DOUBLING. Make the extra dough. You should buy the extra bag of peanut butter cups. You will want more of these.
Now, for the baking: I used a very large mini muffin pan I purchased specifically for this recipe. You scoop or mold the dough into balls after refrigerating, and bake. I scooped. I did not take the time to hand roll each cookie ball. It was undetectable. Make this easy on you, scoop away.
Peanut Butter Cup Cookie
Then, the moment of sweet union! You press the peanut butter cup into the baked cookie dough and wait. Wait for the peanut butter cup to melt, wait for the dough to cool just enough to take the cookies out of the pan and start all over.
I doubled this recipe, and had exactly enough peanut butter cups (I bought two bags of the holiday wrapped ones) with the exception of one cookie, which got a rolo (extra from another cookie recipe I will be sharing soon). I do believe that someone in my life ate a peanut butter cup without permission from the bag (you know who you are, and it’s a good thing I like you).
The rolo cookie actually wasn’t awful either. But let’s keep to the real deal for this recipe.
With all of the nut allergy people in the world, this is a recipe I would only bring if I knew I could, but I do know it wouldn’t last long. These would be the first to go.
If you are a really lucky seventeen year old, your mom puts a baggie of these in your car so you have some for your road trip, and you say, “Thanks mom!” and hug her. Which is why she put them in your car in the first place (as well as threw out the gum wrappers and miscellaneous trash).
Essentially, its a love fest in a bite sized portion.
I am going to publish this recipe right now, I hope you enjoy it! And as always, thank you for coming to the table!
Chrissy
Click below for printable recipe!
PrintPeanut Butter Cup Cookies
Peanut butter cookies with a peanut butter cup center!
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Peanut Butter
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 1/4 Cup Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 48 Unwrapped miniature Peanut Butter Cups
Instructions
- In a bowl, whisk together dry ingredients. Set aside.
- In a mixer, cream butter, sugars, until light and creamy.
- Add egg and vanilla. Mix to combine, scraping down sides of bowl.
- Slowly incorporate dry ingredients, mixing until combined.
- Refrigerate dough until chilled, 2 hours or overnight.
- Scoop/shape dough into 1 inch balls and place in mini muffin pan.
- Bake for 10-12 minutes or until puffy and light golden brown.
- Remove from oven and immediately press unwrapped miniature peanut butter cups into each cookie.
- Cool for ten minutes before removing from the pans.