Peanut Butter Cup Cookies Recipe 7 Tips For Chewy Perfection
Soft and chewy peanut butter cookies baked in a mini muffin tin and stuffed with a mini chocolate peanut butter cup. Follow our 7 tips for chewy perfection to get the best results every time.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1.25 cup all-purpose flour
- 0.75 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 24 mini peanut butter cups unwrapped and frozen
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin pan.
- In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the room temperature egg and vanilla extract, beating until smooth and well incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Scoop the dough and roll into 1-inch balls. Place one dough ball into each cup of the prepared mini muffin pan.
- Bake for 8 to 10 minutes until the edges are lightly golden and the centers are puffed. Do not overbake.
- Remove from the oven and immediately press a frozen mini peanut butter cup into the center of each cookie. Allow the cookies to cool completely in the pan so the chocolate sets before removing.
Notes
Make sure to freeze the mini peanut butter cups beforehand so they don't melt completely when pressed into the hot cookies.