Peanut Butter Cup Cookies

If peanut butter cookies are your thing, these Peanut Butter Cup Cookies will be calling your name! They are thick, with crispy edges and a chewy center, and loaded with mini peanut butter cups and chocolate chips. A favorite cookie year round, these beauties are especially delicious around the holiday season.

If you need holiday baking ideas, this recipe is perfect! I love simplicity, and baking doesn’t get much easier than these peanut butter cookies. There is no filling, no frosting, no glaze, and no chilling. Just beat the wet ingredients, incorporate the dry, and stir in the chocolates. Bake for 13-15 minutes. Then enjoy the fruits of your not-so-hard labor!

By the way, my Chocolate Peppermint Thumbprint Cookies, Pistachio Chocolate Chip Snowball Cookies, and Gingerbread Lace Cookies are so good for the holiday season too!

Recipe Highlights:

• Combine flour, salt, baking soda, and baking powder. Set aside.
• Cream sugars, peanut butter, and butter.
• Beat in eggs and vanilla extract until light and fluffy. 

• Add flour mixture. Stir until just combined.
• Stir in peanut butter cups and chocolate chips.
• Drop a generous 2 tablespoonfuls onto the cookie sheet.  
• Bake for 13-15 minutes.
• Transfer cookies onto a cooling rack to cool.
• Refer to the recipe card below for detailed instructions.

How to store the cookies:

The cookies can be stored at room temperature in an airtight container for 4-5 days. To freeze, place in an airtight container for up to three months.

I prefer to keep my cookies in the refrigerator. It does a better job of maintaining the texture and keeps the edges crispy. Cookies stored at room temperature are perfectly good, but they tend to lose their crispiness.

Allow refrigerated cookies to sit at room temperature for 15 minutes before you inhale them 🙂

I’m making these cookies for the holidays, but they are good to enjoy with a tall glass of milk year-round. In my opinion, they are perfect as is. But if you would like to add a little touch of the holidays, top the cookie dough with sprinkles or colored sugar crystals prior to baking.

These peanut butter cookies would be perfect if you’re doing cookie swaps this year, in person or virtually. They are straightforward, easy to make…most importantly, SO GOOD!!!

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• An Electric mixer—this handheld mixer has 9 speeds and comes with a storage case.
• Or this stand mixer with a 5.3-quart bowl has a splash guard and a powerful 1000W High-performance motor. It has very good ratings and is reasonably priced.
• I like to use extra large spatulas to scrape cookie batter. This silicone spatula is 14 inches long and has no seams, which means it doesn’t trap food or bacteria.
• These mixing bowls have a non-slip base, which I love.
• I have this extra large baking sheet and rack and use it all the time.

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Peanut Butter Cup Cookies

Author: Thao | In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Dessert Recipe Keys: Mixing

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal Time: 30 minutesServings:22 Cookies

Description

If peanut butter cookies are your thing, these Peanut Butter Cup Cookies will be calling your name! They are thick, with crispy edges and a chewy center, and loaded with mini peanut butter cups and chocolate chips. A favorite cookie year round, these beauties are especially delicious around the holiday season.

Ingredients

• 2 cups all-purpose flour
• 1/2 scant teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 cup peanut butter
• 3/4 cups butter, room temperature
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cups milk chocolate chips
• 80 pieces (about 11 ounces) Reese’s Minis (peanut butter cups…comes unwrapped

Instructions

1. Preheat oven to 350° F.
2. In a medium bowl, whisk flour, salt, baking soda, and baking powder. Set aside.
3. In a large bowl, combine sugars, peanut butter, and butter. Using an electric mixer, beat until wet and coarse in texture, about 1 minute.
4. Add eggs and vanilla extract. Beat until light and fluffy, about 1 minute.
5. Add flour mixture, a third at a time, mixing until just incorporated after each addition.
6. Stir in peanut butter cups and chocolate chips by hand.
7. Drop generous 2 tablespoonfuls of dough (I use a 2-inch diameter ice cream scoop) onto a parchment paper lined baking sheet, at least 2 inches apart.
8. Bake for 13-15 minutes or until the bottom edges are lightly golden. To prevent dry, crumbly cookies, don’t overbake.
9. Remove from oven. Allow to cool for 2 minutes. Transfer to a cooling rack to cool completely.
10. Makes about 22 cookies, 3.25-inch diameter.

Notes

• For even distribution of peanut butter cups, cut each candy in half. Be gentle when mixing the halved candy into the dough, as they will break easily.
• If you can’t get the Reese’s unwrapped minis, use 11 ounces of a larger size, and cut them into large chunks.
• For smaller 2-inch cookies, drop dough by a generous tablespoonful onto a baking sheet. Bake for 9-11 minutes.
• Store the cookies in an airtight container for up to 5 days or freeze for up to 3 months.
• For best texture retention, store refrigerated, but cookies can be stored at room temperature. Allow refrigerated cookies to sit at room temperature for 15 minutes before eating.

Keywords:Peanut Butter Cups, Peanut Butter Cookies, Holiday Cookies

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