Ingredients
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup creamy peanut butter (190 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed light brown sugar (110 g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chopped chocolate peanut butter cups (about 170 g)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and peanut butter until smooth and creamy.
- Add granulated sugar and brown sugar. Beat until light and fluffy.
- Mix in egg and vanilla extract until fully incorporated.
- Gradually add dry ingredients to the wet mixture and mix just until combined.
- Fold in chopped peanut butter cups evenly.
- Scoop about 1 1/2 tablespoons of dough per cookie onto prepared sheet, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are lightly golden and centers slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake to maintain a soft, chewy texture.
- If butter is very soft, chill dough for 20–30 minutes to prevent spreading.
- Use crunchy peanut butter for added texture.
- Sprinkle flaky sea salt on top before baking for a sweet-salty finish.
- Store with a slice of bread in the container to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
