I love making these Peanut Butter Cup Cookies when I want something comforting, rich, and irresistibly soft. The combination of creamy peanut butter and melted chocolate creates a cookie that feels nostalgic and indulgent at the same time. I usually bake these when I need a quick dessert that always makes everyone happy.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry ingredients and comes together without much effort. I enjoy how soft the cookies stay in the center while the peanut butter cups melt just enough to create pockets of chocolate. I also appreciate that these cookies are easy to customize depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini peanut butter cups or chopped peanut butter cups
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, I cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture looks light and smooth. I then mix in the egg and vanilla extract until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. I gently fold in the peanut butter cups, making sure they are evenly distributed.
I scoop the dough into small balls and place them a couple of inches apart on the prepared baking sheet. I bake the cookies for about 10 to 12 minutes, until the edges are lightly golden but the centers are still soft. After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 15 minutes, and baking time is about 10 to 12 minutes per batch. From start to finish, I have warm cookies ready in roughly 30 minutes.
Variations
I sometimes swap the mini peanut butter cups for chopped chocolate bars when I want a different chocolate texture. When I feel like adding crunch, I mix in a handful of chopped peanuts. For a sweeter twist, I drizzle melted chocolate over the cooled cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. When I want them warm again, I heat one in the microwave for about 10 seconds to soften the chocolate and peanut butter.
FAQs
Can I use crunchy peanut butter instead of creamy?
I can use crunchy peanut butter if I want extra texture, and it works just as well.
Can I freeze the cookie dough?
I often freeze the dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.
Why did my cookies turn out dry?
I’ve found that overbaking is usually the reason, so I always remove them when the centers still look slightly soft.
Can I make these cookies gluten-free?
I can substitute a 1:1 gluten-free flour blend, and the cookies still turn out great.
Do I need to chill the dough?
I usually skip chilling, but if the dough feels too soft, chilling it for 20 minutes helps.
Conclusion
I keep coming back to these Peanut Butter Cup Cookies because they are easy, comforting, and always satisfying. Every time I bake them, the kitchen fills with the smell of peanut butter and chocolate, and I know I’ll end up making them again soon.
Peanut Butter Cup Cookies are soft, chewy, and loaded with rich peanut butter flavor and melty chocolate. These easy-to-make cookies are perfect for peanut butter lovers and ideal for any occasion where comfort and sweetness are welcome.
Total Time:30 minutes
Yield:24 cookies
Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini peanut butter cups or chopped peanut butter cups
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and smooth.
Mix in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Fold in mini peanut butter cups or chopped peanut butter cups.
Scoop dough into small balls and place 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes, until edges are golden and centers are still soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use crunchy peanut butter for added texture.
Drizzle cooled cookies with melted chocolate for a sweeter touch.
Swap in chopped chocolate bars or nuts for a different variation.
Freeze dough balls for up to 2 months; bake from frozen with slight extra time.
