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.
- Do not overbake to keep cookies soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
