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Peanut Butter Cup Cookies
Emily

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are soft, chewy, and loaded with chunks of chocolate peanut butter cups — the perfect treat for peanut butter lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1 cup chopped chocolate peanut butter cups

Equipment

  • Mixing bowls
  • Whisk
  • electric mixer or hand mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt; set aside.
  3. In another bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until fluffy.
  4. Beat in the egg until well combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the chopped chocolate peanut butter cups.
  7. Scoop tablespoons of dough onto the prepared baking sheet about two inches apart.
  8. Bake for 10–12 minutes or until golden around the edges but still soft in the center.
  9. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Notes

For extra gooey cookies, slightly underbake them and let them finish cooking on the tray. You can also refrigerate the dough for 30 minutes before baking to reduce spreading. Store in an airtight container for up to 5 days.