Description
A delicious recipe for Peanut Butter Cup Cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini peanut butter cups, unwrapped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
- Mix Wet Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Form Cookies: Roll the dough into 1-inch balls and place each ball into a cavity of the mini muffin tin.
- Bake: Bake for about 8-10 minutes, or until the edges are lightly golden.
- Add Peanut Butter Cups: Remove the cookies from the oven and immediately press a mini peanut butter cup into the center of each cookie. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a small cookie scoop for evenly sized dough balls.
- If the dough is sticky, refrigerate for 15-20 minutes before rolling.
- For added texture, consider using a crunchy peanut butter.
- Ensure the mini peanut butter cups are unwrapped and ready for quick placement right after baking.
- Store the cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie