Description
These Peanut Butter Cup Cookies are rich, chewy, and packed with the irresistible flavor of peanut butter and chocolate. Perfectly sized mini cookies with a gooey Reese’s peanut butter cup center, they are easy to make and bake quickly, making them an ideal treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup creamy peanut butter (135 grams, Jif recommended)
- 1 large egg (50 grams, room temperature)
- ½ teaspoon pure vanilla extract (2 grams)
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup dark brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
Add-Ins
- 7.6 ounces Reese’s Miniature Peanut Butter Cups (215 grams, 1 package)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C). Lightly spray mini muffin tins with nonstick spray to prevent sticking and set aside.
- Mix Butter and Peanut Butter: Using a hand mixer, beat the unsalted butter and creamy peanut butter together until fully combined and smooth.
- Add Sugars: Add both the dark brown sugar and granulated sugar to the butter mixture. Cream together with the mixer on medium speed for about 3 minutes until light and fluffy.
- Add Egg: Crack in the large egg and mix until fully incorporated into the batter.
- Add Vanilla: Pour in the pure vanilla extract and blend it evenly into the mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet butter mixture. Mix just until all the flour is incorporated; avoid over-mixing to keep cookies tender.
- Form Dough Balls: Roll the dough into 1-inch balls with your hands and place one ball into each cavity of the mini muffin tin.
- Bake Cookies: Bake in the preheated oven for 8½ to 10 minutes, or until the edges start to turn a slightly darker golden brown.
- Insert Peanut Butter Cups: Remove the cookies from the oven and immediately press one Reese’s Miniature Peanut Butter Cup into the center of each cookie while still warm.
- Cool and Remove: Let the cookies cool and set for about 2 minutes. Carefully remove each mini cookie from the tin using a thin table knife to loosen. If cookies stick or fall apart, wait an additional minute before trying to remove them again.
Notes
- Ensure the butter and egg are at room temperature for smooth mixing and better texture.
- Do not over-mix the dough once the flour is added to avoid tough cookies.
- If cookies stick to the pan, letting them cool slightly longer will help ease removal.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a softer center, bake closer to 8½ minutes; for a crisper edge, bake towards 10 minutes.
