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The Best Soft and Chewy Peanut Butter Cup Cookies

Three freshly baked peanut butter cup cookies with melted chocolate centers resting on a small white plate.
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You can make these irresistible peanut butter cup cookies from scratch. They are soft, chewy, and packed with chocolate and peanut butter flavor, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup creamy peanut butter
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup peanut butter chips (optional)
  • 12 standard-sized peanut butter cups (like Reese’s), unwrapped and halved

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. If using, stir in the peanut butter chips.
  6. Scoop dough portions, about 2 tablespoons each, and roll into balls. Flatten each ball slightly in your palm.
  7. Press one half of a peanut butter cup into the center of each dough ball, pushing it down slightly so it is mostly covered by the dough.
  8. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Remove from the oven. Immediately press a second half of a peanut butter cup into the center of each warm cookie. The residual heat will soften it.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gooey center, use standard-sized peanut butter cups and press them in immediately after baking.
  • If you prefer mini cookies, use mini peanut butter cups and reduce the baking time by 1 to 2 minutes.
  • You can substitute creamy peanut butter with crunchy peanut butter for added texture.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://cookincorner.com/peanut-butter-cup-cookies-recipe/