Print

Peanut Butter Cup Cookies

peanut butter cup cookies - featured image
Print Recipe

These soft, bakery-style peanut butter cup cookies are filled with gooey chocolate centers for the ultimate sweet and salty treat. Quick and easy to make, they’re perfect for any occasion and guaranteed to disappear fast!

Ingredients

Scale
  • 1/2 cup (130g) creamy peanut butter
  • 1/2 cup (120g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 18–24 mini peanut butter cups or 9–12 regular-sized peanut butter cups, halved
  • 1/2 cup semi-sweet chocolate chips or chopped chocolate
  • Optional: flaky sea salt, chopped peanuts, melted chocolate drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, cream together unsalted butter and creamy peanut butter until smooth (about 2 minutes with a hand mixer).
  3. Add granulated sugar and brown sugar; beat until light and fluffy (another 2 minutes).
  4. Add egg and vanilla extract; mix until fully combined.
  5. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low until a soft dough forms. If dough is too sticky, add a tablespoon more flour.
  7. Use a cookie scoop (about 1.5 tablespoons per cookie) to portion dough. Flatten each ball, press a mini peanut butter cup or chocolate in the center, then wrap dough around filling to seal. Roll gently to form a smooth ball.
  8. Place dough balls 2 inches apart on prepared baking sheet. Chill tray in fridge for 10-15 minutes before baking.
  9. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. Centers should appear soft.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: While still warm, sprinkle with flaky sea salt or drizzle with melted chocolate.

Notes

For best results, use room temperature ingredients and chill the dough before baking to keep cookies thick and centers gooey. Don’t overbake—cookies should look slightly underdone in the center. You can substitute gluten-free flour or dairy-free butter as needed. Freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: peanut butter cup cookies, chocolate filled cookies, easy peanut butter cookies, soft cookies, holiday cookies, bakery style cookies, stuffed cookies

Find it online: https://hungermind.com/peanut-butter-cup-cookies-recipe-easy-soft-chocolate-filled-treats/