Peanut Butter Peanut Butter Cup Cookies
Indulge your peanut butter cravings with these irresistible Peanut Butter Peanut Butter Cup Cookies! Bursting with rich, creamy peanut butter flavor in every bite, these soft and chewy delights feature chunks of mini peanut butter cups that melt into gooey perfection as they bake. This quick and easy recipe takes just 15 minutes to prep and delivers bakery-quality cookies in under 30 minutes! Perfectly balanced with a hint of sweetness from brown sugar and a touch of saltiness, these cookies are a dreamy treat for dessert lovers. Whether you're hosting a party, preparing for a bake sale, or craving a sweet snack with a glass of milk, these peanut butter cookies are the ultimate crowd-pleaser. Add this decadent dessert to your baking repertoire today and let the peanut butter obsession begin!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 1 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Mini peanut butter cups, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure soft cookies.
Gently fold in the chopped mini peanut butter cups until evenly dispersed throughout the dough.
Scoop out cookie dough using a tablespoon or a small cookie scoop. Roll into balls and place on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten the tops of the cookie dough balls with your hand or the back of a spoon.
Bake in the preheated oven for 8–10 minutes or until the edges are set and the tops look slightly puffed. Avoid overbaking for softer cookies.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
5027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 524.5 g | 191% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 338.7 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
