PEANUT BUTTER CUP COOKIES – These indulgent cookies start with a soft and chewy peanut butter cookie loaded with mini chocolate chips and finish with a peanut butter cup melted right on top.
Peanut Butter Cup Cookies are a copy cat of my favorite cookie from the local cookie store, Mary’s Mountain Cookies. I’ve been enjoying them for years, and I finally decided that I need to be able to make my own at home.
Chocolate and peanut butter fans beware… these cookies are decadent! You will want to serve them with a glass of milk.
I experimented with several different varieties of peanut butter cups to top Peanut Butter Cup Cookies. I tried original Reese’s Peanut Cups, Reese’s Miniatures, and Reese’s Thins.
Reese’s Thins ultimately won out as the best option. The original version was just a bit too much peanut butter to top the cookies, and Reese’s Miniatures were too tall and narrow to melt properly.
Peanut Butter Cup Cookies should be completely cool and the chocolate completely solidified before storing. Store cookies in an airtight container for 3-4 days.
If you like chocolate and peanut butter, try my Peanut Butter Truffles or Chocolate Peanut Butter Rice Krispie Treats.
Here’s what you need to make Peanut Butter Cup Cookies…
- Salted butter
- Creamy peanut butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Ground oats (not quick)
- Baking soda
- Salt
- Mini chocolate chips
- Reece’s Peanut Butter Cups, Thins
Peanut Butter Cup Cookies
PEANUT BUTTER CUP COOKIES - These indulgent cookies start with a soft and chewy peanut butter cookie loaded with mini chocolate chips and finish with a peanut butter cup melted right on top.
Ingredients
- 1 cup salted butter, room temperature
- 1 cup peanut butter, creamy (not natural)
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup ground oats (not quick)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips
- 36 Reece's Peanut Butter Cups, Thins
Instructions
- Preheat oven to 350.
- In a stand mixer add the salted butter, peanut butter, dark brown sugar, and granulated sugar. Beat until combined, it should be lightened in color and fluffy.
- Add the eggs and vanilla. Mix until combined.
- Add the flour, ground oats, baking soda, and salt. Mix until just combined. The dough will be sticky.
- Add in the mini chocolate chips. mix until evenly distributed.
- Using a 3 tablespoon sized cookie scoop portion out the dough onto a parchment covered cookie sheet. Flatten the tops slightly, just enough to provide a flat surface for the peanut butter cups (but do not place them just yet).
- Bake for 10-12 minutes, depending on how soft you want the cookies to be.
- Remove the pan from the oven, place the unwrapped peanut butter cups onto the cookies, and return the cookies to the oven.
- Bake for an additional 2 minutes.
- Let the cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
- Cool for an hour or so, until the chocolate from the peanut butter cups has completely solidified.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 241mgCarbohydrates: 32gFiber: 2gSugar: 22gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: inspired by Mary’s Mountain Cookies and Baking Mischief
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