Description

These Peanut Butter Cup Cookies are a deliciously rich and chewy treat packed with creamy peanut butter and chunks of mini peanut butter cups. With a slight crunch from the sugar and an optional drizzle of melted chocolate, these cookies provide the perfect balance of sweet and salty flavors. Quick to prepare and bake, they make an irresistible snack or dessert for peanut butter lovers.

Ingredients

Scale

Main Ingredients

1 cup creamy peanut butter
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon baking soda
½ cup mini peanut butter cups, chopped

Optional Ingredients

½ cup chocolate chips (for drizzle)
Sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
Mix Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, and baking soda. Stir until all ingredients are thoroughly mixed, resulting in a thick and sticky dough.
Fold in Peanut Butter Cups: Gently fold the chopped mini peanut butter cups into the dough, ensuring even distribution without breaking them down too much.
Portion Dough: Using a tablespoon, scoop portions of dough and place them onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
Flatten Cookies: Slightly flatten each cookie with the back of a fork to ensure even baking and a classic cookie texture.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn a golden brown, indicating they are cooked through.
Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Add Chocolate Drizzle (Optional): If desired, melt the chocolate chips in the microwave until smooth, then drizzle over the cooled cookies. Optionally, sprinkle with sea salt to enhance the sweet and salty flavor contrast.

Notes

For best results, use creamy peanut butter as it blends better and provides a smoother texture.
If you prefer a less sweet cookie, reduce the sugar slightly.
The cookies will firm up as they cool, so avoid overbaking to keep them chewy.
You can substitute mini peanut butter cups with chopped regular peanut butter cups if mini ones are unavailable.
Storing cookies in an airtight container at room temperature keeps them fresh for up to 5 days.