These Peanut Butter Cup Cookies are an irresistible combination of creamy peanut butter, sweet chocolate, and a touch of salt, all wrapped in a soft, chewy cookie. Filled with mini peanut butter cups and optionally drizzled with melted chocolate, they make for the perfect bite-sized treat for anyone who loves the classic peanut butter and chocolate duo.
Why You’ll Love This Recipe
I love these Peanut Butter Cup Cookies because they offer the perfect balance between creamy peanut butter and rich chocolate. The soft texture of the cookie dough melts in your mouth, and the mini peanut butter cups inside add little bursts of flavor with every bite. Plus, if I drizzle a bit of melted chocolate and sprinkle sea salt on top, the result is a sweet-and-salty masterpiece that’s hard to resist. This recipe is quick and easy, and it makes the ideal snack or dessert to share with family and friends!
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
½ cup chocolate chips (optional for drizzle)
Sea salt, for sprinkling (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the peanut butter, sugar, egg, vanilla extract, and baking soda until well combined. The dough will be thick and sticky.
Fold in the chopped mini peanut butter cups, ensuring they’re evenly distributed throughout the dough.
Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Press each cookie down gently with a fork to flatten slightly.
Bake for 8-10 minutes, or until the edges are golden brown. The cookies will firm up as they cool.
Optional: In a small microwave-safe bowl, melt the chocolate chips for 20-30 seconds, stirring every 10 seconds, until smooth. Drizzle over the cooled cookies for an extra layer of sweetness.
If desired, sprinkle a pinch of sea salt over each cookie while still warm for a perfect balance of sweet and salty.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 16 cookies
Variations
Add-ins: Feel free to mix in chopped nuts, like roasted peanuts or almonds, for a crunchier texture.
Different chocolate: If you prefer dark chocolate, substitute the chocolate chips with dark chocolate or use a chocolate bar for a more decadent drizzle.
Sugar substitutes: You can try using coconut sugar or a low-carb sweetener in place of granulated sugar to make these cookies a bit healthier.
Sea Salt: For a more intense salty contrast, use flaky sea salt or even smoked sea salt to enhance the flavor profile.
Storage/Reheating
Storage: Store these Peanut Butter Cup Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the fridge for up to a week.
Freezing: You can also freeze the cookie dough. Just scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a ziplock bag and store in the freezer for up to 3 months. When you’re ready to bake, simply place the dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
Reheating: To warm up your cookies, simply microwave them for about 10-15 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes.
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FAQs
How do I make sure my cookies don’t turn out too soft?
To prevent the cookies from being too soft, make sure to bake them until the edges are golden brown. The cookies will continue to firm up as they cool, so don’t worry if they look slightly underdone when you take them out.
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for creamy if you want added texture in your cookies. Just keep in mind that it may alter the consistency of the dough slightly.
Can I make these cookies without chocolate drizzle?
Absolutely! The cookies are delicious on their own, with the mini peanut butter cups providing plenty of sweetness. The chocolate drizzle is just an optional extra if you want to elevate the treat.
How do I store these cookies to keep them fresh?
To keep the cookies fresh, store them in an airtight container at room temperature. If you want them to last longer, you can freeze them or store them in the fridge for up to a week.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by ensuring that the peanut butter you use is gluten-free and using a gluten-free baking soda (which most brands are). Just double-check the labels for any hidden gluten sources.
Conclusion
These Peanut Butter Cup Cookies are the perfect combination of sweet, salty, and rich flavors in a bite-sized treat. With their simple ingredients and quick prep time, they make for a delicious dessert or snack that’s sure to impress. Whether you enjoy them as-is or with the added chocolate drizzle and sea salt, these cookies are bound to become a favorite in your baking repertoire.
📖 Recipe:
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Peanut Butter Cup Cookies
- Total Time: 20 minutes
- Yield: 16 cookies
- Diet: Gluten Free
Description
These Peanut Butter Cup Cookies combine creamy peanut butter, sweet chocolate, and a hint of sea salt for a chewy, irresistible treat. Filled with mini peanut butter cups and optionally drizzled with melted chocolate, they’re the perfect bite-sized dessert. Quick to prepare and sure to satisfy any peanut butter and chocolate lover’s cravings!
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
½ cup chocolate chips (optional, for drizzle)
Sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix peanut butter, sugar, egg, vanilla extract, and baking soda until combined. The dough will be thick and sticky.
- Gently fold in the chopped mini peanut butter cups.
- Scoop tablespoon-sized portions of dough and place on the baking sheet, spacing them 2 inches apart.
- Slightly flatten each cookie with a fork.
- Bake for 8-10 minutes until the edges are golden brown. Let cool on the baking sheet.
- Optional: Melt the chocolate chips in the microwave and drizzle over cooled cookies. Sprinkle with sea salt for an added sweet-salty contrast.
- Let the cookies cool completely on a wire rack.
Notes
The cookies will firm up as they cool, so don’t worry if they look slightly underdone when you remove them from the oven.
Feel free to mix in chopped nuts for extra crunch, or use dark chocolate for the drizzle for a richer flavor.
You can replace granulated sugar with coconut sugar or a low-carb sweetener for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 180 kcal per cookie
