Peanut Butter Cup Cookies

4.84 from 6 ratings

Peanut Butter Cup Cookies are thick, chewy peanut butter cookies with a mini Reese's cup pressed into the center. They're like the classic blossoms you grew up with, but better. Way better.

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Servings: Cookies

Author: Chef Lindsey

Ingredients

¼ cup granulated sugar plus more for rolling
½ cup packed light brown sugar
½ cup unsalted butter softened
½ cup peanut butter creamy, I use Jif forever and always
1 egg
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
36 Reese’s Mini Peanut Butter Cups

Instructions

Preheat the oven to 350°F, then line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in peanut butter until incorporated. Add egg and vanilla, beat until smooth.
Add the flour mixture in 3 additions, mixing on low between each addition.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets. While the cookies bake, unwrap your Reese’s. It’s tedious but worth it.
Bake for 8 minutes or until edges begin to crack and the center has puffed.
Immediately press a Reese's cup into the center of each cookie. Transfer to a wire rack to cool.

Video

Notes

Yield – 36 cookies

Presentation – Press Reese's cups into cookies as soon as they come out of the oven, while they're still soft.

Variation – You can make these into peanut butter thumbprint cookies! Bake the cookies, then use a measuring spoon to press an indent, fill it with your favorite jam, and bake for another minute or two.

Storage – Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

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