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Awesome’ Peanut Butter Cup Cookies Recipe

Awesome' Peanut Butter Cup Cookies Recipe
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★★★★★

4.9 from 13 reviews

Delight in these Awesome Peanut Butter Cup Cookies, a perfect blend of rich peanut butter flavor and the irresistible sweetness of mini Reese’s butter cups. Soft, chewy, and packed with nutty goodness, these bite-sized cookies are easy to make and ideal for any peanut butter lover’s treat tray or sharing at gatherings.

Ingredients

Scale

Dry Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (omit if using salted butter)

Wet Ingredients

  • 1/3 cup unsalted butter, softened
  • 3/4 cup peanut butter (or any nut butter)
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Topping

  • 24 miniature Reese’s butter cups, unwrapped

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Spray a mini muffin pan with non-stick cooking spray to prevent sticking, and set it aside while you prepare the dough.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning. Set aside.
  3. Cream Butter and Sugars: Using a stand or hand mixer, combine the softened unsalted butter, peanut butter, brown sugar, white sugar, and vanilla extract. Beat on medium-high speed for about 2 minutes, scraping down the sides of the bowl occasionally to achieve a light and creamy mixture.
  4. Add Egg: Add the egg and continue to beat for another 30 seconds until just incorporated; avoid overmixing to keep the cookies tender.
  5. Combine Wet and Dry: Slowly add the flour mixture to the wet ingredients and mix on low speed until just combined. Do not overmix to prevent tough cookies.
  6. Portion Dough: Using a tablespoon cookie scoop or spoon, form the dough into balls and carefully place each into a cavity of the prepared mini muffin pan. Be sure not to overfill; the dough should not rise above the top of the muffin cups to avoid peanut butter cup overflow during baking.
  7. Bake Cookies: Bake in the preheated oven for 8 minutes. The tops of the cookies may appear slightly underdone, which is perfect as they will firm up when cooling.
  8. Add Peanut Butter Cups: Remove the cookies from the oven and immediately press one miniature Reese’s butter cup into the top of each warm cookie ball, gently pressing it down to embed.
  9. Cool and Remove: Allow the cookies to cool completely in the pan, then carefully remove them from the mini muffin pan to avoid breaking.

Notes

  • For best results, use unsalted butter and add salt as specified. If you prefer salted butter, omit the added salt from the dry ingredients.
  • You can substitute the Reese’s butter cups with any miniature chocolate or nut butter candies for variety.
  • Make sure not to overfill the muffin cups to keep the cookies neat and prevent the peanut butter cups from sinking or melting excessively.
  • Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Nutrition

Keywords: peanut butter cookies, peanut butter cup cookies, mini peanut butter cup, chocolate peanut butter cookies, easy cookies, dessert

Find it online: https://delishfamilyrecipe.com/awesome-peanut-butter-cup-cookies-recipe/