Peanut Butter Cup Cookies
Prep time
Cook time
Total time
What a wonderful surprise when you bite into these cookies! A cookie and candy combined into one. These cookies start with the Classic Peanut Butter Cookie dough.
Recipe type: Dessert | Shaped Cookies
  • ½ cup unsalted butter, room temperature
  • ½ cup creamy or chunky peanut butter
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Tip: Use standard measuring cups and spoons or scales for accurate measuring.
  • About 36 miniature peanut butter cups, with paper wrapping removed
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  1. In a large bowl of an electric mixer, combine butter, peanut butter, granulated sugar, and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed. Add flour, baking soda, baking powder and salt; stir until mixed.
  2. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
  1. Place balls, 3 inches apart onto baking sheets. Bake 12 minutes or just until cookies are set and very lightly browned. Tip: Unlike Classic Peanut Butter Cookies, these cookies are not flattened with a crisscross design before baking.
  1. Remove baking sheets from oven. While cookies are still hot and on the baking sheet, press a miniature peanut butter cup into the middle of each cookie.
  2. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

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