We’ve said it before and we’ll say it again: peanut butter and chocolate are really the greatest combo it’s like they’re the two best friends of the food world and we love them for it! This cookie recipe perfectly encapsulates their relationship literally and figuratively as it consists of cute, mini, chocolate peanut butter cups that are nestled into fluffy peanut butter cups. Whether you want to make something that you can give to the neighbors, or that you and the kids can eat during a snowstorm, these cookies are a double whammy of chocolate and peanut butter! And it’s a good thing one batch makes four dozen, because these babies don’t stick around for long!
Peanut Butter Cup Cookies
Yields 4 dozen
- 48 mini peanut butter cups, unwrapped
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- miniature muffin tin
- Preheat oven to 350º F.
- In a small bowl, whisk together flour, baking soda and salt, and set aside.
- In a large bowl or mixer, cream together the butter and both sugars for 3-4 minutes, or until lightened in color and fluffy.
- Beat in peanut butter until smooth and totally incorporated. Scrape down sides of bowl.
- Continue mixing and add in egg and vanilla extract.
- Gradually add the dry ingredients to the egg mixture and beat until just combined. Don’t over mix.
- Using a small ice cream scoop or spoon, shape your cookies into 1-inch balls and transfer them to a mini muffin tin. (Leave the dough as a ball and don’t flatten it into the tin.)
- Place in oven and bake for 7-8 minutes, or until a light golden color.
- Remove cookies from oven and firmly press a peanut butter cup into the center of each one. Tops of chocolate and cookies should be even.
- Return cookies to oven and cook for another 2-3 minutes, or until cookies are golden and puffed up.
- Remove again and let cool for at least 10 minutes before serving.
Recipe adapted from the Brown-Eyed Baker