Miniature peanut butter cups are used like chocolate chips in this easy one bowl peanut butter cookie recipe.
Peanut butter cup cookies are a quick and easy, one-bowl treat that everyone loves. They have a peanut butter cookie base and are loaded with miniature Reese’s peanut butter cups.
How To Make Peanut Butter Cup Cookies
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add softened butter and peanut butter to a bowl.
- Mix with an electric mixer to combine.
- Add sugar and brown sugar.
- Mix.
- Add an egg and vanilla extract.
- Mix.
- Add flour, baking soda, and salt.
- Mix.
- Add a 7.6 oz. bag of miniature Reese’s peanut butter cups. These are the kind that don’t have wrappers.
- Gently stir the peanut butter cups into the batter with a spoon.
- Scoop out two tablespoons worth of dough for each cookie and place on a cookie sheet.
- Bake until golden around the edges.
How To Store
Cool completely. Place the cookies in a sealed container. Keep at room temperature for up to five days.
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Peanut Butter Cup Cookies Recipe
Miniature peanut butter cups are used like chocolate chips in this easy one bowl peanut butter cookie recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Video
Ingredients
- 1/4 cup unsalted butter, softened (½ stick)
- 1/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 7.6 oz. bag miniature Reese's peanut butter cups (the small unwrapped kind)
Instructions
- Preheat oven to 350°F.
- In a large bowl, add the butter and peanut butter. Mix with an electric mixer on medium speed until well combined.
- Add the sugar and brown sugar. Mix to combine.
- Add the egg and vanilla. Mix to combine.
- Add the flour, baking soda, and salt. Mix until smooth and no dry flour remains.
- Add the mini peanut butter cups. Use a spoon to gently mix the peanut butter cups into the dough.
- Scoop out two tablespoons full of dough (or use a #40 scoop). Place the dough on a cookie sheet. Leave two inches between each cookie.
- Bake for 10-12 minutes.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 95mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 0.5mg
These cookies are soft, gooey, chocolatey and absolutely delicious.
Your finished cookies show chunks of the peanut butter cups but my mini peanut butter cups completely melted into the cookie. I am not complaining though. My cookies are delicious. Just wondering why mine completely melted? The only reason I can think of is that perhaps my mini peanut butter cups were at room temperature and maybe they should’ve been cold out of the fridge?
Absolutely delicious, wonderful recipes.