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The BEST Soft & Chewy Peanut Butter Cup Cookies

A single, freshly baked peanut butter cup cookies resting on a small white plate, held by a hand.
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Make these soft and chewy peanut butter cup cookies. You fold peanut butter cookie dough around whole or mini peanut butter cups for a decadent, chocolatey, and peanut butter-filled treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peanut butter chips (optional)
  • 12 full-size peanut butter cups, unwrapped and halved, OR 24 mini peanut butter cups, unwrapped

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, stir in the peanut butter chips.
  5. Scoop about 2 tablespoons of dough. Flatten the dough slightly in your palm. Place one half of a full-size peanut butter cup, or one whole mini peanut butter cup, in the center of the dough.
  6. Wrap the dough completely around the peanut butter cup, sealing the edges well to fully enclose the candy. Roll the dough into a ball.
  7. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  9. Remove the cookies from the oven. Immediately press a reserved peanut butter cup half (or a mini cup) gently into the center of each warm cookie. The residual heat will soften it slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, you can press a small piece of peanut butter cup into the top of the cookie immediately after they come out of the oven.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping and wrapping the candy.
  • You can substitute creamy peanut butter with crunchy peanut butter for added texture.

Nutrition

Find it online: https://cookingzenith.com/peanut-butter-cup-cookies-recipe-best-chewy/