If you’re a fan of the irresistible combination of peanut butter and chocolate, these peanut butter cup cookies are a must-try! Soft, chewy, and topped with a delicious chocolate cup, they make for an indulgent treat that will satisfy your sweet tooth. Perfect for gatherings or a cozy night in, this recipe is simple enough for bakers of all levels. Let’s dive into the ingredients and get started!
Ingredients
Servings and Cooking Time
This recipe makes approximately 12 cookies. Preparation time is 15 minutes, and cooking time is 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 8g fat, 15g carbohydrates, and 3g protein. This nutritional information is for one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix 1 cup of peanut butter and 1 cup of sugar until smooth.
- Add 1 egg and 1 teaspoon of vanilla extract, then mix well.
- In a separate bowl, combine 1 cup of flour and 1 teaspoon of baking soda.
- Gradually add the dry ingredients to the peanut butter mixture.
- Once combined, scoop tablespoon-sized portions and roll into balls.
- Place the balls on a baking sheet lined with parchment paper.
- Press each ball down slightly to flatten.
- Bake in the preheated oven for 10-12 minutes until edges are golden.
- Remove from the oven and immediately press a mini peanut butter cup into the center of each cookie.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute regular peanut butter with almond butter for a different flavor. For a gluten-free option, use almond flour instead of all-purpose flour. Dark chocolate cups can replace milk chocolate for a richer taste.
Serving and Pairings
These cookies pair beautifully with a glass of cold milk or a warm cup of coffee. They are also great for dessert platters or as gifts for friends and family.
Storage and Reheating
Store these cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds to soften.
Cooking Mistakes
- Don’t overbake the cookies; they should be soft when you remove them.
- Make sure to use room temperature ingredients for better mixing.
- Press the peanut butter cups in gently; otherwise, they may crack.
- Ensure your oven is properly preheated to avoid uneven baking.
- Don’t skip the cooling step; it helps the cookies firm up.
Helpful Tips
- Use a cookie scoop for uniform cookie sizes.
- Chill the dough for 30 minutes for a thicker cookie.
- Experiment with different chocolate cup sizes for varied presentations.
- For added flavor, mix in some chocolate chips or chopped nuts.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture and flavor. Just keep in mind it may affect the cookie’s consistency slightly.
How do I know when the cookies are done?
The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to three days before baking.
What if I don’t have mini peanut butter cups?
You can chop regular-sized peanut butter cups into smaller pieces and use those instead.
Is there a vegan version of this recipe?
Yes, you can use a vegan egg substitute and plant-based peanut butter cups to make this recipe vegan-friendly.
Conclusion
These peanut butter cup cookies are a delightful treat that combines the best of both worlds: rich chocolate and creamy peanut butter. Easy to make and sure to impress, they are perfect for any occasion. Enjoy baking and sharing these delicious cookies with friends and family!
Peanut Butter Cup Cookies
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 12 mini peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the peanut butter and sugar until smooth.
- Add the egg and vanilla extract, then mix well.
- In another bowl, combine the flour and baking soda.
- Gradually add the dry ingredients to the peanut butter mixture.
- Scoop tablespoon-sized portions and roll into balls.
- Place the balls on a lined baking sheet and press down slightly.
- Bake for 10-12 minutes until edges are golden.
- Immediately press a mini peanut butter cup into each cookie.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
