Indulge your sweet cravings with our tantalizing Peanut Butter Cup Cookies, a delightful treat that harmonizes the irresistible flavors of peanut butter and chocolate. These delectable cookies feature a soft and chewy texture that melts in your mouth, while the generous filling of creamy peanut butter and a whole peanut butter cup takes center stage, delivering an explosion of rich, nutty goodness with every bite. Whether you're a peanut butter aficionado or simply seeking a comforting and nostalgic treat, these cookies are sure to satisfy your sweet tooth and leave you craving more.
Let's cook with our recipes!
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
Steps:
- In a bowl, add the butter and brown sugar, and stir to combine.
- Add the egg and mix until fully incorporated.
- Stir in the peanut butter and vanilla.
- Add the flour, salt, and baking soda.
- Gently fold in the peanut butter cups.
- Chill dough for at least 1 hour.
- Preheat oven to 350˚F (180˚C).
- Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
- Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
- Let cookies cool. Can be stored in an airtight container up to 5 days.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
PEANUT BUTTER CUP COOKIES
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. -Faith Jensen, Meridian, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CUP COOKIES (TARTS)
I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.
Provided by Roxygirl in Colorado
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream peanut butter, butter, sugar and brown sugar until fluffy.
- Add egg, vanilla, flour, baking soda and salt' mix well.
- Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
- Bake 8-10 minutes at 375°F.
- When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
- Allow to cool completely before removing cookies from the tin.
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
PEANUT BUTTER CUP CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: yellow cake mix, peanut butter, peanut butter cups, oil, eggs
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, Sugar 24 grams
PEANUT BUTTER CUP COOKIES II
This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies.
Provided by Lenni
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
- Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 59.7 g, Cholesterol 62.4 mg, Fat 28.5 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 12.3 g, Sodium 448.3 mg, Sugar 39.3 g
PARTY PEANUT BUTTER CUP COOKIES
Christmas would not quite be Christmas without these cookies ... just ask my kids. The combination of a peanut butter cookie on the outside with a chocolate covered Reese's minature peanut butter cup pushed into the cookie after baking, is unbeatable. They also look like they were harder to make than they really are.
Provided by Donna Matthews
Categories Dessert
Time 45m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream butter and peanut butter with sugars and vanilla.
- Add egg and beat.
- Add dry ingredients and mix well.
- Form small balls of dough about the size of a small walnut.
- Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
- Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
- Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
- While the cookie balls are baking, unwrap the candies completely.
- As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
- Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
- Let cookies cool in pan until they are set enough to lift out without breaking.
GIANT PEANUT BUTTER CUP COOKIES
I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 16 large cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Combine flour, soda and salt.
- In mixer, beat the butter and sugar until creamy.
- Beat in vanilla and egg.
- Stir in flour mixture.
- Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
- Bake until cookies are golden brown, about 15 minutes.
- (The centers will still be a bit pale and soft).
- Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7
REESE'S PEANUT BUTTER CUP COOKIES
These cookies are incredibly easy and they look absolutely gourmet! Perfect for Christmas, which is when I make them. I promise, everyone will Oooh and Ahhh at them!
Provided by Loves2Teach
Categories Dessert
Time 2h
Yield 50 cookies
Number Of Ingredients 3
Steps:
- The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
- The amount of cookies you get really depends on how many peanut butter cups you buy.
- Pre-heat oven to 350F degrees.
- Press a small amount of dough on bottom and sides of a mini muffin pan.
- Don't make it too thin or it will be difficult to pop them out.
- Don't make them too thick or the cookie will not be a"bowl".
- It is best to do a practice run with your first batch to see which thickness works best.
- Try a few thicknesses in one pan.
- After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
- While baking, start unwrapping peanut butter cups.
- YOU NEED TO WORK FAST NOW!
- QUICKLY put one peanut butter cup into each sugar cookie bowl.
- After you are done, the chocolate will be slightly melted around the edges.
- Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
- This makes them look much nicer.
- Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
- Place cookies on a paper bag.
- When cooled, drizzle with melted semi-sweet chips.
- You can use the sugar cookie bowls for pretty much anything.
- I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 1.8, Cholesterol 1, Sodium 53.4, Carbohydrate 9.4, Fiber 0.6, Sugar 8, Protein 1.7
PEANUT BUTTER CUP COOKIES III
These cookies are very peanut butter-y, with a mini peanut butter cup in the center. (The kind with the cookie center is great in this recipe!) My mom got this recipe from a friend who is allergic to sugar! So this poor soul makes treats and brings them to her friends to let her know if they are good or not.
Provided by Heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease mini muffin pans. Sift together the flour and baking soda. Set aside.
- In a medium bowl, cream together the white sugar, brown sugar, and shortening. Add the peanut butter and egg; mix until blended. Stir in the milk and vanilla alternately with the dry ingredients. Press rounded tablespoons of dough into the prepared mini muffin cups. Press dough up the sides of the cup, leaving a hole in the middle. Press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool completely before removing from pans.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 21 g, Cholesterol 10.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 106 mg, Sugar 12.8 g
REESE'S PEANUT BUTTER CUP COOKIES
My family loves Reese Cups and me too. I make them for holidays. It is so easy to fix it. They are so delicious and sweet.
Provided by Lisa Johnson
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake in a 375F preheated oven for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
PEANUT BUTTER AND CHOCOLATE PEANUT BUTTER CUP COOKIES
I thought this up totally by scratch! If you like peanut butter cups, you'll like this cookie.
Provided by Dan K.
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 27 g, Cholesterol 29.3 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 157.5 mg, Sugar 17.7 g
PEANUT BUTTER CUP COOKIES I
Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
Provided by Nancy
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.
- Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2 inch balls; roll the balls in sugar.
- Place on ungreased cookie sheet; bake 10-12 minutes. Remove from oven and IMMEDIATELY place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet.
Nutrition Facts : Calories 271 calories, Carbohydrate 29.8 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 166 mg, Sugar 20.5 g
PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER CUP SURPRISE COOKIES
Steps:
- 1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes. 2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.
STORMY'S REESE'S PEANUT BUTTER CUP COOKIES (2 INGREDIENTS!)
I have no clue who Stormy is, but they deserve praise for this no brainer cookie! You could also use other combinations....there are no limits!
Provided by Rhonda Gibson
Categories Chocolate
Number Of Ingredients 2
Steps:
- 1. Place unwrapped peanut butter cups in freezer before starting. Preheat oven to 350 degrees. Using miniature muffin tins sprayed with Pam, place a 1 inch ball of dough in each cup. Bake according to package, for lowest amount of time. Remove from oven and leave in pans. Remove candy from freezer and carefully press one into each cookie. Remove from tins after they are almost cool. Cool completely on racks.
CHOCOLATE PEANUT BUTTER CUP COOKIES (ABSOLUTELY 2-DIE-4!)
Steps:
- Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted (or do it the old-fashioned double boiler way if you prefer). Cool slightly. Combine sugar and fat in large bowl. Beat at medium speed with elec. mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake at 350F. for 8-10 minutes or until set. Press a frozen (important) peanut butter cups into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but, do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. These go fast.
PEANUT BUTTER CUP COOKIES
Late night means raiding the dark corners of the pantry more than ever these days. The other evening Amy and I were daydreaming about the conveniences before this period of quarantine while scouring our makeshift pantry for supplies. We pieced together the fixings to make our own no-fuss peanut butter cup cookies.
Provided by Food Network
Categories dessert
Time 1h
Yield about 1 dozen
Number Of Ingredients 11
Steps:
- To make the cookie dough: Whisk together the granulated sugar, egg and butter in a bowl. In a separate bowl, sift the flour, baking soda and salt together, then add the contents of the other bowl, stirring well with a wooden spoon or using your hands to make a dough. Wrap in plastic wrap and place in the fridge until ready to use.
- To make the peanut butter cups: Bring a small pot of water to a boil and place a heatproof mixing bowl over it to create a double boiler. Turn the heat off, then add the chocolate and milk to the bowl. Allow to sit for 2 minutes before mixing with a rubber spatula to combine and form a smooth chocolate mixture.
- In a small bowl, use a fork or whisk to combine the peanut butter and confectioners' sugar.
- Dollop small circles of the chocolate mixture into individual cups of a muffin tin or on a sheet pan, until you use about half of the chocolate mixture. Drop a small dollop of the peanut butter mixture onto each chocolate dollop, then cover the peanut butter mixture with the remaining chocolate mixture. Refrigerate or freeze the peanut butter cups until they are firm and set.
- Preheat the oven to 375 degrees F.
- Remove the cookie dough from the fridge and make Ping-pong ball-size cookies. Evenly space them on a sheet tray, pressing each to flatten slightly. Press a peanut butter cup into the center of each cookie. If you have sea salt, sprinkle a bit over each.
- Bake for about 8 minutes before checking your progress. Rotate the pan if necessary at this point, then remove from the oven when the edges of the cookies are brown and begin to form creases, usually about 10 minutes total is perfect, but some ovens run hotter than others.
Tips:
- Use creamy peanut butter: This will result in a smoother cookie dough and a more even distribution of peanut butter flavor.
- Chill the cookie dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Don't over-mix the cookie dough: Over-mixing can result in tough cookies.
- Bake the cookies until they are just set: Over-baking will result in dry cookies.
- Let the cookies cool completely before frosting them: This will help the frosting set properly.
Conclusion:
Peanut Butter Cup Cookies are a classic and delicious treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a batch of cookies that will be sure to satisfy your sweet tooth. So next time you're in the mood for a sweet treat, give Peanut Butter Cup Cookies a try and enjoy!
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