Description
These Mouthwatering Peanut Butter Cup Cookies combine the rich creaminess of peanut butter with chunks of chocolate-covered peanut butter cups for a decadent treat. Soft yet slightly chewy, these cookies are perfect for satisfying sweet cravings with a delightful blend of flavors and textures.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup butter, softened (can be replaced with margarine)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed (light brown preferred)
- 1 large egg, beaten (or flax egg for vegan option)
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk (or almond milk for dairy-free)
Add-ins
- 1 cup miniature chocolate-covered peanut butter cups, unwrapped
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C) to get it ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the flour, salt, and baking soda thoroughly to ensure even distribution.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add Egg and Vanilla: Beat in the beaten egg and pure vanilla extract into the butter and sugar mixture until fully blended and smooth.
- Combine Flour Mixture: Gradually incorporate the dry flour mixture into the wet ingredients, mixing gently until just combined, avoiding overmixing.
- Mix in Milk: Stir the milk (or almond milk) into the dough until it is fully incorporated and the dough is smooth.
- Fold in Peanut Butter Cups: Carefully fold in the miniature chocolate-covered peanut butter cups to distribute them evenly throughout the dough.
- Form Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Do not substitute all-purpose flour with whole wheat as it will result in denser cookies.
- Use creamy peanut butter to ensure smooth dough consistency.
- For a vegan alternative, replace the egg with a flax egg and use almond milk instead of regular milk.
- Make sure to unwrap the miniature peanut butter cups before folding them into the dough.
- Use pure vanilla extract for the best flavor.
- Let cookies cool on the baking sheet initially to prevent breaking before transferring to a rack.
