Description
These Peanut Butter Cup Cookies are a delightful treat combining creamy peanut butter with chunks of mini peanut butter cups for extra indulgence. Easy to make and perfect for any occasion, the cookies feature a soft, chewy texture with a hint of sweetness and optional chocolate drizzle and sea salt for a sweet-salty contrast.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ cup mini peanut butter cups, chopped
Optional Toppings
- ½ cup chocolate chips (optional, for drizzle)
- Sea salt, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dough: In a large bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, and baking soda. Stir until the mixture is thoroughly blended into a thick and sticky dough.
- Add Peanut Butter Cups: Gently fold in the chopped mini peanut butter cups, distributing them evenly without breaking the candy pieces.
- Scoop Dough: Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet. Make sure to space each cookie about 2 inches apart to allow for spreading.
- Flatten Cookies: Lightly flatten each cookie dough ball with a fork to help them bake evenly and develop a classic crisscross pattern on top.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the edges turn golden brown. Remove from oven and allow the cookies to cool on the baking sheet to set their shape.
- Optional Chocolate Drizzle: If using, melt the chocolate chips in the microwave in short bursts, stirring between intervals until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle sea salt on top to add a sweet-salty flavor dimension.
- Cool Completely: Transfer the cookies to a wire rack and let them cool fully before serving or storing.
Notes
- You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
- For crunchier cookies, bake a minute or two longer but watch closely to prevent burning.
- The optional chocolate drizzle and sea salt really enhance the flavor but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies longer, refrigerate for up to 1 week or freeze for up to 3 months.
