Description
These Peanut Butter Cup Cookies are a delightful treat combining rich peanut butter flavor with the indulgence of mini chocolate peanut butter cups. Soft, chewy cookies baked in mini muffin pans make for perfect bite-sized desserts, ideal for parties or everyday snacking.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter (no-stir variety)
- 1/4 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
Topping
- 40 mini chocolate peanut butter cups, unwrapped and frozen
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a mini muffin pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined; set aside.
- Cream Butter and Sugars: Using a mixer, beat the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, which takes about 3 minutes.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the butter mixture, mixing until just combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Form Dough Balls: Scoop about 2 teaspoons of dough, roll each into balls, and place one in each cavity of the prepared mini muffin pan.
- Bake: Bake in the preheated oven for 8 minutes until the cookies are set but still soft.
- Add Topping: Immediately press a frozen mini chocolate peanut butter cup into the center of each warm cookie so it slightly melts into the dough.
- Cool: Allow the cookies to cool completely in the pan before removing to maintain their shape and texture.
Notes
- Using frozen peanut butter cups helps maintain their shape and creates a perfect gooey center.
- Ensure butter and egg are at room temperature for better mixing and texture.
- Do not overmix once dry ingredients are added to prevent tough cookies.
- Greasing the mini muffin pan thoroughly prevents cookies from sticking.
- These cookies freeze well; store in an airtight container.
