DESSERT

The BEST Peanut Butter Cup Cookies: A Sweet Surprise Inside! 🍪🍫🥜

There are few combinations as universally adored as peanut butter and chocolate. These Peanut Butter Cup Cookies take that dynamic duo to a whole new level! Imagine a perfectly soft, chewy, and intensely peanut buttery cookie, with a luscious mini Reese’s Peanut Butter Cup gently pressed into its warm center, melting just enough to create a delightful gooey core. These cookies are a guaranteed crowd-pleaser, perfect for bake sales, holiday platters, or simply a cozy night in. They’re surprisingly simple to make, yet yield a result that feels incredibly special and indulgent.

(The Magic of the “Blossom” Cookie)

This type of cookie, where a piece of candy is pressed into the center of a baked cookie, is famously known as a “blossom” cookie, most notably the Peanut Butter Blossom (with a Hershey’s Kiss). The Peanut Butter Cup Cookie is a natural evolution, taking that familiar concept and elevating it with the specific joy of a Reese’s Peanut Butter Cup. The key is the timing: pressing the candy into the hot cookie straight from the oven allows the chocolate to soften and meld with the cookie, creating that signature gooey center as it cools.

Key Ingredients: Simplicity Meets Decadence 🧈🥜🥚🍬

Each ingredient plays a crucial role in achieving the perfect texture and flavor.

  • For the Cookie Dough:
    • 1 ¾ cups (210g) all-purpose flour: The structural backbone of the cookie.
    • 1 teaspoon baking soda: Helps the cookies rise and creates a tender crumb.
    • ½ teaspoon salt: Balances the sweetness and enhances the peanut butter flavor.
    • ½ cup (113g) unsalted butter, softened to room temperature: Provides richness, tenderness, and helps create the desired texture. Softened butter creams well with sugars.
    • ½ cup (100g) granulated sugar: Contributes to sweetness and a crisp edge.
    • ½ cup (100g) packed light brown sugar: Adds moisture, chewiness, and a subtle caramel note.
    • ½ cup (128g) creamy peanut butter (such as Jif or Skippy – not natural, oil-separated peanut butter): This is key for the classic flavor and consistent texture. Natural peanut butter can make the cookies more crumbly.
    • 1 large egg, at room temperature: Acts as a binder and adds moisture.
    • 1 teaspoon vanilla extract: Enhances all the flavors.
    • 1 tablespoon milk (any kind): Helps achieve the perfect dough consistency.
  • For the “Cup”:
    • About 30-40 miniature Reese’s Peanut Butter Cups, unwrapped: The star of the show! Ensure they are unwrapped before the cookies come out of the oven. Pro Tip: Freeze these for at least 15-30 minutes before baking. This helps them hold their shape better when pressed into the hot cookies.

Step-by-Step Preparation: Baking Your Sweet Surprises 📝

Follow these steps carefully for consistently perfect results.

  1. Prepare for Baking:
    • Preheat your oven to 375°F (190°C).
    • Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easy.
    • Unwrap all your mini Reese’s Peanut Butter Cups and set them aside, preferably in the freezer, so they are ready to go as soon as the cookies come out of the oven.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. Whisking ensures they are evenly distributed.
  3. Cream Wet Ingredients:
    • In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
    • Beat in the egg and vanilla extract until just combined.
    • Stir in the milk.
  4. Combine Wet and Dry:
    • Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix only until no streaks of flour remain.
  5. Shape the Cookies:
    • Roll the cookie dough into 1-inch balls (about 1 tablespoon each). You should get around 30-40 cookies.
    • Place the cookie dough balls about 2 inches apart on your prepared baking sheets. These cookies don’t spread a lot, but they need a little room.
  6. Bake the Cookies:
    • Bake in the preheated oven for 8-10 minutes. The cookies should look set around the edges but still soft and slightly puffed in the center. They might have small cracks forming. Do not overbake! Overbaking will result in dry, crumbly cookies.
  7. Add the Peanut Butter Cups (Crucial Step!):
    • Immediately upon removing the baking sheets from the oven, gently but firmly press one frozen mini Reese’s Peanut Butter Cup into the center of each warm cookie. The heat from the cookie will slightly melt the chocolate, creating that delicious gooey effect.
  8. Cool the Cookies:
    • Let the cookies cool on the baking sheets for at least 10-15 minutes before attempting to move them. The peanut butter cup will be soft, and the cookie needs to set.
    • After 10-15 minutes, carefully transfer the cookies to a wire rack to cool completely. The chocolate will firm up as the cookies cool.
  9. Serve and Enjoy!
    • Once cooled, these cookies are ready to be devoured!

Essential Tips for THE BEST Results ✨

  • Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly, resulting in a smoother, more uniform dough and better cookie texture.
  • Use Creamy Peanut Butter: For this recipe, processed creamy peanut butter (like Jif or Skippy) is recommended over natural peanut butter. Natural peanut butter tends to separate and can lead to a drier, more crumbly cookie.
  • Don’t Overmix: Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, which can make cookies tough.
  • Freeze the Peanut Butter Cups: This is a game-changer! Freezing them prevents them from melting too quickly when pressed into the hot cookies, allowing them to retain more of their shape while still becoming wonderfully soft and gooey.
  • Do Not Overbake! These cookies are best when they are slightly soft in the center. They will continue to set as they cool on the baking sheet. Look for lightly golden edges.
  • Cool on the Baking Sheet: Resist the urge to move them immediately to a cooling rack. The hot cookie and melting peanut butter cup need time to set on the warm baking sheet to prevent breakage.

Creative Variations & Customizations 🌈

While the classic is divine, feel free to get creative!

  • Hidden Peanut Butter Cups: For a surprise center, flatten a portion of dough, place the mini peanut butter cup in the center, then carefully wrap the dough around it, sealing completely into a ball before baking.
  • Different Candies: Instead of Reese’s Peanut Butter Cups, try other mini candies like:
    • Mini Rolos (for caramel)
    • Mini Snickers (for nougat, caramel, peanuts)
    • Hershey’s Kisses (for a simpler chocolate top, creating classic “peanut butter blossoms”)
  • Add-ins to Dough: Stir in a handful of chocolate chips (milk, semi-sweet, or dark) or chopped peanuts to the cookie dough for extra texture and flavor.
  • Flaky Sea Salt: A tiny sprinkle of flaky sea salt on top of each cookie (right after pressing in the peanut butter cup) enhances the chocolate and peanut butter flavors beautifully.
  • Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend (ensure it contains xanthan gum) in place of regular flour.
  • Mini Muffin Pan Method: For a more uniform, cup-like shape, you can press the cookie dough into ungreased mini muffin tins before baking, then press the peanut butter cups into the wells.

Serving Suggestions & Perfect Pairings 🥛☕

These cookies are perfect on their own, but here are some ideas to make them even better:

  • Classic Milk: Nothing beats a tall, cold glass of milk with a warm, chewy cookie.
  • Coffee or Tea: They pair wonderfully with a hot cup of coffee or tea, especially for a cozy afternoon treat.
  • Ice Cream: Crumble a few over a scoop of vanilla or chocolate ice cream for an ultimate dessert experience.
  • Milkshakes: Use them to top a peanut butter or chocolate milkshake.

Storage and Make-Ahead Instructions 🧊🗓️

  • Storing Baked Cookies: Store cooled Peanut Butter Cup Cookies in an airtight container at room temperature for up to 3-5 days. The chocolate in the center will re-firm, but the cookie will remain soft.
  • Freezing Baked Cookies: These cookies freeze beautifully! Once completely