Description
These Peanut Butter Cup Cookies are a simple and delightful treat combining creamy peanut butter with chopped mini peanut butter cups. Easy to prepare and baked to golden perfection, they feature a rich, sweet flavor with an optional chocolate drizzle and sea salt sprinkle for a perfect 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
Toppings (Optional)
- ½ cup chocolate chips
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, and baking soda. Stir until all ingredients are fully incorporated into a thick, sticky dough.
- Fold in Peanut Butter Cups: Gently fold in the chopped mini peanut butter cups, evenly distributing them throughout the dough without overmixing.
- Form Cookies: Using a tablespoon or cookie scoop, scoop out portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Flatten Cookies: Lightly press down each cookie dough portion with a fork to flatten slightly, helping them bake evenly and create a classic cookie shape.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges begin to turn a golden brown color. Keep an eye on them to prevent overbaking.
- Cool and Drizzle (Optional): Remove cookies from oven and allow them to cool on the baking sheet. If desired, melt the chocolate chips in the microwave and drizzle over the cooled cookies. Sprinkle a pinch of sea salt on top for a delicious sweet and salty balance.
- Final Cool: Transfer cookies to a wire rack and let them cool completely before serving to set the chocolate drizzle and enhance texture.
Notes
- For a nut-free variation, substitute the peanut butter with sunflower seed butter and omit peanut butter cups.
- If you prefer a crunchier texture, bake for an extra 1-2 minutes but watch closely to avoid burning.
- Chocolate drizzle and sea salt are optional but add a great flavor contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls and bake fresh cookies whenever desired.
