Peanut Butter Cup Blossoms.
Soft-baked, thick style peanut butter cookies topped with Reese’s peanut butter cups.
Back from Mexico today. Sigh.
What an incredible trip! We went for Kristen and Seth’s wedding. I was lucky enough to be Kristen’s bridesmaid; she had us all wearing these beautiful red dresses (the red color is called “apple”) and gave us matching red flip flops for the reception. Lots of great food, tons of margaritas, laughs, pool time, beach time, and 100 degree heat.
Wish I could’ve stayed longer! Congrats again to the beautiful couple.
Back from vacation means back to reality, back to the gym, and back to eating healthy.
So, let’s put all that nonsense aside for at least 1 more day and stuff our faces with soft and puffy peanut butter cookies. Complete with a gooey peanut butter cup on top. In both regular chocolate and white chocolate.
Have you tried my go-to peanut butter cookie recipe yet? Soft, thick, ultra chewy cookies exploding with peanut butter flavor. They’re the most peanutbutteriest cookies I’ve ever tasted (technical terms here, of course). In fact, a couple readers have even told me that the cookies taste like the soft peanut butter inside of a peanut butter cup. Now how good does that sound?!
I have so many cookie recipes using my peanut butter cookie dough:
- Soft-Baked Peanut Butter Lovers’ Cookies
- Peanut Butter M&M Cookies
- Bite-Sized Peanut Butter Pretzel M&M Cookies
- Peanut Butter Sweethearts
- Rolo-Stuffed Peanut Butter Cookies
- S’more Peanut Butter Cookies
- Reese’s Stuffed Peanut Butter Cookies
And I’m so excited to share another winner with you today.
Today’s cookies are my personal take on a traditional peanut butter blossom cookie, which are typically made with Hershey’s Kisses. I simply used peanut butter cups instead. Whenever there’s an opportunity for more peanut butter, just say yes.
They’re a snap to make! Simply mix up the peanut butter cookie dough, chill for about 1 hour, and roll into balls. I like to roll the cookie dough balls into a little granulated sugar. This gives them a little sparkle. It’s completely optional, though.
Bake the cookies for only about 8-9 minutes. The trick to their softness is slightly underbaking, so make sure you don’t keep them in the oven for too long. The cookies will be very puffy and soft-looking. That’s normal!
Let the cookies cool on the cookie sheet for about 5 minutes, then press a peanut butter cup on top. I used both regular milk chocolate peanut butter cups and white chocolate peanut butter cups. If you can’t find white chocolate, no worries – just use regular. You could even try these with dark chocolate peanut butter cups if you can get your hands on them. Sometimes those are hard to find.
Quickly transfer the cookies to a paper plate or other freezer-friendly plate and freeze for about 10 minutes or until the peanut butter cup has set. Some of my peanut butter cups melted a bit into the cookies, which is completely fine. They still taste just as good.
I love how thick these cookies are!
After saving a few for ourselves, I brought the rest over to my friend Erin and to our dog park friends. Ha! The cookies didn’t stand a chance with all my peanut butter lovin’ friends.
If you have any of these addicting little cookies left by day 3, you’ll be pleasantly surprised that they still remain just as soft. In fact, these cookies get softer as the days go by! They completely defy cookie science. And I love it.
If you love peanut butter as much as I do, you have to make these cookies. If you have a peanut butter lover in your life, you have to make these cookies. If you have any tastebuds at all, you have to make these cookies. Case closed.
Peanut Butter Cup Blossoms.
Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups.
Yield: 20 cookies
Prep Time: 1 hour, 25 minutes (includes chilling)
Total Time: 1 hour, 35 minutes
- 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (103g) packed dark brown sugar (or light brown)
- 1/4 cup (50g) granulated sugar
- 3/4 cup (185g) creamy peanut butter*
- 1 large egg, at room temperature*
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling, optional)
- 20 Reese's Miniature Peanut Butter Cups, unwrapped
Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days. Chilling is mandatory or else your cookies will spread.
Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Roll the cookie dough into balls, about 1.5 Tablespoons of dough each. Pour 1/4 cup granulated sugar into small bowl and roll each cookie dough ball in it - if desired. I like how the extra sugar makes the cookies look, but it's completely optional.
Bake cookies, 10 cookies on each sheet, for 8-9 minutes or until very lightly browned on the sides. The cookies will appear very soft and undone, but trust me - they are. Allow the cookies to cool on the baking sheet for 5 minutes. Working quickly, press 1 peanut butter cup into the center of each cookie. Quickly transfer the cookies to a freezer-safe dish (I used a paper plate) and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups will melt slightly - that's ok.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 2 months. Bake for 1 extra minute, do not thaw.
*Room temperature egg is required for the cookies. General rule of thumb I use for my own cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.
*Thick, store-bought peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest - which will make your cookie dough thin, slippery, and spread all over the baking sheet even after chilling the cookie dough. You need thick, non-oily peanut butter like Jif or Skippy.
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