Addictive Recipes from a Self-Taught Baker

Peanut Butter Cup Blossoms.

Soft-baked, thick style peanut butter cookies topped with Reese’s peanut butter cups.

Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!

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.

Back from vacation means back to reality, back to the gym, and back to eating healthy. B-O-R-I-N-G.

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. 🙂

Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!

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:

And I’m so excited to share another winner with you today.

Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!

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.

Peanut Butter Cup Blossoms by Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups!

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.

Peanut Butter Cup Blossoms by Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups!

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! 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.

Peanut Butter Cup Blossoms by Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups!

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Peanut Butter Cup Blossoms

Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups.


  • 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 light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (185g) creamy peanut butter1
  • 1 large egg, at room temperature2
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling, optional)
  • 20 Reese's Miniature Peanut Butter Cups, unwrapped


  1. Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
  2. 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.
  3. 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.
  4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). 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.
  5. 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.
  6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 10 days. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

  1. 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.
  2. 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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These recipes MUST come next on your cookie baking list…

Soft-Baked Monster Cookies

Monster Peanut Butter Cookies

Peanut Butter Cup Oatmeal Cookies

Peanut Butter Cup Oatmeal Cookies by

Ultimate Peanut Butter Chocolate Cookies

Ultimate Peanut Butter Chocolate Cookies

Peanut Butter Bacon Dog Treats (for the pups, of course!)

Homemade Peanut Butter & Bacon Dog Treats

Reese’s Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter!

See more peanut butter recipes. (there’s plenty!)  



Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!-3


  1. These look absolutely scrumptious, Sally! I am not sure we can find those little chocolate sweets in the UK, but I would definitely have them if I found them. Whenever you go to a friend’s wedding, it is always so lovely and exotic! Looks like you had a great time. Red suits you. Absolutely stunning (and the bride looked amazing, too!). Mel

  2. When I make cookies like these, I unwrap the pb cups and freeze them before adding them to the hot cookies. It seems to help with the melting. Your cookies look extra scrumptious! Will definitely have to try them.

  3. Sally you looked absolutely beautiful!! So glad you enjoyed Mexico and had a good time. And now yours is just a few months away!! these peanut butter blossoms look incredible – I love the white chocolate idea! Pinned!

  4. Leave it to you to improve on a classic Sally! You looked so beautiful at the wedding, I’m glad you had such a great trip! I was in DC for the weekend (my 1st visit!) and absolutely loved it!

    • Oh that’s right, Mercedes! We were supposed to meet up but I couldn’t because of the trip. So happy you had a blast!

  5. This is such a great idea! I love these Sally!

  6. Peanut butter cups in cookies is the best combination! I was following along with your Mexico adventure on Instagram. Everyone looked beautiful and it looks like you had a great time!

  7. These look so delish Sally!! And it looks like you had an awesome time!

  8. I am pretty sure these are better than the standard Blossoms! They look perfect, Sally, just perfect! So chewy I could just faint right here and now!

    And you look BEAUTIFUL in that red dress! Love.

  9. These cookies look so tempting! Love the cups on top! Pinned!

  10. Warm, sunny Mexico sounds great. It looks like you had a wonderful time. That color red looks amazing on you. These look so good. I’m ready to stuff my face.

  11. It looks like you had a great time in Mexico! What a lovely red dress, Sally!

    These cookies look crazy good. Reeses peanut butter cups are one of the candies I rarely buy because I just can’t stop eating them when I do! Great recipe. And pinned too!

  12. You look gorgeous in your picture, Sally!! Not too much longer until your wedding, right?!
    But I agree…let’s spend one more day indulging with these puffy PB cookies!

  13. You looked gorgeous! I can only imagine how you’ll look in your own wedding. 🙂 Haha, healthy is boring, but I’ll take real life with a plate of these cookies. I’m convinced peanut butter is a love language and mini Reeses make it even better!

  14. I always find myself reading your blog while I’m at work and then I get so hungry and start craving sugar! These cookies look amazing and I wish I could reach in the screen and grab one right now!! Mexico sounds amazing, except for the 100 degree weather, which unfortunately is the norm here in Arizona and there is no beach for me to jump in here!

  15. The weeding looked like a lot of fun. I have never been to Mexico, maybe one day. The red dress looked amazing as well as the cookies. So gooey!

  16. Absolutely gorgeous cookies, love how thick they look!

  17. Thank you for the recipe Sally!! I made these today for my fiance’s co-workers and they LOVED them! They said I should open a bakery! LOL I used some butterfingers eggs we had left over from Easter too and they worked great.
    Thank you again for all your recipes, I have not found one yet that we didn’t love!

    • Love those butterfingers eggs! So happy you all enjoyed these and you got some great compliments from them too!

  18. awwww what a lovely wedding!!!

    and ooooooh what YUMMY cookies-I love how thick and puffy these pb blossoms look-taking them to a whole other level!

  19. OMG! Definitely have to make these this weekend! Maybe I’ll use the dark chocolate peanut butter cups from Trader Joe’s? I’m Obsessed with those!! I can’t wait!

  20. The wedding sounded like so much fun, everyone looked gorgeous! Love that red dress on you 🙂 So hard to get back on track after vacation but these peanut butter blossoms would definitely help anyone ease back into that detox routine haha. They look incredible and peanut butter and chocolate makes everything better 🙂

  21. What a beautiful wedding and location. You look so beautiful!!! Gahhhh, you are going to make a gorgeous bride!! Can’t wait to see those photos. Ok focus on cookies and mission to face plant in these!!

  22. I love making these!! When I make them I put them in mini cupcake trays with the mini cupcake cups and do the peanut butter cups the same exact way after they come out of the oven. That way the peanut butter cup isn’t just sticking out of the cookie, its pushed into the cookie. I mean who doesn’t love peanut butter and chocolate 😀

  23. I had to try these! As I couldn’t get peanut butter cups in stores here (Germany). I made them myself. I tried mini muffin paper liners and they got way too big but that doesn’t matter at all! 🙂 I had to be very careful to put them into the cookies, and yes, they are awesome and mega delicious.
    Thanks for your fantastic recipes, Sally.
    Greetings from Germany.

  24. Where did you find white chocolate peanut butter cups?

  25. It’s me again! I love peanut butter- so I was super excited to try this recipe out bc yours are never short of perfection 🙂 My dough is currently chilling. I noticed that my dough wasn’t really doughy. It seemed oily! I specifically went out and bought JIF. Maybe I shouldn’t have gotten the creamy kind? Also, my dough color is a lot darker than yours! I’m really afraid of them spreading bc of the type of peanut butter I bought! Any help? Thanks in advance!!

  26. This cookie reminds me of one that I loved growing up – it was a giant PB cookie, but there was a whole reese’s hidden inside the cookie!! I like these bite sized ones though – so delicious!! Your trip and the wedding look awesome!

  27. Hi,

    I just wanted to say thank you for all of the amazing recipes you post… I really appreciate that everything is tasted and tested to perfection! Whenever I need a delicious dessert I come to this site as I trust the recipes.

  28. Sally, these are so amazing! I made some on Wednesday, and had to make some more today! They are so delicious! I love all of your recipes! I haven’t made one recipe from your site that I haven’t loved! Thank you for all the delicious creations!

    • Thanks Erin! I know what you mean – baking two batches in a few days. That happens a lot with these cookies because they are so dang good!

  29. Hi Sally,

    BIG peanut butter fan – chocolate and peanut butter are a match made in heaven and should be exploited wherever possible, in my humble view!

    I noticed that most of your peanut butter cookies had a similar recipe, just different add-ins. If you were to make just a plain peanut butter cookie (no choc chips, peanut butter cups or anything), would you need to add more sugar or just leave the ratios as they are? I’m planning on making some PB cookies this weekend, and wanted to get your advice!

  30. Hi Sally…do you think this would work if I rolled the dough into a ball and then pressed the ball into the cavity of a mini muffin pan and then baked and then place the pb cup in it? I make a cookie similar to this but I find it a bit dry and i would like to try your version instead.

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