Peanut Butter Cup Cookies

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Soft-baked and super thick peanut butter cookies topped with Reese’s peanut butter cups. They’re exactly like peanut butter blossoms but with a peanut butter cup!

Soft and thick peanut butter cookies with a Reeses peanut butter cup on top! Peanut butter cup blossoms cookies recipe on sallysbakingaddiction.com

Welcome back to 2014! I kid, I kid. Today I’m republishing one of my favorite cookie recipes. Many of you were so excited when I republished my favorite banana bread last month, so I figured why not. I rephotographed the cookies and added some extra baking tips to help guarantee a successful batch of peanut butter cup cookies. 🙂

These peanut butter cup cookies are complete with sparkly sugar and a gooey peanut butter cup nestled on top. Guaranteed to be the thickest peanut butter cookies you ever taste!

Reeses peanut butter cookies recipe

Reeses peanut butter cookies recipe

Have you tried my go-to peanut butter cookie dough yet? Soft ‘n’ thick peanut butter 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 peanut butter filling of a peanut butter cup. Now how good does that sound?!

I have so many peanut butter cookie recipes using my peanut butter cookie dough:

Today’s peanut butter cup cookies are my personal take on traditional peanut butter blossom cookies, which are typically made with chocolate kiss candies. I simply used peanut butter cups instead. Whenever there’s an opportunity for more peanut butter, just say yes.

Peanut butter cookie dough rolled into balls

How to Make Peanut Butter Cup Cookies

They’re snap to make! Simply mix up the peanut butter cookie dough, chill for about 1 hour, then roll into balls.

  • Baking tip: Roll the cookie dough balls in a little granulated sugar. This gives the finished peanut butter cup cookies a little sparkle.

Bake the cookies for only about 9-10 minutes.

  • Baking tip: 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, but they’ll set as they cool.

Cool the cookies for about 5 minutes, then press a peanut butter cup on top.

  • Baking tip: Quickly transfer the cookies to a plate and freeze for about 10 minutes or  until the peanut butter cup has set. Some peanut butter cups will melt into the cookies, but that’s completely fine.

Soft and thick peanut butter cookies

Reeses peanut butter cookies recipe

You will LOVE how thick these peanut butter cup cookies are! If you have any cookies left by day 4 or 5, you’ll be pleasantly surprised that they 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…

  • Have a peanut butter lover in your life, you have to make these cookies.
  • Love peanut butter as much as I do, you have to make these cookies.
  • Have any tastebuds at all, you have to make these cookies. Case closed.

Peanut Butter Cup Cookies

Soft-baked and super thick peanut butter cookies topped with Reese's peanut butter cups. They're exactly like peanut butter blossoms but with a peanut butter cup! This cookie dough requires 1 hour of chilling in the refrigerator.

Ingredients:

  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract

Topping

  • 1/4 cup granulated sugar (for rolling, optional)
  • 24 Reese's Miniature Peanut Butter Cups, unwrapped

Directions:

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On low speed, slowly pour in the dry ingredients. Mix until combined.
  3. Cover tightly and chill the cookie dough for at least 1 hour and up to 4 days. Chilling is recommended; this soft cookie dough will overspread unless chilled.
  4. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Remove cookie dough from the refrigerator. Measure cookies to be 1.5 Tablespoons each. I recommend this cookie scoop. Pour extra 1/4 cup granulated sugar for the topping in a bowl. Roll each cookie dough ball in the granulated sugar and arrange 3 inches apart on the baking sheets.
  6. Bake for 10 minutes. Cookies will look very soft. Remove from the oven and allow 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 use a 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to sit at room temperature for 30 minutes, then continue with step 4. Baked cookies with peanut butter cup on top freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

  1. Room temperature egg is best for cookies. General rule of thumb: when using warm or room temperature butter, I recommend 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, non-natural creamy peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest. Natural style peanut butters create a thin, slippery, and crumbly dough. I recommend Jif or Skippy.
  3. This recipe can easily be doubled or tripled by doubling or tripling each ingredient. Chill for at least 90 minutes if doubling or tripling.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!-3

125 Comments

All Comments

  1. Hey! I want to start making all kinds of cookies for Christmas, how do we freeze cookies? Any way.. like ziplock bags…or using a gallon container from ice cream…?
    Jenny

  2. Hooray! We have been fighting with these cookies for years now. The original recipe my grandmother used got so flat that they just looked silly…though tasted great. Then we found another recipe that was part vegetable shortening. Those were nice and puffy but the taste was lacking without all butter. We were ready to give up this year since they either tasted meh or looked completely silly (and have been making them for years). So this year, I saw this recipe pop up on my Pinterest feed and thought, “Sally won’t fail me!” And she certainly did not. So nice and puffy, so peanut buttery…just perfect. I may have underbaked them by a minute or two too much 😉 but they are great! And the whole family agrees. Thanks, Sally!

  3. Sally, Your Peanut Butter Cup Blossoms are the second cookie recipe my daughter and I made tonight and they are also AMAZING! (Breakfast Cookie being the !st recipe) Thank you so much for your yummy, easy to follow recipes. I have learned so many things with your helpful hints throughout your website that I’m happy to be able to pass on to my girls. Making memories in the kitchen with my daughters, priceless!

  4. OK so I have a problem with these cookies. I am one of those rare people who does not really like peanut butter or peanut butter cookies. Nonetheless, at holiday time, I usually make those PB cookies with the Hershey’s kisses for my peanut butter loving family and I always get the peanut butter cookies for them when the Girl Scouts come around. I do love cookies (a little too much) so the one thing I like about PB cookies is that I won’t eat them. However, since I’ve made your PB Cup Blossoms, MY FAMILY DOESN’T WANT ME TO MAKE ANY OTHER KIND OF COOKIE. I’ve made some of your other cookies and they loved them but these are their absolute favorites.

    1. a good problem to have if you ask me. and you won’t be tempted to eat too many cookies! 😉 Thanks for reporting back Donna!

  5. These are really good!!!!! I used Trader Joe peanut butter cups-fantastic!!!! they are a definite reorder!!!!

  6. Could I make these in the mini muffin tins and use the new mini mini peanut butter cups? I’m thinking that would be close to heaven and a 1 bite candy cookie. 🙂

  7. These look amazing! I can’t wait to try them. I might try them with the dark chocolate peanut butter cups from trader joe’s

  8. Wow Sally!!! These are THE BEST EVER Peanut Butter Blossoms!!! I can’t get over how good they are and am sad I brought most to my coworkers because I only have a few left at home. Oh well! Going to have to make another batch!! Thanks!

  9. I made these for the first time today and I’m so impressed!
    I’m not a big cookie baker, I tend to do a lot more cupcakes but these were so quick and easy and they taste amazing!
    I’m so glad I bought enough ingredients to do two batches because I get the feeling these won’t be hanging around for long!

  10. I dont see how this recipe could make 24 cookies simply beacuase I can’t stop eating the dough. Tried out these cookies this week and they were a fan favorite! Really a must try for any PB fanatic

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Reviews

Questions

  1. Hello,
    Really enjoy your blog. Your recipes are always spot on and a success. A while ago you asked if any suggestions. I would like to make your yellow cake recipe(as in Piñata cake) as a double layer. Could the recipe be divided?

    1. Hi Lora! You can try halving the piñata cake recipe, though it may get a little tricky with the 3 eggs. Perhaps use just 1 egg in addition to the egg yolks? Let me know how it turns out.

  2. Hi, Sally! If you had to pick between using dark brown sugar or light brown sugar for these cookies, which one would you choose and why? Thanks, this looks like a very yummy, must try soon cookie!

    1. Hey Megan! I prefer light brown sugar here. Dark brown is great, but the cookies bake a little darker in color so they don’t resemble the color of peanut butter as much. Also, there’s a slightly stronger molasses flavor with dark brown sugar. That’s great, but you really don’t want anything overpowering the peanut butter. 🙂

  3. Want to make these for a friend who has celiac disease. Which flour alternative would you suggest? Almond flour? Coconut? She loves peanut butter I just don’t want her to miss out on your awesome cookies!

    1. Hi Elizabeth! I’ve only tried these peanut butter cup cookies with all-purpose flour, so I can’t answer with confidence. Let me know which alternatives you test!

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