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!

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

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 recipe for soft and chewy peanut butter cookies yet? Just as peanut butter-y as my traditional peanut butter cookies, but smaller and softer. 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.
Print
Soft and thick peanut butter cookies with a Reeses peanut butter cup on top! Peanut butter cup blossoms cookies recipe on sallysbakingaddiction.com

Peanut Butter Cup Cookies

  • Author: Sally
  • Prep Time: 1 hour, 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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 butter*
  • 1 large egg, at room temperature*
  • 1 teaspoon pure vanilla extract

Topping

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

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.
  2. Why Room Temperature Ingredients? 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.
  3. Peanut Butter: 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.
  4. Double Batches: This recipe can easily be doubled or tripled by doubling or tripling each ingredient. Chill for at least 90 minutes if doubling or tripling.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Soft-baked and peanut butter PACKED cookies topped with a Reese's Peanut Butter Cup!-3

137 Comments

  1. Oh these look fabulous! I can hardly wait to try them! I love you bridesmaid dress, and pictures of Mexico, all I can say is wow! Absolutely gorgeous. It looked like you had A LOT of fun!

  2. You look awesome!! I would have never thought red for dresses, for a beach wedding, but they totally work, so well. Wow, stunning! You look fab 🙂 And so do the cookies.

    Having a ‘master dough’ is worth it’s weight in gold (especially before/after trips, moves, big events, etc.) – what a timesaver for me at least. I love that you repurposed it again…with even more pb involved! Love the cups! pinned

    1. The red color totally worked – we carried red/orange/yellow flowers, too. Gorgeous! And these cookies have your name written ALL over them Averie.

  3. Wow, red is definitely your color! Gorgeous photos – sounds and looks like a wonderful time!

    And these cookies? Oh man….I could probably eat 6 and not blink…ha ha! In fact, I just made your Thick Chocolate Chip cookies (again!) yesterday (with semisweet and dark chips and toffee crunch) and had to put in an extra unplanned session on the treadmill to make up for it! 🙂

    Welcome back – at least the sun is shining today!

    1. I had a feeling you’d love these cookies Christine – and thanks for the compliment on the red color!

  4. Gorgeous photos from your trip to Mexico, Sally! Fab pick for a bridesmaid dress, too. I wholeheartedly support your efforts to cram in as much PB as possible into a cookie. These look so pillow-y soft and creamy, and I love the shot of the cookie with the bite taken from it. Holy PB layers!

    1. Don’t be too jealous, it was nearly 100 degrees on the wedding day! I wanted to jump in the pool in my dress lol. You have to try these cookies Stephanie, right up your alley!

  5. White chocolate! Yay! I love this recipe, and oh my gosh, I love that bridesmaid dress! Such a pretty color and design. It looks great on you! I’m sure it was fun to go to a wedding when your own is so close 🙂

  6. Oh it sucks coming home from holidays, doesn’t it? These cookies look like a delicious way to welcome yourself home. And Sally you make the best cookies-especially peanut butter cookies! I took your oatmeal pb cookies to a prenatal class last year and everyone wanted the recipe!! All the pregnant ladies and their hubbies devoured them!

    1. That’s so nice to hear, Denise! And I can only imagine how many peanut butter cookies I’ll eat when I’m pregnant!

  7. You all looked gorgeous! I’m glad you had a great time in Mexico – I can’t wait to go someday 🙂
    These cookies will definitely go down well at work, one of our engineers is a huge peanut butter fan (who isn’t really?) and she will absolutely love them!
    Thanks Sally!

  8. Lady, you are wonderful! These look amazing (and may make for The perfect Father’s Day gift…for the father who loves PB cookies, does not bake and is married to a gal who just can’t stomach PB). Perfect.

  9. THIS peanut butter lover is droooooooling. I need to go to the store to get some Jif because I only have natural PB and really do NOT want to risk runny cookies. Thick and puffy all.the.way.

    And her wedding was amazing! What a great location and I love the color of the bridesmaid’s dresses. Red is always a great color!

    1. I usually don’t wear red, but now I might start to because I loved that dress! You have to try these, Lauren!

  10. I was checking out your pictures from the wedding over the weekend and was so jealous. It looked like such a fun and relaxing trip, not to mention you looked lovely in that apple colored dress! I’m such a fan of peanut butter blossom cookies but usually don’t care for the Hersey Kiss in the middle. I love the idea of the peanut butter cup though, delicious!

    1. Thanks so much Danae! It was the best trip. It sounds like this version of the peanut butter blossom cookie is right up your alley!

  11. Those bridesmaids dresses are gorgeous! My favorite color. 🙂 These cookies take peanut blossoms to whole new, delicious level, and do they ever look good!

  12. Never stop eating like it’s vacation! Love the PB cups, and the inclusion of white ones! Just in case there are any milk chocolate haters out there…poor them!

  13. These look SO good! I will have to make them when I’m having friends over or when I’m taking them to a friend’s house. Otherwise, I’d be tempted to eat too many of them myself 🙂 Our son loves peanut butter and Reeses Peanut Butter cups, but he does not like peanut butter cookies (makes no sense to me!)
    I hope to try out the recipe soon. Thanks so much for your amazing recipes.

  14. Oh Sally, you outdid yourself yet again — SO much PB and SO much yumminess! I haven’t actually seen dark chocolate Reese’s, although that’s probably a good thing… With how much I’m addicted to both dark chocolate and PB, the bag wouldn’t last more than 2 days, and I’d be the only one eating them! That’s so awesome that you had a fun trip, and the red flip flops for the reception is the cutest touch. I’m sure your wedding is going to be just as fun, if not even more! 🙂

      1. YES! There’s one across town, and I go practically 4 times a week. I never think to stop to look at their candy though; they “hide” it on the freezer aisle. Thanks for the tip Sally!! (This is going to be dangerous… 😉 )

  15. love me some SBA (Sally’s Baking Addiction) cookies! Any kind, you name it. Just made a friend some of your pb cookies cause he needed some “homemade love” Thanks for your awesome recipes. Also made your choc chip cookies for the kids too. It was a SBA baking weekend. =0)

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