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. 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!

    1. 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. 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!

  6. 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!

  7. 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!

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

  8. 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!

  9. 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 🙂

  10. 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!!

  11. 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 😀

  12. 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.

  13. 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!!

  14. 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!

  15. 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.

  16. 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!

    1. 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!

  17. 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!

  18. 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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