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.
- 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
- 1/4 cup granulated sugar (for rolling, optional)
- 24 Reese’s Miniature Peanut Butter Cups, unwrapped
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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 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.
- 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.
- 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.
- 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.