Peanut Butter Cup (Not Buttercup!) Cookies
Prep time: 30-40 minutes
Bake time: 8-10 minutes
Makes 18-24 cookies (depending on size)
(Recipe & play-by-play)
Recipe from Brown Eyed Baker
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar (plus more for rolling)
- ½ cup light brown sugar
- ¼ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.
4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
5. In a small bowl, put some extra granulated sugar for rolling the cookies.
6. Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
7. Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
If you don’t have time to let your butter sit out to soften, you can put it in a microwaveable bowl and zap it until it’s soft (make sure to zap for short periods of time so it doesn’t melt!) Having softer butter makes it a lot easier to cream (in this case, with sugar and peanut butter)
With the egg and vanilla added– all the wet ingredients are combined!
After adding the flour mixture, the batter gets a bit dry and lumpy, but don’t worry because these are crinkle cookies!
I made the amount of filling that the recipe asked for, but I ended up with a LOT of extra filling, so if I make this again I’m definitely putting more filling in each cookie.
Because the cookies ARE quite dry, the batter may break apart in your hand when you’re molding it, but just keep pressing and it’ll work out fine. These cookies are ready to go into the oven!
I find that they look even prettier with hints of the peanut butter filling peeking out, so don’t hesitate to use lots.
These cookies are absolutely scrumptious! Chocolate and peanut butter is always a good combination (thank you, Reeses), and the cookies are crunchy and crumbly and melt-in-your-mouth delicious!