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Ultimate Soft and Chewy Peanut Butter Cup Cookies

Three freshly baked peanut butter cup cookies stacked on a white plate, featuring melted peanut butter filling.
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Make these soft, chewy cookies packed with peanut butter flavor and a melted peanut butter cup center. This easy recipe is perfect for satisfying a sweet craving.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peanut butter chips (optional)
  • 12 standard-sized peanut butter cups, unwrapped and halved

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, stir in the peanut butter chips.
  6. Scoop dough using a medium cookie scoop (about 2 tablespoons) and roll into balls. Place them on the prepared baking sheets, leaving 2 inches between each ball.
  7. Press a thumb gently into the center of each dough ball to create an indentation. Place one half of a standard peanut butter cup into the indentation.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  9. Remove the cookies from the oven. Immediately press a second half of a peanut butter cup gently onto the center of the warm cookie. The residual heat will soften it.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best gooey center, use standard-sized peanut butter cups and press them into the dough right after it comes out of the oven.
  • You can substitute mini peanut butter cups for a smaller cookie, using one whole mini cup per cookie dough ball.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.

Nutrition

Find it online: https://daisyrecipe.com/peanut-butter-cup-cookies/