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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
Adapted from From Donuts to Delirium
Makes 2 dozen cookies

1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups coarsely chopped peanut butter cups (I used about a 3rd of Trader Joe’s 12oz package of mini peanut butter cups)

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer, cream butter and sugars together until creamy, about 3 minutes. Add egg and vanilla and beat to combine, scraping down the side of the bowl as needed. Reduce speed to low and gradually add flour mixture, mixing until incorporated. Fold in peanut butter cups.
3. Using a heaping tablespoon or a 1-inch cookie scoop, drop dough onto prepared baking sheets, 2 inches apart. Bake until light brown around the edges, about 12 to 14 minutes. Let cool on pan for several minutes before transferring to a wire rack to cool completely.

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