Description
These Peanut Butter Cup Cookies are delightfully soft and chewy with a perfect balance of creamy peanut butter and rich semi-sweet chocolate chips. Easy to make and ideal for satisfying your sweet tooth, they bake quickly to golden perfection and are perfect for sharing or enjoying as a delicious homemade treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set this dry mixture aside.
- Cream Butter and Sugars: In a separate larger bowl, use a mixer to beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture, mixing thoroughly until well combined and smooth.
- Incorporate Peanut Butter: Blend in the creamy peanut butter until the dough is smooth and evenly mixed.
- Combine Dry and Wet Ingredients: Gradually fold the reserved dry ingredients into the peanut butter mixture until just combined, taking care not to overmix to maintain cookie tenderness.
- Add Chocolate Chips: Gently stir the semi-sweet chocolate chips into the dough, distributing them evenly.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 10 minutes or until the edges are golden brown but the centers remain soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For a crunchier texture, use crunchy peanut butter instead of creamy.
- Do not overbake; cookies will continue to set as they cool.
- You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra peanut butter flourish, press a mini peanut butter cup into the center of each cookie before baking.
