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96% would make again

Peanut Butter Cup Cookies

Tasty Team

Inspired by frommetovuu.com

Ingredients

for 16 cookies

  • ½ cup unsalted butter (115 g), melted
  • ⅔ cup brown sugar (145 g)
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter (80 g)
  • 1 cup all-purpose flour (125 g)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup (175 g)

Nutrition Info

  • Calories 217
  • Fat 12g
  • Carbs 23g
  • Fiber 0g
  • Sugar 14g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Ingredients

for 16 cookies

  • ½ cup unsalted butter (115 g), melted
  • ⅔ cup brown sugar (145 g)
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter (80 g)
  • 1 cup all-purpose flour (125 g)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup (175 g)

Nutrition Info

  • Calories 217
  • Fat 12g
  • Carbs 23g
  • Fiber 0g
  • Sugar 14g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Inspired by frommetovuu.com

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