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A hand is dipping a peanut butter cup cookie into a glass of milk. Plates of cookies and glasses of milk are in the background on a white surface.

Easy PB Cup Cookies Recipe

Author: Jessica Haggard
Homemade peanut butter cup cookies are what you want if you’re looking for the ultimate nostalgic treat. They always come out soft, sweet, melty, and wildly addictive. Great for snacking, gifting, or sharing at parties!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 48 cookies
Calories 90 kcal

Ingredients
 
 

  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup butter 1 stick
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 ounces Reese's Miniature Peanut Butter Cups coarsely chopped

Instructions
 

  • Preheat oven to 375 °F. Line two baking sheets with parchment.
  • In a large bowl, mix the flour, baking soda, and salt.
  • Beat the butter, brown sugar, and sugar together until creamy. Add the egg and vanilla, and beat to combine.
  • Gradually add the flour mixture until the dough is incorporated. Fold in the chopped peanut butter cups.
  • Drop tablespoon-size balls of dough 2 inches apart onto the prepared cookie sheets. Bake until light brown, 12 to 15 minutes.

Notes

  • Cream the butter and sugars for a full 2 to 3 minutes to add air to the dough, resulting in softer, lighter cookies.
  • Chill the dough if it feels too soft. Even 20 minutes helps prevent excessive spreading and improves texture.
  • Add extra peanut butter cups on top. Press a few pieces into each dough ball before baking for bakery-style presentation.
  • Don’t overbake. Pull the cookies when the edges are lightly golden and centers look slightly underdone; they’ll set as they cool.
  • Fold in mini chocolate chips, Reese’s Pieces, chopped peanuts, or a swirl of creamy peanut butter for extra richness.
  • Optional, but I recommend that you finish with a tiny sprinkle of flaky salt on top of each cookie before baking to balance the sweetness and make the peanut butter flavor pop.
Serve: Enjoy them with milk, whipped chocolate milk, coffee, peppermint ice cream, chocolate pudding, caramel sauce, or frozen yogurt. They also work great as ice cream sandwiches.
Store: Keep in an airtight container at room temperature for up to 5 days, adding a slice of sandwich bread to keep them soft, or refrigerate for up to 1 week. You can also freeze baked cookies for 1 month or freeze raw dough balls and bake them straight from frozen with 1 to 2 extra minutes.

Nutrition

Calories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 90mgPotassium: 35mgFiber: 0.4gSugar: 9gVitamin A: 69IUVitamin C: 0.02mgCalcium: 10mgIron: 0.3mg
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