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If there is one cookie that never fails to disappear from a cookie plate, it's the peanut butter cookie-especially when chocolate is involved. These Peanut Butter Cup Cookies are soft, chewy, and topped with adorable chocolate peanut butter hearts or traditional peanut butter cups, making them a perfect sweet treat for Valentine's Day cookie recipe or an easy sweet treat anytime of year.

Why You Will Love These Cookies

These cookies are rich, buttery and full of classic peanut butter flavor with a soft center and slightly crisp edges. Pressing a chocolate peanut butter heart into each warm cookie gives them a festive Valentine's Day look without any extra decorations. They are simple to make, kid-friendly and perfect for gifting, sharing or adding to a Valentine's dessert board.

Ingredients for Peanut Butter Cup Cookies

• Creamy Peanut Butter
  Use a classic creamy peanut butter (like jif or skippy). Natural peanut butter can affect the texture and consistency of the cookies, so I don't recommend.
• Unsalted Butter
  Softened butter ensures a smooth and creamy dough
• Brown Sugar and Granulated Sugar
  This combination creates a soft, chewy cookie with just the right sweetness.
• Egg
  Helps bind the dough together and adds moisture
• Flour
  All-Purpose flour is all you need!
• Baking Soda
  Provide a light lift without making the cookies to cake like.
• Chocolate Peanut Butter Hearts
  Perfect for valentines day but can be substituted for traditional mini peanut butter cups.
  

Step-by-Step Instructions to Make Peanut Butter Cookies

1. Preheat the Oven
   Preheat oven to 350 degrees F
2. Cream Butter, Peanut Butter and Sugars
   In a large mixing bowl with paddle attachment, beat the butter, peanut butter and sugars together until light and fluffy. Scrape the sides down in between mixing.
3. Add Egg and Vanilla
   Mix in the egg and vanilla extract until fully combined
4. Mix Dry Ingredients
   In a separate bowl, combine the flour, baking soda and salt and whisk to combine.
5. Combine Wet and Dry Ingredients
   Slowly add the dry ingredients into the peanut butter mixture and mix until just combined.
6. Scoop the Dough
   Scoop 1.5 ounces of cookie dough into mini cupcake baking molds and repeat until all cookie dough is used.
7. Bake the Cookies
   Bake the cookies for 9-10 minutes or until the edges are lightly golden but the center are still soft
8. Add the Chocolate Peanut Butter Hearts
   Remove the mini muffin pan from the oven and immediately press a chocolate peanut butter heart or a mini chocolate peanut butter cup into the center of each cookie.
9. Cool and Set
   Allow the cookies to cool and the chocolate to get for 10- 15 minutes before removing from the mini muffin molds.

Tips and FAQS for the Best Peanut Butter Cup Cookies

• Slightly underbake the cookies for a soft and chewy center

• Store the cookies in an airtight container at room temperature for up to 4 days

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Print

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are soft, chewy, and topped with adorable chocolate peanut butter hearts or traditional peanut butter cups, making them a perfect sweet treat for Valentine's Day cookie recipe or an easy sweet treat anytime of year.

Course Chocolate, Cookie, Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 Cookies

Calories 174kcal

Author Kristen Massad

Ingredients

• ½ Cup Unsalted Butter Softened
• ½ Cup Granulated Sugar
• ½ Cup Light Brown Sugar
• ½ Cup Creamy Peanut Butter
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 1 ½ Cups All Purpose Flour
• 1 Teaspoon Baking Soda
• ¼ Teaspoon Salt
• 18 Chocolate Peanut Butter Hearts or Mini Chocolate Peanut Butter Cups

Instructions

• Preheat oven to 350 degrees F and set a mini muffin pan aside until ready to use.
• In a large mixing bowl with paddle attachment, cream together the butter, granulated sugar, light brown sugar until light and fluffy.
• Add the creamy peanut butter and vanilla extract into the butter mixture and mix until smooth and creamy.
• Add in the flour, baking soda and salt and mix just until dry ingredients are combined.
• Scoop the cookie dough into 1.5 ounce balls and press them into mini muffin molds.
• Bake for 9-10 minutes or until the edges are lightly golden browned and the center is still soft.
• Remove the muffin pan from the oven and press the chocolate peanut butter hearts or mini chocolate peanut butter cups into the warm cookies.
• Allow the cookies to cool for 10 minutes or until the chocolate is set. Remove the cookies from the pan and enjoy or store in an airtight container for up to 4 days.

Nutrition

Serving: 1cookie | Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 13mg | Iron: 1mg