Why Make This Recipe
Mini Peanut Butter Cup Cookies are a delightful treat for any peanut butter lover. They combine the rich, creamy texture of peanut butter with the sweet, chocolatey taste of mini Reese’s cups. These cookies are easy to make and perfect for any occasion, whether you’re baking for a family gathering or just treating yourself. The simple ingredients come together to create a soft and chewy cookie that is sure to satisfy your sweet cravings.
How to Make Mini Peanut Butter Cup Cookies
Ingredients:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Mini Reese’s peanut butter cups
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Roll the dough into small balls and place on a baking sheet.
- Bake for 8-10 minutes until the edges are lightly golden.
- Immediately press a mini Reese’s peanut butter cup into the center of each cookie after removing from the oven.
- Allow to cool before serving.
How to Serve Mini Peanut Butter Cup Cookies
These cookies are great on their own, but you can also serve them with a glass of milk for a classic treat. They make a wonderful addition to a dessert platter or can be packed into lunchboxes for a sweet surprise. You can also serve them warm for a melty peanut butter cup experience.
How to Store Mini Peanut Butter Cup Cookies
To keep your Mini Peanut Butter Cup Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them for a longer time, you can freeze the cookies. Place them in a freezer-safe bag, and they will last for up to three months. Just let them thaw at room temperature when you’re ready to enjoy them again.
Tips to Make Mini Peanut Butter Cup Cookies
- Make sure your peanut butter is creamy for the best texture.
- Don’t overbake the cookies; they should be slightly soft when you take them out of the oven.
- You can chill the dough for about 30 minutes before baking to help the cookies hold their shape.
Variation
If you want to switch things up, consider adding chocolate chips or chopped nuts to the dough for added texture. You could also try using chocolate hazelnut spread instead of peanut butter for a different flavor profile.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but it will change the texture of the cookies. They will have more crunch with crunchy peanut butter.
2. What can I use instead of eggs?
You can use flaxseed meal or applesauce as a substitute for eggs, which will keep the cookies moist.
3. How do I know when the cookies are done baking?
The edges should be lightly golden brown, and the center may look soft. They will continue to cook slightly after you take them out of the oven.
Mini Peanut Butter Cup Cookies
Ingredients
Cookie Ingredients
- 1 cup creamy peanut butter Make sure it's creamy for the best texture.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Can substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 pieces mini Reese’s peanut butter cups One for each cookie.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Roll the dough into small balls and place on a baking sheet.
Baking
- Bake for 8-10 minutes until the edges are lightly golden.
- Immediately press a mini Reese’s peanut butter cup into the center of each cookie after removing from the oven.
- Allow cookies to cool before serving.