Description
These delightful peanut butter cup cookies are baked in mini muffin pans, featuring a soft peanut butter cookie base with a melted chocolate peanut butter cup center. Perfectly bite-sized and irresistibly tasty, they combine the creamy richness of peanut butter with the sweet indulgence of chocolate.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Add-ins
- 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- Preheat the oven: Preheat your oven to 375 degrees F (190 degrees C) to ensure it's ready for baking the cookies.
- Combine dry ingredients: In a bowl, sift together the all-purpose flour, salt, and baking soda. Set this mixture aside for later incorporation.
- Cream wet ingredients: In a separate large bowl, cream together the softened butter, white sugar, peanut butter, and brown sugar until the mixture becomes light and fluffy.
- Add eggs and liquids: Beat the large egg into the creamed mixture, along with the vanilla extract and milk, mixing thoroughly to combine all flavors.
- Mix dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing well until a smooth dough is formed.
- Form cookie balls: Shape the dough into 40 equal-sized balls, then place each ball into the cup of an ungreased mini muffin pan, spacing them evenly.
- Bake the cookies: Place the muffin pan in the preheated oven and bake for 8 minutes, until the cookies are lightly golden and just set.
- Add peanut butter cups: Immediately after removing the pan from the oven, press one miniature unwrapped chocolate covered peanut butter cup into the center of each cookie ball, allowing it to slightly melt and adhere.
- Cool and remove: Allow the cookies to cool completely in the pan before carefully removing them to maintain their shape and prevent breaking.
- Serve and enjoy: Once cooled, serve the cookies and enjoy the perfect blend of peanut butter and chocolate in every bite.
Notes
- Ensure the peanut butter cups are unwrapped before pressing into the cookies to avoid melting the wrapper.
- Using a mini muffin pan helps maintain the cookie shape and provides uniform sizing.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake by a minute and for crispier cookies, bake an additional 1-2 minutes, watching carefully.
- Feel free to substitute creamy peanut butter with natural or chunky based on preference.
