These Mini Peanut Butter Cup Cookies are so buttery and soft that they melt in your mouth with a soft crunch from the Mini Peanut Butter Cups and chocolate chips.
These Mini Peanut Butter Cup Cookies are so buttery and soft that they melt in your mouth with a soft crunch from the Mini Peanut Butter Cups and chocolate chips.
About This Recipe
- These cookies are loaded with mini chocolate chips and Mini Peanut Butter Cups.
- The cookie dough creates a soft, buttery blanket for all those chocolate and peanut butter bits.
- The ingredients are straightforward: Butter, Granulated and brown sugar, Eggs, Vanilla extract, All-purpose Flour, Mini Chocolate Chips, and Mini Peanut Butter Cups.
- Let me explain a bit about the Brown Sugar. Brown sugar makes the cookies extra soft and chewy due to its Molasses content.
- I recommend chilling the cookie dough for at least an hour for the perfect cookie texture. Chilling this cookie dough stops the cookies from spreading too much.
- There are a ton of chocolate chips and mini peanut butter cups in these cookies; however, to have more flavour, crunch, and a more appealing face, top the cookies with more chocolate chips and mini peanut butter cups.
- The size of the cookies is up to you, but weigh them for about 30 grams, give or take, to have the perfect size.
How To Make These Mini Peanut Butter Cup Cookies
- Cream the butter and two sugars until the mixture is creamy, smooth, and soft.
- Add the eggs one at a time and mix after each one.
- Add the vanilla extract and mix everything well. Be sure to scrape the bottom of the bowl and incorporate all the ingredients.
- Add all dry ingredients to the butter mixture in two passes, and incorporate the flour mixture into the cookie dough. Do Not Overmix.
- For easier mixing, add half the Mini Peanut Butter Cups to the dough along with Chocolate Chips and mix.
- Cover the dough with cling wrap and chill it for one to two hours.
- Preheat the oven to 350F and line the baking sheet with baking mat or parchment paper.
- Make small balls of the cookie dough, each approximately 30 grams.
- Place the cookie dough balls on the lined baking sheet and leave at least 2 inches gap between them.
- Use your fingers to flatten the cookie dough balls slightly enough to place some chocolate chips and halved Mini Peanut Butter Cups on them.
- Bake the cookies for about 10 minutes or until the edges are set.
Pro Tips;
- Immediately after bringing the cookies out, go around them with a large round cookie cutter or the back of a spoon to soften the edges that are out of shape.
- Place more mini chocolate chips and halved mini peanut butter cups on top of the cookies while they are still warm.
- Let the cookies sit on the baking sheets for 10 minutes, then transfer them to the cooling rack to cool down.
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Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
If you tried this recipe, and you liked it, leave me a STAR REVIEW.
📖 Recipe
Mini Peanut Butter Cup Cookies
These Mini Peanut Butter Cup Cookies are so buttery and soft that they melt in your mouth with a soft crunch from the Mini Peanut Butter Cups and chocolate chips.
Ingredients
For The Cookies
- 1 cup Butter, Room temperature
- 1¼ cup Brown sugar, Packed
- ¼ cup Granulated sugar
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 2⅓ cups All-purpose flour, Spooned and levelled
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Chocolate chips, Mini
- 1 cup Mini Peanut Butter Cups, Halved
For Topping
- ⅓ cup Chocolate chips, Mini
- ⅓ cup Mini Peanut Butter Cups, Halved
Instructions
- Use the paddle attachment to cream the butter and two sugars until the mixture is creamy, smooth, and soft.1 cup Butter, 1¼ cup Brown sugar, ¼ cup Granulated sugar
- Add the eggs one at a time and mix after each one. Add the vanilla extract and mix everything well. Be sure to scrape the bottom of the bowl and incorporate all the ingredients.2 Eggs, 1 tablespoon Vanilla extract
- Sift and add all dry ingredients to the butter mixture in two passes, and incorporate the flour mixture into the cookie dough. Do Not Overmix.2⅓ cups All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Salt
- Add in the Mini Peanut Butter Cups and Chocolate Chips and mix. Cover the dough with cling wrap and chill it for one to two hours.½ cup Chocolate chips, 1 cup Mini Peanut Butter Cups
- Preheat the oven to 350F and line the baking sheets with baking mat or parchment paper. Make small balls of the cookie dough, each approximately 30 grams.
- Place the cookie dough balls on the lined baking sheet and leave at least 2 inches gap between them. Use your fingers to flatten the cookie dough balls slightly enough to place some chocolate chips and halved Mini Peanut Butter Cups on them.
- Bake the cookies for about 10 minutes or until the edges are set. Immediately after bringing the cookies out, go around them with a large round cookie cutter or the back of a spoon to soften the edges that are out of shape.
- Place more mini chocolate chips and halved mini peanut butter cups on top of the cookies while they are still warm. Let the cookies sit on the baking sheets for 10 minutes, then transfer them to the cooling rack to cool down.⅓ cup Chocolate chips, ⅓ cup Mini Peanut Butter Cups
Nutrition
Calories: 575kcalCarbohydrates: 69gProtein: 8gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 71mgSodium: 392mgPotassium: 252mgFiber: 3gSugar: 46gVitamin A: 536IUVitamin C: 0.1mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!
Nasrin says
Peanut butter and chocolate combination as always is fantastic!
Great recipe! A must try!