ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter-Cup Cookies

Kate Sears
Prep time 15 mins
Chill time 2 hrs
Bake time 18 mins
Yield about 55 cookies (serving size: 1 cookie)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • Pinch of salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 55 mini peanut butter cups, unwrapped

Nutrition Information

  • calories 144
  • fat 8 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 17 mg
  • sodium 90 mg

How to Make It

  1. In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.

  2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.

  3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.