These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece’s Peanut Butter Cups. Pure heaven.
These Peanut Butter Cup cookies are amazing
I don’t blow my own trumpet very often, but with these Peanut Butter Cup Cookies I really need to. When I think of a recipe in my head, I always hope it will turn out to be a tasty recipe but this exceeded my expectations.
Peanut butter and chocolate is one of my favourite flavour combinations. Who wouldn’t want these delicious flavours in cookie form?!
Cookies have to be soft!
These Peanut Butter Cup Cookies are everything I look for in a cookie; soft, chocolatey and big!
In my opinion, cookies need to be soft. I find a crisp cookie very disappointing. If I wanted something hard I’d chose a biscuit!
I also like my cookies packed with delicious goodies and in this case I’m talking about Peanut Butter Cups.
If you do prefer a crisp cookie, bake these for 15 minutes. But I would recommend trying them soft first!
Do you love peanut butter?
Peanut Butter Cups are my idea of heaven. I’d never eat peanut butter on toast, but I love it in baking – especially cookies!
These cookies don’t just have Peanut Butter Cups in them, they also have actual peanut butter in the cookie dough. This helps elevate the delicious peanut butter flavour and also adds a crunch as I use crunchy peanut butter.
If you don’t have crunchy peanut butter you can use smooth too. It won’t affect the flavour you will just have less of a crunch.
Can I still make these if I can’t find peanut butter cups?
Although Reece’s peanut butter cups have become a lot more readily available here in the UK over the last few years, you may not be able to find them in every supermarket.
You can use the mini or regular sized Peanut Butter Cups for these cookies – whatever you can get your hands on!
If you can’t find peanut butter cups you can use chocolate chips or peanut butter chips instead. I have seen peanut butter chips in Sainsbury’s so keep your eyes peeled.
Peanut Butter Cup Cookie baking tips
The trick with these Peanut Butter Cup Cookies is to not over bake them. If you do, they will loose their lovely softness which is the whole point of these!
They will seem very soft and you will question me probably more than once, but trust me they will firm up slightly as they cool to become a perfect soft cookie.
You also need to make sure you don’t put the cookies too close together on the tray before you bake them. If you do when they expand during baking you may end up with one huge cookie!
This isn’t the end of the world, but it wouldn’t look as pretty.
How many cookies does this recipe make?
How many cookies you make depends on how big you make them.
I make my Chocolate Chip Cookies quite small and make about thirty cookies. However I like to make these Peanut Butter Cup Cookies quite large because they have quite chunky chocolate in them.
Because I like to make these bigger; approx 50g per cookie; the batter usually makes around twenty cookies. You can make them whatever size you like but if they’re smaller, check them after 7 or 8 minutes in the oven.
You will know when the cookies are ready to take out of the oven because they will be light brown on top. Just make sure you don’t over cook them! The cookies firm up as they cool!
Can I freeze these cookies?
Yes! Cookies are great to freeze.
There are occasions when you might not want to eat all of the cookies a few days after you’ve baked them. I know you probably could – but you might not want to!
To freeze, place the cookie balls on a baking tray. Put the tray of cookie balls into the freezer for an hour or so to firm up.
Once they have firmed up, transfer them into a container and freeze for up to three months.
When you want a delicious freshly baked cookie, get however many you want out of the freezer. Leave them on a lined baking tray to thaw for 15 – 20 minutes. Then bake them as the recipe states below.
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Peanut Butter Cup Cookies
These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece's Peanut Butter Cups. Pure heaven.
- 100 g margarine
- 100 g caster sugar
- 125 g soft brown sugar
- 40 g crunchy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 225 g self raising flour
- ½ tsp salt
- 150 g mini peanut butter cups roughly chopped
- 50 g milk chocolate chips
- 75 g mini peanut butter cups (20) to top
Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper
Cream the butter, sugars and peanut butter together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined
Add the flour and salt and mix briefly to combine before adding the chocolate chips and chopped peanut butter cups. Stir through until completed mixed
Spoon balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. Cut 20 mini peanut butter cups in half and add two halves to each cookie, press into the dough slightly
Bake in the oven for 10 minutes
After 10 minutes take the cookies out of the oven. They should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack
I used a small ice cream scoop to measure out portions of the cookie dough. These were approximately 50g per scoop.
Do not over cook these cookies! They will look soft but they firm up as they cool.
Nutritional information is given as a guide and may vary.