Peanut Butter Cup Cookies

I have been told that the recipe for Peanut Butter Cup Cookies that my family has been making my whole life is different than many out there today. These are a Christmas cookie staple in my family, and we don't really make them much any other time of year. Though we do sometimes whip some up for a special occasion.

This recipe is just an old classic, but it was recently brought to my attention that this recipe just seems to work, while new recipes don't turn out the same. So I decided to share it. I don't know the full origin, but my mom wrote this one down some 35+ years ago, and it just stands the test of time.

If you love a homemade Christmas, take a look at my Gingerbread Salt Dough Ornaments and Easy Pasta Ornaments that are great for grown-ups or kids to make!

Ingredients

One note I will share when it comes to ingredients is that Mom's original recipe says to use shortening, while I ALWAYS use butter. It is just because I always have butter on hand and almost never buy shortening.

The other thing I personally do is use crunchy peanut butter. I do it just because that is all I buy, so I have it around. But I am pleased to tell you that you can use either creamy or crunchy, and the recipe will work.

Oh, and if you ever seem to come across already peeled mini peanut butter cups, BUY THEM. I only see them sometimes, but we end up having a family peeling party so they can all get peeled quickly for baking time.

Method

These cookies are SUPER easy to make. You start by creaming together the butter and sugars until they are light and fluffy. 2-3 minutes minimum.

Then add the eggs and beat them in until well combined. Work in the dry ingredients, and you are ready to portion the dough out before rolling in sugar.

After you portion the dough, roll it into balls and then roll them in some sugar. You can roll them in plain white sugar, but since we always make these at Christmas time, Mom always worked a little food coloring into the sugar before rolling. Red and Green sugars make these super festive. You can also use nonpareils that are festively colored or traditional jimmies. I have used all kinds of sprinkles over the years.

Next, bake the cookies until golden and set. Then you have to work super-quick when they come out of the oven and press the mini peanut butter cups into them before the cookies begin to cool and harden. You only have about a minute to get them all pressed in before it's too late.

The chocolates will melt slightly from the warmth of the cookies, so be sure to let them cool completely and until the chocolate is fully hardened again. Once the chocolate has set again, you can stack the cookies on plates or in air-tight containers for storage.

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📖 Recipe

Yield: 4 dozen

Peanut Butter Cup Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

I've been told that the recipe for Peanut Butter Cup Cookies that my family makes is a little different than many out there today.

Print

Ingredients

• 48 Mini Peanut Butter Cups
• ½ cup Unsalted Butter, room temp
• ¾ cup Crunchy Peanut Butter
• ⅓ cup Granulated Sugar
• ⅓ cup Light Brown Sugar, packed
• 1 large Egg, room temp
• 1 teaspoon Vanilla Extract
• 1 ½ cups All Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• Granulated Sugar, for rolling the cookies
• Food Coloring, to dye sugars if desired

Instructions

Remove the wrappers from the peanut butter cups and place them in a bowl and set aside until needed.

Preheat the oven to 375˚F and line 3 baking sheets with parchment paper or a reusable baking mat.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butters and sugars until light and fluffy, 2-3 minutes.

Add the egg, and vanilla to the bowl and continue mixing until well incorporated.

Place the four, baking soda, and salt in the bowl and mix on low just until no streaks of flour remain.

Portion the cookie dough out into 1-inch balls, or 1 tablespoons size, roll them between your hands, then roll them through some sugar, or sprinkles if desired.

Place the cookies on the prepared baking sheet about 2 inches apart and bake for 8-10 minutes until set.

Remove the cookies from the oven and immediately place a peanut butter cup in the center of each cookie. The cookies may split a little around the edges, this is normal.

Cool the cookies completely, moving them to a wire rack if needed, and until the chocolate is fully hardened.

This recipe makes about 4 dozen cookies. Cooled cookies can be stored in an air-tight container for up to 2 weeks.

Notes

Notes & Tips

My family makes these mostly at Christmas, so we roll them in red and green sugars. However you can make them any time of year, and if you do, simply roll them in plain white sugar or even omit the sugar on the outside if you like.

We make our own colored sugars, starting with about 1 cup of sugar and 10-12 drops of red or green liquid food color, stir it in with a spoon until evenly colored. Add more or less to achieve your desired color. I like to add until I achieve a deep rich color.

Substitutions

I personally ONLY prefer to make these cookies with peanut butter cups, but you could also make them with chocolate drops, or any chocolate you really love.

I call for crunchy peanut butter in this recipe because it is my favorite. But, you can use smooth peanut butter, just don't use natural peanut butter that separates or needs heavy stirring.

Growing up mom always rolled these cookies in sugars that she colored red and green, you can dye your sugar any color you like or simply roll them in plain white sugar. I also sometimes roll them in festive nonpareils or jimmies sprinkles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 2 Cup Adjustable Measuring Cup
• 
  Norpro Stainless Steel Scoop, 25MM (.5 Tablespoon)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
• 
  Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 76mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 2g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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