Peanut Butter Cup Cookies

Peanut Butter Cup Cookies – I saw this recipe in my October Real Simple and immediately tore it out to make later. Well, later came quickly. My dear, sweet husband surprised me with a new Kitchen Aid Stand Mixer because the other one fell off the counter and was just not quite right anymore. So of course, I HAD to use it ASAP. 😉 These cookies were a snap to put together. The only time consuming part was unwrapping all of the candies!

Peanut butter cup cookies (4)

I will say that while I like peanut butter and chocolate together, I’m not one that craves it or thinks it’s the greatest invention ever. I do love a Peanut Butter Cup every once in awhile but for those of you that love the combo, this cookie is for you!

The only issue that I had with the recipe was that the first batch of cookies got a little overdone, so I adjusted the baking time and the rest came out perfectly. The changes are in red. I also chilled the dough because it was pretty warm in the kitchen!


Peanut Butter Cup Cookies

Peanut butter cup cookies

Real Simple magazine


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 12-ounce package small peanut butter cups, coarsely chopped


1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine.

3. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

4. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

Peanut butter cup cookies (2)

Peanut Butter Cup Cookies

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