Peanut Butter Cup Cookie

Chocolate and peanut butter come together in these mouthwatering cookies, each one hiding a gooey center that'll make you smile. My family's been making these sweet treats for years, and they've become the must-have dessert that brings everyone running to the kitchen.

I've watched grandparents, parents, and kids all reach for seconds whenever these show up at family get-togethers. There's something about biting into that soft cookie and finding the melty surprise inside that nobody can turn down.

Smart Ingredient Choices

• All-purpose flour: Gives these cookies their structure. Grab unbleached for better taste and skip the self-rising kind
• Creamy peanut butter: Go for the natural stuff without added sugar. Mix it well before you measure it out
• Unsalted butter: Make sure it's soft but not melty. It should dent slightly when you press it
• Mini peanut butter cups: Keep them in the fridge until you need them. They'll be easier to unwrap when cold
• Brown sugar: Make sure it's soft and lump-free for the best moisture and flavor
• Vanilla extract: The real stuff works best to bring out both the peanut butter and chocolate flavors

Baking Your Best Batch

Get Everything Ready:

Heat your oven to 350°F (175°C). Grab two bowls - one for dry stuff, one for wet. Put parchment on your baking sheets. Line up all your ingredients and tools in the order you'll use them. Let cold ingredients warm up to room temp for better mixing.

Mix the Dry Stuff:

Stir 1¾ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt together really well. Use easy, full motions to get everything mixed evenly. This adds air to the flour too, making your cookies lighter. Break up any clumps you spot.

Start the Cookie Mix:

Beat ½ cup soft butter until it looks fluffy, about 2 minutes with your mixer on medium. Slowly add both sugars while beating for another 3 minutes until it looks light and creamy. Don't rush this part - it's what makes your cookies turn out just right.

Add the Wet Ingredients:

Put in one egg, one teaspoon vanilla, and two tablespoons milk one by one, mixing well after each. The mix should look smooth and even. Take your time here - each ingredient needs to blend in completely.

Put It All Together:

Slowly add the dry mix to the wet mix, stirring just until everything combines. Roll the dough into 1½-inch balls, make a dent in each, and put a cold peanut butter cup in the middle. Wrap the dough all around it.

Bake Them Just Right:

Put the cookies on your baking sheets, keeping them two inches apart. Bake for 10-12 minutes until the edges look light golden but the middles still seem soft. Let them sit on the hot pan for 5 minutes before moving them to cooling racks.

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My grandma always told me to chill the dough for at least an hour first. It really helps the flavors mix together better and keeps the cookies from spreading too much when they bake.

Tasty Ways to Enjoy

These cookies look great on a wooden board for family snacks or stacked on a fancy platter for parties. They're perfect with cold milk, hot coffee, or warm cocoa. Want to make them extra special? Warm them up a bit and put a scoop of vanilla ice cream on top.

Mix It Up

Try switching to dark chocolate peanut butter cups if you love rich chocolate flavor. Throw some chopped peanuts in the dough for extra crunch. During Christmas or birthdays, roll the warm cookies in colored sugar or drizzle chocolate over the top. If you like mint, try using peppermint patties instead of peanut butter cups.

Keeping Them Fresh

After they cool down, put your cookies in a container that seals tight. They'll stay good for about 5 days at room temp. Put some parchment between layers so they don't stick together. Want to save them longer? Freeze them for up to 3 months and let them thaw on the counter. Pop them in the microwave for a few seconds to make them taste fresh-baked again.

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What makes these cookies so awesome isn't just how they taste—it's how they bring people together. There's something magical about watching someone's face light up when they bite into that hidden surprise center. Simple joys like these make home baking worth every minute.

Frequently Asked Questions

→ What about crunchy peanut butter?

You can use it, but smooth peanut butter works better for the dough.

→ Why is milk added to the dough?

It keeps the cookies soft and tender.

→ Are these cookies freezer-friendly?

Yes, store them in a sealed container for 3 months.

→ When should I add the chocolate cups?

Right after taking them out of the oven while still hot.

→ Why use a mini pan?

It helps form the perfect shape to hold the chocolate cups.