These cookies are serious about peanut butter: Each has a full-size peanut butter cup tucked inside the salty-sweet peanut butter dough. As the cup bakes, the peanut butter inside softens, creating the perfect combination of crisp cookie shell, creamy center and crunchy honey-roasted topping.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 12 cookies |
Ingredients
- Nonstick cooking spray, for the muffin tin
- 1 cup creamy peanut butter
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- Coarse sanding sugar, for rolling
- 12 full-size peanut butter cups
- 1/4 cup chopped honey-roasted peanuts
Instructions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 678 |
| Total Fat | 40 g |
| Saturated Fat | 12 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 61 g |
| Protein | 15 g |
| Cholesterol | 21 mg |
| Sodium | 326 mg |
Reviews
Made these with mini cups in mini muffin tins and they turned out great. Recipe made 2 dozen in the smaller size. The salty nuts on top balance the super sweet cookies.
Awesome. Easy to make. Even hubby helped. Will be a hit at gatherings. Baked a bit longer as we are on propane. Also cooled for 20 before removing.
These are fantastic! I made them specifically for my sister who has Celiac disease, but everyone loved them. I worried about getting them out of the muffin tin intact, but it was pretty easy. Will definitely make again.
The dough is very crumbly, and the cookies were hard to remove from the pan without falling apart, even after cooling the recommended 15 minutes in the pan. I used creamy, natural peanut butter, which may have been the issue. I may try one more batch with Skippy instead of the natural PB.
Very tasty if you love Peanut Butter and chocolate. I made in mini muffin tins and used the mini Reese’s. I also did not use the peanut but added a coarse kosher salt.
Amazing recipe. Once it sits and cools off, the oily aspect goes away. Also, skippy works best ! I used both skippy and jiffy and there was a huge difference in oiliness, consistency, and taste between the two. I’m a cook, not a baker. Baking makes me angry but with this recipe, for the first time, it felt good !
I love cookies!
Is there really no flour in these cookies?
I made these with mini PB cups in a mini-muffin pan, and they are divine, and not too big. I baked them for 12 minutes. I didn’t think they were oily.
This knocked everyone’s socks off at the Christmas Party. Unbelievably good!