Peanut butter cup cookies
Thick soft peanut butter cookies rolled in sugar and crowned with a mini chocolate peanut butter cup after baking.
Prep25 min
Cook13 min
Rest75 min
Oven175°C
Servings24
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 155 g plain flour rounded
- 2.5 g baking soda rounded
- 1.5 g fine salt rounded
- 115 g unsalted butter, softened rounded
- 100 g brown sugar rounded
- 50 g granulated sugar rounded
- 185 g creamy peanut butter rounded
- 50 g whole egg, 1 large egg rounded
- 5 ml vanilla extract rounded
- 100 g granulated sugar for rolling, optional (optional) rounded
- 240 g mini chocolate peanut butter cups, 24 pieces, unwrapped rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, baking soda and salt. Beat the butter and both dough sugars until creamy, then beat in the peanut butter, egg and vanilla.
- Mix in the dry ingredients just until combined. Cover and chill for 1 hour.
- Heat the oven to 177°C and line two trays. Portion 24 balls of about 35 g and roll in the optional sugar. Space 7.5 cm apart.
- Bake for 11 to 13 minutes. The cookies should look very soft and slightly underdone.
- Cool on the trays for 5 minutes, then press one mini peanut butter cup into each centre.
- Move quickly to a freezer-safe plate and freeze for 10 to 15 minutes so the cups reset without melting away.
Notes
- Use homogeneous no-stir peanut butter for predictable spread and structure.
- Press the cups in after a 5-minute rest, then chill promptly. They will soften on contact with the warm cookie.
- The optional sugar coating gives sparkle but can be omitted without changing the dough.
- Contains peanuts, dairy, egg and wheat and may contain soy.
Sources consulted
Sources consulted
From Christoph Mayer