Introduction
These Peanut Butter Cup Cookies are soft, chewy, and bursting with peanut buttery goodness. Each cookie is stuffed with a rich peanut butter cup, creating the perfect balance of sweet and salty flavors that will delight your tastebuds.
Ingredients
- 200g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 100g granulated sugar
- 100g brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 150g peanut butter
- 24 mini peanut butter cups
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions
1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
4. Mix in the vanilla extract, egg, and peanut butter until well combined.
5. Gradually add the dry ingredients, mixing until a dough forms.
6. Scoop 1 tablespoon of dough, roll into a ball, and slightly flatten. Place a peanut butter cup in the center and wrap the dough around it to seal.
7. Place cookies on the prepared baking sheet and chill for 15 minutes.
8. Bake for 10-12 minutes or until golden brown. Let cool on the tray for 5 minutes before transferring to a cooling rack.
9. Serve warm or store in an airtight container.
These delectable cookies are perfect for any occasion and are sure to become a family favorite!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C. Prepare a baking sheet by lining it with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 200g of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set the mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together 115g of softened unsalted butter, 100g of granulated sugar, and 100g of brown sugar until the mixture is creamy and well combined.
Step 4: Add Wet Ingredients
To the creamed mixture, mix in 1 teaspoon of vanilla extract, 1 large egg, and 150g of peanut butter until everything is incorporated.
Step 5: Incorporate Dry Ingredients
Gradually add the prepared dry ingredients to the wet mixture, stirring until a dough forms.
Step 6: Shape Cookies
Take 1 tablespoon of the dough, roll it into a ball, and slightly flatten it. Place a mini peanut butter cup in the center, then wrap the dough around the candy to seal it securely.
Step 7: Chill the Cookies
Arrange the formed cookies on the lined baking sheet and chill them in the refrigerator for 15 minutes.
Step 8: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes or until they are golden brown.
Step 9: Cool and Serve
Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Serve warm or store in an airtight container.
Notes
Storage Tips
Store the cookies in an airtight container at room temperature for up to a week.
Chilling Time
Chilling the cookies before baking helps them maintain their shape and prevents spreading.
Substitutions
You can use crunchy peanut butter for added texture or substitute mini peanut butter cups with chocolate chips if preferred.
Storage Instructions
Room Temperature:
Keep the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator:
If you wish to extend their freshness, store the cookies in the refrigerator for up to a week.
Freezing:
For longer storage, you can freeze the cookies. Place them in a freezer-safe bag, ensuring to remove as much air as possible, and they will last for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Serve these delicious Peanut Butter Cup Cookies warm with a glass of cold milk or your favorite dairy-free alternative. They pair wonderfully with a scoop of vanilla ice cream for an indulgent dessert or can be crumbled over yogurt with a drizzle of honey for a tasty breakfast treat.
Nutritional Information
Each cookie (based on a yield of 24) contains approximately:
- Calories: 160
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
Nutritional values may vary based on specific ingredients used and serving size.
Ingredient Substitutions
- All-Purpose Flour: Substitute with gluten-free flour blend to make the cookies gluten-free.
- Unsalted Butter: Use coconut oil or a plant-based butter alternative for a dairy-free option.
- Granulated Sugar: Replace with coconut sugar or a sugar substitute like Stevia for a lower-sugar version.
- Brown Sugar: You can use maple syrup or honey as a liquid sweetener, but reduce the other liquid ingredients slightly.
- Peanut Butter: Almond butter or sunbutter can serve as excellent alternatives for those with peanut allergies.
- Mini Peanut Butter Cups: Try using dark chocolate chips or your favorite chocolate candy for variation.
Cook Techniques
Preheating the Oven
Preheating your oven ensures even baking and helps the cookies rise properly. Always set your oven to the right temperature before placing the cookies inside.
Measuring Ingredients Accurately
Use a kitchen scale or measuring cups to ensure you have the correct amounts of flour, sugars, and other ingredients for consistent results.
Mixing Techniques
Cream the butter and sugars together until light and fluffy. This incorporates air into the mixture, giving the cookies a light texture.
Chilling the Dough
Chilling the dough for a short period before baking helps prevent the cookies from spreading too much in the oven, resulting in thicker cookies.
Rolling the Dough
When rolling the dough, make sure to enclose the peanut butter cup completely. This ensures it stays hidden inside while baking.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking apart.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, but it may alter the consistency of the dough slightly.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
Can I use different types of chocolate candy in the cookies?
Absolutely! Feel free to substitute with other chocolate candies or even chocolate chips for a different flavor profile.
What if my dough is too sticky?
If your dough is too sticky, you can add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
Are these cookies suitable for freezing?
Yes, you can freeze the unbaked cookie dough for up to three months. Just freeze the cookie balls on a baking sheet and then transfer them to a freezer bag once firm. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
Conclusion
These Peanut Butter Cup Cookies are not only delightful but also incredibly easy to make. Their soft and chewy texture combined with the rich peanut butter cup filling makes them a perfect treat for any occasion. Enjoy them fresh from the oven or store them for later for a sweet snack!
Peanut Butter and Chocolate Swirl Brownies
Combine your love for peanut butter and chocolate in gooey brownies that feature a creamy peanut butter swirl throughout.
Peanut Butter Oatmeal Cookies
Mix oats with peanut butter for a hearty cookie option that provides a delightful chewiness and additional texture.
Peanut Butter Banana Bread
Incorporate peanut butter into moist banana bread for a deliciously nutty twist on a classic recipe.
Peanut Butter Chocolate Chip Muffins
Create muffins that blend the flavors of peanut butter and chocolate chips for a sweet breakfast or snack.
Peanut Butter and Jelly Bars
Layer a peanut butter cookie base with your favorite jelly for a delicious and easy-to-make dessert bar.
Peanut Butter Cup Brownie Trifle
Stack layers of brownies, whipped cream, and chopped peanut butter cups for a decadent dessert that is perfect for gatherings.
Leave a Reply