Nope, that’s not a typo. Double peanut butter. Peanut Butter-Peanut Butter Cup cookies: peanut butter cookies stuffed chock-full of peanut butter cup pieces.
See? I promised you I wasn’t turning this blog into an all-healthy all-the-time blog!
I actually made these for Dave for Father’s Day. I was having one of those days where I just really needed to bake something, and that day, I was feeling cookies.
So I asked him what kind he wanted, and he said peanut butter.
Well, me being me, I couldn’t do just plain old peanut butter cookies. So I decided to throw in some chopped up Reese’s Peanut Butter filled hearts I had leftover from Valentine’s Day. {Not sure how those survived for 4 months in this house, but whatever.}
Holy. Moly. Me.
These cookies are insane. Quite possibly one of the best cookies I’ve ever eaten. Soft, chewy, peanut buttery, chocolatey … Completely amazing. They’re not crumbly like some peanut butter cookies can be, and the addition of the peanut butter cups makes them extra rich and delicious.
And what I love about them is that they’re perfect for lazy or last-minute bakers, like me. I am constantly getting inspired at the last second to bake some cookies, but since I never plan ahead, I never have softened butter ready. No problem with these cookies, because they use melted butter. And there’s no waiting for dough to chill or anything — because, let’s face it: when you start making cookies, you want cookies pronto. Not in an hour after the dough has chilled.
So whip up a batch of these bad boys the next time you have one of those “I need to make cookies NOW!” feelings. {I can’t be the only one who has those, can I??}
Peanut Butter-Peanut Butter Cup Cookies
Ingredients
- 2 c all-purpose flour
- 1 tsp cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c {1 stick} butter
- 1/2 c creamy peanut butter
- 2/3 c brown sugar
- 1/2 c granulated sugar
- 1 egg + 1 egg yolk
- 1 Tbsp vanilla extract
- 1 1/2 c chopped peanut butter cups
Instructions
- 1. Preheat oven to 325 degrees F. In a medium bowl, stir together flour, cornstarch, baking soda and salt. Set aside.
- 2. Place butter and peanut butter in a microwave-safe bowl and place in microwave for approx. 30 seconds, or until butter is melted. Stir until smooth and pour into separate mixing bowl. Add sugars and beat until completely combined.
- 3. Add in egg, egg yolk and vanilla and beat until combined. Gradually add in dry ingredients and mix until just combined. Fold in peanut butter cups.
- 4. Scoop dough into balls using a cookie scoop and place 2" apart on parchment-lined baking sheets. Bake for 10 to 12 minutes, or until edges are just beginning to turn golden. Remove from oven and cool for 10 minutes on cookie sheets, then move to wire racks to cool completely.
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