Meet my one-bowl dream cookie: perfectly soft, chewy peanut butter cookies with gooey mini peanut butter cups tucked into every bite. These decadent, easy treats are ideal for a weekend bake.
It’s been a while since I last posted. Life pulled me in many directions—wedding planning, an upcoming move to Massachusetts, new freelance projects, and more time devoted to my almost-three-year-old daughter. In that balancing act, my site took a back seat for a bit. I still love this creative space—my first passion project centered on cooking and sharing recipes—and I missed being here.
Family came first during that season. I needed to step back and focus on what mattered most: my husband and daughter. Now that things are settling, I’m excited to return with new recipes and little life updates. I’ve been cooking more for my family than for the camera lately, and it feels wonderful. Anything that earns a thumbs-up at our dinner table (or from the cookie jar) will be shared here.
Now for a hug and a cookie—actually, a dozen.
On a personal note: I recently remarried, and my husband is obsessed with peanut butter—truly nuts about it. So I baked a 35-cookie batch of super-creamy, soft peanut butter cookies and nestled mini peanut butter cups inside for him.
Even as someone who’s sometimes ambivalent about peanut butter, I have to admit these are the best peanut butter cookies I’ve made. Forget dry, crumbly, fork-pressed cookies—these are buttery, gooey, and tender, with a melt-in-your-mouth texture. The mini peanut butter cups add a delightful burst of chocolate and extra peanut butter flavor.
They vanished in under a week at my house of three, especially when paired with a cold glass of milk—the perfect comfort combination.
I’m thrilled to share this new family-favorite recipe. It’s simple, uses just one bowl and ten ingredients, and yields 35 cookies. Bake a batch for friends or family, and tuck this recipe into your favorites. From my kitchen to yours—enjoy these irresistibly soft peanut butter cup cookies. Peanut butter devotion optional.
Soft Peanut Butter Cup Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups mini chocolate peanut butter cups
Instructions
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Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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In a large bowl using a stand mixer with the paddle attachment or a hand mixer, cream together the peanut butter, softened butter, brown sugar, and granulated sugar. Add the eggs one at a time, beating well after each. Stir in the baking soda, baking powder, and vanilla. With the mixer on low speed, gradually add the flour and mix until combined. Gently fold in the mini peanut butter cups.
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Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them a couple of inches apart.
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Bake for 8–9 minutes, or until the cookies are golden and still slightly underbaked in the center. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes so they finish baking gently and stay soft and gooey. If desired, press an extra peanut butter cup onto the tops while warm.
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Transfer the cookies to a wire rack to cool completely.
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Enjoy!
Notes
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