Peanut Butter Cup Cookies

It’s 6 A.M. and I’m procrastinating like it’s nobody’s business. I have a few lab reports to finish and finals to study for but can’t seem to get my act together! So how am I going to get into the studying mood? Throw my books on the floor, throw a tantrum, and write a blog post! Maybe I’ll get into the writing mood and will be able to knock all of these lab reports out of the park. I don’t know about you, but I barely get any real nutritious food in me when it’s cram central time unless crackers and candy count. During midterms and finals, my desk and the garbage can under the desk get filled with empty wrappers along with cups of coffee and used tea bags.    After yesterday, I now have some awesome snacks to devour as I study.


Wyatt just finished his finals (jealous) and had himself a little get together with his closest friends last night.  He requested these cookies and since they’re the EASIEST to make and take almost no time, I said OK.  So I took a break from my studying and made these bad boys. Hey, we ended up having a spelling bee at his house and realized I kind of suck at spelling large words, BUT I learned something new so taking a break from my studies wasn’t that bad, right?  Anyway, all you will probably need at the grocery store is peanut butter and peanut butter cups.  Everything else is most likely already in your kitchen!  These are so simple to make and come with a bunch of “OMG these are sooo goood.”

Look at those layers… cookie, chocolate, peanut butter, more chocolate. Just imagine all of that melting in your mouth Mmmmmmm….


They’re pretty much soft peanut butter cookies that are baked in a mini cupcake pan and stuffed with a peanut butter cup.  If you know me, you know my love for dark chocolate so of course I went and got dark chocolate peanut butter cups to dunk into the cookies!



Adapted from:

1/2 C. unsalted butter, room temperature

1/2 C. creamy peanut butter

1/2. C. packed brown sugar

1/2 C. granulated sugar

1 egg

1/2 tsp. vanilla extract

1-1/4 C. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

About 36 peanut butter cups

In a large bowl, cream butter and peanut butter until creamy.  Add both sugars, egg, and vanilla extract.  Mix until fully combined.  Add the flour, baking soda, and salt and mix until just combined.  Cover and set into the refrigerator for at least 30 minutes.

Preheat oven to 375 F.  Scoop about 1 tablespoon worth of dough and roll it into a ball.  Drop into the mini cupcake pan.


Repeat with the rest of the batter.  Bake for 7-9 minutes.

When the cookies are baked, take them out of the oven and immediately press the peanut butter cups into the cookies.

Let them cool in the pan for a few minutes before removing them and placing them onto a cooling rack. Don’t try to rush with taking the cookies out of the pan otherwise you’ll have a chocolate mess.

Enjoy them warm and gooey or wait until they’re room temperature. Whoooooooaaaaaaa


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