These peanut butter cup cookies are so good! Bake up a batch today and swoon over their rich chocolate peanut butter flavor. Each peanut butter cookie is stuffed with a miniature peanut butter cup and drizzled with melty chocolate.
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour32 minutesminutes
Servings 36
Ingredients
For the cookies
½cup(92g)vegetable shortening, room temperature
¾cup(180g)creamy peanut butter
¾cup(157g)light brown sugar, packed
2tablespoonswhole milk
1teaspoonvanilla extract
1large egg, room temperature
1 ¾cups(227g)all-purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
36mini peanut butter cups, unwrapped
For the glaze
1cup(170g)semisweet chocolate chips
1teaspoonvegetable shortening
Instructions
Make the cookies
Line 3 large baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, beat the shortening, peanut butter, brown sugar, milk, and vanilla together on medium speed until well blended. Add the egg and beat until combined.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Add it to the peanut butter mixture and mix just until no streaks of dry flour are visible.
Scoop 1 tablespoon-sized balls of dough and shape it around each peanut butter cup, enclosing it entirely.
Place the cookie balls 2 inches apart on the prepared baking sheet and refrigerate for at least 1 hour.
Meanwhile, preheat the oven to 375ºF.
Bake the cold cookie dough for 10-12 minutes or until the cookies are just set and beginning to brown. Cool for 10 minutes on the baking sheet. Transfer cookies to a wire rack to cool completely.
Make the glaze
Combine the chocolate chips and shortening in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each one until fully melted and smooth.
Dip the tops of each cookie in the chocolate and let the excess drip off.
Return the cookies to the wire rack and let sit until the chocolate has set, about 2 hours. Or refrigerate the cookies for 30 minutes to set the chocolate.
Notes
Don't substitute with butter or oil. The cookies will spread too much.
Use a commercial brand peanut butter such as Jif. Natural peanut butter will cause the cookies to spread too much.
Sift the flour after measuring to remove any clumps. This will make it easier to fully incorporated into the dough.
Make ahead tip
Store baked and cooled cookies in an airtight container for 3 days at room temperature or 1 week in the refrigerator.
The baked cookies can also be frozen for up to 3 months. Thaw overnight in the refrigerator.