These Peanut Butter Cup Cookies are everything you want in a classic holiday cookie — soft, thick, and loaded with rich peanut butter flavor, then finished with a melty chocolate center. The dough is rolled in a simple sugar coating before baking, which adds a subtle crunch and nostalgic flavor that pairs perfectly with the creamy peanut butter base.
As soon as the cookies come out of the oven, mini peanut butter cups are gently pressed into the centers, creating that irresistible chocolate peanut butter melt everyone loves. Finished with a sprinkle of flaky sea salt, these cookies strike the perfect balance between sweet, salty, and indulgent. They’re easy to make, hold their shape beautifully, and are always one of the first cookies to disappear from any dessert table.
These cookies are perfect for Holiday cookie trays, baking with the family, or really any time you want an excuse to enjoy something delicious.
Why you’ll love this recipe!
What ingredients do I need?
- Cookie Dough
- Unsalted butter : Adds richness and moisture while allowing you to control the salt level. Softened butter helps create a smooth, cohesive dough that bakes up tender.
- Creamy peanut butter: The foundation of the cookie, providing classic peanut butter flavor and a soft, thick texture. Shelf stable creamy peanut butter works best for consistent results.
- Granulated sugar: Sweetens the dough and helps the cookies puff slightly as they bake.
- Light brown sugar: Adds moisture and depth of flavor, keeping the cookies soft and chewy in the center.
- Egg and egg yolk: The whole egg binds the dough, while the extra yolk adds richness and tenderness without making the cookies cakey.
- Vanilla extract: Enhances the peanut butter flavor and adds warmth to the cookie.
- All-purpose flour: Provides structure while still allowing the cookies to stay soft and thick.
- Baking soda: Helps the cookies rise slightly and keeps the texture light instead of dense.
- Sea salt: Balances the sweetness and deepens the peanut butter flavor throughout the dough.
- Sugar Coating
- Granulated sugar: Creates a lightly crisp exterior and helps the cookies brown evenly.
- Topping
- Mini peanut butter cups: Melt beautifully into the warm cookies, creating the signature center.
- Flaky sea salt: Optional, but highly recommended to contrast the sweetness and enhance the chocolate and peanut butter flavors.
Recipe Variations
- Use dark chocolate or milk chocolate peanut butter cups
- Drizzle cooled cookies with melted chocolate for extra indulgence
- Use crunchy peanut butter for added texture
- Skip the peanut butter cup and use the same recipe with chocolate kisses!
Pro Tips
- Press the peanut butter cups in while cookies are hot for a smooth melt.
- Don’t overbake. The cookies should be just lightly golden on the bottom.
- Chill the dough for 20–30 minutes if your kitchen is warm to prevent too much spreading.
- Use a #60 cookie scoop (1 tbsp) for uniform size and even baking .
- Don’t skip out on the flaky sea salt.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten free: Use a 1:1 gluten free flour blend.
- Dairy free: Use dairy free butter and dairy free peanut butter cups.
Leftovers and Storage
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies, or unbaked dough balls, for up to 2 months.
- Bake raw cookie dough from frozen for an extra 1-3 minutes.
- Bring to room temperature or warm briefly before serving for best texture.
But, I Still Have A Few Questions…
Can I make the dough ahead of time?
Yes. The dough can be made up to 24 hours in advance and stored covered in the refrigerator. Let it sit at room temperature for 10–15 minutes before scooping if it becomes too firm.
Do these cookies spread while baking?
These cookies puff more than they spread. Rolling the dough balls and chilling briefly if needed helps them hold their shape and stay thick.
Why roll the dough in sugar?
Rolling the dough in granulated sugar creates a lightly crisp exterior that helps the cookies hold their shape while baking. The sugar adds just the right amount of sweetness, encourages even browning, and gives the cookies a bakery style finish without overpowering the peanut butter and chocolate flavors.
When should I add the peanut butter cups?
Press the peanut butter cups into the cookies immediately after baking while the cookies are still hot so they melt slightly and adhere well.
Can I use natural peanut butter?
It’s best to use shelf-stable creamy peanut butter. Natural peanut butter can cause excess spreading due to its oil separation.
Can I freeze these cookies?
Yes. You can freeze baked cookies or unbaked dough balls for up to 2 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the bake time.
Are these good for cookie trays and gifting?
Absolutely. These cookies hold their shape well, stay soft for days, and are always a favorite on holiday cookie trays and dessert tables.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Peanut Butter Cup Cookies
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1¾ cups all-purpose flour
Rolling Coating
- ¼ cup granulated sugar
Topping
- Mini peanut butter cups
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add egg, egg yolk, vanilla, and salt. Mix until fully incorporated.
- Add baking soda and flour. Mix just until combined.
- Scoop 1 tablespoon portions of dough and roll into balls.
- Roll each ball in the granulated sugar.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 12–14 minutes, until puffed and very lightly golden on the bottom.
- Immediately press a mini peanut butter cup into the center of each cookie.
- Sprinkle lightly with flaky sea salt, if desired.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.