Peanut Butter Cup Cookies
Peanut butter cup cookies are chewy, loaded with creamy peanut butter flavor, and packed with chunks of mini peanut butter cups.
Servings: 24 Cookies
Ingredients
- 2¾ cups all purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1 cup chunky peanut butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 1 cup mini peanut butter cups, coarsely chopped
Instructions
- Preheat oven to 375°
- In a medium sized bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, beat butter, sugars, and peanut butter until creamy.
- Add eggs, vanilla, and corn syrup. Mix until incorporated.
- Add dry ingredients into the wet ingredients and mix until combined.
- Stir in coarsely chopped peanut butter cups into the cookie batter until combined.
- Using a 1½-inch cookie scoop, add each scoop to an ungreased baking sheet.
- Bake for 10 minutes, remove from the oven, let cookies sit on the cookie sheet for a couple minutes then remove and place on a wire rack to cool completely.
Notes
Tips
- The cookies may look slightly underdone in the center when removed from the oven. They'll continue cooking as they cool, staying soft and chewy.
- Room-temperature butter and eggs mix more easily and create smoother cookie dough.
- Too much flour can make cookies dry. Spoon the flour into your measuring cup and level it off for the most accurate measurement.
- Mix the batter until just combined. Overmixing creates tough cookies.
- Chill your chopped peanut butter cups for a few minutes before adding them to the cookie dough to keep them from melting too much as the cookies bake.