The simplest cookie in my baking repertoire is the one that disappears the fastest. I’ve made it for so many years I’ve almost memorized the recipe, and most years I double it because it’s so popular. I’m not sure what it was originally called, but we call it the Peanut Butter Cup Cookie. It’s a peanut butter cookie with a peanut butter cup stuck in it after baking.
So basically it’s double peanut butter with some chocolate. I’ve joked about dipping the whole thing in chocolate some year so I can call it Double Peanut Butter, Double Chocolate Cookie Cup. Too long a name; you could devour at least 3 of the cookies while trying to say that whole name. It was just a thought.
I post the recipe so that the next time I’m asked by family I can say “It’s on my blog”. It is is one of my most asked for recipes, probably because it’s the easiest and most coveted. After Christmas there is rarely a peanut butter cup cookie to be found in the house.
I start with mixing the brown sugar, white sugar, room temp butter and peanut butter with a mixer. Then I add the egg and the vanilla and beat it some more.
Last I beat in the flour, baking soda and salt.
Easy, wasn’t it? I did say it was simple. All that’s left is to spray the mini muffin tins (the recipe makes 60 so you’ll be spraying for awhile) then use a small cookie scoop to put the balls into the cups. I use not quite a full small scoop, so that I can fill the full 60 cups.
I have a sheet pan with 24 cups, and 3 tins with 12 each. Just right for this recipe. I put them into the oven for 10 minutes each time, baking until they just turn lightly brown around the edges.
I’ve already prepared my mini peanut butter cups by removing all of the wrappings one evening while watching tv. That’s a lot of unwrapping! But when the cookies are warm from the oven, I just press a pb cup into the center of each and set the pan on a rack to cool.
Eventually, like 3 hours later, the peanut butter cups part are still not firm, so I put them in the fridge for an hour or so and ta da! Firm! By then I can use a paring knife and the cookie pops out once I insert the knife down one side. I store the cookies in layers between waxed paper in a covered container in the fridge. They can be stored at room temp as well, and they do freeze well.
Peanut Butter Cup Cookies
½ cup brown sugar
½ cup white sugar
½ cup butter; room temp
½ cup peanut butter
½ teaspoon vanilla extract
1 ¼ cup flour
¾ teaspoon baking soda
¼ teaspoon salt
Preheat oven to 350°F
Cream sugars and peanut butter in a bowl with an electric mixer until fluffy.
Add egg and vanilla and mix until smooth.
Add flour, baking soda and salt and mix with beater until smooth.
Spray 60 mini muffin tins with cooking spray.
Using a small cookie scoop or a teaspoon, fill muffin tins.
Bake for 10-12 minutes in the oven until beginning to brown around the edges
Remove from oven and insert peanut butter cup into center of cookie, pressing down until it the edges are even.
Let cool to room temp on a rack. When cups are firm in the center again, store in containers. You may refrigerate the pans to get them to firm up quicker.
Cookies can be stored at room temp or refrigerated. They also freeze well.