I love Peanut Butter Cups, but when you wrap this chewy, delicious Peanut Butter Cookie recipe around one it makes them even better. These Peanut Butter Cookies are my absolute favorite! Any time I take these cookies to a get together, they disappear quickly, so leave some at home for your family. There will be no left-overs! Plus, this is a recipe the kids can’t resist helping with!
Ingredients for Peanut Butter Cookies:
1/2 cup butter
1/2 cup creamy or crunchy peanut butter (My preference for flavor is Jif Creamy)
3/4 cup firmly packed pure cane brown sugar
1/4 cup pure cane granulated sugar
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 3/4 cup unbleached all-purpose flour
1 teaspoon baking soda
3 tablespoons pure cane granulated sugar (separate in a small bowl)
12 ounce bag of Reese Peanut Butter Cups (milk or dark chocolate)
Instructions for Peanut Butter Cookies:
Preheat oven to 375 degrees F. In a medium mixing bowl, beat together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar until creamy.
Add egg, vanilla, and salt; continue beating until light and fluffy. Add flour and baking soda, beat until thoroughly combined.
Shape dough in to balls (about 1 1/2 inch in diameter). Roll the balls in bowl of granulated sugar. Place 2 inches apart on ungreased cookie sheets.
Bake them at 375 degrees F for 8 to 10 minutes.
Meanwhile, open some Reese Cups, one for each cookie you have in the oven. Open a few extra, you know you’ll want to eat some.
As soon as you get them out of the oven, press one Reese Cup in to the center of each of your cookies.
Allow to cool on a cooling rack (as long as you can stand it), enjoy!
With this recipe, you can put the usual criss-cross shapes on shapes with a fork before baking, or here are some other fun variations:
Peanut Butter Kisses:
Needed: 12 ounce bag of Hershey Kisses
Same as above, only press a Hershey Kiss in to the center of each cookie.
Peanut Butter and Jelly Thumbprints:
Needed: a jar of your favorite jelly or jam
For this variation, don’t roll your peanut butter balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees F. Immediately upon removal from the oven, make an imprint with a wooden spoon handle (about the size of your thumb) in the center of each cookie. Fill the center of each ‘thumbprint’ with 1/4 teaspoon of your favorite kind of jelly, jam, etc. (i.e. strawberry preserves, raspberry jam, grape jelly). Remove cookies from cookie sheet, cool on cooling racks. Enjoy!
You might also like these Cookie Recipes:
Mama’s Oatmeal Cookie Recipe
Mama’s Spicy Ginger Crinkle Cookies
How to Make the Best Chocolate Chip Cookies
Snickerdoodles
- 1/2 cup butter
- 1/2 cup creamy or crunchy peanut butter (My preference for flavor is Jif Creamy)
- 3/4 cup firmly packed pure cane brown sugar
- 1/4 cup pure cane granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 3 tablespoons pure cane granulated sugar (separate in a small bowl)
- 12 ounce bag of Reese Peanut Butter Cups (milk or dark chocolate)
- Preheat oven to 375 degrees F. In a medium mixing bowl, beat together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar until creamy.
- Add egg, vanilla, and salt; continue beating until light and fluffy. Add flour and baking soda, beat until thoroughly combined.
- Shape dough in to balls (about 1 1/2 inch in diameter). Roll the balls in bowl of granulated sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake them at 375 degrees F for 8 to 10 minutes.
- Meanwhile, open some Reese Cups, one for each cookie you have in the oven. Open a few extra, you know you’ll want to eat some.
- As soon as you get them out of the oven, press one Reese Cup in to the center of each of your cookies.
- Allow to cool on a cooling rack (as long as you can stand it), enjoy!
- Needed: 12 ounce bag of Hershey Kisses
- Same as above, only press a Hershey Kiss in to the center of each cookie.
- Needed: a jar of your favorite jelly or jam
- For this variation, don’t roll your peanut butter balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees F. Immediately upon removal from the oven, make an imprint with a wooden spoon handle (about the size of your thumb) in the center of each cookie. Fill the center of each ‘thumbprint’ with 1/4 teaspoon of your favorite kind of jelly, jam, etc. (i.e. strawberry preserves, raspberry jam, grape jelly). Remove cookies from cookie sheet, cool on cooling racks. Enjoy!
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