Soft Peanut Butter Cups

Chocolate and peanut butter come together in these mouthwatering cookies, with each soft bite revealing a gooey center that'll make you smile. These homemade goodies turn the popular peanut butter cup into a warm, fresh-baked treat that's won over everyone from grandparents to kids when they visit our home.

Year after year at family get-togethers, everyone begs for these cookies. I can't tell you how many times I've watched grandparents, parents, and kids all reach for seconds when they taste that perfect mix of soft cookie and melty filling.

Picking Your Best Ingredients

• All-purpose flour: Gives your cookies the right texture. Go for unbleached for better taste and skip self-rising kinds
• Creamy peanut butter: Pick natural kinds without added sugar for real flavor. Make sure to stir it well before you measure
• Unsalted butter: Must be softened but not melty. It's ready when your finger leaves a small dent when you press it
• Mini peanut butter cups: Keep them in the fridge until you need them. They're much easier to unwrap when cold
• Brown sugar: Look for soft, moist brown sugar for that lovely caramel taste. Break any chunks before you measure
• Vanilla extract: Real vanilla makes both the chocolate and peanut butter taste even better

Making Irresistible Cookies

Get Everything Ready:

Heat your oven to 350°F (175°C). Grab two mixing bowls - one for wet stuff, one for dry stuff. Put parchment on your baking sheets. Setting up ahead makes baking go smoothly. Arrange your tools and ingredients in the order you'll use them, and let cold items warm up to room temp for better mixing.

Mix Your Dry Stuff:

Stir together 1¾ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt until they're all mixed up. Use gentle motions so you don't get any spots with too much baking soda. This also puts air in the flour, making your cookies lighter. Check for lumps and break them up for the smoothest mix.

Start Your Cookie Base:

Beat ½ cup soft butter until it looks fluffy, about 2 minutes on medium. Slowly add your sugars and keep beating until it turns light and airy, around 3 minutes more. This step is super important - it creates tiny air bubbles that give your cookies the perfect texture.

Add The Wet Ingredients:

Put in one egg, one teaspoon vanilla, and two tablespoons milk one after another, mixing well each time. Your batter should look smooth and well-mixed. Don't rush this part - make sure each ingredient gets fully mixed in before adding the next one.

Combine Everything:

Slowly mix the dry ingredients into your wet mixture, just until they come together. Roll the dough into 1½-inch balls and make a little dent in each one. Put a cold peanut butter cup in each dent, then gently fold the dough around it completely.

Bake To Perfection:

Space your cookies two inches apart on your parchment-lined sheets. Bake them for 10-12 minutes until the edges turn slightly golden but the centers still look soft. Let them sit on the hot pan for 5 minutes before moving them to cooling racks.

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My grandma always told me to cool the dough in the fridge for at least an hour before baking. This little trick helps the flavors get stronger and stops the cookies from spreading too much while they bake.

Delightful Serving Ideas

Put these treats on a wooden board for family snacks or stack them on a fancy tiered plate for birthday parties. They go great with cold milk, hot coffee, or warm hot chocolate. For something extra special, warm them slightly and put a scoop of vanilla ice cream on top.

Tasty Twists

Switch things up by using dark chocolate peanut butter cups if you love intense chocolate flavor. Mix chopped peanuts into the dough for some crunch. During Christmas or Halloween, roll the warm cookies in colored sugar or drizzle chocolate over the tops. If you like mint, try using peppermint patties instead of peanut butter cups.

Keeping Them Fresh

Once they've cooled, keep your cookies in a sealed container at room temperature and they'll stay good for about 5 days. Put some parchment between layers so they don't stick together. You can freeze baked cookies for up to 3 months and just let them thaw on the counter. Pop them in the microwave for a few seconds to make them taste freshly baked again.

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There's something magical about these cookies that captures what home baking is all about. They're made with care, create wonderful memories, and never fail to bring happiness to folks of all ages. They might seem simple, but their power to spread joy makes them truly special.

Frequently Asked Questions

→ Can I switch to crunchy peanut butter?

You can, but creamy works better for a softer texture.

→ Why is milk added to the cookie dough?

It makes the cookies softer and lighter.

→ Is it okay to freeze these treats?

Yep, pack them airtight and freeze for up to 3 months.

→ When are the chocolate cups added?

Right after pulling the cookies from the oven, while warm.

→ Why use a mini muffin tray?

It helps form the perfect cup to fit the chocolate.