PEANUT BUTTER CUP CHRISTMAS COOKIES
Peanut Butter Cup Christmas Cookies are soft, chewy cookies filled with peanut butter cups, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 mini peanut butter cups (unwrapped)
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (optional, for drizzling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Cookie Dough: In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and mix until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and immediately press a mini peanut butter cup into the center of each cookie.
- Cool and Drizzle (optional): Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. For extra chocolate flavor, drizzle melted chocolate over the cooled cookies.
Notes
- Make Ahead: You can prepare the cookie dough in advance, wrap it in plastic wrap, and store it in the refrigerator for up to 2 days. Bake when ready.
- Customizing the Flavor: For added flavor, mix in mini chocolate chips or drizzle melted chocolate over the top after baking. You can also use crunchy peanut butter for a different texture.
- Serving Suggestions: These cookies are perfect for Christmas parties, cookie exchanges, or a sweet treat to leave out for Santa. Serve with a glass of milk.
- Storage Tips: Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 2 months.