Soft Chocolate Peanut Butter Cup Cookies
These Soft Chocolate Peanut Butter Cup Cookies are SO EASY! Soft, chewy, and stuffed with mini Reese's Peanut Butter Cups for a perfect chocolaty-peanut buttery treat.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Measuring cups and spoons
Ingredients
- 113 g unsalted butter softened
- 133 g packed brown sugar
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons cocoa powder
- 1 box instant chocolate pudding mix 3.4-3.9 ounces
- 124 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon brewed coffee or water
- 25 mini Reese’s Peanut Butter Cups unwrapped
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add the vanilla extract and the large egg to the creamed mixture, beating until well combined.
- In a separate bowl, whisk together the cocoa powder, instant pudding mix, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Stir in the brewed coffee (or water) until the dough is smooth.
- Gently fold in the unwrapped mini Reese’s Peanut Butter Cups, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Soft Chocolate Peanut Butter Cup Cookies warm or at room temperature!
Notes
- Make sure your butter is softened, not melted, for the ideal cookie texture.
- If the dough is too sticky, chill it before shaping for easier handling.
- Instant pudding mix is key to keeping the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies up to three months, layering with parchment paper to prevent sticking.