Peanut Butter Cup Blossom Cookies – take classic Christmas cookies to a whole new level and really impress! Peanut Butter Cups make these cookies over the top!
Cookie baking season means making all the cookies, from Frosted Sugar Cookies to Coconut Macaroons and everything in between. I grew up with peanut butter blossom cookies as a must every holiday season.
Years ago, I saw these around the web and they are peanut butter blossom cookies with a whole peanut butter cup on top! A whole new level for peanut butter lover’s!
Why This Recipe Works!
- These are just like the traditional peanut butter blossom cookies, but instead of a chocolate kiss on top, you put a peanut butter cup! Basically we just made them even better!
- You can make the dough ahead of time and bake whenever you are ready or you can freeze them and have them ready for whenever guests arrive.
- Using a full size peanut butter cup can make for a big cookie, but Reese’s makes all different sizes of cups, so you can use the small ones, that are much closer to Hershey kiss size for a smaller cookie as well.
I may have a slight obsession with peanut butter. Reese’s Fudge is probably my ultimate weakness this time of year. But there is also something about a soft and chewy cookie. These Peanut Butter Cup Blossom cookies are the best when they are almost cool, but still hot enough to just barely melt the chocolate. Oh so good!
What You’ll Need
- Vegetable Shortening
- Creamy Peanut Butter
- Granulated Sugar
- Light Brown Sugar
- Egg
- Milk
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Peanut Butter Cups
How To Make Peanut Butter Blossom Cookies
- In a bowl for an electric mixer combine shortening and peanut butter. Mix until well blended.
- Add sugar and brown sugar, and mix until light and fluffy. Then mix in the egg, milk, and vanilla. Stir until well combined and the egg is completely incorporated.
- Add flour, baking soda, and salt and mix until everything just comes together
- Using about 2 tablespoons of dough form into balls. Roll the balls through the extra sugar. Place on a baking sheet. Gently press down slightly on the dough.
- Bake for 12-15 minutes, until the cookies are lightly browned.
- Remove from oven, and immediately place a peanut butter cup on top. Press gently until the cookie starts to crack. Remove to a wire rack to cool completely.
Recipe Tips
- Don’t want your peanut butter cups to melt at all? As soon as you remove the cookies from the baking sheet, put them in the freezer for 30 minutes. This will cool the cookies quickly, and the peanut butter cups will stay in their original shape and form.
- Store cookies in an airtight container for 3-4 days and they will stay soft and fresh.
- Want to make ahead? You can make the dough, roll into balls of dough and then freeze. Then you are ready to bake, let them thaw and then bake as the recipe directs.
- You can Freeze already baked cookies for up to 3 months in an airtight container.
- Don’t want to use full peanut butter cups, use the Reese’s Thins or even the Mini size for a smaller cookie.
More Must Make Cookie Recipes
- Andes Mint Cake Mix Cookies
- Bakery Style Sugar Cookies
- Cosmic Brownie Cookies
- Reese’s Peanut Butter Cookies
- Homemade Star Crunch Cookies
- Cornflake Cookies
- Grinch Sugar Cookie Bites
- Chewy Molasses Cookies
Peanut Butter Cup Blossom Cookies
Peanut Butter Cup Blossom Cookies - take classic Christmas cookies to a whole new level and really impress! Peanut Butter Cups make these cookies over the top!
Ingredients
- 1/2 cup vegetable shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 whole large egg
- 2 Tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Peanut Butter Cup candies
- 1/4 cup sugar, for dipping
Instructions
- Preheat oven to 350º F.
- In a bowl for an electric mixer combine shortening and peanut butter. Mix until well blended.
- Add sugar and brown sugar, and mix until light and fluffy.
- Add egg, milk, and vanilla. Stir until well combined.
- Add flour, baking soda, and salt and mix until everything just comes together
- Using about 2 tablespoons of dough form into balls. Roll the balls through the extra sugar. Place on a baking sheet. Gently press down slightly on the dough.
- Bake for 11-13 minutes, until the cookies are lightly browned.
- Remove from oven, and immediately place a peanut butter cup on top. Press gently until the cookie starts to crack.
- Remove to a wire rack to cool completely.
Notes
Adapted from Cookies and Cups
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 245Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 215mgCarbohydrates 26gFiber 1gSugar 16gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Rachel Cooks says
I love that there is a whole Reeses PB cup stuffed in these–yum!
claire @ the realistic nutritionist says
I love that you just threw that whole cup onto the cookie. I love it.
Tara @ Chip Chip Hooray says
These cookies look insane–excellent choice to use a whole cup!
Ashley Manila says
As if peanut butter cookies aren’t awesome enough already – you added an entire peanut butter cup on top! YES. This is how they should always be made.
Jessica@AKitchenAddiction says
Can’t go wrong with sticking a whole peanut butter cup on top of a peanut butter cookie!
Elizabeth@ Food Ramblings says
yum! love the spin on the peanut blossom- i use hershey kisses 🙂
Jennifer @ Peanut Butter and Peppers says
Oh my!! Now this is a cookie! I love the peanut butter cup in the center! I have to check out this recipe!!
Laura (Tutti Dolci) says
Love these cookies, Erin!
Joan says
Now that’s my kind of cookie! What a nice surprise this would make for Christmas cookie gifts. 🙂
amy @ fearless homemaker says
Ooh, these look amazing! I’ve seen blossom cookies with kisses, but never with cups – genius! Off to check out the recipe! =)
Roxana | Roxana's Home Baking says
Thanks for sharing these cookies on my blog Erin. Going to make them as soon as Tiffany is feeling better and I get in the kitchen. Peanut blossoms are one of hubby’s favorite holiday cookies. love your twist
Mercedes says
My mother-in-law makes these every year at Christmas and they are a real crowd pleaser! I will be adding them to my list of cookies to make this year too!
Ramona says
Oh yeah… these have my name written all over them!! You had me at peanut butter cup. 🙂
Jessica | Portuguese Girl Cooks says
These look awesome, Erin!
Shannon says
Wow! These look amazing and will totally blow away the girls at my cookie exchange coming up next weekend. Sweet!!