Go Back
Baking cookies at home is more than just a culinary task; it’s an experience filled with warmth, nostalgia, and the delightful aroma of ingredients coming together. Among the countless cookie varieties, few can rival the sheer indulgence of Peanut Butter Cup Explosion Cookies. This recipe encapsulates the joy of baking, combining the timeless flavors of creamy peanut butter and rich chocolate in a way that is sure to evoke fond memories of childhood treats.

Peanut Butter Cup Explosion Cookies

Experience the joy of baking with these delicious Peanut Butter Cup Explosion Cookies! This simple recipe combines creamy peanut butter and rich chocolate to create a heavenly treat that’s sure to delight everyone. With gooey chocolate chips and mini peanut butter cups in every bite, these cookies are not just sweets; they're a true explosion of flavor. Perfect for any occasion, enjoy the balance of sweet and salty that makes each bite irresistible!
Print Recipe Pin Recipe

Ingredients
  

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all-purpose flour

1 cup chocolate chips (dark or semi-sweet)

1 cup mini peanut butter cups, chopped (plus extra for topping)

Sea salt for sprinkling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butters: In a large mixing bowl, beat together the creamy peanut butter, softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy.

      Add Egg and Vanilla: Add the egg and vanilla extract to the mixture. Beat on low speed until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.

          Fold in Chocolate and Peanut Butter Cups: Gently fold in the chocolate chips and chopped mini peanut butter cups using a spatula, ensuring even distribution.

            Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the lined baking sheets, spacing them about 2 inches apart. Press a few extra pieces of mini peanut butter cups into the tops of each cookie for that extra explosion of flavor.

              Sprinkle with Sea Salt: For a delightful contrast, sprinkle a tiny pinch of sea salt on top of each cookie before baking.

                Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Be careful not to over-bake to maintain a chewy texture.

                  Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve with a glass of milk or a cup of coffee. These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to a week.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies