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Pioneer Woman Peanut Butter Cookies with Peanut Butter Cups

Pioneer Woman Peanut Butter Cookies with Peanut Butter Cups - recipe card
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A perfectly chewy peanut butter cookie studded with chunks of peanut butter cups, offering a rich, salty-sweet contrast. Each bite delivers a soft, tender interior with crispy edges and pockets of melted chocolate and peanut butter filling.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature (4 oz / 113g)
  • 1/2 cup creamy peanut butter (not natural, no-stir variety preferred)
  • 1/2 cup granulated sugar (3.5 oz / 100g)
  • 1/4 cup packed light brown sugar (2 oz / 55g)
  • 1 large egg, room temperature (50g, about 2 oz)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • 3/4 cup all-purpose flour (3.4 oz / 96g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt (Morton’s or Diamond Crystal; if using fine sea salt, use 1/8 tsp)
  • 4 mini peanut butter cups (each about 0.5 oz / 14g), chopped into 6–8 pieces each (total 2 oz / 56g)

Instructions

  1. Preheat the oven to 350°F (177°C) and position a rack in the center. Line a half-sheet baking sheet (13×18 inches) with a silicone baking mat or parchment paper. This prevents sticking and promotes even browning.
  2. In a large mixing bowl, combine 1/2 cup softened unsalted butter (room temperature, about 68°F/20°C), 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar. Use a hand mixer on medium speed or a stand mixer fitted with the paddle attachment and beat until the mixture is light, fluffy, and pale, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure even creaming.
  3. Add 1 large room-temperature egg and 1/2 teaspoon vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, about 30 seconds. The mixture should look smooth and glossy at this point. Avoid overmixing, which can toughen the cookies.
  4. In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Whisking ensures the leavening and salt are evenly distributed throughout the flour.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix — stop as soon as the dough comes together. The dough will be very soft and slightly sticky but should hold together when pressed.
  6. Using a rubber spatula, gently fold in the chopped peanut butter cup pieces. Reserve about 2 tablespoons of the chopped pieces (roughly one-third) to press onto the tops of the cookies after shaping, giving a more attractive finish with visible chocolate.
  7. Scoop the cookie dough into 8 equal portions using a 1.5-tablespoon (0.75 oz / 21g) cookie scoop or a regular spoon. Each portion should be about 2 rounded tablespoons. Gently roll each portion into a smooth ball between your palms; the dough will be soft.
  8. Place the dough balls evenly spaced on the prepared baking sheet, 4 per sheet (leaving 3 inches / 7.5 cm between them). Using the tines of a fork, gently press each ball in a crisscross pattern, flattening to about 1/2-inch (1.3 cm) thickness. Dip the fork tines in cold water between presses to prevent sticking. This classic peanut butter cookie pattern also ensures even baking.
  9. Gently press the reserved chopped peanut butter cup pieces into the top of each flattened cookie, distributing evenly. Bake for 10-12 minutes, rotating the pan halfway through (at 6 minutes). The cookies are done when the edges are set and lightly golden but the centers still look slightly soft and puffy. Internal temperature will not exceed 200°F (93°C) due to the fats, but visual cues best indicate doneness.
  10. Let the cookies cool on the baking sheet for 5 minutes. The residual heat from the pan will continue to set the centers. Then transfer the cookies to a wire rack to cool completely. The bottoms should be golden brown. Do not overbake — the cookies will firm as they cool, and centers remain chewy.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked cookie dough balls on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the oven time. To reheat baked cookies, warm in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds until the chocolate softens. Avoid refrigeration, as it can dry out the cookies.

Nutrition

Keywords: peanut butter cookies, peanut butter cups cookies, Reese's cookies, chewy peanut butter cookies, Pioneer Woman cookies, easy cookie recipe, dessert, homemade cookies, chocolate peanut butter cookies

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