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Christmas baking is like none other. I think we all want to impress not just our loved ones, but ourselves as by baking and making amazing candies and treats. I’ve come from a long tradition of baking and candy-making during the holidays. So every year, not only do I have the traditions I like to keep, but I also like to add new recipes and concoctions. These cookies are practically candy, especially since they involve candy itself! They’re simple to make but also a crowd pleaser and usually one of the first items to be eaten.
I think it will be fairly easy to see why these are a must every holiday season at The Farm. While they seem simple, and truly are easy to bake, they are something truly special. They’re the perfect seasonal cookie and soon to be a new tradition in your home!
More Christmas Cookies
- After dinner mint cookies
- Chocolate-covered cherry cookies
- Chocolate waffle cookies
- Date and nut pinwheel cookies
- Chocolate, ginger, and dulce de leche sandwich cookies
- Caramel thumbprint cookies
- Great Grandma’s gingerbread cookies
Watch how to make these peanut butter cup cookies:
Peanut Butter Cup Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups all-purpose flour
- miniature peanut butter cups
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy.8 tbsp (1 stick) unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
- Add egg, peanut butter, and vanilla extract, mixing to incorporate after each addition.1 large egg, ½ cup creamy peanut butter, ½ tsp vanilla extract
- Sift flour, salt, and baking soda.½ tsp kosher salt, 1 ¼ cups all-purpose flour, ¾ tsp baking soda
- Add dry ingredients to creamed and mix thoroughly.
- Roll into small, 1-inch, balls. Place in miniature muffin tins and push the center down with fingers to create a "bowl" shape.
- Place in preheated 375°F oven for 8-10 minutes until lightly golden and puffed around the edges.
- Once baked, immediately place unwrapped peanut butter cup in the center of each cookie, pressing until level on top of the cookie.miniature peanut butter cups
- Let cool for at least 10 minutes in the pan, otherwise, the peanut butter cups and cookie may collapse and leak out.
- After 10 minutes, remove from pan and let cool on a rack.
- To finish the cookies, drizzle chocolate (semisweet or milk) over the top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Greetings Kaleb, I recently discovered your videos and I’m loving all your recipes, especially the cookies ones! I’ve noticed that you add dry ingredients individually to wet ingredients, without first premixing the dry ingredients. So, have I been doing an extra, unnecessary step all these years?
Can you link to the bottles that you used, I’d love to find something similar. Thanks so much!
I love your website and the great recipes , and how you explain everything your voice is so calming. I just want to hug you .xx
These are perfect! What a delightful idea.
Going to make these for valentines day. Looking fwd to it. Thx for sharing this recipe.