Two Peanut Butter Cup Cookies

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When you need dessert but don’t want an entire batch, these two peanut butter cup cookies are THE perfect option! Loaded with semi sweet chunks of chocolate chunks and tiny peanut butter cups, they are sure to satisfy your sweet tooth.

I love cookies. Like LOVE LOVE cookies. I generally do not have any issue whipping up a giant batch with plenty of leftovers, but on those days when I just need a little treat, two cookies is absolutely perfect. I posted this Two Perfect Chocolate Chip Cookies recipe recently, and have loved sharing theses smaller bite creations with you all. They are one bowl, one baking pan, and super easy cleanup (think run some soap and hot water in the bowl, add the utensils you used, and wash them up before the cookies are even done baking!). These Two Peanut Butter Cup Cookies are packed with semi sweet chocolate chunks, loaded with tiny peanut butter cups, and baked to golden perfection.

What you’ll need to make these two peanut butter cup cookies:

Salted butter

Dark brown sugar

Granulated sugar

One large egg yolk

Baking soda

Salt

Pure vanilla extract

All purpose flour

Semi sweet chocolate chunks (I love these by Schaffen Berger Chocolates)

Mini peanut butter cups (Trader joes makes the tiny ones I used in this recipe)

The Cookie Dough

This cookie dough is made out of all your pantry and refrigerator staples: all purpose flour, salt, baking soda, dark brown sugar (though light or golden would work too!), graulated sugar, vanilla, salted butter, and an egg yolk.

Begin by creating the butter plus the two sugars, and then creaming in the egg yolk and vanilla. To this mixture you will add your flour, the salt, and the baking soda. Mix until all ingredients are incorporated, about 10-15 seconds. Gently fold in the semi sweet chocolate chunks and half of the tiny peanut butter cups. Divide the dough into two large balls, weighing each if you want them to be exact. They each should weigh about 3.5 ounces. Press the remaining tiny peanut butter cups into the top of each dough ball, and freeze for about 5 minutes (roughly the time it takes to preheat the oven). Preheat the oven and bake these cookies for 11-13 minutes. I did 12 and mine came out PERFECT: they were golden with a slight crunch on the edges, and soft in the middle.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Enjoy Life makes a dairy free + allergen friendly semi sweet mini chocolate chip that would work great in this recipe.

I hope you love this sweet and simple dessert! Two peanut butter cup cookies are going to be on repeat in this house, and I hope they become a staple for you as well. Happy baking!

XO,

Heather