These Honey-Peanut Butter Cup Cookies are the ultimate indulgence for peanut butter lovers. Combining the creamy depth of peanut butter with the floral sweetness of honey, this dough creates a soft, chewy cookie that holds together perfectly. The addition of chopped peanut butter cups and semisweet chocolate chips ensures every bite is packed with texture and flavor. The cocoa powder adds a subtle chocolate undertone that complements the nuts beautifully. These cookies are perfect for bake sales, holiday gatherings, or simply satisfying a late-night craving. They store well in an airtight container, making them great for gifting or enjoying over several days.
Honey-Peanut Butter Cup Cookies
Description
These Honey-Peanut Butter Cup Cookies are the ultimate indulgence for peanut butter lovers. Combining the creamy depth of peanut butter with the floral sweetness of honey, this dough creates a soft, chewy cookie that holds together perfectly. The addition of chopped peanut butter cups and semisweet chocolate chips ensures every bite is packed with texture and flavor. The cocoa powder adds a subtle chocolate undertone that complements the nuts beautifully. These cookies are perfect for bake sales, holiday gatherings, or simply satisfying a late-night craving. They store well in an airtight container, making them great for gifting or enjoying over several days.Ingredients
Directions
-
In a large mixing bowl, cream together the softened butter, peanut butter, honey, brown sugar, vanilla, and eggs until the mixture is smooth and creamy.
-
In a separate bowl, whisk together the cocoa powder, baking soda, salt, and flour.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and not stiff.
-
Fold in the chopped peanut butter cups and semisweet chocolate chips until evenly distributed throughout the dough.
-
Cover the dough and refrigerate for 2 hours to firm it up.
-
Preheat oven to 325F (165C).
-
Drop dough by heaping teaspoonfuls onto ungreased cookie sheets, leaving about 2 inches of space between cookies.
-
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
-
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 372.6kcal
- % Daily Value *
- Total Fat 41.4g64%
- Saturated Fat 13.2g66%
- Cholesterol 0.0mg0%
- Sodium 615.0mg26%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the dough balls before baking or freeze baked cookies for up to 3 months.
Dough Consistency: The dough is naturally soft due to the honey and peanut butter. Refrigerating is crucial to prevent excessive spreading during baking.
Substitutions: You can use natural peanut butter, but ensure it is stirred well. If using a very runny natural peanut butter, you may need to add a tablespoon or two of extra flour to thicken the dough.
Peanut Butter Cups: Roughly chop the cups to distribute the chocolate and peanut butter filling evenly. You can use any brand of peanut butter cups.
