Peanut Butter Cup Cookies – No-Fail Favorite

I love peanut butter cup cookies as my no-fail favorite, a mid-20th century twist on American classics like Reese’s. They’re made with creamy peanut butter, sugars, an egg, and mini cups for that gooey center. Just cream the mix, add quirky tweaks like cream of mushroom soup, then bake at 375°F for 10-12 minutes. You’ll discover tools and tips that make this even easier to master.

History

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Peanut Butter Cup Cookies originated in the United States, likely emerging in the mid-20th century as a creative twist on American favorites like peanut butter and chocolate, influenced by the popularity of Reese’s Peanut Butter Cups from 1928.

This dessert reflects a cultural blend of simple, accessible ingredients in American baking traditions.

Regional variations include additions like chopped nuts in the South or Mexican chocolate influences in the Southwest, signifying local flavors and adaptations that enhance their appeal.

Traditionally, these cookies are served during holidays such as Christmas or Halloween, as well as at casual family gatherings, underscoring their role as comforting, shareable treats in everyday and festive contexts.

Ingredients

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• Creamy peanut butter, about 1 cup – Oh, you know, the star of the show here, that smooth or chunky wonder that makes these cookies downright irresistible; I mean, who could resist that nutty goodness sneaking into every bite?
• Granulated sugar, 1/2 cup – This little guy’s the sweet sidekick, adding just the right zing to balance out all that peanut flavor; ever wonder how something so simple can turn ordinary into oh-so-tempting?
• Brown sugar, 1/2 cup – Packed with that molasses magic for extra moisture and a hint of caramel depth, because let’s face it, plain sugar alone is like a joke without the punchline.
• One large egg – The binder that holds everything together, stepping in like the unsung hero of the kitchen; without it, we’d have a crumbly mess on our hands, and nobody wants that drama.
• Vanilla extract, 1 teaspoon – Just a splash to wake up those flavors, turning good into great with its warm, cozy vibe; it’s like that friend who always knows how to lighten the mood.
• All-purpose flour, 1 1/4 cups – The backbone of the bunch, giving structure without stealing the spotlight; measure it out carefully, or you’ll end up with cookies that are, well, a bit too floppy for their own good.
• Baking soda, 1/2 teaspoon – This one’s the secret lift, making sure your cookies rise up proud and puffy; skip it, and things might flatten out faster than my attempts at baking on a whim.
• Baking powder, 1/2 teaspoon – Teaming up with the soda for that perfect puff, because more rise means more smiles per bite; it’s like they’ve a little baking party in the oven.
• Mini peanut butter cups, about 24 pieces – The chocolate-peanut twist that makes these cookies legendary, nestled right in the center; imagine biting in and getting that gooey surprise – pure bliss, if you ask me.
• And wait, what’s this? 1 can (10.5 oz) of cream of mushroom soup – Hmm, okay, not your typical cookie companion, but hey, if we’re getting creative, maybe it’s for a savory spin or just a quirky add-in; could turn things unexpectedly fun, like accidentally wearing socks with sandals – unexpected, but who knows, it might just work in a pinch.

Cooking Steps

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Let’s jump into making these Peanut Butter Cup Cookies, where the creamy peanut butter takes center stage alongside a few surprises.

First off, you’ll want to preheat your oven to 375 degrees Fahrenheit, getting that cozy warmth ready for some cookie magic.

Now, about that 1 can (10.5 oz) of cream of mushroom soup—it’s an unusual guest in the cookie world, but we’ll fold it in carefully to see what quirky twist it brings.

To get started, grab a large mixing bowl and cream together about 1 cup of creamy peanut butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until it’s light and fluffy—that’s your sweet, nutty base shining through.

Add in one large egg and 1 teaspoon vanilla extract, mixing well to bind everything like a trusty kitchen glue.

Don’t forget to stir in that 1 can (10.5 oz) of cream of mushroom soup here; it might raise an eyebrow, but hey, who knows, it could add a savory depth that turns ordinary cookies into something unexpectedly bold.

Next, in another bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder—these dry heroes will give your dough structure without hogging the spotlight.

Combine the wet and dry mixtures until just blended, then fold in about 24 mini peanut butter cups for that gooey center surprise.

Scoop the dough onto a baking sheet, bake for 10-12 minutes until golden, and let them cool; it’s that simple, yet full of potential for a cookie adventure that might just become your new favorite.

Tips and Variations

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Oh, you know, when it comes to these Peanut Butter Cup Cookies with that sneaky can of cream of mushroom soup, it’s all about embracing the unexpected—think of it as giving your sweet treat a savory secret agent.

For a tip, if you’re worried about the soup overpowering the peanut butter’s creamy charm, try reducing it to just 3/4 of the can and mixing in a dash of extra vanilla extract, about 1/2 teaspoon more, to keep things balanced and prevent any soggy surprises; after all, who wants a cookie that feels like it’s hiding mushrooms in disguise.

As for variations, why not swap in dark chocolate peanut butter cups for a richer twist, or add a handful of chopped nuts—say, 1/4 cup of walnuts—for some crunch, though I’ve to admit, picturing soup in cookies might make you chuckle at first, like that time you accidentally grabbed the wrong can from the pantry and turned baking into a comedy routine.

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