The Peanut Butter Cup Cookie from Insomnia Cookies features a soft, chewy chocolate chip cookie base generously loaded with rich peanut butter cups, delivering an indulgent blend of sweet, salty, and creamy flavors in every bite.
Equipments
- Mixing bowl
- Electric mixer or hand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire cooling rack
- Knife (for cutting peanut butter cups, if needed)
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
- 2 cups (340g) peanut butter cups, chopped
Ensure your unsalted butter is properly softened to achieve a smooth dough consistency, which is essential for the chewy texture of the cookie. Use packed light brown sugar to maintain the right moisture balance and enhance the cookie's rich flavor profile. When chopping the peanut butter cups, cut them into uneven pieces to distribute bursts of creamy peanut butter throughout the cookie. Measure your dry ingredients accurately to guarantee the proper rise and spread during baking. Your homemade Peanut Butter Cup Cookie can closely replicate the indulgent treat from Insomnia Cookies, capturing the perfect harmony of sweet chocolate chips and creamy peanut butter cups in every bite.
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone baking mat.
- In mixing bowl, beat softened butter, granulated sugar, and brown sugar with mixer until creamy.
- Add eggs and vanilla extract; mix until combined.
- In separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture; mix just until combined.
- Fold in chocolate chips and chopped peanut butter cups with rubber spatula.
- Scoop dough onto prepared baking sheet, spacing cookies apart.
- Bake for 10-12 minutes, or until edges are set and centers are soft.
- Let cookies cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.
- Serve and enjoy.
Substitution
The Peanut Butter Cup Cookie copycat recipe from Insomnia Cookies replicates their signature soft, chewy texture combined with rich peanut butter cups for a sweet and salty treat. If peanut butter cups are unavailable, you can substitute with chopped peanut butter chips or a mix of peanut butter and chocolate chips to maintain the flavor profile. When chopping peanut butter cups, a sharp knife works best to ensure even pieces that distribute well throughout the dough. Your baking sheet should be lined with parchment paper or a silicone baking mat to prevent sticking and promote even baking. Cooler dough chills can help control spreading and achieve a thicker, chewier cookie consistency.
Tips
Ensure your unsalted butter is properly softened to room temperature for smooth creaming with sugars, which helps achieve the cookie's soft, chewy texture. When mixing the dry ingredients into the wet mixture, avoid overmixing to prevent tough cookies by combining just until ingredients are incorporated. Use chopped peanut butter cups evenly folded into the dough to distribute rich, creamy bites throughout each cookie. Allow your cookies to cool on the baking sheet for five minutes before moving them to a wire rack to finish cooling and maintain their shape and texture.
Nutritions
The Peanut Butter Cup Cookie contains a rich combination of calories primarily from fats and sugars due to the butter, granulated and brown sugars, and peanut butter cups. Each cookie offers protein from eggs and peanut butter, while semisweet chocolate chips add antioxidants and additional calories. The all-purpose flour provides carbohydrates necessary for energy, but the sugar content contributes to a high glycemic index. Your indulgence in this cookie delivers a decadent treat but should be balanced with moderation considering its calorie density and sugar content.
Storage
Store your Peanut Butter Cup Cookies in an airtight container at room temperature to maintain their soft and chewy texture for up to 5 days. If you want to extend freshness, you can freeze the cookies in a sealed container or freezer bag for up to 3 months, thawing them at room temperature before serving. Avoid refrigerating as this may cause the cookies to harden and lose their ideal texture.
Variation or Alternatives
You can substitute creamy peanut butter cups with crunchy peanut butter cups to add extra texture to your cookie. Using natural peanut butter instead of butter in the dough can intensify the peanut flavor and create a chewier texture. To enhance the chocolate taste, consider replacing semisweet chocolate chips with dark chocolate chunks or adding cocoa powder to the dry ingredients. Experiment with chilling your cookie dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Allergies
The Peanut Butter Cup Cookie contains common allergens such as peanuts, present in the peanut butter cups, and dairy from the butter and chocolate chips. Wheat is another allergen due to the use of all-purpose flour in the recipe. If you have allergies to any of these ingredients, it's important to avoid consuming this cookie to prevent adverse reactions.
Why this recipe?
The Peanut Butter Cup Cookie from Insomnia Cookies combines rich, creamy peanut butter with chunks of smooth chocolate, creating a perfect balance of sweet and salty flavors that delight your taste buds. Its soft, chewy texture enhances the indulgent experience, making it a comforting treat for any occasion. Replicating this recipe at home saves money while satisfying your craving with freshly baked cookies tailored to your preferences. Your enjoyment increases when you customize ingredients, adding a personal touch that matches the iconic taste of Insomnia Cookies.