Ingredients
Dry Ingredients
- 1¼ cups (178 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, at room temperature
- ½ cup (135 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Topping
- 48 miniature peanut butter cups, unwrapped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside this dry mixture for later use.
- Cream butter and sugars: In a large bowl, use an electric mixer or stand mixer to cream the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Scoop out dough portions roughly 1 tablespoon each and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Add peanut butter cups: Gently press one miniature peanut butter cup into the center of each cookie dough ball, slightly flattening the cookie.
- Bake the cookies: Place baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden and the centers are set.
- Cool the cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve your mini cheesecake cookies as a delicious snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- You can substitute crunchy peanut butter for creamy if you prefer texture.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Make sure the butter is at room temperature to ensure proper creaming with the sugars.
- Do not overbake to keep the cookies soft and chewy.
- These cookies can be refrigerated for up to one week or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
