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I’ve always loved peanut butter cups, especially the filling.
So I set out to make cookies that taste like the inside of a peanut butter cup.
There’s no actual peanut butter cups used in the cookies (scraping chocolate from dozens of cups just for the filling wouldn’t exactly be practical) and to make them I used my Reese’s Pieces Soft Peanut Butter Cookie dough as the base.
I reduced the sugar slightly, eliminated the Reese’s Pieces and chocolate chips, and incorporated one-quarter cup nutritional yeast into the dough.
It’s the secret ingredient that really gives the cookies inside-of-a-peanut-butter-cup authenticity.
I’ve used it before in homemade peanut butter cups because it adds a salty-and-sweet element and the imperceptibly cheesy flavor I’ve always thought peanut butter cup insides possess.
Nutritional yeast (not the same as brewer’s yeast) is what many vegans use as ‘cheese’. It’s sold as dry flakes, and has a cheeey-ish, nutty flavor. I love to sprinkle it on popcorn, I blend it with red pepper and soaked cashews for the coating on the best kale chips, make Peanut Butter Cups, and cheesy dips with it. So many ways to use it. It’s packed with B vitamins and protein, so of course the cookies are automatically healthy.
I get nutritional yeast from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like coconut oil, probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face cleanser, and mini chocolate chips.
You can make the cookies without it and they’ll still ‘turn out’ a key flavor element will be absent.
The cookies are super soft, moist, slightly chewy, not overly sweet, and loaded with big, rich, bold peanut butter cup flavor. Just the way I like them.
- 1 large egg
- 3/4 cup creamy peanut butter (such as Jif or Skippy; not natural or homemade because it’s too runny and separates)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup nutritional yeast
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, nutritional yeast, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly by making cross-marks using the tines of a fork.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes (for super soft cookies, or longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Reese’s Pieces Soft Peanut Butter Cookies
Amount Per Serving: Calories: 264Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 150mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 6g
My cookbook is all about peanut butter! Peanut Butter Comfort contains 100+ peanut butter recipes
Reese’s Pieces Soft Peanut Butter Cookies – Peanut butter lovers’ will go nuts for these super soft cookies loaded with Reese’s Pieces & chocolate!
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Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups – Two kinds of PB in an extra-thick, soft, and chewy cookie!
Peanut Butter Chocolate Chunk Cookies (GF) – My favorite peanut butter cookies on my blog. My other favorites are in my book. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate
Soft and Puffy Peanut Butter Coconut Oil Cookies – NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor. If you’ve wanted to start baking with coconut oil, these are so easy!
Triple Peanut Butter Cookie Pie – This fast & easy cookie pie has peanut butter worked in 3 different ways
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