Inside-Of-A-Peanut-Butter-Cup Cookies — Soft peanut butter cookies that taste like the inside of peanut butter cups thanks to a special ingredient! Yum!!!
Simple Peanut Butter Cookie Recipe
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 are 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.
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.
What’s in Soft Peanut Butter Cookies?
To make this ultra soft soft peanut butter cookie recipe, you’ll need:
- Egg
- Creamy peanut butter
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Nutritional yeast
- Baking soda
- Salt
What is Nutritional Yeast?
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 cheesy-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.
How to Make Soft Peanut Butter Cookies
Simply cream together the egg, peanut butter, butter, sugars, and vanilla. Then, add the dry ingredients and mix until just combined.
Scoop the dough into balls, then chill for at least 2 hours. Once the dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Let the cookies cool for 10 minutes before eating.
Can I Omit the Nutritional Yeast?
Yes, you can make the peanut butter cookies from scratch without it and they’ll still ‘turn out,’ but a key flavor element will be absent.
Can I Use Natural Peanut Butter?
No, I recommend using a traditional peanut butter brand like Jif or Skippy. Natural or homemade peanut butter is too runny and tends to separate.
Tips for the Best Soft Peanut Butter Cookies
Do not bake with unchilled dough because the cookies will bake thinner, flatter, and be more prone to spreading.
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.
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Inside-Of-A-Peanut-Butter-Cup Cookies
Ingredients
- 1 large egg
- ¾ cup creamy peanut butter, such as Jif or Skippy; not natural or homemade because it’s too runny and separates
- ½ cup unsalted butter, 1 stick
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup nutritional yeast
- ½ teaspoon baking soda
- pinch salt, optional and to taste
Instructions
- 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.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You know what I love about your posts? Every recipe I try is top notch and 11/10! Seriously. I know as soon as I spot something that I can recreate it due to your amazing recipes and precise instructions/tips. So helpful! I made these tonight and I can’t stop eating them. They are perfection. They actually taste EXACTLY like the inside of a Reese’s PB cup. Insane!!! And nutritional yeast..omg who would have thought?! Thank goodness I had some kicking around. Superb recipe as always..thanks for sharing! You da, you da best!
What an unbelievably awesome comment and such high praise…thank you!! Thank you for trying so many of my other recipes and for making these the same day I posted them! And glad that you love them and think they’re exactly like the inside of Reese’s cup! And glad you had some nooch laying around…it’s such a great pairing with PB :) If you try other recipes, LMK how things go!
Of course! I try to reply/comment to everything that I make…I appreciate your recipes/tips so much! I have never had a bad recipe from you. I don’t think that’s possible. I’m still in awe over the nutritional yeast. haha :D
You are so sweet to say that and to try so many recipes! Have an awesome weekend and hope you bake up some good stuff :) !!!
Whoa, I’ve gotta get my hands on some of these stat! I’ve never used nutritional yeast before but these cookies are a darn good reason to give it a try!
Those cookies look absolutely perfect. So soft and peanut buttery. It would never have occurred to me to put nutritional yeast in cookies, what a great and creative idea!
The inside is seriously the best part! My youngest daughter eats all the chocolate off and then eats the peanut butter last. I have bought the Reese’s peanut butter in the jar in hopes that it would be the same, but no such luck! I will have to make these for my peanut butter loving family!
Another reader just asked about that PB and I was thinking it would probably be like regular PB rather than the inside of the cup taste…and now, I know. Thank you for the info and sorry it didn’t taste like what you thought but now you know how to get that taste!
Yeast? Who knew but I am totally going to try these! Yum!
Thanks, Kristen! :)
I’ve never heard of nutritional yeast before. Oh my goodness, if it works wonders like this I must try it. These cookies look phenomenal!
Yes girl it’s amazing stuff. It’s flaky powder with this subtle cheesy-ish taste but vegan. If nothing else, I have a feeling Mel would like it. He seems like he’s Mr. Healthy :)
Love this!
I keep wanting to make cookies with nooch and coconut flour, becuase they’ll give them that slightly crumbly texture that is found pb cups.
Nooch yes, coconut FLOUR, oh boy, such a tricky thing. Coconut oil, easy. The flour…it’s such a sponge! You have to be so careful with that stuff, i.e. don’t use it :) I ruined so much food in 2009-10 b/c of that stuff that it’s been on my do-not-buy list ever since.
You are a woman after my heart. These look amazing.
So crazy about the nutritional yeast I have to try this out! Have you seen they sell Reese’s peanut butter? Have never bought it but I hope it tastes like the insides of peanut butter cups too :)
I’ve seen it and never thought it would taste like a PB cup center. I always just assumed it would taste like normal PB that their put their brand name on. But…now you have me curious!!
These cookies look puffy and delicious! Just made similar ones, but did not use yeast,and drizzled some chocolate on top. Pinning!
Thanks for pinning!
These cookies look amazing!!
I just made peanut butter cookies earlier this week, but seriously mine could never look as soft and puffy as your cookies always do! Dreamy!
And sometimes I want to make FLAT cookies, well flatter, and just more ‘normal’ but mine always turn out exceedingly puffy! I guess my dough is always super well chilled or something LOL
Putting the nutritional yeast in these is so unique!!! I have to admit, I’m a bit leery about it, but I will trust you!
The readers who’ve made my homemade PB Cups (re-read the comments above you) that also call for nooch are all pleased with the results…just trust me on this one!
These sounds AMAZING! I’ve never used nutritional yeast before, but it sounds like a good thing to start incorporating into my meals. Of course the best part of the peanut butter cup is the peanut butter!! My boyfriend loves peanut butter cookies, so I’ll have to try these to mix it up a bit.
Also, I noticed you linked to Avalon Organics face wash. I’ll have to try that. I use their shampoo and conditioner which are awesome!
it sounds like a good thing to start incorporating into my meals = it is! I’m vegan/vegetarian depending on the year but always one or the other, my whole life. And nooch is full of protein and B vitamins and really in just 1-2 tbsp you can get so much flavor and nutrients, a win-win! I love sprinkling it on salads and popcorn!
The inside of peanut butter cups is the best part- love that these cookies totally incorporate that flavor and texture! I would have never thought of using nutritional yeast in cookies, but I can see how it works!
Glad you’re familiar with it and see how it could work! And yes, totally does!
AWESOME. I am just waiting for my package of nutritional yeast to arrive in the mail, it’ll be my first time using it and I’ll be making these cookies ASAP. Cannot wait!
Knowing you, you’re going to love it, and find so many other uses for it…in dips, on salads, etc. Lmk how things go!!