I know it’s still January and it breaks some sort of code to post cookie recipes, but I just can’t help myself. Besides these cookies have some healthy elements, so those of you that are still going strong on your healthy eating goals don’t even have to feel like you’ve completely failed. 

We are only semi-neurotic about our foods around here, so even though we generally cook from scratch and don’t typically buy a lot of packaged food items I won’t kick a peanut butter cup to the curb if it shows up on my doorstep. (And that actually does happen to us more than you would think since my sister-in-law works for Hershey.) When we got two giant peanut butter cups (8 oz each) for Christmas I knew at least one of them would have to find its way into a cookie.

I altered a recipe for homemade Nutter Butters I’d recently devoured (Clearly, healthy eating goals were not on my New Year’s radar . . . ) and was quite pleased with the results. They have just enough chocolate to satisfy a chocolate-craving-husband and the whole wheat and coconut oil give them a slightly deeper, more complex flavor than your typical cookie. I had to freeze half the batch just so I didn’t eat them all in a 24-hour period because let’s be honest, even the most valiant exercise efforts can’t compensate for that kind of indulgence.

Peanut Butter Cup Cookies

  • 1/2 C butter, softened
  • 1/2 C coconut oil, softened not solid
  • 1 C peanut butter (I used fresh ground, but jarred would work fine)
  • 1 C sugar
  • 1 C light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C white whole wheat flour
  • 1 C unbleached all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 8 oz peanut butter cup(s), chopped
  1. Preheat the oven to 375°F.
  2. In the bowl of your stand mixer, beat the butter, coconut oil, peanut butter, sugar and brown sugar until light and fluffy.
  3. Add in the eggs and vanilla and beat until just combined.
  4. On low, add in the flours, baking soda and baking powder. Mix until just combined.
  5. Fold the chopped peanut butter cups with a rubber spatula.
  6. Roll the dough into bowls. Small balls (1/2″-3/4″) can simply be placed on a baking sheet and baked, but larger balls will need to be ever so slightly flattened so they don’t become little domes with uncooked centers. I personally like to make my cookies smaller so I can feel less guilty about eating more . . .
  7. Bake the cookies for 6-8 minutes or until the light golden. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Written by Admin

Leave a Reply

Your email address will not be published. Required fields are marked *