The Best Peanut Butter Cookies in the World (Copycat Insomnia Peanut Butter Cup Cookies)
A delicious peanut butter cookie is not hard to find. However, you might find that a chewy peanut butter cookie is more elusive. Most of the peanut butter cookie recipes on the internet will yield you a lovely thick and soft cookie, which is a-ok, but I wanted to try something different. That’s why I made this recipe, which will result in a chewy peanut butter cookie with delightfully crispy edges. If you can believe it, that’s not even the best part– we finish off this recipe by topping it with a critical mass of peanut butter cups. That’s just one of the reasons I call this cookie the Best Peanut butter Cookie in the World.
This is also a riff on my favorite Insomnia cookie-the Peanut Butter Cup cookie. I find that if you eat an Insomnia cookie when it is room temperature, the curtain is lifted. The cookie no longer holds power and the magic is gone. The good news is that this Copycat Insomnia Peanut Butter Cup cookie blows the original out of the water because you can enjoy it at any temperature- piping hot, room temperature, or even a little cold the next day—they are that good! I hope you all enjoy it – let me know if you think this is the best cookie in the world!
One of my favorite parts about this cookie is the mass amount of Peanut Butter cups that we place on top of the baked cookie. It helps them look even more enticing (plus, that is the Insomnia Cookie way!). That is why I call these The Best Peanut Butter Cookies in the World.
Can I use natural peanut butter?
Nope! I do not suggest using natural peanut butter in this recipe as it will significantly alter the end result. Natural PB tends to contain more oil which can change the texture of these chewy peanut butter cookies!
Do I need to add the peanut butter swirl?
Nope! One optional step with these cookies is swirling in even more peanut butter into the dough. This is not present in the original cookie but I think it takes them up a notch. See the photo below!
The Best Peanut Butter Cookies in the World (Copycat Insomnia Peanut Butter Cup Cookies)
Equipment
- 1 Handmixer
- 1 Cookie Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup light brown sugar, packed (165g)
- 1/4 cup granulated white sugar (50g)
- 2 egg yolks at room temperature
- 1 tsp vanilla
- 1/2 cup creamy peanut butter, NOT natural peanut butter (128g)
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup chopped peanut butter cups plus at least 1/4 cup more for topping
Topping
- 1 tbsp peanut butter OPTIONAL
- Extra PB Cups
Instructions
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
- In a medium bowl, combine all dry ingredients (flour, baking powder, baking soda, and salt). Set aside
- In a large bowl, add the butter and both sugars. Mix with a handmixer until light and fluffy, about 5 minutes, making sure to scrape the sides of the bowl halfway through
- Add in the egg yolks, and vanilla, and mix for another minute, the dough will be light and fluffy
- Add in peanut butter and mix again until combined
- Next, add in the dry ingredients and mix until soft dough forms. Add in the 1/2 cup peanut butter cups. OPTIONAL- dollop the extra 1 tablespoon of peanut butter on top of the dough. Using a knife, swirl the peanut butter into the dough. Leaving large ribbons. See photo
- If you choose, you can chill this dough for 2 hours for a thicker cookie. Otherwise, proceed to the next step
- Using a 2-tablespoon cookie scoop, scoop dough balls onto parchment paper, making sure to leave 2 inches in between them. Place a few extra PB cups on top before baking.
- Bake for 11-13 minutes until edges are set and slightly golden brown. Top with more PB cups when they come out of the oven. Let cool and enjoy!
Mine came out dry as well. I’m going to reduce the bake time and try again. The flavor and the appearance were great.
When do you add the 1/2 cup of chopped peanut butter cups? Step eight says to place a few extra on top before baking, and step nine says to top with more peanut butter cups when they come out of the oven. Are those two steps supposed to add up to 1/2 cup or what?
Ahh I see what you mean. So sorry for the confusing instructions here. the 1/2 cup goes into the dough, I should have put to reserve a few extra for on top. I will fix that!
Sooo good! A crowd favourite. I used one egg and egg yolk as suggested in another review and they turned out great! So happy I have another peanut butter cookie to add to my roster and keep my pb addiction alive. Thank you for the recipe, I’ll definitely look to make more recipes from yourself.
These are good cookies! I was a little worried about the cookie being dry, since peanut butter cookies are usually on the crumbly side, so I used a whole egg and an egg yolk instead of the two yolks called for, and reduced the sugar a bit just for personal taste. I baked them for 14 minutes. They come out thick, soft and slightly crisp on the edges, not quite chewy but still really tasty! Chocolate and peanut butter are both pretty rich flavors but they’re balanced pretty well imo. Definitely revisiting this recipe, thanks 🙂
I love that you made adjustments and made something delicious!!!
These looked so delicious, but they were crumbly and dry. I was looking forward to a chewy on the inside and crispy edges cookie. Please let me know if you have any suggestions.
Awesome
Soft peanut butter cookie that everyone really loved!
I love peanut butter cookies anyway you make it
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Peanut butter cookird
These were soooo delicious!! Such a great recipe I will continue to use for the future!!!