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.



  • 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 (if you don’t have it, use 2 tablespoons all-purpose flour instead)
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to taste


  1. 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.
  2. 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.
  3. 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.

You can find complete recipes of this INSIDE-OF-A-PEANUT-BUTTER-CUP COOKIES in

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