Two times the peanut butter! A crazy-simple 3 ingredient cookie made with peanut butter cookie dough rolled in sugar topped with a peanut butter cup. So perfect for a last minute cookie exchange or goodie basket.
Chocolate and peanut butter; another flavor power couple (see my White Chocolate Macadamia Nut Cookies) of cookiedom. These are my daughter’s favorite that her grandma used to make her. Except these are soooo much easier.
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With Christmas right around the corner we all need recipes that are quick and easy, right? There’s last minute shopping to do, food prep, holiday travel to plan.
You can crank out a batch of these cookies in no time. In fact, they’re simple enough that the kiddos can help out.
And don’t think that just because these are easy and use store-bought cookie dough that they don’t taste great. These scrumptious classics can hold their own on any platter of made-from-scratch cookies.
They’re chocolatey, peanut buttery, and chewy with a crunchy sugar coating.
To make your life even easier, line your cookie sheets with parchment paper. The cookies won’t stick and it makes clean-up a breeze. You don’t even have to wash your cookie sheets in between batches. Just change the parchment.
I love these Air Bake cookie sheets. I’ve had two of these beauties for well over 15 years and since they also double as pizza pans, I know they can take lots of abuse.
First, unwrap the peanut butter cups. Since they need to be pressed into the cookies while they’re still warm, it’s best to have them ready to go.
Next, unwrap the cookie dough and cut it into 32 pieces. Try to get them even, but don’t stress it too much. Roll each piece into a ball and roll the ball in sugar.
Place each ball onto parchment-lined cookie sheets.
Bake for 10-12 minutes until lightly browned around the edges then immediately press a mini peanut butter cup on top.
Cool on cookie sheet for 5 minutes then transfer to wire racks to cool completely.
See how easy?!?