These soft, chewy peanut butter cookies are by Lily P. Crumbs’ “Best Peanut Butter Cookies in the World,” and they live up to the name. Packed with peanut butter cups and just the right amount of sweetness, they’re a game day favorite or cozy night-in essential.
The cozy season cookie you didn’t know you needed
There’s something about game day in the fall, the crisp air, cozy sweats, something bubbling in the slow cooker, and then there’s the snacks. And if you ask me, cookies belong on that lineup just as much as wings and chips do. Especially these.
I’ve been hooked on Insomnia’s Peanut Butter Cup cookies for years. It’s the sweet-salty balance for me. The soft, warm center. The way they just hit after 8PM like a reward. But let me tell you, making them from scratch at home? A thousand times better.
These Copycat Insomnia Peanut Butter Cup Cookies are everything you love about the original but with way more depth, flavor, and a whole lot more peanut butter cups. They’re thick, chewy, gooey, and packed with just enough nostalgia to make them feel like a fall weekend tradition.
The best part? You can make a big batch and freeze the dough, then pop a few in the oven right before kickoff. Your whole kitchen will smell like a bakery, and your guests will be asking where you bought them. (Just smile and say you made them, with love and full control over the peanut butter-to-chocolate ratio.)
Whether you’re hosting friends or just cuddled up on the couch for Sunday night football, these cookies are the perfect cozy treat. Soft in the center, crispy on the edges, and loaded with chopped peanut butter cups, they’re proof that sometimes the homemade version is the upgrade.
Copycat Insomnia Peanut Butter Cup Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 cup granulated white sugar
- 2 egg yolks, room temperature
- 1 tsp vanilla extract
- ½ cup creamy peanut butter, not natural
- 1 loose cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup chopped peanut butter cups, plus ¼ cup more for topping
Topping (optional):
- 1 tbsp peanut butter
- Extra peanut butter cups
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy (about 5 minutes).
- Add egg yolks and vanilla, mixing until smooth.
- Mix in the peanut butter until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet until dough forms.
- Fold in ½ cup chopped peanut butter cups.
- Optional: Swirl 1 tbsp peanut butter into the dough.
- Scoop dough (about 2 tbsp each) onto baking sheet, spacing 2 inches apart. Top each with extra peanut butter cups.
- Bake for 9–12 minutes, until edges are golden but centers are soft.
- Let cool slightly, then serve warm or store in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.
