Copycat Insomnia Peanut Butter Cup Cookies
These soft, chewy peanut butter cookies are inspired 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.
Servings: 12 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.