Easy one-bowl Peanut Butter Cup Cookies that come together in no time—zero chilling required. Just as satisfying as the classic but made with healthier ingredients. You’d never guess they’re vegan and gluten-free!
We’re on a cookie roll! The holidays are approaching fast, so grab a cozy mug of hot cocoa and get baking.
I’ve been making ginger molasses cookies, healthier peanut butter blossoms, and hearty monster cookies lately, but these peanut butter cup cookies are a favorite for everyday baking.
Full disclosure: plain peanut butter cookies haven’t always been my top pick—unless chocolate is involved. Today I added peanut butter cups for double peanut-butter flavor and the result is fantastic.
How to make peanut butter cup cookies
This recipe is quick and foolproof. They’re a favorite in my household.
- Whisk the dry ingredients together in a large mixing bowl.
- Add the wet ingredients—solid coconut oil, coconut or brown sugar, creamy salted peanut butter, vanilla, and almond milk. Cream with a hand mixer or stand mixer until the dough is moist and comes together.
- Form the dough into round balls and space them on a lined baking sheet. Press a peanut butter cup half into each cookie.
- Bake about 11–12 minutes, let cool, and enjoy.
Ingredients you’ll need
Compared to chewier molasses ginger cookies, these peanut butter cup cookies are softer and tender. They use a mix of gluten-free flours that keep them moist and flavorful.
- Almond and oat flour: A favorite gluten-free base that produces moist, tender cookies. Almond flour adds soft texture while oat flour helps structure the dough. Use certified gluten-free oat flour if needed.
- Coconut oil: Solid coconut oil provides buttery fat. Do not melt it—use it solid for the best texture.
- Natural creamy peanut butter: 1/3 cup of creamy salted peanut butter adds great peanut flavor. I prefer peanut-only varieties with a touch of salt.
- Coconut sugar (or brown sugar): For unrefined sweetness, moisture, and a hint of caramel flavor. Regular sugar will work too, but brown or coconut sugar gives extra depth.
- Mini peanut butter cups: Use natural dark chocolate mini cups or classic favorites. Slicing them in half looks pretty and allows a half to sit on top of each cookie; you can also fold a few into the dough.
Helpful tools
- Silicone baking mat or parchment paper for easy cleanup and even baking.
- Cookie sheet: a workhorse for baking multiple batches.
- Cookie scoop: for consistent portions—about 2 tablespoons per cookie—and smoother balls.
- Hand mixer: handy for creaming the wet ingredients if you don’t have a stand mixer.
- Airtight container: to keep cookies soft at room temperature.
Storage tips
Store these cookies at room temperature in an airtight container and they will stay soft for up to 4 days.
Can you freeze cookies?
Yes. Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months.
You can also freeze unbaked dough balls on a sheet, then store them in a bag and bake from frozen—add 2 extra minutes to the bake time.
I think you’re going to love these homemade peanut butter cup cookies. If you make them, please leave a comment and rating—feedback is always appreciated!
One-Bowl Peanut Butter Cup Cookies (Healthier!)
5 from 9 reviews
- Author: Alexis Joseph
- Prep Time: 10 min
- Cook Time: 11 min
- Total Time: 21 minutes
- Yield: 15 cookies
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Easy one-bowl Peanut Butter Cup Cookies that come together quickly with no chilling required. They’re just as good as the classic but use healthier ingredients. Vegan and gluten-free.
Ingredients
- 1 ½ cups almond flour
- ½ cup oat flour (certified gluten-free if needed)
- ⅔ cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup solid coconut oil, not melted
- ⅓ cup creamy salted peanut butter
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 8 mini peanut butter cups, sliced in half (plus more to fold into dough if desired)
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together almond flour, oat flour, baking soda, and salt.
- Add the solid coconut oil, coconut sugar, peanut butter, vanilla, and almond milk. Cream with a hand mixer or stand mixer until the mixture forms moist crumbles that easily come together into dough. Fold in a few chopped peanut butter cups or chocolate chips if desired.
- Use a cookie scoop (about 2 tablespoons) to portion dough and roll into balls. Place the balls on the prepared sheet about 2 inches apart. Press a peanut butter cup half into each cookie and top with flaky salt if you like.
- Bake for 11–12 minutes. Let the cookies cool on the sheet for about 10 minutes before transferring to a wire rack. Store at room temperature in an airtight container for up to 4 days.
Notes
*I used a store-brand mini peanut butter cup that held up well in the oven. To reduce melting, slice and briefly freeze them before using.
For a more traditional (non–gluten-free) version, you can use regular all-purpose flour; see similar peanut butter blossom recipes for guidance.