Peanut butter cup cookies are a delightful twist on the classic cookie, delivering the perfect balance of rich, creamy peanut butter and sweet chocolate in every bite. These mini cookie cups are soft, chewy, and each one is crowned with a gooey Reese’s peanut butter cup at the center. Whether you’re baking for a holiday tray, a cookie swap, or just a sweet craving, this treat will quickly become your go-to dessert.
Why You’ll Love This Recipe
- 🍫 Chocolate and peanut butter perfection
- 🧁 Mini size makes them ideal for parties
- ❄️ Freezer-friendly for make-ahead baking
- 👩🍳 Beginner-friendly with just a few steps
- 🕒 Ready in under 20 minutes
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini Reese’s peanut butter cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-count mini muffin tin or line with mini paper cups.
- In a large mixing bowl, cream together butter, peanut butter, and both sugars until smooth and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix just until combined.
- Scoop dough into 1-inch balls and place one in each mini muffin cup.
- Bake for 8–9 minutes, until lightly golden but still soft in the center.
- Immediately after removing from the oven, press one mini Reese’s cup into the center of each cookie. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8–9 minutes
- Total Time: 18–20 minutes
- Servings: 24 mini cookies
Nutrition Facts (Per Cookie – Approximate)
- Calories: 125
- Fat: 7g
- Carbohydrates: 14g
- Sugar: 10g
- Protein: 2g
Note: Nutrition may vary based on brand and size of peanut butter cups.
Tips & Variations
- Chill the dough for 15 minutes before baking for a puffier texture.
- Use crunchy peanut butter for added texture.
- Substitute dark chocolate peanut butter cups for a richer flavor.
- Add a sprinkle of sea salt on top before serving for a gourmet touch.
- Freeze baked cookies in an airtight container for up to 2 months.
Peanut Butter Cup Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Cream butter, peanut butter, and sugars until fluffy.
- Add egg and vanilla. Mix well.
- Combine flour, baking soda, and salt. Add to wet mixture.
- Roll dough into 1-inch balls. Place into muffin cups.
- Bake 8–9 minutes. Immediately press a peanut butter cup into each.
- Cool 10 minutes in pan, then transfer to a wire rack.
Notes
– Substitute with dark chocolate cups if preferred
– Store in an airtight container up to 5 days
FAQs
Can I use store-bought cookie dough?
Yes! If you’re short on time, pre-made peanut butter dough works—just adjust baking time as needed.
Do these need to be refrigerated?
Nope. Store them in an airtight container at room temperature for up to 5 days.
Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend and ensure the peanut butter cups are GF-labeled.
Conclusion
These peanut butter cup cookies are guaranteed to satisfy your sweet tooth and wow any crowd. With their soft peanut butter cookie base and melty chocolate center, they’re the kind of treat that disappears fast—so make a double batch! Whether for the holidays or an everyday indulgence, you’ll love how easy and delicious they are.