Peanut Butter Cup Cookies
Mini peanut butter cookies baked into cups and topped with a gooey Reese’s. Easy, delicious, and perfect for sharing.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- - Mini muffin tin
- Wire cooling rack
Ingredients
- - 1/2 cup 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 tsp vanilla extract
- - 1 1/4 cups all-purpose flour
- - 3/4 tsp baking soda
- - 1/2 tsp salt
- - 24 mini Reese’s peanut butter cups
Instructions
- 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
- Chill dough for thicker cookies
- Substitute with dark chocolate cups if preferred
- Store in an airtight container up to 5 days
- Substitute with dark chocolate cups if preferred
- Store in an airtight container up to 5 days