Peanut butter cup cookies are the ultimate dessert mash-up you never knew you needed. These bite-sized treats combine the soft chewiness of a classic peanut butter cookie with the irresistible richness of a mini Reese’s cup pressed right into the center. If you’ve been searching for the perfect crowd-pleasing cookie for holiday trays, parties, or a late-night craving, this is your new go-to.
Why You’ll Love This Recipe
- Foolproof: Great for beginner and seasoned bakers alike
- Mini Size: Bite-sized for parties or portion control
- Make-Ahead Friendly: Perfect for freezing and gifting
- Crowd Favorite: Who can say no to peanut butter and chocolate?
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 36 miniature Reese’s Peanut Butter Cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan or use paper liners.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add peanut butter, egg, and vanilla extract to the butter mixture. Mix until smooth.
- Gradually stir in the dry ingredients until fully incorporated.
- Roll dough into 1-inch balls and place each in a muffin cup.
- Bake for 8–10 minutes, or until lightly golden and set.
- Remove from oven and immediately press a mini peanut butter cup into the center of each cookie.
- Let cool in the pan for 10–15 minutes before removing. Cool completely on a wire rack.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 36 mini cookies
Nutrition Facts (per cookie – estimate)
- Calories: 120
- Fat: 7g
- Carbohydrates: 13g
- Protein: 2g
- Sugar: 9g
- Fiber: 1g
Tips & Variations
- Use Crunchy Peanut Butter: Adds texture and a nutty bite.
- Chill the Dough: If your kitchen is warm, chill the dough for 15 minutes to help it hold shape.
- Try Almond Butter: For a nutty twist with a deeper flavor.
- Holiday Swap: Use heart-shaped or themed mini chocolates for seasonal fun.
Peanut Butter Cup Cookies
Equipment
- – Mini muffin tin
- Mixing bowls
- Electric mixer
- Cooling rack
Ingredients
- – 1 3/4 cups all-purpose flour
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1/2 cup unsalted butter softened
- – 1/2 cup granulated sugar
- – 1/2 cup packed brown sugar
- – 1/2 cup creamy peanut butter
- – 1 large egg
- – 1 teaspoon vanilla extract
- – 36 miniature Reese’s Peanut Butter Cups unwrapped
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or use paper liners.
- Mix flour, baking soda, and salt in a bowl.
- Cream butter and sugars in another bowl.
- Add peanut butter, egg, and vanilla; mix until smooth.
- Add dry ingredients gradually.
- Roll into 1-inch balls and place in muffin cups.
- Bake 8–10 minutes until golden.
- Press peanut butter cup into each cookie immediately after baking.
- Cool in pan, then transfer to wire rack.
Notes
– Cookies stay fresh in a sealed container for up to 5 days.
FAQs
Can I freeze these peanut butter cup cookies?
Yes! Freeze baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
Can I use regular muffin tins?
These work best in mini muffin tins. Regular muffin tins will result in underfilled cookies unless you double the dough and candy.
Do I have to use Reese’s?
You can substitute with any mini chocolate candy or homemade peanut butter cups.
Conclusion
Peanut butter cup cookies are proof that simple ingredients make the best treats. With their rich peanut butter base and gooey chocolate centers, these cookies will disappear in minutes. Whether you’re baking for holidays or everyday happiness, this recipe guarantees smiles.