Peanut Butter Cup Cookies

4.94 from 47 votes

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies are soft peanut butter cookie cups baked in a mini muffin tin and filled with Mini Reese’s peanut butter cups.

Prep Time15

Cook Time10

COOL TIME30

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

mini muffin tin

Ingredients

2½ cups all-purpose flour
2 teaspoons baking soda
1 cup brown sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 teaspoon salt
1 cup granulated sugar
1 cup butter, softened
2 eggs
1 (10.5-ounce) bag Mini Reese's peanut butter cups

Instructions

Preheat oven to 350°F.
Combine flour, baking soda, brown sugar, peanut butter, vanilla, salt, granulated sugar, butter, and eggs in a bowl. Mix on low speed until combined.
Form dough into 1 - 1½ inch balls and place in a greased mini muffin tin. Bake for 8 to 10 minutes.
Once removed from the oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from the pan. ENJOY!

Video

Notes

Recipe Tips.

Unwrap the mini peanut butter cups before the cookies go into the oven so you can press them in while the cookies are still warm.
Do Not Overbake. Start checking at 8 minutes. The cookies should be set enough to hold their shape but not overly browned.
Coat the mini muffin tin so the cookies release more easily after cooling.
Add each peanut butter cup as soon as the pan comes out of the oven and press just enough to nestle it into the cookie.
Use a small cookie scoop to portion the dough evenly so the cookies bake at a similar rate.

Prep ahead of time. Store the dough covered in the fridge for 1-2 days before baking, or freeze the cookie dough for about 3 months before baking.

Store. Place cooled cookies in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months.

Nutrition