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 and mix on SLOW until well combined.
Form dough into 1 - 1½ inch balls and place in greased mini muffin tin. Bake for 8-10 minutes.
Once removed from oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from pan. ENJOY!

Video

Notes

Recipe Tips.

Use a greased mini muffin tin so the cookie cups release cleanly.
Roll the dough balls close to the same size so they bake evenly.
Unwrap the peanut butter cups before the cookies come out of the oven so they are ready to press in right away.
Press each peanut butter cup in gently so the cookie does not crack too much.
Make-ahead tip: bake the cookies a day ahead and let them cool completely before storing for parties or cookie trays.

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