Peanut Butter Cup Cookies

4.94 from 46 votes

Peanut Butter Cup Cookies

Soft and decadent peanut butter cup cookies are stuffed with a Reese's center for a sweet and salty bite in under 30 minutes!

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.

Letting them cool in the pan helps them firm up and prevents them from falling apart when you try to transfer them.

If you don't have a mini muffin tin, make these on a parchment paper-lined baking sheet. They'll be flatter, more like a "blossom style" cookie, but just as delicious.

Instead of classic mini Reese's, try Mini White Chocolate Reese's, Hershey Kisses (any flavor), Rolos, or Mini Snickers.

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

Nutrition