This post contains affiliate links. Please see our disclosure policy.
These Peanut Butter Cup Cookies are soft, chewy, and filled with mini-Reese’s cups. An easy holiday cookie recipe perfect for Christmas trays, parties, and gifting. This classic recipe for Peanut Butter Cup Cookies is so good you won’t be only able to eat just one!
A classic recipe for Peanut Butter Cup Cookies.
These Peanut Butter Cup Cookies are a favorite of mine. I mean a cookie stuffed with candy; how could these not be a favorite.
Peanut butter cookies have a special place in my heart. They are the very first recipe my mom taught me, and the first cookie I ever made on my own. I think it’s what sparked my love for cookies!
Well, I took my peanut butter cookies to the next level with this recipe. My favorite classic peanut butter cookie recipe, but I baked them in a mini muffin tin and then stuffed them with chocolate peanut butter cups! Oh yum!!
How to make Peanut Butter Cup Cookies:
Start by preheating your oven. This cookie dough will not be chilled like some of my other cookie recipes. Prepare your cookie dough by mixing your wet ingredients in a bowl and then your dry ingredients in a different bowl.
Mix the wet and dry ingredients together. Scoop the dough into a prepared mini muffin tin for baking.
While the cookies bake unwrap your Reese’s Cups. Once the cookies are done and out of the oven, gently push the peanut butter cups into the warm cookies right away. Allow them to cool on a cooling rack.
Ingredient Notes:
- Peanut Butter: I used creamy peanut butter for this recipe.
- Butter: unsalted and softened, but not melted.
- Brown and White Sugar
- Egg
- Vanilla Extract
- Flour – I used All-Purpose Flour.
- Baking Soda – helps make the cookies a bit lighter.
- Salt
- Miniature Peanut Butter Cups
Directions:
Step One – Preheat your oven to 350 degrees F.
Step Two – Beat your peanut butter, butter, brown sugar, sugar, egg, and vanilla extract until fluffy.
Recipe Tip
Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a difference.
Step Three – In a separate bowl combine, flour, baking soda, and salt and then slowly add it to the peanut butter mixture.
Mix together until well blended.
Step Four – Place a spoon size scoop in your dough into a mini muffin pan.
Step Five – Bake for about 8-9 minutes or until golden brown.
While your cookies bake unwrap your peanut butter cups.
Step Six – When your cookies are done place your peanut butter cups into the center of the cookie right away.
Place on a cooling rack and let cool for 3-5 minutes or until your peanut butter cups have become hard again.
Tips and FAQ:
- Don’t Over-Bake: It’s important to not over bake your cookies. When you remove your cookie, they might not look done but they will continue to cook on the pan.
- Don’t Over-Mix: Over mixing your cookies they could come out of the oven flat. Make sure to mix until just combined.
- Freeze the peanut butter cups for 10 minutes before pressing them into the cookies. This keeps them from melting too quickly.
- Don’t remove the cookies from the pan until fully cooled or they may break apart.
- Swap the classic Reese’s cups for seasonal shapes or flavored cups for a fun twist.
How to Freeze Cookie Dough:
Freezing Cookie Dough: Roll your cookie dough into a ball. Wrap your cookie dough in plastic wrap.
Place cookie dough in a Ziplock freezer bag and store in the freezer for up to 3 months.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the bag and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
How to store the cookies:
These Peanut Butter Cup Cookies can be stored in an airtight container at room temperature for up to 10 days. They need to be covered so they do not get hard from being out in the air.
Try some of my other favorite Cookie Recipes:
Slice and Bake Cookies – Baking doesn’t get much easier than with these Slice and Bake Cookies! They’re crispy on the bottom and chewy on the inside and you can forget the hassle of rolling and cutting when you can just slice and bake straight away!
Double Chocolate Chip Cookies – This Double Chocolate Chip Cookies recipe is perfect for chocolate lovers. These cookies are rich in chocolate flavor and super soft and chewy.
M&M Cookies – These M&M Cookies are the best! They are soft and chewy and full of M&M chocolatey goodness. These will become an instant family favorite!
If you tried this recipe or any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
Show me what you are making, tag us or use hashtag #TDOARH
Peanut Butter Cup Cookies
Ingredients
- 1/2 cup Peanut Butter
- 1/2 cup Butter, (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 24 pieces Miniature peanut butter cups
Instructions
- Preheat your oven to 350 degrees F.
- Beat your peanut butter, butter, brown sugar, sugar, egg, and vanilla extract until fluffy.
- In a separate bowl combine, flour, baking soda, and salt and then slowly add it to the peanut butter mixture. Mix together until well blended.
- Place a spoon size scoop in your dough into a mini muffin pan.
- Bake for about 8-9 minutes or until golden brown. While your cookies bake unwrap your peanut butter cups.
- When your cookies are done place your peanut butter cups into the center of the cookie right away. Place on a cooling rack and let cool for 3-5 minutes or until your peanut butter cups have become hard again.
Notes
- Don’t Over-Bake: It’s important to not over bake your cookies. When you remove your cookie, they might not look done but they will continue to cook on the pan.
- Don’t Over-Mix: Over mixing your cookies they could come out of the oven flat. Make sure to mix until just combined.
- Freeze the peanut butter cups for 10 minutes before pressing them into the cookies. This keeps them from melting too quickly.
- Don’t remove the cookies from the pan until fully cooled or they may break apart.
- Swap the classic Reese’s cups for seasonal shapes or flavored cups for a fun twist.
Thank you for this simple but so yummy recipe! You are a very clever mamma!!! I appreciate you linking up to the Wonderful Wed. Blog Hop through my blog and featured you on my fb page. I really hope you’ll come back next week, cuz I can’t wait to see what you’re up to next! Carrie, A Mother’s Shadow
These look so yummy! My favorite cookie combination is peanut butter and chocolate. Thank you for sharing!
these look amazing! Anything with chocolate and peanut butter is a friend of mine! The only thing is I don’t have a mini cupcake tin. Any other way to do it?
Ohh, these are absolutely my favorite cookies in the world! My aunt and I call them “Peanut Butter Temptations” because we are always tempted to eat the whole batch!