If you’re a fan of the classic peanut butter and chocolate combination, these Peanut Butter Cup Cookies are a dream come true! A soft and chewy peanut butter cookie serves as the perfect base for a mini Reese’s Peanut Butter Cup, making these cookies irresistible and perfect for any occasion.
These cookies are quick and easy to whip up, making them ideal for holiday baking, cookie swaps, or as a fun treat for family and friends. The best part? You bake the cookie dough in a mini muffin tin, creating the perfect nest for the peanut butter cup. Let’s get baking!
What You’ll Need
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini Reese’s Peanut Butter Cups (unwrapped)
Tools:
- Mini muffin tin (24-cup)
- Mixing bowls (1 large, 1 medium)
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Small cookie scoop or tablespoon
Pro Tips for Perfect Peanut Butter Cup Cookies
- Use Room Temperature Ingredients: Softened butter and room temperature egg mix more evenly, creating a smoother dough and better texture.
- Don’t Overbake: Bake the cookies until just set. They’ll continue to firm up as they cool, keeping the cookies soft and chewy.
- Work Quickly: Press the peanut butter cups into the cookies while they’re still warm from the oven so they melt slightly and stick.
- Chill the Peanut Butter Cups: Keep the Reese’s in the freezer while you bake the cookies. This prevents them from melting too much when pressed into the warm dough.
- Grease the Muffin Tin Well: Even if your pan is non-stick, greasing the cups will make it easier to remove the cookies without breaking them.
Substitutions and Variations
- Nut-Free: Use sunflower seed butter or cookie butter in place of peanut butter, and swap Reese’s for chocolate candies like Rolos.
- Chocolate Variation: Try dark chocolate or white chocolate peanut butter cups for a unique twist.
- Add Texture: Mix in 1/4 cup of chopped peanuts or mini chocolate chips to the dough for extra crunch.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Make Ahead Tips
- Freeze the Dough: Scoop dough into balls and freeze on a baking sheet. Transfer to a zip-top bag and bake directly from frozen, adding 1-2 minutes to the bake time.
- Make in Advance: These cookies can be baked and stored in an airtight container at room temperature for up to 5 days.
Instructions: How to Make Peanut Butter Cup Cookies
Step 1: Preheat the Oven and Prep the Muffin Tin
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or spray with non-stick cooking spray.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup peanut butter using an electric mixer until light and fluffy (about 2-3 minutes). Beat in 1 egg and 1 teaspoon vanilla extract until combined.
In a medium bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Scoop the Dough
Using a small cookie scoop or tablespoon, scoop the dough into the prepared mini muffin tin, filling each cup about 3/4 full.
Step 4: Bake the Cookies
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are puffed. Remove the tin from the oven and let it cool for 1-2 minutes.
Step 5: Add the Peanut Butter Cups
While the cookies are still warm, gently press a mini Reese’s Peanut Butter Cup into the center of each cookie. Allow the cookies to cool completely in the tin, then use a butter knife to carefully lift them out.
Step 6: Serve and Enjoy
Serve the cookies warm or at room temperature. They’re perfect with a glass of milk or as a fun addition to a cookie platter!
Leftovers and Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: For a firmer chocolate topping, store in the fridge for up to 1 week.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds before serving.
Conclusion
Peanut Butter Cup Cookies are a bite-sized treat that’s packed with flavor and fun to make. With their soft peanut butter cookie base and chocolatey center, these cookies are a guaranteed hit for any occasion! Whether you’re baking them for a holiday party, cookie swap, or a sweet family dessert, you can’t go wrong with this recipe.
Try them out and let me know how they turned out for you! Did you stick with Reese’s, or experiment with other candies? I’d love to hear about your cookie creations in the comments below. Happy baking!
