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+ servings
3 peanut butter cup cookies stacked

Peanut Butter Cup Cookies

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Reese's Peanut Butter Cup lovers, this recipe is for you! Simply, place homemade peanut butter cookie dough into a mini muffin pan, bake to perfection and then press a mini peanut butter cup into the center. They are loved by everyone and are a unique and delicious cookie to serve for parties and the holidays!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
chill time 20 minutes
Total Time 55 minutes
Servings 40 cookies
Calories 117
Author Kim

Ingredients

  • 40 miniature Reese's peanut butter cups You’ll need to buy two 11-12 ounce packages.
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter softened
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk room temperature

Instructions

  • Preheat oven to 375 degrees F. Grease a 24 cup mini muffin pan with nonstick cooking spray. This recipe makes about 40 cookies, so if you have two muffin pans, grease them both. This will speed up the baking process. Unwrap the peanut butter cups and place them in the freezer until you're ready to use them. This will keep them from melting when you push them into the warm cookies.
    ingredients needed to make peanut butter cup cookies
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a stand mixer or an electric hand mixer, beat together the butter, sugars and peanut butter until it’s fluffy, about 3 minutes.
  • Beat in the egg, vanilla extract, and milk. Gradually stir in the dry ingredients until just combined.
    combine flour mixture with peanut butter mixture
  • Roll the cookie dough into balls, 1 tablespoon of dough per cookie. It's fine if the dough is a bit sticky. If it is too sticky to work with, chill it in the fridge for about 20 minutes. Place each ball into the cups of the prepared muffin pans.
    dough balls in muffin pan
  • Bake the cookie cups for about 8 to 9 minutes, don't over bake. Cookies will continue to bake even after removed from the oven. The centers of the cookies will sink in some, and this is fine. Remove the peanut butter cups from the freezer and press a peanut butter cup into the center of each cookie.
    press peanut butter cup into the center of each cookie
  • Place the pan in the refrigerator for 15-20 minutes to cool the cookies and keep the peanut butter cups from melting. After about 20 minutes and when the cookies are completely cool, remove them from the pan and place on a cooling rack.
    peanut butter cup cookies in a mini muffin pan

Notes

Storing. Store these peanut butter cup cookies in an airtight container at room temp for up to 1 week!
Freeze the dough. If you'd like to freeze the dough before baking, roll the cookie dough into balls and place them on baking sheets lined with parchment paper. Place the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a freezer-safe bag or container. Cookie dough will keep well for up to 3 months. You don't have to thaw before baking, but you may need to add a minute or so of bake time.
Freeze baked cookies. Once the peanut butter cup cookies cool completely, transfer them to a freezer-safe bag or container. Cookies will keep well for up to 2 to 3 months. When you're ready to enjoy the cookies, thaw out at room temperature.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg