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!
40miniature Reese's peanut butter cupsYou’ll need to buy two 11-12 ounce packages.
1 3/4cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1/2cup(1 stick) buttersoftened
1/2cupwhite granulated sugar
1/2cupbrown sugar
1/2cuppeanut butter
1eggroom temperature
1teaspoonvanilla extract
2tablespoonsmilkroom 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.
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.
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.
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.
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.
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.