If you’re searching for the ultimate indulgence that marries two classic flavors, look no further than Peanut Butter Cup Cookies. These dreamy little cookie cups combine a soft, chewy peanut butter cookie base with the delightful surprise of a mini peanut butter cup nestled right in the center. They’re as easy to love as they are to make, bringing together the nostalgic taste of childhood with a crowd-pleasing wow factor. Perfect for holiday trays, bake sales, or just a cozy coffee break, these treats are always the first to disappear—trust me, you’ll want to double the batch!
Ingredients You’ll Need
This recipe calls for simple pantry staples, but every ingredient plays its part in creating unforgettable Peanut Butter Cup Cookies. Each one brings something special, whether it’s richness, flavor, or that perfect soft texture.
- Unsalted butter (1/2 cup, softened): The secret to rich, tender cookies that practically melt in your mouth.
- Creamy peanut butter (1/2 cup): Delivers the signature nutty flavor that makes these cookies irresistible.
- Granulated sugar (1/2 cup): Adds sweetness and helps create just the right cookie structure.
- Brown sugar, packed (1/2 cup): Gives the cookies their chewy texture and a subtle caramel note.
- Large egg (1): Binds everything together for a cohesive, tender dough.
- Vanilla extract (1 tsp): Enhances all the flavors and adds a warm aroma.
- All-purpose flour (1¼ cups): The classic foundation for cookie dough that yields a soft bite.
- Baking soda (¾ tsp): Provides just the right amount of lift for a pleasing puff.
- Salt (½ tsp): Balances sweetness and deepens the peanut butter flavor.
- Mini peanut butter cups (24, unwrapped): The luscious, chocolatey center and the star of every bite—don’t skimp!
How to Make Peanut Butter Cup Cookies
Step 1: Prep the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Then, grease a 24-cup mini muffin pan or line each cup with festive paper liners if you’d like an easier cleanup and a fun touch. This sets the stage for perfectly shaped Peanut Butter Cup Cookies that slide out effortlessly.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar. The goal here is to achieve a light and fluffy mixture—this step gives your cookies their signature soft texture, so take your time!
Step 3: Add the Egg and Vanilla
Once your base is fluffy, crack in the egg and pour in the vanilla extract. Continue mixing until everything is fully incorporated and smooth, creating a lovely foundation for your dough.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Whisking combines these ingredients evenly, ensuring each Peanut Butter Cup Cookie will rise beautifully and taste perfectly balanced.
Step 5: Bring the Dough Together
Gradually add your dry ingredient mix to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix—stop as soon as there are no streaks of flour left. You’ll be rewarded with supremely tender cookies.
Step 6: Shape and Fill the Muffin Cups
Roll the dough into 1-inch balls (about the size of a rounded tablespoon) and place each one into a mini muffin cup. This helps the cookies bake into the perfect cup shape, just right for nestling in the chocolate-peanut butter candy later.
Step 7: Bake to Perfection
Pop the pan into your preheated oven and bake for 9 to 11 minutes, until the cookies are lightly golden and puffed up. Resist the urge to overbake—they’ll continue to firm up as they cool.
Step 8: Add the Peanut Butter Cups
As soon as the cookies come out of the oven (while they’re still hot and soft!), gently press a mini peanut butter cup into the center of each one. The warmth will slightly melt the chocolate, making every cookie a bite of gooey, melty bliss.
Step 9: Cool and Enjoy
Let your Peanut Butter Cup Cookies cool for 10 to 15 minutes in the pan to set the shape, then transfer them to a wire rack to finish cooling completely. If you want to make removal extra easy, pop the whole pan in the fridge for 10 minutes before removing the cookies, as the chocolate will firm up just enough to hold.
How to Serve Peanut Butter Cup Cookies
Garnishes
For an extra-special touch, try a dusting of powdered sugar or a gentle drizzle of melted chocolate over the top once the cookies are completely cooled. You could also scatter a few chopped roasted peanuts for added crunch and a pretty finish.
Side Dishes
Nothing pairs better with Peanut Butter Cup Cookies than a cold glass of milk, but they’re also right at home beside a scoop of vanilla ice cream or a hot mug of coffee. Their rich flavors complement both creamy and robust drinks, making them a treat for any occasion.
Creative Ways to Present
If you’re gifting or party-planning, arrange the cookies in colorful mini cupcake liners and stack them in a tin for a festive, grab-and-go delight. You can even skewer them on lollipop sticks for a cookie-pop spin, or layer them between wax paper in Mason jars as adorable edible gifts.
Make Ahead and Storage
Storing Leftovers
Place any leftover Peanut Butter Cup Cookies in an airtight container at room temperature. Stored this way, they’ll stay fresh and soft for up to five days—though chances are, they’ll be gone long before then!
Freezing
If you’re planning ahead or want to keep a batch on standby, you can freeze these cookies with delicious results. Let them cool completely, then arrange in a single layer on a baking sheet to pre-freeze. Once solid, transfer them to a freezer bag or airtight container. They’ll keep beautifully for up to three months.
Reheating
If you crave a warm, melty-centered cookie, simply pop a frozen Peanut Butter Cup Cookie in the microwave for 10–15 seconds. This revives that just-baked magic without sacrificing any of the gooey goodness.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter will add a little texture and crunch to the cookies, which some people love. Just keep in mind that the dough might be a bit firmer, and the finished cookies will have pockets of peanut pieces throughout.
What if I don’t have a mini muffin pan?
You can still make Peanut Butter Cup Cookies by forming the dough balls on a regular baking sheet—they’ll spread a bit more, resulting in a flatter cookie. Press the peanut butter cup into the center after baking as usual, and you’ll still get all that iconic flavor!
Can I substitute regular-sized peanut butter cups?
For best presentation and proportion, mini peanut butter cups are ideal. That said, you can cut regular-sized cups in halves or quarters before pressing them in if minis aren’t available. Just be careful as the larger cups can melt more and may not fit properly in standard mini muffin pans.
How do I make these cookies gluten-free?
Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Double check all other ingredients to ensure they’re gluten-free, and proceed with the recipe as written. The texture may differ slightly, but the joy of Peanut Butter Cup Cookies will still shine through!
Can kids help with this recipe?
Definitely! Kids love rolling the dough into balls and pressing in the peanut butter cups. This recipe is fantastic for little hands (with supervision when using the oven), and the reward is a fun treat the whole family will be proud to share and devour.
Final Thoughts
Whether you’re making a batch for a holiday cookie swap or just want to treat yourself to a nostalgic flavor, Peanut Butter Cup Cookies are sure to become a staple in your baking repertoire. Their perfect balance of sweet, salty, chewy, and fudgy is simply irresistible—give them a try, and don’t be surprised if they vanish faster than you can say “cookie jar!”
Print
Peanut Butter Cup Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Cup Cookies are a delightful treat that combines the classic flavors of peanut butter and chocolate in a delicious bite-sized cookie. Perfect for holiday gatherings or any time you’re craving a sweet treat!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
Topping:
- 24 mini peanut butter cups (unwrapped)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan or line with paper liners.
- Mix wet ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Form cookies: Roll dough into 1-inch balls and place each ball into a mini muffin cup.
- Bake: Bake for 9–11 minutes, or until lightly golden and puffed.
- Add topping: Immediately press one mini peanut butter cup into the center of each cookie while still warm.
- Cool: Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- To make removal easier, chill the cookies in the pan for 10 minutes after pressing in the peanut butter cups.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
