Peanut butter cup cookies are the ultimate mashup of creamy peanut butter and rich chocolate, all wrapped into a soft, chewy cookie cup. If you’re a fan of Reese’s and homemade treats, this simple recipe will become a go-to for bake sales, holiday trays, or whenever your sweet tooth strikes. Made in mini muffin tins, each cookie is a perfectly portioned dessert bomb of flavor. Trust me—your kitchen is about to smell amazing.
Table of Contents
Why You’ll Love This Recipe
- Foolproof: Great for beginner and seasoned bakers alike
- Mini Size: Bite-sized for parties or portion control
- Make-Ahead Friendly: Perfect for freezing and gifting
- Crowd Favorite: Who can say no to peanut butter and chocolate?
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 36 miniature Reese’s Peanut Butter Cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 24-count mini muffin pan or use paper liners.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add peanut butter, egg, and vanilla extract to the butter mixture. Mix until smooth.
- Gradually stir in the dry ingredients until fully incorporated.
- Roll dough into 1-inch balls and place each in a muffin cup.
- Bake for 8–10 minutes, or until lightly golden and set.
- Remove from oven and immediately press a mini peanut butter cup into the center of each cookie.
- Let cool in the pan for 10–15 minutes before removing. Cool completely on a wire rack.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 36 mini cookies
Nutrition Facts (per cookie – estimate)
- Calories: 120
- Fat: 7g
- Carbohydrates: 13g
- Protein: 2g
- Sugar: 9g
- Fiber: 1g
Tips & Variations
- Use Crunchy Peanut Butter: Adds texture and a nutty bite.
- Chill the Dough: If your kitchen is warm, chill the dough for 15 minutes to help it hold shape.
- Try Almond Butter: For a nutty twist with a deeper flavor.
- Holiday Swap: Use heart-shaped or themed mini chocolates for seasonal fun.
Peanut Butter Cup Cookies
Equipment
- – Mixing bowls
- – Electric mixer
- Mini muffin tin
- Measuring cups & spoons
- Wire cooling rack
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 40 mini Reese’s Peanut Butter Cups unwrapped
Instructions
- Preheat oven to 350°F (175°C). Line mini muffin tin with paper liners or grease lightly.
- In a bowl, cream peanut butter, butter, and both sugars until fluffy.
- Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Roll dough into 1-inch balls and place into muffin cups.
- Bake for 8–10 minutes until just set.
- Immediately press a mini Reese’s into each cookie.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
FAQs
Can I freeze these peanut butter cup cookies?
Yes! Freeze baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
Can I use regular muffin tins?
These work best in mini muffin tins. Regular muffin tins will result in underfilled cookies unless you double the dough and candy.
Do I have to use Reese’s?
You can substitute with any mini chocolate candy or homemade peanut butter cups.
Conclusion
Peanut butter cup cookies are proof that simple ingredients make the best treats. With their rich peanut butter base and gooey chocolate centers, these cookies will disappear in minutes. Whether you’re baking for holidays or everyday happiness, this recipe guarantees smiles.