If you’re as obsessed with peanut butter and chocolate as I am, you’re going to absolutely love this Peanut Butter Cookie Cups Recipe. Imagine soft, buttery peanut butter cookies baked to perfection, each topped with a melted peanut butter cup that adds a gooey, chocolatey surprise in every bite. It’s playful, it’s indulgent, and honestly, it’s one of those recipes I find myself making again and again to impress friends or just treat myself.
Why You’ll Love This Recipe
- Perfect Peanut Butter-Chocolate Combo: Every cookie gets a rich, melty peanut butter cup center that makes it irresistibly decadent.
- Easy Prep & Bake Time: You’ll have these treats ready in about 40 minutes total—quick enough for last-minute desserts.
- Kid-Friendly Fun: Unwrapping the tiny peanut butter cups and pressing them into the warm cookies is always a crowd-pleaser for kids and adults alike.
- Customizable & Versatile: Feel free to swap in different nut butters or cookie dough variants for a personal twist.
Ingredients & Why They Work
These ingredients work in harmony to create the dream peanut butter cookie dough that’s soft but sturdy enough to hold a peanut butter cup without losing shape. And let’s face it — the peanut butter cups themselves steal the show with their perfect sweetness and creamy filling.
- Peanut Butter Cups: Using standard mini peanut butter cups makes the perfect-sized gooey center; wrapping and chilling them helps preserve their shape until you press them into the warm cookies.
- Butter (softened): I like to bring mine to room temp for smooth, creamy creaming with the sugars — it helps the texture.
- Sugar & Brown Sugar: The combo gives sweetness and adds just a hint of molasses flavor and chewiness.
- Peanut Butter: Adds extra peanut flavor and richness — natural or creamy both work.
- Egg: Binds the dough together and keeps cookies tender.
- Vanilla Extract: Enhances all the nutty, sweet flavors in the cookie.
- Flour: The backbone of your dough; if your dough feels too sticky, sprinkle in a bit more.
- Baking Soda: Helps the cookies rise and get a light, soft texture.
- Salt: Balances sweetness and amplifies the peanut butter flavor.
Make It Your Way
I love mixing things up with this Peanut Butter Cookie Cups Recipe depending on what’s in my pantry and mood. Sometimes I make them with crunchy peanut butter for a little extra texture. Other times, I swap the peanut butter cups for dark chocolate mini cups to cut the sweetness. Don’t be shy — tweak it to suit your taste buds!
- Variation – Crunchy Peanut Butter: My sister swears by adding crunchy peanut butter instead of creamy; it adds a satisfying crunch that’s a nice surprise in the cookie dough.
- Gluten-Free: You can swap in a gluten-free flour blend and it works perfectly, just watch the dough’s consistency since some blends absorb differently.
- Shortcut: If you’re pressed for time, using refrigerated peanut butter cookie dough with the peanut butter cups pressed on top works like a charm — I’ve done it and nobody could tell!
Step-by-Step: How I Make Peanut Butter Cookie Cups Recipe
Step 1: Prep Everything First
Start by preheating your oven to 350℉ and greasing your mini muffin pan well with cooking spray. This step is crucial because these cookies can stick if you don’t. Then unwrap all those mini peanut butter cups and keep them chilled in the fridge until you’re ready to use them — this keeps them from melting too soon when you press them into the cookies after baking.
Step 2: Mix Your Cookie Dough
In a large bowl or your stand mixer, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy — it usually takes a good 2-3 minutes. Then add in the peanut butter, egg, and vanilla, mixing gently until it’s all combined. Lastly, stir in the flour, baking soda, and salt until you have a soft dough. If the dough feels super sticky and hard to handle, sprinkle in an extra tablespoon or two of flour.
Step 3: Shape and Bake
Scoop out about 1-inch balls of dough (using a cookie scoop or your hands) and place them inside each cup of the mini muffin pan. The dough should be soft enough to press gently. Bake for 8-10 minutes, or until the edges start to turn a very light golden brown. Watch carefully so you don’t overbake — you want soft, tender cookies.
Step 4: Add the Magic Peanut Butter Cups
Right after they come out of the oven, carefully press one unwrapped peanut butter cup into the center of each cookie. The warmth of the cookie will gently melt the cup, creating that signature ooey-gooey center. Let the cookies cool completely in the pan before removing so they set nicely without falling apart.
Step 5: Enjoy and Store
Once cooled, pop these little beauties out of the pan and store them in an airtight container. They keep well at room temperature for a couple of days but are honestly amazing fresh and soft right out of the oven.
Pro Tips for Making Peanut Butter Cookie Cups Recipe
- Keep Peanut Butter Cups Cold: I always keep the unwrapped cups in the fridge so they stay firm until you press them into warm cookies, preventing too much melting or mess.
- Don’t Overbake: Pull the cookies out as soon as the edges are lightly golden to keep them soft and tender.
- Use a Mini Muffin Pan: This ensures perfectly sized cookie cups and keeps your peanut butter cups centered every time.
- Adjust Flour if Needed: If your dough is super sticky and hard to handle, a little extra flour goes a long way without drying out the cookies.
How to Serve Peanut Butter Cookie Cups Recipe
Garnishes
I like to sprinkle just a tiny pinch of flaky sea salt over the peanut butter cups once they’re pressed in — it cuts through the sweetness and doubles down on the peanut flavor. If you’re feeling festive, adding chopped peanuts or a drizzle of melted chocolate on top gives them a gourmet touch.
Side Dishes
These cookie cups pair beautifully with a simple glass of cold milk (classic combo!), or if you want to get fancy, a scoop of vanilla ice cream or a cup of coffee to balance the sweetness is delightful. They also make a great dessert next to fresh fruit to lighten things up.
Creative Ways to Present
For a party, I like arranging them on a tiered dessert stand lined with parchment paper—makes it look adorable and approachable. You can also wrap each cookie cup individually in a mini cupcake liner for gifting, or stack them in mason jars tied with twine for a homemade gift everyone loves.
Make Ahead and Storage
Storing Leftovers
Leftover peanut butter cookie cups store best in an airtight container at room temperature for up to 3 days. I like to layer them between sheets of parchment to keep the bottoms from getting soggy or sticking to each other.
Freezing
Freeze any extras by wrapping individual cookie cups tightly in plastic wrap, then storing them in a freezer-safe container or bag. I’ve had great luck freezing them for up to 2 months, just thaw at room temperature before enjoying.
Reheating
If you want that fresh-baked warmth, pop frozen cookie cups in the microwave for about 10-15 seconds or warm them briefly in a toaster oven on low. The peanut butter cup center becomes luscious and melty again—just like fresh from the oven.
FAQs
-
Can I use regular peanut butter cups instead of mini ones?
You can, but because regular peanut butter cups are larger, they’ll overwhelm the cookies and won’t fit nicely into a mini muffin pan. Mini peanut butter cups are ideal for bite-size portions and even melting.
-
Can I make these peanut butter cookie cups dairy-free?
Absolutely! Use dairy-free butter alternatives and make sure your peanut butter cups are dairy-free (some brands offer vegan versions). The texture might be slightly different, but the flavor will still be amazing.
-
Do I have to use baking soda?
Baking soda helps the cookies rise and get that soft, tender crumb. If you don’t have any, you can try baking powder as a substitute, but the texture may vary slightly.
-
What if my cookie dough is too sticky to handle?
Simply sprinkle in an extra tablespoon or two of flour, mixing gently until the dough is easier to roll without becoming dry or crumbly.
-
Can I use store-bought peanut butter cookie dough instead of homemade?
Yes! This is a great shortcut. Just press the peanut butter cups into refrigerated peanut butter cookie dough balls and bake as directed. It works wonderfully, and you’ll get great results with less effort.
Final Thoughts
This Peanut Butter Cookie Cups Recipe has a special place on my kitchen counter, especially when I’ve got friends and family over. The combo of soft peanut butter cookies and gooey peanut butter cups delights every time, making it one of my go-to dessert recipes when I want to wow without fuss. I hope you enjoy making and sharing these as much as I do—it’s truly like peanut butter and chocolate magic in cookie form!
Print
Peanut Butter Cookie Cups Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 48 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Cookie Cups combine the rich flavors of peanut butter cookies with the classic Reese’s peanut butter cups for a delightful treat. Perfect for parties or a sweet snack, the recipe is easy to follow and yields soft, chewy cookies with a surprise candy center.
Ingredients
Cookies
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Candies
- 48 peanut butter cups (one 17.6-ounce bag)
Instructions
- Preheat Oven: Preheat the oven to 350℉ and coat a mini muffin pan with cooking spray; set aside.
- Prepare Candies: Unwrap the peanut butter cups so they are ready to use once the cookies are baked. Keep them in the fridge to make handling easier.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Stir in the peanut butter, egg, and vanilla extract until fully combined with the creamed mixture.
- Mix Dry Ingredients: Add the flour, baking soda, and salt, stirring until a soft dough forms.
- Form Dough Balls: Scoop and roll the dough into 1-inch balls. If the dough is too sticky, add 2 tablespoons more flour to help with rolling.
- Bake Cookies: Place the dough balls into the prepared mini muffin pan and bake for 10 minutes or until the edges are very lightly golden.
- Insert Candies: Remove cookies from the oven and press one Reese’s peanut butter cup into the center of each cookie while still warm.
- Cool and Store: Allow the cookie cups to cool completely in the pan before carefully removing. Store in an airtight container.
Notes
- Use a package of refrigerated peanut butter cookie dough as a shortcut—two 16-ounce Pillsbury Reese’s Peanut Butter Cookie Dough packs work well.
- If the dough is sticky, add a little more flour to make rolling easier.
- Chilling the unwrapped peanut butter cups helps them retain shape and makes them easier to handle during assembly.
- Make sure not to overbake; cookies should be very lightly golden at the edges to stay soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
