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
Scale
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.
