Peanut Butter Cup Cookies
These peanut butter cup cookies are scratch made peanut butter cookie cups stuffed with Reeses mini peanut butter cups. A peanut butter lover’s dream! Perfect for Christmas.
Why You’ll Love These
A soft, chewy cookie filled with peanut butter cups!
Homemade peanut butter cookie! The perfect combination of two classic favorite treats.
Everyone loves these bite-sized Reese’s peanut butter cup cookies. Skip the peanut butter blossoms and make these mini treats with the addition of more peanut butter flavor!
This recipe makes 60 peanut butter cup cookies that are perfect for gifting to friends and neighbors.
They are not just Christmas cookies. They are perfect for an occasion.
They pack and travel well and stay fresh for a good while.
Are you looking for more cookie recipes? Try our chocolate peppermint cookies, old fashioned molasses cookies, Italian ricotta cookies, and Almond Joy cookies.
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Key Ingredients
- Peanut Butter Cookie Dough – Unsalted butter, creamy peanut butter, granulated sugar, dark brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, and kosher salt.
- Reese’s Peanut Butter Cups – You will want to purchase miniature Reese’s peanut butter cups that are individually wrapped. DO NOT buy Reese’s minis peanut butter cups (unwrapped) that come in a resealable bag.
How to Make Peanut Butter Cup Cookies
You will need to use a mini muffin pan for these cookies. Better yet, have 2 or 3 pans. You will be in the kitchen for a while if you only use one pan. You will want your pan to cool between baking these cookies.
The first thing you want to do is unwrap at least 60 peanut butter cups and set them aside.
Preheat the oven to 350 degrees F. Grease the mini muffin tin with baking spray or cooking spray.
Whisk together the flour, baking soda, and salt in a medium bowl.
In a large bowl, using an electric mixer, cream the softened butter, peanut butter, and sugars together until light and fluffy, about 3-4 minutes.
Add in the eggs and vanilla, and mix until combined. Add the flour mixture and mix until just combined.
Using a tablespoon size cookie scoop, roll the cookie dough balls into a 1-inch round and place each ball into the greased mini muffin tin.
Bake for 8 minutes until lightly browned. Remove the pan from the oven, and immediately press one mini peanut butter cup into the center of each cookie.
Place the pan on a cooling rack and let them cool for at least 10-15 minutes. Then carefully remove the cookies from the pan to the cooling rack to cool completely and let the chocolate set up.
You can place the muffin pan in the refrigerator to cool the cookies faster. Just be sure to place a towel or oven mitt under the pan to protect the fridge.
Use a butter knife to remove the cookies from the pan carefully.
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room temperature eggs and butter.
- Be sure to unwrap the miniature Reese’s peanut butter cups before proceeding with the recipe. This is a crucial step! You don’t want the cookies to cool while you are unwrapping the cups.
- Use regular no-stir creamy peanut butter, such as Jif or Skippy brands. Do not use natural peanut butter in these cookies.
- You can use crunchy peanut butter if you prefer.
- Use a cookie scoop to ensure they are all the same size and they will bake evenly.
- Grease the mini muffin tin! If you are only using one pan wipe it out and grease it again for the next batch.
- DO NOT overbake the cookies. Trust me they may look underdone after 8 minutes but they are not.
- You can make this peanut butter cup cookie recipe on a parchment lined baking sheet. They will come out more like round cookies, not cookie cups.
Variations
Other candy options for these cookies:
- White chocolate peanut butter cups.
- Chocolate covered caramel like Rolos.
- Chocolate kisses or chocolate chunks.
- Mini Snickers, mini Milky Ways, mini Butterfingers, or any of the bite-size candy bars.
- While the chocolate is still soft, top it with holiday sprinkles or for any seasonal occasion.
FAQs
Yes, you can make the dough, form the dough balls, place them on a parchment paper lined baking sheet, and flash freeze them until hard, about 1 hour. Transfer them to a freezer bag and freeze them for up to 2 months. Thaw in the refrigerator overnight or bake from frozen, but you made need to add a few extra minutes of baking time.
Place the completely cooled cookies in an airtight container, and keep them at room temperature for up to 1 week.
Once the cookies are completely cooled and the chocolate has set up, place them in a freezer safe container layered between wax paper or parchment paper, and freeze for up to 2 months for the best quality. Thaw in the refrigerator overnight.
Peanut Butter Cup Cookies
Ingredients
- 1 cup Creamy peanut butter
- 3/4 cup Unsalted butter softened
- 1 cup Dark brown sugar or light brown
- 1 cup Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 60 miniature Reese's Peanut Butter Cups (not the "minis" that come unwrapped
Instructions
- Unwrap at least 60 peanut butter cups, and set them aside.60 miniature Reese's Peanut Butter Cups
- Preheat the oven to 350 degrees F. Grease the mini muffin tin with baking spray or cooking spray.
- In a medium bowl whisk together the flour, baking soda, and salt.2 1/2 cups All-purpose flour, 1 1/2 tsp Baking soda, 1/2 tsp Kosher salt
- In a large bowl, cream the softened butter, peanut butter, and the sugars together until light and fluffy about 3-4 minutes.1 cup Creamy peanut butter, 3/4 cup Unsalted butter, 1 cup Dark brown sugar, 1 cup Granulated sugar
- Add in the eggs and vanilla, and mix until combined. Add the flour mixture and mix until just combined.2 large Eggs, 1 tsp Vanilla extract
- Using a tablespoon size cookie scoop, roll the dough into a 1-inch ball and place each ball into the mini muffin pan.
- Bake for 8 minutes, remove the pan from the oven, and immediately press one mini peanut butter cup into the center of each cookie.
- Place the pan on a cooling rack and let them cool for at least 10-15 minutes then carefully remove the cookies from the pan to the cooling rack to cool completely and let the chocolate set up. Or place the pan in the fridge to cool quicker.
- Use a butter knife to carefully remove the cookies from the pan.