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+ servings
Peanut butter cup cookies placed close to each other with one cut in half showing the inside.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time6 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: cookies, cupcakes, peanut butter, reese's
Servings: 60
Calories: 99kcal

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.

Notes

— Use room temperature eggs and butter.
— DO NOT overbake the cookies. Trust me they may look underdone after 8 minutes but they are not.
Make Ahead - See the page under FAQs.
Storing - Place the completely cooled cookies in an airtight container, and keep them at room temperature for up to 1 week.
Freezing - 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.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 73mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 0.4mg