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Peanut Butter Cup Cookies are the perfect little treat. Mini peanut butter cups are baked right into tart shaped cookies for a delicious bite-sized dessert. Everyone will eat these Reese's Cup Cookies right up because no one can resist chocolate peanut butter cookies!

Peanut Butter Cup Cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 177kcal
Author: Becky Hardin
Peanut Butter Cup Cookies are the perfect little treat. Mini peanut butter cups are baked right into tart shaped cookies for a delicious bite-sized dessert. Everyone will eat these Reese's Cup Cookies right up because no one can resist chocolate peanut butter cookies!
Print Recipe

Ingredients

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup creamy peanut butter 135 grams, Jif recommended
  • ½ cup dark brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 1 large egg 50 grams, room temperature
  • ½ teaspoon pure vanilla extract 2 grams
  • cups all-purpose flour 180 grams
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 7.6 ounces Reeses Miniature Peanut Butter Cups 215 grams (1 package)

Instructions

  • Preheat oven to 375°F. Spray mini muffin tin(s) with nonstick spray. Set aside.
  • Using a hand mixer, beat the butter and peanut butter until totally combined.
    ½ cup unsalted butter, ½ cup creamy peanut butter
  • Add both sugars and cream together for 3 minutes.
    ½ cup dark brown sugar, ½ cup granulated sugar
  • Add egg and mix until well combined.
    1 large egg
  • Add vanilla and blend.
    ½ teaspoon pure vanilla extract
  • In a medium bowl, combine the flour, baking soda, and salt.
    1½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon kosher salt
  • Add the flour mixture to the butter mixture.
  • Mix just until the flour mixture is well incorporated, but do not over-mix.
  • Roll into 1-inch balls and place one in each mini-muffin cup.
  • Bake 8½-10 minutes, just until they start turning a little darker brown.
  • Remove from the oven and press one peanut butter cup into the middle of each muffin.
    7.6 ounces Reeses Miniature Peanut Butter Cups
  • Let cool and set for 2 minutes, then remove carefully (I use a thin table knife) and place on a cooling rack. If the cookies fall apart when trying to remove from the pan, wait another minute and they should come out okay.)

Notes

  • You can press other types of mini candies into these cookies, such as Twix, Snickers, or even M&M's.
Storage: Store peanut butter cup cookies n an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Calories: 177kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg