Peanut Butter Cup Cookies are a deliciously irresistible treat that combines the best of both peanut butter and chocolate. These soft, chewy cookies are topped with a mini peanut butter cup, creating the ultimate bite-sized indulgence. Whether for a holiday celebration or just a sweet snack, these cookies are sure to be a crowd-pleaser. You can prepare them in under 30 minutes, making them a quick and easy option for any occasion!

Why You’ll Love This Recipe

These Peanut Butter Cup Cookies are a must-try for anyone who loves the classic combo of peanut butter and chocolate. Here’s why they stand out:

• Quick to make: Ready in under 30 minutes, these cookies are perfect for a last-minute dessert or snack.

• Simple ingredients: You don’t need anything fancy for this recipe—just some pantry staples and mini peanut butter cups.

• Soft and chewy: Thanks to the carefully crafted dough base, these cookies have a soft, chewy texture that complements the peanut butter cups perfectly.

• Fun to eat: The mini muffin tin shape and the pressed-in peanut butter cups make these cookies easy to pop in your mouth for a sweet treat on the go.

Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, room temperature

• ½ cup granulated sugar

• ½ cup creamy peanut butter (do not use the kind that separates)

• ½ cup packed light brown sugar

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• 2 tablespoons milk

• 40 mini peanut butter cups, unwrapped and frozen

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Grease a mini muffin pan and set aside.

2. Unwrap the mini peanut butter cups and place them on a parchment-lined plate or tray in the freezer to chill while you prepare the dough.

3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.

5. Add the egg, vanilla, and milk to the mixture, and continue to mix until smooth.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Using a small cookie scoop, scoop about 2 teaspoons of dough and roll it into a ball. Place each ball into a cup of the prepared mini muffin pan. Repeat for all dough portions.

8. Bake the cookies at 375°F for about 8 minutes, or until they are just starting to set.

9. Once out of the oven, immediately press a frozen mini peanut butter cup into the center of each cookie.

10. Let the cookies cool completely in the pan before removing.

Servings and Timing

• Servings: 40 cookies

• Prep time: 10 minutes

• Cook time: 8 minutes

• Cooling time: 10 minutes

• Total time: 28 minutes

Variations

• Change up the candy: If you’re not a fan of peanut butter cups, try using Hershey’s Kisses, Rolos, or any other favorite chocolate candy instead.

• Peanut butter and jelly twist: Omit the peanut butter cup and press a small amount of jelly into the center of each cookie for a PB&J-inspired treat.

• Salty addition: Add a mini pretzel to the top of each cookie before baking for a salty and crunchy contrast to the sweet flavors.

Storage/Reheating

• Storing: Keep the cookies in an airtight container at room temperature for up to 1 week.

• Freezing: You can freeze the cookies for up to 3 months. Wrap 4-5 cookies together in plastic wrap and place in an airtight container or freezer bag.

• Reheating: If frozen, let the cookies thaw at room temperature before serving, or gently warm them in the microwave for a few seconds to soften.

FAQs

How do I prevent the peanut butter cups from melting too much in the cookies?

To keep the peanut butter cups from melting too much, freeze them before pressing them into the cookies after baking.

Can I make the dough ahead of time?

Yes, you can store the dough in the refrigerator for up to 48 hours or freeze it for up to 3 months. Just bring it to room temperature before scooping and baking.

What type of peanut butter should I use?

Use no-stir creamy peanut butter. Avoid using natural peanut butter, which can separate and cause the cookies to crumble.

Can I use a regular muffin pan instead of a mini muffin pan?

While a regular muffin pan can be used, the cookies will be larger and may require longer baking time. It’s best to use a mini muffin pan for the bite-sized cookies.

Do I have to use frozen peanut butter cups?

Yes, freezing the mini peanut butter cups helps them maintain their shape and prevents them from melting too much during baking.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

How do I prevent the cookies from overbaking?

The cookies only need about 8 minutes in the oven. Remember that they will continue to cook slightly from residual heat once removed from the oven, so don’t overbake them.

Can I add more peanut butter to the dough for a stronger flavor?

Yes, you can slightly increase the amount of peanut butter in the dough to intensify the flavor, but it may alter the texture.

What should I do if the dough is too sticky to work with?

If the dough is too sticky, you can chill it for 10-15 minutes in the fridge to make it easier to scoop and roll.

Can I use a different type of sugar?

You can substitute the light brown sugar with dark brown sugar for a richer flavor. Granulated sugar is essential for the dough’s texture.

Conclusion

These Peanut Butter Cup Cookies are a quick and easy way to indulge in a delightful peanut butter and chocolate combination. Whether you’re baking them for a holiday, a party, or just as a treat for yourself, these cookies are sure to be a hit. With simple ingredients, a short baking time, and plenty of ways to make them your own, this recipe is one you’ll want to keep on hand. Enjoy!