These Peanut Butter Cup Cookies are soft, chewy, and packed with rich peanut butter flavor, finished with a mini peanut butter cup pressed into the center of every cookie. They’re easy to make, perfect for holidays, parties, bake sales, or anytime you’re craving a classic homemade treat.
Why You’ll Love This Recipe
- Soft and chewy with crisp edges
- Loaded with peanut butter flavor
- Easy beginner-friendly recipe
- Perfect for holidays and cookie exchanges
- Ready in under 30 minutes
- Fun to bake with kids
- A crowd-pleasing dessert everyone loves
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 30–40 miniature peanut butter cups, unwrapped
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a mini muffin pan or line it with paper liners.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a separate large bowl, beat the butter, granulated sugar, peanut butter, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Roll the dough into 1-inch balls and place one in each muffin cup.
- Bake for 8 minutes, or until the edges are lightly golden. Do not overbake.
- Remove from the oven and immediately press one miniature peanut butter cup into the center of each cookie.
- Allow the Peanut Butter Cup Cookies to cool in the pan for several minutes before carefully transferring them to a wire rack.
Tips & Tricks
- Press the peanut butter cups into the cookies immediately after baking.
- Avoid overbaking to keep the cookies soft.
- Chill the dough for 20 minutes if it becomes sticky.
- Use creamy peanut butter for the best texture.
- Let the cookies cool before removing them from the pan.
Details
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 30–40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Mini muffin tins create the classic cookie cup shape.
- Store in a single layer until completely cooled.
- Sprinkle with flaky sea salt for a sweet-and-salty finish.
- Great for holiday cookie trays and gift boxes.
Nutrition (Approximate Per Cookie)
- Calories: 120
- Protein: 3g
- Carbohydrates: 12g
- Fat: 7g
- Fiber: 1g
- Sugar: 8g
- Sodium: 95mg
FAQ
Can I make Peanut Butter Cup Cookies ahead of time?
Yes. They stay fresh for several days and are perfect for baking in advance.
Can I freeze these cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 3 months.
Why do the peanut butter cups melt?
They soften from the heat of the cookies but firm up again as the cookies cool.
Can I use crunchy peanut butter?
Yes, though creamy peanut butter creates the classic soft texture.
Do I need a mini muffin pan?
A mini muffin pan is recommended because it helps hold the cookie shape while baking.
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months in a freezer-safe container.
Serving: Enjoy at room temperature or warm for a few seconds in the microwave for a gooey center.
Similar Recipes
Peanut Butter Cup Cookies – Easy Reese’s Cookie Recipe
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 30 –40 miniature peanut butter cups unwrapped
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a mini muffin pan or line it with paper liners.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a separate large bowl, beat the butter, granulated sugar, peanut butter, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Roll the dough into 1-inch balls and place one in each muffin cup.
- Bake for 8 minutes, or until the edges are lightly golden. Do not overbake.
- Remove from the oven and immediately press one miniature peanut butter cup into the center of each cookie.
- Allow the Peanut Butter Cup Cookies to cool in the pan for several minutes before carefully transferring them to a wire rack.
Notes
- Mini muffin tins create the classic cookie cup shape.
- Store in a single layer until completely cooled.
- Sprinkle with flaky sea salt for a sweet-and-salty finish.
- Great for holiday cookie trays and gift boxes.
Conclusion
These Peanut Butter Cup Cookies are the ultimate peanut butter lover’s dessert. Soft, chewy cookies paired with creamy peanut butter cups create an irresistible treat that’s easy enough for everyday baking and special enough for holidays and celebrations.