Just when you thought that Reese’s Peanut Butter Cups couldn’t get any more delicious, these Peanut Butter Cookie Cups come into your life.
They make quite a few cookies so they are perfect for feeding a crowd and are so soft and delicious.
These are some of our most popular cookies on our website!
They are so yummy to eat right after you pull them out of the oven and the centers are all gooey and chocolaty. SO GOOD.
Recipe Ingredient Notes
To make Peanut Butter Cookie Cups, you will need the following ingredients:
- flour
- salt
- baking soda
- butter (softened)
- sugar
- peanut butter
- packed brown sugar
- egg
- vanilla
- milk
- miniature Reese’s peanut butter cups
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Peanut Butter Cookie Cups
- Preheat oven to 375℉.
- In a mixing bowl, stir together the flour, salt and baking soda; set aside.
- In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk with the creamed butters and sugar.
- Add in the flour mixture with the wet mixture; mix well.
- Shape into 40 balls and place each ball into an ungreased mini muffin pan.
- Bake for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Let the cookies cool, then carefully remove from pan.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Peanut Butter Cookie Cups store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Do I need to grease the muffin pan before adding the dough?
As long as you are using a non-stick pan, your cookies should be just fine without adding any non-stick cooking spray.
The peanut butter has enough oil in it that the cookies should slide right out.
However, if you are worried about it, feel free to lightly spray the muffin pan with non-stick cooking spray.
How to remove the cookies from the pan:
The cookies should come out easily once they have cooled.
To remove them, take a small knife and just run it on the outside of the cookie to make sure nothing is sticking to the pan.
Then take a spoon or fork, and carefully pop them out of their hole, holding it steady with your other hand so the melted chocolate peanut butter cup stays in place.
Enjoy More Delicious Peanut Butter Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Classic Peanut Butter Blossoms (Hershey Kiss Cookies)
- Disneyland’s Chocolate Peanut Butter Sandwich
- 5 Ingredient Peanut Butter and Jam Thumbprint Cookies
- Mini Reese’s Peanut Butter Cup Cookies
Peanut Butter Cookie Cups
Ingredients
- 1 ¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, (softened)
- ½ cup sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 egg, (beaten)
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 40 miniature Reese's peanut butter cups, (unwrapped)
Instructions
- Preheat oven to 375℉.
- In a mixing bowl, stir together the flour, salt and baking soda; set aside.
- In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk with the creamed butters and sugar.
- Add in the flour mixture with the wet mixture; mix well.
- Shape into 40 balls and place each ball into an ungreased mini muffin pan.
- Bake for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Let the cookies cool, then carefully remove from pan.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
-Janelle
homemadethisandthat.blogspot.com
Mary
If you?d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I?m going to be featuring my favorite submissions during the week and I?d love it if you?d join in the fun. :O)
kathryn
www.thedragonsfairytail.blogspot.com
Dropping by Tip Junkie, I'm a new follower :)
Those cookies look so good!