Name: Peanut Butter Cookie Cups
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 36
Ingredients: 1 3/4 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter, softened; 1/2 cup peanut butter; 1/2 cup sugar; 1/2 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 36 mini peanut butter cups, unwrapped

Peanut Butter Cookie Cups

Soft peanut butter cookie cups filled with chocolate centers. Easy to make in mini muffin tins and perfect for holidays or family gatherings.

Peanut Butter Cookie Cups are the kind of treat that makes everyone stop and smile. The mix of a soft peanut butter cookie with a chocolate center is timeless. I wanted a dessert that was both easy to make and guaranteed to please, and this one fits perfectly.

When I first made these, my grandchildren ran into the kitchen as soon as they smelled them baking. They could hardly wait for the chocolate to set before grabbing one. Watching their faces light up reminded me of why recipes like this are worth making again and again.

I also love how practical this recipe is. It takes less than an hour from start to finish, yet the result looks impressive. You don’t need any special skills, and the ingredients are simple staples you probably already have in your pantry.

Another reason I enjoy making these is how versatile they are. They work for family gatherings, holiday trays, and school bake sales. They also travel well, so you can pack them in a tin or box and bring them to share without worry.

Questions You May Have About This Recipe

Do I need to chill the dough?
No, the dough can be used right after mixing.

Can I use crunchy peanut butter instead of creamy?
Yes, crunchy works if you like added texture.

Do I need mini muffin tins?
Yes, they help shape the cookie cups. A standard muffin tin will make them too large.

How do I keep the chocolate centers soft?
Press the chocolates into the cookies while they are still warm so they melt slightly and set with a smooth finish.

Can I freeze these?
Yes, store in an airtight container and freeze for up to two months.

What You Need to Make Peanut Butter Cookie Cups

1 3/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

36 mini peanut butter cups, unwrapped

How to Make Peanut Butter Cookie Cups

Preheat oven to 375°F and grease mini muffin tins.

In a bowl, mix flour, baking soda, and salt.

In another bowl, beat butter, peanut butter, sugar, and brown sugar until creamy. Add egg and vanilla.

Gradually add dry ingredients to wet mixture. Stir until combined.

Roll dough into 1 inch balls and place each into the muffin tin.

Bake for 8 to 10 minutes until edges are golden.

Remove from oven and immediately press a peanut butter cup into the center of each cookie.

Let cool in the tin before removing.

Tips

Use mini muffin liners for easier cleanup.

Unwrap the peanut butter cups before baking so they are ready to press in quickly.

Let the cookies cool in the pan to keep their shape.

For variety, try using different chocolates such as caramel cups or dark chocolate.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were gone in minutes at our family gathering. I should have doubled the batch.” Margaret L.

⭐️⭐️⭐️⭐️ “So easy to make and everyone loved them. A little sweet for me but still delicious.” Daniel R.

⭐️⭐️⭐️⭐️⭐️ “Made these for Christmas trays and they were the first treat to disappear. Perfect.” Nancy P.

⭐️⭐️⭐️⭐️⭐️ “My grandchildren ask for these every time they visit. Simple and tasty.” Robert K.

⭐️⭐️⭐️⭐️ “Good recipe. Next time I’ll try crunchy peanut butter for a different texture.” Joanne T.

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