Easy Peanut Butter Cup Cookies

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There’s something warm and inviting about the union of peanut butter and chocolate. For many, the memory of biting into a peanut butter cup cookie—soft, rich, and packed with flavor—calls back to favorite gatherings and family traditions. If you’re looking for a crowd-pleaser that comes together with minimal fuss, Easy Peanut Butter Cup Cookies might become your go-to treat. This recipe will guide you through every step, from ingredient selection to storage, guaranteeing delicious results even if you’ve never baked cookies from scratch before.

Why Make Peanut Butter Cup Cookies?

Peanut butter cup cookies capture everything there is to love about home baking. You get the best parts of classic peanut butter cookies, but each bite has the added surprise of creamy chocolate nestled at the center. Beyond being tasty, these cookies fill your kitchen with the unmistakable aroma of baked peanut butter and melting chocolate, making them perfect for holidays, parties, or just a sweet pick-me-up on a quiet afternoon. Their compact size also makes them excellent for sharing—add a handful to a holiday tin or serve a tray at a potluck and watch them disappear.

Ingredients

Easy Peanut Butter Cup Cookies use familiar ingredients that are likely already in your pantry. Here’s a complete breakdown:

Keep your ingredients at room temperature, especially the butter and egg, to help them blend smoothly.

Equipment

You won’t need any specialized equipment for these cookies, but having the right tools on hand streamlines the process:

• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Mini muffin tin (24-cup or larger)
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Small cookie scoop or tablespoon
• Wire cooling rack

A mini muffin pan gives cookies their signature shape, but a regular baking tray will work if needed (they’ll just spread a bit more).

Step-by-Step Directions

1. Prep and Preheat

Gather all your ingredients. Unwrap the mini peanut butter cups and place them in a shallow bowl. If you want to keep the chocolate firm after baking, pop the peanut butter cups in the freezer while you make the dough.

Preheat your oven to 375°F (190°C). Grease your mini muffin pan lightly or use non-stick spray.

2. Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Set the bowl aside.

3. Cream Butter, Sugars, and Peanut Butter

In a large mixing bowl, beat together:

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

Cream the mixture until light and fluffy, about 2-3 minutes. Add 1/2 cup creamy peanut butter. Continue mixing until well combined.

4. Add Wet Ingredients

Beat in:

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk

Mix until smooth. Scrape the sides of the bowl to include all ingredients.

5. Incorporate Flour Mixture

Gradually add the dry mixture to the wet mixture, mixing at low speed until everything is just combined. The dough should be soft but not sticky.

Tip: If the dough feels too loose to shape, refrigerate it for 30 minutes.

6. Shape and Bake

Use a small cookie scoop or tablespoon to portion the dough. Shape into balls—aim for about 3/4-inch in diameter. Drop each dough ball into each cup of the mini muffin pan.

Bake on the center rack for 8 minutes. The cookies should be puffed and slightly golden but not brown.

7. Add Peanut Butter Cups

Remove the pan from the oven. Immediately press an unwrapped mini peanut butter cup into the center of each cookie. The chocolate will start to melt—this binds it to the cookie for that signature gooey center.

8. Chill and Release

To help the chocolate set and make the cookies easier to remove:

• Place the entire muffin tin in the freezer for about 7-10 minutes (or the fridge for 15-20 minutes).

Once cool, gently twist each cookie with your fingers or use a plastic knife to ease them out.

Baking Tips & Variations

Keep your cookies soft and your process simple with these tips:

• Freeze peanut butter cups before use
  Helps them hold shape and not melt too quickly when pressed into hot cookies.

• Chill the dough
  Brief refrigeration prevents the dough from sticking and makes it easier to scoop.

• Don’t overbake
  The cookies continue to set as they cool. If you leave them in too long, they’ll go dry.

• Make without a muffin tin:
  Place dough balls on a baking sheet spaced 2 inches apart. Press a peanut butter cup into the center after baking. Cookies will be flatter but still delicious.

Variations to try:

• Use chunky peanut butter for more texture.
• Swap in dark chocolate or white chocolate peanut butter cups.
• For a festive look, sprinkle colored sugar or nonpareils over the chocolate while still soft.
• Hershey’s Kisses or caramel-filled chocolates make good peanut-free alternatives.

Storage and Freezing

Freshly baked peanut butter cup cookies will keep their flavor and texture for days if stored properly. Allow all cookies to cool completely before placing them in an airtight container.

• Counter: Keeps well for up to 4 days.
• Fridge: Extends shelf life to about a week.
• Freezer: Layer cookies between sheets of parchment in a freezer-safe container. They keep for up to 3 months. Thaw at room temperature before serving.

Freezing Dough:
Shape the dough into balls. Freeze in a single layer, then transfer to a zip-top bag. You can bake these straight from the freezer—just add 1-2 extra minutes to the bake time.

Make-Ahead Tips

You can prepare peanut butter cup cookie dough up to four days in advance. Store it in the fridge, and let it sit out for fifteen minutes before shaping and baking. For easy bake-ahead convenience, shape the dough into balls and freeze, then bake fresh when needed with no thawing required.

Troubleshooting

Cookies Stick to Pan:
Let the cookies cool before removing. Use a plastic knife to gently loosen edges.

Peanut Butter Cup Melts:
Freeze candy before use. It helps maintain the shape after pressing into hot cookies.

Cookies Dry Out:
Shorten bake time by a minute or two next batch. Always store in a tightly sealed container.

Frequently Asked Questions

Can I use natural peanut butter?
Natural peanut butter separates and can make cookies crumbly. Opt for creamy mainstream brands like Jif or Skippy for the best texture.

Can the recipe be doubled?
Yes. Perfect for parties or making gift boxes.

Are these cookies gluten-free?
No, but you can substitute with a gluten-free baking blend.

Serving and Gift Ideas

To present your cookies for holidays, pack them into decorative tins lined with parchment. Arrange layers with wax paper between to prevent sticking. For parties or bake sales, wrap pairs in cellophane bags and tie with ribbon. You can even add a festive touch by dusting the tops with a little cocoa or powdered sugar before serving.

Peanut butter cup cookies are more than just a dessert—they’re an easy way to brighten someone’s day. They suit nearly any occasion, freeze beautifully, and hold their own on any cookie tray. Whether you’re shipping a batch across the country or savoring a warm cookie at home, this recipe may soon earn a permanent spot in your personal baking repertoire.