Peanut butter cup cookies are a classic treat that blend rich, nutty flavors with the smooth sweetness of chocolate. You get the best of both worlds—soft, chewy cookies and a creamy peanut butter cup in every bite. Whether you’re planning a cozy night in, prepping a batch for a holiday cookie tin, or simply satisfying a craving, this recipe fits the bill.
In this guide, I’ll walk you through everything you need to know—from ingredient selection to storage and pro-level tips. You’ll find helpful details on technique, variations, and troubleshooting. Let’s get baking.
Why Peanut Butter Cup Cookies Are a Must-Try
There’s a reason peanut butter and chocolate continue to top dessert charts—they’re irresistible together. These cookies offer a delightful twist on regular peanut butter cookies. Instead of mixing the chocolate in, each cookie gets its own peanut butter cup pressed into its center. The contrast of warm cookie and cool chocolate creates a melt-in-your-mouth moment that rivals any bakery treat.
Children love their simple shape and familiar taste. Adults appreciate their satisfying texture and nostalgic flavor. They’re great for bake sales, gifting, and parties—just watch them disappear from the plate.
Ingredients
Before starting, it helps to organize all your baking essentials. Here’s a breakdown of what you’ll need for about 40 cookies:
| Ingredient | Purpose/Notes |
|---|---|
| 1 3/4 cups all-purpose flour | Provides structure |
| 1/2 tsp salt | Balances sweetness |
| 1 tsp baking soda | Helps cookies rise |
| 1/2 cup (1 stick) butter | Softened; creates a tender texture |
| 1/2 cup granulated sugar | Adds sweetness and crispness |
| 1/2 cup packed brown sugar | Gives a rich, deep flavor |
| 1/2 cup creamy peanut butter | For full peanut butter flavor |
| 1 egg | Binds ingredients |
| 1 tsp vanilla extract | Enhances flavor |
| 2 tbsp milk | Helps create a creamy dough |
| 40 miniature peanut butter cups (unwrapped) | The star of each cookie |
Ingredient tips:
– Use creamy peanut butter for the softest dough. Natural peanut butter is doable, but avoid versions with excess oil separation.
– Both salted and unsalted butter work; just adjust the added salt as needed.
– Miniature peanut butter cups (such as Reese’s) fit perfectly in mini muffin tins.
Equipment
- Mini muffin pan (24-cup works well)
- Electric mixer or stand mixer
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Freezer space for quick chilling
Directions: Step-by-Step
Let’s break down the process into manageable steps. Each one has a purpose—better texture, easier handling, or more flavor.
1. Prep Work
- Preheat the oven to 375°F (190°C).
- Unwrap 40 peanut butter cups and place them in the freezer. Chilled candies stay intact when pressed into warm cookies.
- Lightly grease a mini muffin pan or use a nonstick version.
2. Combine Dry Ingredients
- In a medium bowl, whisk together the flour, salt, and baking soda. This ensures even leavening throughout your dough.
3. Cream the Wet Ingredients
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy (about 2-3 minutes on medium speed).
- Crack in the egg. Beat until incorporated.
- Add vanilla extract and milk. Mix until creamy.
4. Mix It All Together
- Gradually add the dry mixture to the wet ingredients. Stir slowly at first to avoid flour clouds, then beat until you have a consistent, soft dough.
5. Shape and Portion
- Use a small cookie scoop or tablespoon to shape the dough into 3/4-inch balls—about the size of a large marble.
- Drop each ball into the muffin tin, one per compartment.
6. Bake
- Bake in your preheated oven for 7-9 minutes. The tops should appear just set; a slight paleness is ideal.
- Don’t overbake. The dough continues to cook a bit as it cools in the pan.
7. Add Peanut Butter Cups
- Remove cookies from the oven. Immediately press a frozen peanut butter cup into the center of each cookie. Push straight down so the edges crinkle slightly.
- Transfer the pan to the freezer for about 7 minutes, or the fridge for 20 minutes. This helps the chocolate stay glossy and prevents melting.
8. Release and Cool
- Gently twist or lift each cookie from the tin once fully cooled.
- Arrange them on a wire rack, then serve or store.
Tips and Troubleshooting
- Dough Too Sticky? Chill it for 30 minutes before shaping.
- Crumbly Edges? Press the cups in gently; don’t force them.
- No Mini Muffin Pan? Place dough balls on a lined baking sheet, spaced 2 inches apart. They’ll spread more but taste just as good.
- Want Smaller Batches? Halve the recipe, or freeze extra dough balls for later.
- For Extra Texture: Use crunchy peanut butter, or top finished cookies with chopped nuts or sprinkles before chilling.
- Swap the Candy: Try mini caramel cups or Hershey’s Kisses for a different twist.
Common Questions
Can I Make the Dough Ahead?
Yes, you can! Prepare the dough and keep it in a sealed container in the refrigerator for up to 4 days. Let it rest at room temperature for 20-30 minutes before shaping and baking. Or, freeze formed dough balls in a zip-top bag for up to 3 months. Bake straight from frozen, adding a minute to the bake time.
Can I Freeze Peanut Butter Cup Cookies?
Absolutely. Once fully cooled, arrange cookies in a single layer in an airtight container with wax paper between layers. Freeze for up to 3 months. To serve, allow to thaw at room temperature or microwave for 10-15 seconds for that just-baked taste.
Why Freeze the Candy Beforehand?
Room temperature peanut butter cups may melt or crack when pressed into a hot cookie. Chilled candies hold their shape and make the end result look neater.
Variations and Customizations
Peanut butter cup cookies are forgiving and adaptable. Here are a few ways to tailor the recipe to your preferences:
- Dietary Options: Swap in whole wheat pastry flour for half of the all-purpose. Use plant-based butter and a flax egg for a dairy-free and egg-free version.
- Flavored Peanut Butter: Try honey or chocolate-flavored peanut butter for a flavor boost.
- Festive Toppings: Add red and green sprinkles before chilling for a holiday vibe.
- Stuff It: Add a pinch of sea salt or a square of caramel under the peanut butter cup for a salty-sweet twist.
Serving and Storing
- Store cookies in an airtight container at room temperature for up to five days.
- For gift-giving, arrange in decorative tins with parchment separating layers.
- Serve them alone or alongside a tall glass of cold milk for the classic cookie experience.
- For parties, stack them on a platter—they hold their shape and look inviting from every angle.
Easy peanut butter cup cookies offer concentrated bursts of nostalgia and comfort. Their preparation is straightforward, their payoff momentous, and their flavor profile perfectly balanced. Every batch invites simple creativity—from colorful additions to subtle ingredient twists.
If you’re looking to bring joy to your kitchen, add this recipe to your go-to dessert list. You may find the only challenge is making enough to go around.
Easy Peanut Butter Cup Cookies
Content is here.
Ingredients
- 2 tablespoons milk
- 1 egg (beaten) 1 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/2 cup butter (softened)
- 40 miniature chocolate covered peanut butter cups (unwrapped)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Whisk together the flour, salt, and baking soda. Set aside.
- Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg. Add the vanilla and milk. Mix well. Add the flour mixture. Mix again. Roll the dough into 40 balls. Place each ball into an ungreased mini muffin pan. The balls should be about 3/4 inch in diameter.
- Bake at 375 degrees for about 8 minutes. Do not overbake. Remove from oven. Immediately press a mini peanut butter cup into each ball.
- Place in the freezer for about 7 minutes. Allow the cookies to chill. Pop each cookie out of the muffin tin.
- Enjoy!
