Irresistible Peanut Butter Cookie Cups Recipe

Yesterday I stopped by my sister’s house, and she was in the middle of making a big batch of these Peanut Butter Cookie Cups with her grandchildren. The whole kitchen smelled like warm peanut butter and melted chocolate. One of those scents takes you right back to childhood.

Prep Time20

Cook Time11

Resting time30

Total Time1 1

Course: Dessert

Cuisine: American

Keyword: bakery cookie, hearty cookie, Holiday cookie, holiday dessert

Servings: pieces

Calories: 103kcal

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Kitchen Essentials

Mini Muffin Tins

Ingredients

1/2 Cup Sugar
1/2 Cup Brown Sugar firmly packed brown sugar
1/2 Cup Butter softened
1/2 Cup Creamy Peanut Butter
1 Large Egg
1/2 Teaspoon Vanilla Extract
1 1/4 Cups All-Purpose Flour
3/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
13 Ounces Miniature Peanut Butter Cups 1 (13-ounce) package miniature peanut butter cups, unwrapped

Instructions

Preheat the oven to 350°F and lightly spray a mini muffin pan with nonstick cooking spray.
In a large bowl, beat together the sugars, butter, and peanut butter until creamy. Add the egg and vanilla, mixing well. Beat in the flour, baking soda, and salt on low speed until combined.
1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/2 Cup Butter, 1/2 Cup Creamy Peanut Butter, 1 Large Egg, 1/2 Teaspoon Vanilla Extract, 1 1/4 Cups All-Purpose Flour, 3/4 Teaspoon Baking Soda, 1/4 Teaspoon Salt
Roll the dough into 1-inch balls and place one in each muffin cup. Bake 11–13 minutes until lightly golden.
Check the cookies at 11 minutes. The tops should look set and lightly golden. The edges should be just firm while the centers stay soft. They’ll continue to firm up as they cool in the pan.
Time-saving tip. Unwrap the miniature peanut butter cups while the cookies are baking.
13 Ounces Miniature Peanut Butter Cups
Remove from the oven and immediately press a miniature peanut butter cup into the center of each cookie.
Let cool in the pan for at least 30 minutes so the cookies firm up. Carefully remove with a teaspoon or small spatula.

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Notes

Tips for Perfect Cookie Cups

Watch baking time carefully. Cookies are done when lightly golden on top but still soft in the middle.
Cool in the pan 30 minutes. It helps the cookies hold their shape.
Use a teaspoon to remove. It makes it easier to lift cookie cups without breaking.

Check the cookies at 11 minutes. The tops should look set and lightly golden. The edges should be just firm while the centers stay soft. They’ll continue to firm up as they cool in the pan.

Nutrition