Peanut Butter Cup Cookies are soft and chewy homemade peanut butter cookies made in a miniature muffin pan and stuffed with a mini Reese’s peanut butter cup candy. An easy and great tasting treat!
Do you love peanut butter and chocolate? I do. Reese’s peanut butter cups are hands down my favorite candy. I made chocolate chip cookie cups during the Summer and have been meaning to make this dessert.
I did a little research and found my inspiration for this recipe at AllRecipes.com. When a recipe has more than three thousand favorable reviews, you pretty much know it’s going to be a good recipe.
These Peanut Butter Cup Cookies are made using miniature muffin pans. You don’t have to worry about chilling the dough prior to baking. You simply drop rolled cookie dough into each muffin tin and then press a candy into the center of the cookie once it has cooked. Super simple and delicious.
I’ve made this recipe several times over the past few weeks and I did end up adding just a bit more peanut butter to the original recipe as it gives the actual cookie cup more peanut flavor, and it makes the cookie cup a little softer.
Here’s how to make these Peanut Butter Cup Cookies:
First, I recommend placing bag of Reese’s miniature peanut butter cups in refrigerator or freezer while you prepare the cookie dough.
In large bowl, add the softened butter, granulated and brown sugar, peanut butter, and vanilla extract. Blend with an electric mixer for 1 – 2 minutes on medium speed.
Add in egg and milk. Blend until combined.
Add in flour, baking soda, and salt. Blend with electric mixer on low speed until well-blended.
Roll into balls and place in miniature muffin pan. Size of ball should be small and even with rim of pan. (You should end up with 42 – 44 cookies)
Bake for 8 – 10 minutes at 350 degrees F. While you’re waiting, start unwrapping chilled Reese’s miniature peanut butter cups. Cookie will be puffy and light in color, but not wet. (Check at 8 minute mark. If they are shiny and wet, cook for one minute longer)
Press a miniature peanut butter cup candy into the center of each cookie.
Once you place the candies in each cookie cup, I recommend placing the muffin pans into the freezer for 3 – 5 minutes. This will help the chocolate to set a little quicker and it makes getting the cookie cups out of the pan much easier.
Use a butter knife to gently lift peanut butter cookie cup out of pan. Place on wire rack to finish setting and then store in airtight container.
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies are soft and chewy peanut butter cookies baked in a miniature muffin pan and stuffed with a miniature Reese’s peanut butter cup candy. An easy and great tasting dessert!
- 1/2 cup unsalted butter, room temp
- 3/4 cup peanut butter, creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tbsp milk, whole or 2%
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 42-44 miniature peanut butter cups, unwrapped
Preheat oven to 350 degrees F. Lightly grease two miniature muffin pans. Place bag of miniature peanut butter cup candies into refrigerator or freezer to chill.
2. In large bowl, combine unsalted butter, peanut butter, granulated sugar, brown sugar, and vanilla extract together with electric mixer on medium speed for 1 – 2 minutes.
3. Add in egg and milk. Blend until combined.
4. Add in flour, baking soda, and salt. Blend with electric mixer until combined.
5. Shape into 42 – 44 balls and place into each muffin tin.
6. Bake at 350 degrees F for 8 to 10 minutes. Top of cookie will be light in color and dry in appearance. While cookie cups are baking, unwrap chilled candies.
7. Remove pan to wire rack and press miniature peanut butter cup candy into center of each cookie.
8. Place muffin pan(s) into freezer for 3 – 5 minutes to allow for chocolate to set.
9. Use butter knife to carefully lift cookie cup out of tin.