If you’re searching for a treat that blends the gooey comfort of classic cookies with the irresistible magic of chocolate and peanut butter, look no further than this Peanut Butter Cup Cookies Recipe. Imagine warm, golden cookies cradling silky, melty mini peanut butter cups, all in a poppable, snackable size. This recipe transforms a few pantry staples into an ultra-satisfying dessert you won’t be able to resist sharing at parties (and sneaking for midnight snacks). Dive into the details, and you’ll have your new favorite cookie in less than half an hour!
Ingredients You’ll Need
Every ingredient in this Peanut Butter Cup Cookies Recipe plays a starring role—bringing either tender crumb, rich flavor, or that signature nutty-chocolate swirl. You likely have everything you need already, so there’s no excuse not to treat yourself!
- Unsalted Butter (1/2 cup, softened): Gives your cookies richness while allowing you to control the salt level for balanced flavor.
- Creamy Peanut Butter (1/2 cup): The soul of these cookies, delivering a deep, luscious peanut note in every bite.
- Granulated Sugar (1/2 cup): Adds sweetness and helps achieve that classic cookie crust.
- Packed Brown Sugar (1/2 cup): Brings moisture and a lovely hint of molasses, keeping the cookies chewy.
- Large Egg (1): Binds everything together and creates a pleasing, cake-like texture.
- Vanilla Extract (1/2 teaspoon): Enhances all the warm, inviting flavors and rounds out the sweetness.
- All-Purpose Flour (1 1/4 cups): The backbone of the dough, giving the cookies structure so they hold their shape after baking.
- Baking Soda (3/4 teaspoon): Provides a little lift, ensuring your cookies are tender and just puffy enough.
- Salt (1/2 teaspoon): Sharpens and balances the sweetness, highlighting both peanut butter and chocolate flavors.
- Mini Peanut Butter Cups (24, unwrapped): The crowning touch! Pressed in while the cookies are warm, they melt slightly for maximum decadence.
How to Make Peanut Butter Cup Cookies Recipe
Step 1: Prep the Oven and Muffin Tin
Set yourself up for baking bliss by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with snug little paper liners. This helps the cookies pop out easily later—a little prep here means a lot less stress (and mess) at the end.
Step 2: Cream the Wet Ingredients
Grab a large mixing bowl and combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Using a hand mixer or sturdy spoon, beat until everything’s creamy, fluffy, and light. This step gives your cookies their signature tender base, so be patient and allow the sugars and fats to really blend!
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until the mixture is completely smooth. You’ll notice the dough gets glossier—this means everything is coming together perfectly to bake up soft and cohesive.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This small step evenly distributes the leavening and salt so the cookies rise beautifully and taste balanced throughout.
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry mix to the wet, stirring just until a soft dough forms. Be careful not to overwork it—stopping as soon as you see no flour streaks helps keep those cookies delightfully tender.
Step 6: Shape and Bake
Roll the dough into one-inch balls and drop each into a cup of your prepared mini muffin tin. Bake for 8 to 10 minutes, or just until the tops look set and faintly golden. The scent of peanut butter drifting through your kitchen at this stage is pure heaven.
Step 7: Add the Peanut Butter Cups
Here’s the real magic: While the cookies are still warm, gently press an unwrapped mini peanut butter cup into the center of each. The chocolate will melt just enough for gooey perfection. Let the cookies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
How to Serve Peanut Butter Cup Cookies Recipe
Garnishes
For a showstopping finish, try topping your Peanut Butter Cup Cookies Recipe with a sprinkle of flaky sea salt or a light dusting of powdered sugar. For special occasions, a tiny drizzle of melted chocolate zigzagged on top never fails to impress. This little extra flourish only takes a minute but makes your cookies look (and taste) bakery-worthy!
Side Dishes
These mini delights shine all on their own, but they’re also incredible served with a cold glass of milk, creamy vanilla ice cream, or even alongside hot chocolate for a double-chocolate treat. At parties, try pairing them with fresh strawberries or a platter of salty pretzels for the ultimate sweet-salty spread.
Creative Ways to Present
Turn your Peanut Butter Cup Cookies Recipe into a gift-worthy treat by stacking them in a mason jar with a cute ribbon, or arrange them in paper cups on a colorful dessert tray for parties. For extra fun, pop a few onto skewers and wrap with cellophane for a cookie bouquet. There’s no wrong way to showcase these beauties!
Make Ahead and Storage
Storing Leftovers
After you’ve had your fill (if that’s even possible), store any extras from your Peanut Butter Cup Cookies Recipe in an airtight container at room temperature. They’ll stay soft and delicious for up to five days—if they last that long, of course!
Freezing
This Peanut Butter Cup Cookies Recipe freezes like a dream! Simply place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to three months, ready to brighten any day when you need an instant treat.
Reheating
To relive that just-baked magic, reheat a frozen or room-temperature cookie in the microwave for 8 to 10 seconds. The centers will go deliciously melty, just like when they were fresh out of the oven. Absolute bliss for midnight snacking!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you love a bit of crunch and texture, swap in crunchy peanut butter for a tasty twist. Just know the cookies will have a bit more bite and nuttiness, which can be a lovely contrast to the candy centers.
What if I don’t have a mini muffin tin?
You can shape the dough into balls, flatten slightly, and bake them on a parchment-lined regular baking sheet. As soon as they come out, nestle the peanut butter cups into the centers. The cookies will spread more, but they’ll still taste divine!
How do I prevent the peanut butter cups from melting too much?
Pop your peanut butter cups in the freezer for about 10 minutes before baking. This little trick helps them hold their shape when pressed into the warm cookies, so they stay picture-perfect while getting just the right amount of gooey.
Can I make the dough ahead of time?
Definitely! Prepare your dough up to two days in advance and store tightly wrapped in the fridge. When ready to bake, just bring the dough to room temperature, roll into balls, and continue as directed.
Are there any nut-free alternatives?
If you’re baking for someone with a peanut allergy, try using sunflower seed butter and nut-free chocolate cups. The cookies will still be soft, chewy, and delicious, but safe for everyone at the table.
Final Thoughts
If a rich, gooey, and joyfully bite-sized treat is calling your name, you owe it to yourself to try this Peanut Butter Cup Cookies Recipe. I promise, from the first warm bite to the final crumb, it’s pure comfort and happiness—ready in minutes and sure to become a go-to favorite with family and friends. Happy baking!
Print
Peanut Butter Cup Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of peanut butter and chocolate with these delicious Peanut Butter Cup Cookies. Soft, chewy cookies filled with mini peanut butter cups are a perfect treat for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Topping:
- 24 mini peanut butter cups (unwrapped)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners.
- Mix Wet Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Form Dough Balls: Roll the dough into 1-inch balls and place one ball in each mini muffin cup.
- Bake: Bake for 8–10 minutes, or until the tops are just set and lightly golden.
- Add Topping: Immediately press a mini peanut butter cup into the center of each cookie while still warm.
- Cool and Serve: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For easy release, freeze the peanut butter cups for 10 minutes before pressing into the cookies.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
