Delish Peanut Butter Cup Cookies
Soft peanut butter cookie cups baked in a mini muffin pan and finished with a gooey mini peanut butter cup. Perfectly chewy, super peanutty, and irresistibly bite-sized.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine salt
- 0.5 cup unsalted butter, softened 1 stick
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk optional, for a softer cookie
- 36 pieces mini peanut butter cups, unwrapped Reese’s Miniatures
- 0.25 cup granulated sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 24-cup mini muffin pan or line with mini paper liners.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in egg, vanilla, and milk until smooth.
- Add dry ingredients to the wet mixture and mix on low just until combined; do not overmix.
- Scoop dough into 1 tablespoon portions, roll into balls, then roll each ball in the extra granulated sugar.
- Place dough balls into the mini muffin cups. Bake until puffed and lightly golden, 8 to 10 minutes; centers will still look soft.
- Immediately press one mini peanut butter cup into the center of each cookie. Let sit in the pan for 5 minutes to set.
- Carefully loosen edges and transfer cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 5 days or freeze up to 2 months.
Notes
For extra neat edges, freeze the unwrapped peanut butter cups for 10 minutes before pressing into the warm cookies. If using paper liners, cookies release even more easily. You can substitute crunchy peanut butter for added texture.