Peanut Butter Cookie Cups

These Peanut Butter Cookie Cups are quick, simple, full of flavor, and only require a few simple ingredients, you probably already have on hand. These are the perfect combination of chocolate and peanut butter, you won't be able to resist.

Just when you thought that Reese’s Peanut Butter Cups couldn’t get any more delicious, these cookies come into your life.

They make quite a few, so they are perfect for feeding a crowd, and are so soft and delicious.

These are some of my favorite cookies of all time. They are so yummy to eat right after you pull them out of the oven and the centers are all gooey and chocolaty. YUM.

To all peanut butter and chocolate lovers everywhere, you are welcome, for the world’s best dessert, and combination.



do i need to spray my pan before adding the dough?

When using a muffin tin or a mini muffin tin, we always recommend giving the pan a light spray, before adding any wet ingredients.

This will help the cookies slide out easier, and make the presentation beautiful.

what is the best way to remove them from the pan?

If you have sprayed the pan with non stick cooking spray, the cookies should glide out pretty easily. However, we do recommend letting them sit for just a moment to allow the melted chocolate to stiffen just a bit.

To remove them, I will usually take a small knife, and just outline the cookie to make sure nothing is sticking to the pan.

I will then take a spoon or fork, and carefully pop them out of their hole, holding it steady with my other hand, so the melted chocolate stays in place.

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do these cookies freeze well?

The thing I love about these cookies is how soft they are when they come out of the oven. However, if you plan to make them ahead of time, you definitely can.

These cookies freeze extremely well for about up to a month or two. I do prefer to eat them fresh out of the oven, when the chocolate is gooey, but they do freeze great, and taste amazing when thawed.

To thaw them, we recommend placing them on the counter or in the fridge for about 8-12 hours. I will usually take them out the day before I plan to serve them.

To freeze them, we recommend placing them in an air tight container or in a ziploc bag with all the

looking for more chocolate desserts? here are a few of our favorites:

Serves: 40

Peanut Butter Cookie Cups

10 minPrep Time

8 minCook Time

18 minTotal Time

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  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter (softened)
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg (beaten)
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 40 miniature Reese's peanut butter cups (unwrapped)


  1. Preheat oven to 375 degrees.
  2. Stir together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  4. Beat in the egg, vanilla and milk.
  5. Add the flour mixture; mix well.
  6. Shape into 40 balls and place each into an ungreased mini muffin pan.
  7. Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.



808 cal


2 g


167 g


23 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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32 Responses to “Peanut Butter Cookie Cups”

  1. Oh, you all post the naughtiest recipes! These look sooooooooo yummy! Between this and that no-bake cheesecake, and all of the other recipes you've been posting, you're giving this pregnant lady cravings for all the wrong things! Keep it up! =)

  2. Divine - It doesn't get any better than chocolate and peanut butter, does it? Such a classic combo.

    If you?d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I?m going to be featuring my favorite submissions during the week and I?d love it if you?d join in the fun. :O)

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