Just when you thought that Reese’s Peanut Butter Cups couldn’t get any more delicious, these Peanut Butter Cookie Cups come into your life.
They make quite a few cookies so they are perfect for feeding a crowd and are so soft and delicious.
These are some of our most popular cookies on our website!
They are so yummy to eat right after you pull them out of the oven and the centers are all gooey and chocolaty. SO GOOD.
Recipe Ingredient Notes
To make Peanut Butter Cookie Cups, you will need the following ingredients:
- flour
- salt
- baking soda
- butter (softened)
- sugar
- peanut butter
- packed brown sugar
- egg
- vanilla
- milk
- miniature Reese’s peanut butter cups
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Peanut Butter Cookie Cups
- Preheat oven to 375℉.
- In a mixing bowl, stir together the flour, salt and baking soda; set aside.
- In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk with the creamed butters and sugar.
- Add in the flour mixture with the wet mixture; mix well.
- Shape into 40 balls and place each ball into an ungreased mini muffin pan.
- Bake for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Let the cookies cool, then carefully remove from pan.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Peanut Butter Cookie Cups store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Do I need to grease the muffin pan before adding the dough?
As long as you are using a non-stick pan, your cookies should be just fine without adding any non-stick cooking spray.
The peanut butter has enough oil in it that the cookies should slide right out.
However, if you are worried about it, feel free to lightly spray the muffin pan with non-stick cooking spray.
How to remove the cookies from the pan:
The cookies should come out easily once they have cooled.
To remove them, take a small knife and just run it on the outside of the cookie to make sure nothing is sticking to the pan.
Then take a spoon or fork, and carefully pop them out of their hole, holding it steady with your other hand so the melted chocolate peanut butter cup stays in place.
Enjoy More Delicious Peanut Butter Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Classic Peanut Butter Blossoms (Hershey Kiss Cookies)
- Disneyland’s Chocolate Peanut Butter Sandwich
- 5 Ingredient Peanut Butter and Jam Thumbprint Cookies
- Mini Reese’s Peanut Butter Cup Cookies
Peanut Butter Cookie Cups
Ingredients
- 1 ¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, (softened)
- ½ cup sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 egg, (beaten)
- 1 teaspoon vanilla
- 2 Tablespoon milk
- 40 miniature Reese's peanut butter cups, (unwrapped)
Instructions
- Preheat oven to 375℉.
- In a mixing bowl, stir together the flour, salt and baking soda; set aside.
- In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk with the creamed butters and sugar.
- Add in the flour mixture with the wet mixture; mix well.
- Shape into 40 balls and place each ball into an ungreased mini muffin pan.
- Bake for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Let the cookies cool, then carefully remove from pan.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These look yummy! Pinning for future use!
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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! =)
-Janelle
homemadethisandthat.blogspot.com
Absolutley delicious – my girls will LOVE these!
Mary
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)
yum yum yum. if I see anything with chocolate, peanut butter, and cookies…I am with out a doubt, on board! looks delicious.
kathryn
http://www.thedragonsfairytail.blogspot.com
Hi, you guys are so cute, 6? Wow! I’m the only child… I can imagine how fun it is!
Dropping by Tip Junkie, I’m a new follower 🙂
Those cookies look so good!
These look sooo good! Thanks for the recipe!
YUM!!! I absolutely LOVE peanut butter cookies! 🙂
It doesn’t say how much brown sugar and peanut butter.
I made these with the caramel cups as well, I thought about adding cocoa to the batter and using the mint cups as well but haven’t had time yet
Amazing, just made these. Thanks
I just made these, followed, recipe/directions perfectly. They are simply amazing!!
These were very yummy (except the last pan I forgot to take out of the oven…). I added some red and green sanding sugar to the tops before baking to make them a little bit festive!! Know if I can keep from eating them all before Christmas…..
I have made these but cheated a little (well, a lot maybe!) I ued a tub of Pillsbury sugar cookie dough, put a scoop in the tin and then pressed the peanut butter cup down into the middle. Yummy!
A little tip I learned is to freeze the reese cups before you use them. They don’t melt down as much and help the cookies cool faster!
I would like to use Betty Crocker sugar cookie mix,. What size would I roll the balls into?
thank you
Roll them into about a one inch cookie ball.
Great tip – thank you! I hate comments like “these look good”. lol Love hearing from someone who has actually tried them and has a useful tip to boot!
Great tip!! I just threw my peanut butter cups in the freezer! Thanks!!
Do you spray the pan? I made a batch of kiss cups yesterday and everyone of them stuck -could not get them out….would like to make these but I’m afraid of wasting more ingredients…
You can spray the pan if you have problems with sticking.
Thanks I’m making them tonight, I will freeze them as well…
I just made these cookies !!!! They are so Yummy!!!!
It says roll into 40 balls and place in tin…. are we shaping the ball to the tin or leave it as a ball?
Place the cookie dough balls into the tin and leave it as a ball.
dumb question but do you mean 3 cups of flour from bag then sift all 3 cups? or sift flour until you have 3 cups?
By sifting they meant to stir together. I changed the wording on the post so it’s not confusing. 3 cups of flour from the bag is fine.
I followed this recipe exactly EXCEPT I used whipped, unsalted butter (that was what I had on hand). I was worried that they would not come out right however, they were perfect! I used equal amount of whipped butter. These were easy to make and yummy.
Can the dough be frozen so I can baked them fresh later?
We have never froze this dough before. It should be fine, or you could refrigerate it in an airtight container.
What a fun recipe! I used a 24-space non-stick mini-muffin pan, and I sprayed it lightly. I used a table knife to just catch the edges to lift them a bit so not to scratch the pan. It worked like a charm. Also, I used my one-teaspoon scoop, and it was perfect. I got five dozen cookies from one recipe.
Making these for the first time today! So excited! I can always count on the Six Sisters!!! Merry Christmas!
Hi Jen. We love these cookies at Christmas time. They are a fun holiday cookie. Actually, we love them all year round. Merry Christmas.
These are perfect every time and a family favorite!