Peanut Butter Cup Cookies
These Peanut Butter Cup Cookies are made with Reese's and are the best combination of chocolate and peanut butter. Made in a mini muffin tin using pantry ingredients, they're a classic Christmas cookie we make every holiday season.
Servings: 48 servings
Calories: 99kcal
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup 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 baking powder
- 1/4 teaspoon salt
- 48 Reese's peanut butter cups unwrapped and frozen
Instructions
- Preheat oven to 350°F. Grease a 24-cup mini muffin pan with butter or nonstick spray.
- In a large bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.
- Beat in the egg and vanilla until fully incorporated.
- Add flour, baking soda, baking powder, and salt to the wet mixture. Mix just until a dough forms. Don’t overmix.
- Roll dough into 1-inch balls and place each ball into a mini muffin cup.
- Bake 8–10 minutes, or until the edges are lightly golden and the centers are set.
- Remove pan from the oven and immediately press a frozen mini Reese’s cup into the center of each cookie.
- Let cookies cool in the pan 10 minutes, then gently loosen and transfer to a wire rack to finish cooling.
Video
Notes
Storage:
Store these peanut butter cup cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months, just thaw on the counter until they are ready to eat.
Tips:
- Freeze the Reese's peanut butter cups in advance. This is so important to the success of these cookies. If you don't then they will melt in the oven as they bake!
- Don't overmix the cookie dough or you will have a tough cookie. Mix everything until it is just combined, this is the key to a soft and chewy bite.
- Only let the cookies cool in the muffin tin for 10 minutes. If you let them cool longer, then you risk the cookies "baking" for too long and they could become hard and crunchy.
- Use a cookie scoop to make 1-inch balls of cookie dough quickly and easily for the muffin tin. This is how I work quickly to make these cookies during the holiday season! It makes it so easy.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 88mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.3mg
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