Peanut Butter Cookie Cups: soft homemade peanut butter cookie cups are baked in a mini muffin tin and then stuffed with chocolate Reese’s peanut butter cups!
You know those classic peanut butter cookies (usually called peanut butter blossoms) that have a hershey’s kiss stuffed in the center?
Well, I made them better. No for real, I did. I know you are probably going to not believe me, but you will once you give these a try!
I used my favorite recipe for the best chewy peanut butter cookies (just read the reviews!) and instead of baking them like normal, I placed the dough in a mini muffin pan.
You don’t have to press the dough down or do anything fancy. I just dropped it by rounded spoonfuls, directly out of my standard sized cookie scoop.
Then into the oven they go for about 12 minutes, just until the edges are good and set. The centers will rise and puff up and they will be in the perfect cookie cup shape.
As soon as you pull them out from the oven, you plunge a chocolate mini reese’s peanut butter cup into the center of each cookie cup.
The heat from the cookies will melt the chocolate just enough to make it stick inside the cookie cup. The bottom of the cookie will stay soft and the edges will be perfectly crumbly.
And the center will be filled with the sweet mini peanut butter cups! In each bite, you get that perfect peanut butter and chocolate combo we all love!
These Peanut Butter Cookie Cups are much easier to make than they look! They only require about 20 minutes of work with about 10 minutes cooling time.
Of course you can eat them much sooner if you are ok with the burning risk. I ate about 4 of these babies straight out of the oven, nothing is holding me back. 😉
If you need to package them up quickly, you can pop them in the fridge to harden the chocolate much faster. However, the cookie itself will also harden, so make sure and let them come back to room temperature before serving.
Peanut Butter Cookie Cups
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ (1 stick) cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 36 mini peanut butter cups, unwrapped
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Instructions
- Preheat oven to 350°F. Grease 2 mini muffin pans. Set aside.
- Combine flour, sugar, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat peanut butter, butter, egg, and vanilla. Gradually add flour mixture on low speed. Stir until dough forms.
- Drop rounded balls of dough into each mini muffin using a small cookie scoop (about 1 tablespoon of dough).
- Bake for 12 minutes, until edges are set. Remove from oven and quickly press a mini peanut butter cup into each cookie cup.
- Let cool for 15 minutes in pan before transferring cookies to a wire rack to cool completely. Store in an airtight container for up to 5 days…but they won't last that long.
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Nutrition
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This is a fantastic website , thanks for sharing.
My kids would go crazy for these. Love this combo!
Look so heavenly! Craving for these cookies!
These are so delicious looking! Love chocolate and peanut butter!!
These cookies are aaamaazing!! My kids would love them!!
These are quite possibly my favorite cookies!
Now these are my kind of cookies!! 🙂