Peanut Butter Cookie Cups

These irresistible Peanut Butter Cookie Cups are filled with a mini Reese’s peanut butter cup at the center. This foolproof dessert recipe is perfect for peanut butter lovers on any occasions and makes a delightful addition to holiday cookie plates.

You might also enjoy my peanut butter blossoms, criss-cross peanut butter cookies, and Reese’s peanut butter chip cookie.

this recipe!

Reese’s Cookie Cups

Melting a Reese’s peanut butter cup into the cookie ensures a burst of sweet and salty perfection, with peanut butter goodness in every bite.

Reese’e peanut butter lovers will be thrilled with the double-dose of peanut butter in these peanut butter treats, both in the cookies and the stuffed chocolate treat.

Ingredients

• All Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Baking Soda
• Salt
• Creamy Peanut Butter
• Butter – unsalted butter softened
• Egg
• Vanilla Extract
• Reese’s Peanut Butter Cups

How To Make Peanut Butter Cookie Cups

Step One – Preheat your oven to 350 degrees Fahrenheit.

Step Two – Spray a miniature muffin tin with non-stick spray and set aside. (Or lightly grease them with butter)

Step Three – In a medium mixing bowl, combine the all purpose flour, baking soda, and salt. Whisk together and set aside.

Step Four – In a large mixing bowl, beat together the peanut butter and softened butter until combined.

Step Five – Add in the sugars, and mix together.

Step Six – Add the egg and vanilla extract, and mix until everything is combined.

Step Seven – Scoop the dough into the mini muffin tin, about 1 tbsp. for each muffing compartment.

Step Eight – Bake for 10-12 minutes until they start to turn golden brown.

Step Nine – Meanwhile, unwrap the peanut butter cups.

Step Ten – Remove the cookies from the oven and carefully press a peanut butter cup into the cookie. Allow them to cool completely in the muffin tin. Enjoy!

Storage Instructions

Allow cookies to cool completely before storing using an airtight container in a single layer or separating any layers with parchment paper. Store at room temperature for 2 to 3 days or in the fridge for 7 to 10 days.

To freeze separate any layers with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

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