Peanut Butter Cookie Cups

These irresistible Peanut Butter Cookie Cups are stuffed with a mini Reese’s peanut butter cup for the ultimate bite of rich, chocolaty peanut butter goodness. This foolproof recipe is perfect for peanut butter lovers and makes a standout addition to holiday cookie trays or any special occasion.

Try my peanut butter blossoms, criss-cross peanut butter cookies, and Reese’s peanut butter chip cookie next!

this recipe!

Reese’s Peanut Butter 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 for some of the Best peanut butter cookies for Holidays.

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.