Peanut Butter Cup Cookies … need we say more? Reese’s mini peanut butter cups in bite sized cookies for dessert perfection! They melt in your mouth in a way that makes it hard to have just one…
These cookie cups are really versatile with many serving possibilities. They make a great dessert paired with ice cream or fresh fruit. If you’re having friends over, they go great with coffee or tea. You can also put them out for a bigger party and they’ll disappear in no time…
This recipe makes 24 cups in a mini muffin pan like this one with no other special equipment required. You can get Reese’s mini peanut butter cups at most supermarkets or online too. An 8-ounce package is plenty for this recipe.
If you can’t eat all 24 cookie cups, these guys freeze really well. You can also give them a minute in the microwave to warm them up before serving.
Watch our video to see how to make them:
The Best Peanut Butter Cup Cookies (with Video)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup smooth peanut butter
- 24 mini peanut butter cups
Preheat the oven to 350F degrees. Spray a 24-cup miniature muffin tin with nonstick cooking spray and set aside.
In a small bowl, mix together the flour, baking soda, and salt.
In a medium bowl, mix butter and both sugars until light and fluffy. Mix in egg and vanilla until smooth. Finally mix in peanut butter and dry ingredients.
Fill each miniature muffin cup with about one tablespoon of batter. Bake 10-12 minutes until lightly golden and puffed around the edges. Meanwhile, unwrap the peanut butter cups.
Remove from oven and immediately press one peanut butter cup into the middle of each cookie until level.
Cool 10-15 minutes in the pan, and the cup will be partially melted and shiny. Remove from pan and let cool on a rack.