Home » Desserts » Peanut Butter Cup Cookies
posted by Christy Denneyon Dec 17, 2023111 comments »
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These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. These cookies are a fail proof dessert recipe great for any occasion and perfect for Christmas plates.
PEANUT BUTTER CUP COOKIES
Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can. 🙂 We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time.
I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock.
We’re all kinds of disfunctional over here. Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
Anywho…these Peanut Butter Cookie Cups are a no-brainer. Meaning that at 6:57 you can decide a treat and by 7:05 – 8 minutes later (ha, I do have math skills), you can have these babies in the oven. Assuming also that you have 5 kids that are vigorously unwrapping peanut butter cups.
We did have a few casualties in the process. This recipe was supposed to make about 40 and we ended up with a little over 2 dozen after the littles ate their share of peanut butter cups.When they come out of the oven you press a peanut butter cup in the center which kind of warms it up resulting in a gooey piece of perfection.
OTHER COOKIE RECIPES:
- No-Bake Cookies
- Monster Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
- Cutler’s PB Cookies
Peanut Butter Cup Cookies
4.45 from 100 votes
These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese's peanut butter cup.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 30 cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- about 30-40 miniature Reese's butter cups, unwrapped
Instructions
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Video
Notes
Source: Allrecipes: http://allrecipes.com/recipe/9471/peanut-butter-cup-cookies/
Serving: 1grams
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Chocolate Christmas Recipes Cookies Desserts Holiday Recipes Peanut Butter Potluck Favorites
published on Dec 17, 2023
111 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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111 comments on “Peanut Butter Cup Cookies”
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M Sherman — Reply
What is the nutritional information? It didn’t show up on the recipe.
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Lauren — Reply
I love these cookies and make them every year! I’m trying to get ahead for Christmas baking. Would it be possible to freeze the dough or the baked cookies? Do you recommend either?
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Christy Denney — Reply
Yes, you can do either but I would probably freeze the baked cookies.
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Julie Souza — Reply
These are wonderful! Everyone loves them at our house. I added a little bit of extra peanut butter to the dough and they were delicious!
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Audrey Terry — Reply
Can these be frozen after baking
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Christy Denney — Reply
Absolutely!
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CARLA — Reply
This is a go to recipe!!!! To soften the butter it just needs to sit out on the counter for an hour or so – it will still be solid but blends beautifully with the sugar. This also prevents a sticky dough. I make these every year at Christmas – a true family favorite!!
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Karen — Reply
This recipe is amazing! Loved making them and they were a big hit at the party. Mini muffin pan size so perfect. It made 66 mini muffins but could have been more. The last 15 I made a little smaller. Be sure DO NOT cook more than 8 minutes. If you make them a little smaller try 6 minutes. Be sure to let them cool and that your muffin pan well oiled.
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Mary Olson — Reply
Can I use jif peanut butter with honey in it for these cookies?
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Christy Denney — Reply
Yes!
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Bridget — Reply
Delicious recipe! I misplaced mine and these made for an excellent substitute.
@Sue – store bought dough in no way compares to fresh, homemade cookies, but I suppose the average person wouldn’t be able to tell the difference. Why you would think it is ok to make a comment like this on someone else’s recipe is beyond me.
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Christy Denney — Reply
Ha thanks Bridget!
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Sue — Reply
Just buy the nestle cookie dough already cut into individual cookies. Line a mini muffin pan . Put in cups no need to flatten. bake at 350 10 minutes. Take out of the oven place a Reese cup in each. I put in the refrigerator and when cool peel off wrappers. I melt white chocolate and use a fork to drizzle across each one. You can use the Nestle peanut butter cookies or chocolate chip packages.
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Dgall — Reply
I always use the store bought cookie dough. So much easier!
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Gail Firenze — Reply
Best cookie ever. Quick to make and the best part they stay fresh and tender. They don’t turn into peanut butter cup hockey pucks.
Thanks for a great recipe, they are now everyone’s favorite mini cookies.-
Christy Denney — Reply
Thank you!
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Rose — Reply
Hello, i’d like to try this l only have a regular size cupcake pan, how many would this recipe make in that size, also how long would l need to bake it? Thank you inadvance. Hopeto hear from you asap. Would like to make this today thursday or friday.
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Christy Denney — Reply
Sorry! I did not see this. I have never made them this big so I’m not sure.
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Ralph @ Bakell Edible Glitter — Reply
These cookies were a hit! I threw away my old peanut butter cookie recipe.
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Christy Denney — Reply
Ha that’s awesome!
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Mary Olson — Reply
Can I use jif peanut butter with honey in it for these cookies?
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Kelly — Reply
Can these be made with an egg substitute?
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Christy Denney — Reply
I’m sure they can but I haven’t tried it.
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Anita — Reply
My dough was too sticky to form into balls. Refrigerating dough. Hopefully the dough will firm up.
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Tara — Reply
These turned out great. I had no issues rolling these into balls, used 1/2 cup stick of unsalted butter at room temperature and jif creamy peanut butter. The only issue is I’m now tasked with making these for all future family get-togethers!
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Kiki — Reply
A fan-fav every year no matter what candy is stuck in the middle. The only advice I would give is to use cold butter instead of room temp. Cold butter allows for them to be rolled into balls. Otherwise they’re too sticky and less sturdy!
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Sandy Borick — Reply
How long should you bake them in silicone? Mine were not done in 8 mins.
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Christy Denney — Reply
I would add a few minutes until they aren’t doughy
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Linda — Reply
I have made these countless times!! They’re really good to make with the mini pb cups also. Made them as one of my Christmas cookies, bite size! I put mine in the freezer for bout 15-20 minutes so the pb cups didn’t melt. Bout 10
minutes out and ready to eat or eat frozen!-
Christy Denney — Reply
My hubby’s favorite!
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Anita — Reply
My dough was too sticky to form into balls. Refrigerating dough. Hopefully the dough will firm up.
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Christy Denney — Reply
Yes you can chill it or add a tiny bit of flour if your dough is too sticky.
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BEVERLY BECK — Reply
I chilled my dough for an hour.
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Tori — Reply
If I use regular size Muffin pan. And I used 1. 5 in cookie scoop would this still work?
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Christy Denney — Reply
Yes, they should work!
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Susan — Reply
These are very enjoyable. Next time I would roll balls in granulated sugar for texture.
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Christy Denney — Reply
Thanks!
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Naomi Gould — Reply
Can I make this with a regular size muffin tin??
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Christy Denney — Reply
Sure. Definitely will have to cook them longer.
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Kiki — Reply
These cannot be rolled into balls! They’re sticky. Should I be using cold butter, instead?
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Stacey — Reply
I made these for the first time my husband and boys loved them. I will make them again they were really good. I do have 1 question i have some friends and family members who diabetic and can’t have brown sugar. Can you still make them without it. Will they be as good.
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Christy Denney — Reply
Yeah it sounds like your dough is too warm.
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Bobbi J Hanson — Reply
I have used this recipe many many times….
I love it…. I use different candy each time….
My favorite is Rolo…. and white reese’s
Have used regular reese’s, Carmel m&m’s, every kind of kisses, kit kat, milky way, snickers, mr. Goodbar, you name it I’ve tried it….-
Christy Denney — Reply
I mean it’s all good!
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Nick — Reply
If you chill.the reeses before hand it helps keep them from melting and cools the cookies faster
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Christy Denney — Reply
Yes! Great tip!
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Laurel — Reply
I’m glad I made them and next time should be successful. I got 38 out of the recipe. My dough could not be rolled so I used a small cookie/ice cream scoop. I had to cook them 10 minutes and the cooling time is so much longer than expected for the peanut butter cup to be on the soft/firmer side. I had a few where the cookie could not support the butter cup. They did taste really good. Glad I made them.
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Christy Denney — Reply
Glad you liked them!
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Emma — Reply
Can I make these with only 26 peanut butter cups ( and mine are the white chocolate ones)?
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Emma — Reply
I forgot to mention they are the mini ones that are wrapped
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Christy Denney — Reply
Sure! you just need one for every cookie so however that works fo ryou.
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Ellen B — Reply
These cookies came out great. My husband and I loved them. However, some did stick to the pan. I lightly greased the pan for the second batch and they came out much easier.
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Christy Denney — Reply
Yes, greasing is good!
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T — Reply
do you need to sift the flour?
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Christy Denney — Reply
To be honest, I never sift anything. Haha. It always works out.
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Laurie Robarge — Reply
Made them before, had no troubles. This time, the dough is way to soft. I put them in refrigerater. Hopefully the dough will harden up some so I can form them into a ball. Wondering what I did wrong. Always love your recipes, for sure.
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Christy Denney — Reply
Hmmm was your butter too soft? Chilling will help.
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Stacy — Reply
Best recipe for candy “stuffed” cookies. I did not need to alter this recipe at all. I used one of my measurement spoons to scoop out enough dough for each ball. (I used the half a teaspoon) and it came out perfect.
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Christy Denney — Reply
Doesn’t that make you happy?! When it’s all perfect.
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Tonya — Reply
I didn’t have a mini muffin pan when I first made these so I used mini cupcake wrappers and put them in regular muffin pans. It worked great. I have also put the mini wrapers all in the roasting pan at one time to save time. A must for the holidays.
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Christy Denney — Reply
Awesome tip for those without a pan.
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Maureen — Reply
How many cookies does one recipe yield approximately?
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Christy Denney — Reply
About 36! I made them today.
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Carmine — Reply
Can I use. A peanut butter cookie mix?
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Christy Denney — Reply
Totally! You can.
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Lauren — Reply
I got creative and melted chocolate in the microwave. I used a small brush and made a hole in the cookie with a melon baller. Then I painted the hole with chocolate I’d melted. Quickly I put ina peanut butter cup then painted over the top with chocolate. Refrigerated for an hour so the chocolate could solidify. OMG! The best cookies ever and simple to make. I may try white chocolate with peanut butter and marshmallows with chocolate.
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Christy Denney — Reply
So glad you like them!
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Julie — Reply
OMG. You are my person. Clock twins! My husband doesn’t get it, and probably neither do my kids, but it works for me…and my van clock is 3 minutes fast!!!!
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Christy Denney — Reply
Ha it’s the only way I function.
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2pots2cook — Reply
So simple and original ! Love it !
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Christy Denney — Reply
Thanks!
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Lorina — Reply
Can you freeze these cookies?
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Christy Denney — Reply
Yes!
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clarissa — Reply
I just made these with my husband I absolutely love them!!! They are delicious. You should freeze the Reese’s as you are preparing the cookies and after the cookies were done we put them in the fridge for 10m, it really helps!
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Christy Denney — Reply
Thanks for the tip!
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DJ — Reply
What temperature should these cookies be baked at? Instructions say 375 degrees but video says 350 degrees.
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Christy Denney — Reply
The instructions are correct. Not the video. Thx for catching that.
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Vernon A. Warfle — Reply
Made them today came out GREAT everbody loves them.
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Terri — Reply
This is the first time I have made these cookies. So easy! And so good!
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Lorene — Reply
I add a red or green m&m to each one after I put in the Reese’s. Makes them prettier for Christmas
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Mary Jo — Reply
These are amazing. This is a new Christmas cookie.
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Christy Denney — Reply
My hubby loves these.
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Kelsey — Reply
My dough is way too soft and sticky. Followed the recipe exactly 4 times and every time it came out the same way. Maybe refrigerating will help…
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Cindy Houselog — Reply
Love these!!! And love the Rolo idea!!! I am going to try this!!! Thank you!!!!!
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Christy Denney — Reply
Rolos are awesome!
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.Carolyn Shepeck. — Reply
Mini muffin pans are the only way I make cookies now. I use chocolate stars and mini snickers. This year I made sugar cookie dough and rolled in green and red sugar..
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Christy Denney — Reply
Sounds delicious!
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Kali — Reply
What if I don’t have a mini muffin pan?
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Cindy s Reynolds — Reply
I was wondering the same thing….
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Amber — Reply
I made these using just a cookie sheet and they turned out fine.
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Gina — Reply
Hi how long will these stay fresh? I am debating if I need to freeze them to last until Saturday. Thanks!
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Ronda Lynn Lowry — Reply
If they get hard….put a 1/4 slice of bread in with them (in a container or baggie) It will soften them right up!
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ANGIE — Reply
Can this dough be made in advance abd then baked later?
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Christy Denney — Reply
Of course!
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Paulette — Reply
I rolled my balls of cookie dough in finely ground peanuts before I baked them. Favorite of the men who like peanuts. Delicious!
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Christy Denney — Reply
Yum!
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Julie — Reply
DON’T GREASE THE MUFFIN PAN!!
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Christy Denney — Reply
Why?
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Amy — Reply
BECAUSE SHE SAID SO!!
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Renee — Reply
Hi Christy, I was wondering if I can use margarine if its 80% veg. oil based? Also can I make these to sell at my church’s yard sale? There trying to raise money to buy some land and build a church as we are meeting in our town liberary.
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Christy Denney — Reply
They would be great for a yard sale! I haven’t used margarine so I can’t say for sure how they would turn out.
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Sonja — Reply
My granddaughter is getting married and I would like to make these..Can these be frozen???
THANK YOU-
Christy Denney — Reply
Yes. Absolutely!
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Sheila — Reply
salted butter or unsalted?
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Christy Denney — Reply
I use unsalted. Thanks for the note.
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BNicklin — Reply
wonder how these would taste with rolo’s?
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Christy Denney — Reply
I think they would be great!
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Jayel — Reply
I have an even easier method. I use slice and bake peanut butter cookies. Cut the roll into 9 slices and cut the slices into quarters. You can use mini muffin papers and put all 3 dozen in a roasting pan and have them out as fast as the cookies can bake.
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Shawnna — Reply
Oh my word!! Delish!
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Elyse — Reply
I’ve been making something similar for years. My family likes them with chocolate chip cookie dough instead of peanut butter. And….for this particular cookie, I just use ready made chocolate chip dough. Love how fast these come together. One thing I do to speed up the process is to put the whole pan into the freezer for 15-20 minutes after they come out of the oven….then they just pop out of the pan, and they’re ready to go.
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vinita — Reply
Hi, can you please let me know what temperature you bake the cookies and how long they stay in the oven?
Thanks 🙂
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