These Peanut Butter Cup Cookies are soft, rich, and completely irresistible! Classic peanut butter cookie dough is baked into bite-sized cups and filled with a mini Reese’s peanut butter cup for the perfect sweet-and-salty treat. With their chewy texture and melty chocolate center, they’re a crowd-pleaser at any holiday, bake sale, or party—and dangerously easy to eat by the handful!
🍪 Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- ½ cup (130g) creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 24 mini Reese’s peanut butter cups, unwrapped
👩🍳 Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with mini paper liners.
- Cream together butter, both sugars, and peanut butter until light and fluffy (2–3 minutes).
- Add egg and vanilla; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until combined.
- Roll dough into 1-inch balls and place each ball into a cup of the muffin tin.
- Bake for 8–10 minutes, or until just golden.
- Immediately press a mini peanut butter cup into the center of each cookie. Let sit in the pan until fully cooled and the chocolate is set (place in fridge to speed up).
💡 Tips
- Unwrap your peanut butter cups before baking so they’re ready to go while the cookies are hot.
- Don’t overbake—you want the cookies soft so they hold the Reese’s without crumbling.
- Chill the dough if it’s too soft to roll.
- Want prettier tops? Press the peanut butter cups gently so they don’t sink too far in.
🔁 Variations & Substitutions
- Use almond butter or cashew butter instead of peanut butter.
- Swap the candy: Use mini Rolos, chocolate truffles, or mini peppermint patties.
- Make it gluten-free: Use a 1:1 gluten-free baking flour blend.
- Holiday version: Sprinkle with crushed peanuts or festive sprinkles before the chocolate sets.
❓ FAQs
Can I make these ahead?
Yes! Store in an airtight container for up to 5 days or freeze for up to 2 months.
Can I use crunchy peanut butter?
You can, but creamy gives the best smooth texture.
How do I stop the Reese’s from melting too much?
Cool the cookies in the pan for 10–15 minutes, then refrigerate to set the chocolate.
Do I need a mini muffin tin?
It’s ideal for shaping the cookies into cups, but you can also bake on a sheet and gently press in the candies.
🍽️ Serving Suggestions
- Perfect on a holiday cookie platter or dessert table.
- Wrap in clear bags with ribbons for edible gifts.
- Pair with a glass of milk, hot cocoa, or coffee for the ultimate treat.
- Serve slightly warm with a scoop of vanilla ice cream!
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