Peanut Butter Cookie Cups are the perfect combination of chocolate and peanut butter in a bite-sized treat. They freeze great!
Just when you thought that Reese’s Peanut Butter Cups couldn’t get any more delicious, these Peanut Butter Cookie Cups come into your life.
They make quite a few cookies so they are perfect for feeding a crowd and are so soft and delicious.
These are some of our most popular cookies on our website!
They are so yummy to eat right after you pull them out of the oven and the centers are all gooey and chocolaty. SO GOOD.
More of our favorite peanut butter recipes:
- Peanut Butter Cup Trifles
- Reese’s Peanut Butter Cup Ice Cream Pie
- Peanut Butter Cup Pudding Cookies
- Reese’s Peanut Butter Cup Truffles
- Easy No Bake Peanut Butter Bars
- Classic Peanut Butter Blossoms
Looking for the best cookie recipe? Check out our popular Chewy Chocolate Chips Cookies!
Ingredients needed for Peanut Butter Cookie Cups:
- flour
- salt
- baking soda
- butter (softened)
- sugar
- peanut butter
- packed brown sugar
- egg
- vanilla
- milk
- miniature Reese’s peanut butter cups
How to make Peanut Butter Cookie Cups:
- In a mixing bowl, stir together the flour, salt and baking soda; set aside.
- In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk with the creamed butters and sugar.
- Add in the flour mixture with the wet mixture; mix well.
- Shape into 40 balls and place each ball into an ungreased mini muffin pan.
- Bake at 375 degrees for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
- Let the cookies cool, then carefully remove from pan.
Do I need to grease the muffin pan before adding the dough?
As long as you are using a non-stick pan, your cookies should be just fine without adding any non-stick cooking spray.
The peanut butter has enough oil in it that the cookies should slide right out.
However, if you are worried about it, feel free to lightly spray the muffin pan with non-stick cooking spray.
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How to remove the cookies from the pan:
The cookies should come out easily once they have cooled.
To remove them, take a small knife and just run it on the outside of the cookie to make sure nothing is sticking to the pan.
Then take a spoon or fork, and carefully pop them out of their hole, holding it steady with your other hand so the melted chocolate peanut butter cup stays in place.
Related Recipe: Don’t miss out on these delicious Lemon Bar Cookie Cups!
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Do these cookies freeze well?
The thing I love about these cookies is how soft they are when they come out of the oven.
If you want to make them ahead of time, they freeze great for about a month or two.
To thaw them, we recommend placing them on the counter or in the fridge for about 8-12 hours.
I will usually take them out the day before I plan to serve them.
To freeze them, we recommend placing them in an air tight container or in a freezer-safe resealable plastic bag.
Love Cookies? Try the rest of our 30 of the Best Christmas Cookie Challenge Recipes!
Looking for more chocolate desserts?
- Double Decker Chocolate Peanut Butter Fudge
- Chocolate Brownie Caramel Trifle
- Chocolate Caramel Toffee Crunch Cake
- Chocolate Waffle Cookies
- Chocolate Cherry Chunk Brownies
Serves: 40
Peanut Butter Cookie Cups Recipe
These Peanut Butter Cookie Cups are the perfect combination of peanut butter and chocolate in a cookie!
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Cooling Time 15 minutes mins
PrintPin
Ingredients
- 1 ¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter (softened)
- ½ cup sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 egg (beaten)
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 40 miniature Reese's peanut butter cups (unwrapped)
Instructions
Preheat oven to 375 degrees.
In a mixing bowl, stir together the flour, salt and baking soda; set aside.
In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk with the creamed butters and sugar.
Add in the flour mixture with the wet mixture; mix well.
Shape into 40 balls and place each ball into an ungreased mini muffin pan.
Bake for about 7-8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Let the cookies cool, then carefully remove from pan.
Notes
- As long as you are using a non-stick pan, your cookies should be just fine without adding any non-stick cooking spray. The peanut butter has enough oil in it that the cookies should slide right out. However, if you are worried about it, feel free to lightly spray the muffin pan with non-stick cooking spray.
- To remove them, take a small knife and just run it on the outside of the cookie to make sure nothing is sticking to the pan. Then take a spoon or fork, and carefully pop them out of their hole, holding it steady with your other hand so the melted chocolate peanut butter cup stays in place.
Nutrition
Calories: 99 kcal · Carbohydrates: 14 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 5 mg · Sodium: 102 mg · Potassium: 61 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 15 IU · Vitamin C: 1 mg · Calcium: 15 mg · Iron: 1 mg
Equipment
Mixing Bowl
Mini Muffin Tin
Recipe Details
Course: Dessert
Cuisine: American
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The Answer Is Chocolate says:
These look yummy! Pinning for future use!
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The Swank Family says:
This comment has been removed by the author.
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Janelle says:
Oh, you all post the naughtiest recipes! These look sooooooooo yummy! Between this and that no-bake cheesecake, and all of the other recipes you've been posting, you're giving this pregnant lady cravings for all the wrong things! Keep it up! =)
-Janelle
homemadethisandthat.blogspot.com -
Inside a British Mum's Kitchen says:
Absolutley delicious - my girls will LOVE these!
Mary -
Ali says:
Divine - It doesn't get any better than chocolate and peanut butter, does it? Such a classic combo.
If you?d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I?m going to be featuring my favorite submissions during the week and I?d love it if you?d join in the fun. :O)
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Kathryn Michelle Jenkins says:
yum yum yum. if I see anything with chocolate, peanut butter, and cookies...I am with out a doubt, on board! looks delicious.
kathryn
www.thedragonsfairytail.blogspot.com -
Sabrina says:
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Janet says:
These look sooo good! Thanks for the recipe!
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Brandi says:
YUM!!! I absolutely LOVE peanut butter cookies! :)
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Anonymous says:
It doesn't say how much brown sugar and peanut butter.
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Suzie says:
See AlsoVegan Thanksgiving RecipesI made these with the caramel cups as well, I thought about adding cocoa to the batter and using the mint cups as well but haven't had time yet
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eitak718 says:
Amazing, just made these. Thanks
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mrsluangraj says:
I just made these, followed, recipe/directions perfectly. They are simply amazing!!
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Emilie says:
These were very yummy (except the last pan I forgot to take out of the oven...). I added some red and green sanding sugar to the tops before baking to make them a little bit festive!! Know if I can keep from eating them all before Christmas.....
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JanMoJo says:
I have made these but cheated a little (well, a lot maybe!) I ued a tub of Pillsbury sugar cookie dough, put a scoop in the tin and then pressed the peanut butter cup down into the middle. Yummy!
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Kim says:
A little tip I learned is to freeze the reese cups before you use them. They don't melt down as much and help the cookies cool faster!
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Jean says:
I would like to use Betty Crocker sugar cookie mix,. What size would I roll the balls into?thank you
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Cyd says:
Roll them into about a one inch cookie ball.
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Jessica says:
Great tip - thank you! I hate comments like "these look good". lol Love hearing from someone who has actually tried them and has a useful tip to boot!
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Tina says:
Great tip!! I just threw my peanut butter cups in the freezer! Thanks!!
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Joyce Conner says:
Do you spray the pan? I made a batch of kiss cups yesterday and everyone of them stuck -could not get them out....would like to make these but I'm afraid of wasting more ingredients...
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Cyd says:
You can spray the pan if you have problems with sticking.
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Donna says:
Thanks I'm making them tonight, I will freeze them as well...
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Heather says:
I just made these cookies !!!! They are so Yummy!!!!
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Cathy Maio says:
It says roll into 40 balls and place in tin.... are we shaping the ball to the tin or leave it as a ball?
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Cyd says:
Place the cookie dough balls into the tin and leave it as a ball.
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Tupelo says:
dumb question but do you mean 3 cups of flour from bag then sift all 3 cups? or sift flour until you have 3 cups?
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Cyd says:
By sifting they meant to stir together. I changed the wording on the post so it's not confusing. 3 cups of flour from the bag is fine.
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Marissa says:
I followed this recipe exactly EXCEPT I used whipped, unsalted butter (that was what I had on hand). I was worried that they would not come out right however, they were perfect! I used equal amount of whipped butter. These were easy to make and yummy.
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Kim says:
Can the dough be frozen so I can baked them fresh later?
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Cyd says:
We have never froze this dough before. It should be fine, or you could refrigerate it in an airtight container.
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Sharon S says:
What a fun recipe! I used a 24-space non-stick mini-muffin pan, and I sprayed it lightly. I used a table knife to just catch the edges to lift them a bit so not to scratch the pan. It worked like a charm. Also, I used my one-teaspoon scoop, and it was perfect. I got five dozen cookies from one recipe.
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Jen says:
Making these for the first time today! So excited! I can always count on the Six Sisters!!! Merry Christmas!
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Momma Cyd says:
Hi Jen. We love these cookies at Christmas time. They are a fun holiday cookie. Actually, we love them all year round. Merry Christmas.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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