Peanut Butter Cookie Cup

Sweet and chewy, peanut butter cookie cups are the perfect combination of chocolate and peanut butter, creating an gooey bite-sized treat.

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Sweet and chewy, you can’t get a more delicious combination than peanut butter cookie cups. Peanut butter cookie dough is baked in the oven and then stuffed with mini peanut butter cups to create a delightfully soft and gooey bite-sized treat. 

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Peanut Butter Cookie Cups

The perfect combination of chocolate and peanut butter, these cookie cups are a sweet treat that’s perfect for any occasion. Chocolate and peanut butter lovers will fall in love with this fail-proof dessert. 

These ooey-gooey peanut butter cookie cups are delightfully enjoyed with a glass of cold milk. You could also serve them on a cookie tray with other cookies. Or enjoy them in a bowl alongside a scoop of vanilla ice cream. 

With a mini Reese’s peanut butter cup in the center of each peanut butter cookie, it’s a decadent way to enjoy the flavor combination of peanut butter and chocolate. The outer coating of the peanut butter cup melts into the freshly baked cookie to create the ultimate cookie cup. 

Peanut Butter Cookie Cups Ingredients

• Sugar - granulated sugar
• Sugar - packed brown sugar
• Peanut butter
• Shortening
• Butter - or margarine 
• Egg
• Flour - all-purpose flour
• Baking soda
• Baking powder
• Salt
• Peanut Butter Cups - Mini Peanut Butter Cups

Thick and creamy peanut butter works the best for these cookie cups. When selecting your peanut butter you also want to choose a variety that does not separate. 

While the peanut butter cups are delicious as the center of these cookie cups, you could also use other candies, such as Hershey Kisses. Or try using white chocolate peanut butter cups for a slightly different look and flavor. 

To make sure you get the right quantity of dough for each ball you can use a cookie scoop or ice cream scoop. Make sure that you let the cookies cool completely in the pan or they may break when removing them.

How to Make Peanut Butter Cookie Cups

FIRST STEP: Using a hand mixer on medium speed, beat brown and white sugars, peanut butter, shortening, butter, and egg in a large bowl.

SECOND STEP: Whisk together flour, salt, baking soda, and baking powder together in a medium-sized bowl.

THIRD STEP: Turn the mixer to low speed and add the flour mixture. Mix until combined and dough is formed.

FOURTH STEP: Cover peanut butter cookie dough and chill dough for about 2 hours or until firm.

FIFTH STEP: Preheat oven to 375°F and spray a mini muffin pan with nonstick cooking spray.

SIXTH STEP: Roll the dough into balls about an inch to an inch and a half in diameter. That equals about one tablespoons worth.

SEVENTH STEP: Place each cookie dough ball into the mini muffin tin.

EIGHTH STEP: Bake cookies for 12 minutes or until light golden brown. While the cookies are baking, unwrap mini Reese’s peanut butter cups.

NINTH STEP: Press mini peanut butter cups into the center of each warm cookie. Cool and remove from muffin tin and place cookies on a wire cooling rack.

What kind of peanut butter should I use? 

This easy recipe would work with either creamy or crunchy peanut butter in the cookie dough. However, you don’t want to use a natural peanut butter or one where the oil separates. 

Can I use Hershey Kisses instead of Reese's Miniature Peanut Butter Cups? 

Hershey’s kisses are just the right size in this recipe as a substitute for peanut butter cups. You could also use white Reese's Miniature Peanut Butter Cups.

Can I freeze Peanut Butter Cookie Cups? 

You can freeze these cookies for up to three months. 

How to Store Peanut Butter Cookie Cups 

ON THE COUNTER:  Store Peanut Butter Cookie Cups in an airtight container at room temperature for up to one week. Place in a single layer to keep the peanut butter cups from melting onto each other.

IN THE FRIDGE:  Leftover cookie cups can be stored in an airtight container in the refrigerator for up to 2 weeks.  

IN THE FREEZER: These homemade cookies can be stored in an airtight container in the freezer for up to 3 months.

Peanut Butter Cookie Cups

Sweet and chewy, peanut butter cookie cups are the perfect combination of chocolate and peanut butter, creating an gooey bite-sized treat.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 22 minutes mins

Course cookies, Dessert

Cuisine American

Calories 3525 kcal

Ingredients

  

• granulated sugar ½ cup
• packed brown sugar ½ cup
• peanut butter ½ cup
• shortening ¼ cup
• butter or margarine softened ¼ cup
• egg 1
• all-purpose flour 1¼ cups
• baking soda ¾ teaspoon
• baking powder ½ teaspoon
• Salt ¼ teaspoon
• Mini Peanut Butter Cups 24

DIRECTIONS

 

• Using a hand mixer on medium speed, beat brown and white sugars, peanut butter, shortening, butter, and egg in a large bowl.
• Whisk together flour, salt, baking soda, and baking powder together in a medium-sized bowl.
• Turn the mixer to low speed and add the flour mixture. Mix until combined and dough is formed.
• Cover peanut butter cookie dough and chill dough for about 2 hours or until firm.
• Preheat oven to 375°F and spray a mini muffin pan with nonstick cooking spray.
• Roll the dough into balls about an inch to an inch and a half in diameter. That equals about one tablespoons worth.
• Place each cookie dough ball into the mini muffin tin.
• Bake cookies for 12 minutes or until light golden brown. While the cookies are baking, unwrap mini Reese’s peanut butter cups.
• Press mini peanut butter cups into the center of each warm cookie. Cool and remove from muffin tin and place cookies on a wire cooling rack.

Nutrition

Calories: 3525kcal | Carbohydrates: 450g | Protein: 68g | Fat: 174g | Saturated Fat: 45g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 78g | Trans Fat: 7g | Cholesterol: 174mg | Sodium: 2657mg | Potassium: 1882mg | Fiber: 17g | Sugar: 300g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 422mg | Iron: 13mg

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