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Peanut Butter Cookie Cups

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close up shot of Peanut Butter Cookie Cups piled on top of each other
Delicious cookies and rich peanut butter cups, you can't get a better combination with these peanut butter cookie cups.
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Table of Contents
  1. Peanut Butter Cookie Cups Ingredients
  2. How To Make These Peanut Butter Cookie Cups Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These delicious peanut butter cookie cups are an easy, homemade recipe you’ll fall in love with. They are a combination of soft peanut butter cookies, a delightfully gooey center, and a dash of nostalgia.

close up shot of Peanut Butter Cookie Cups piled on top of each other
Peanut Butter Cookie Cups raw ingredients that are labeled

You’ll need:

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup peanut butter
  • ¼ cup shortening
  • ¼ cup butter, softened
  • 1 egg
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 24 mini peanut butter cups

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER: I think the best peanut butter for this sweet treat is the thick and creamy kind. Although I’m generally a fan of natural peanut butter, that is not the best product for these Reese’s cookies. You want the kind of peanut butter that does not separate.

PEANUT BUTTER CUPS: You could substitute the miniature peanut butter cups for other candies such as Hershey’s kisses. You can also get white chocolate peanut butter cups that would be a delightful spin on these.

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

Peanut Butter Cookie Cups process shot of ingredients in a bowl

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

Peanut Butter Cookie Cups process shot of ingredients being folded together in a bowl

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

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

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

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

PRO TIP:

You can use a cookie scoop or ice cream scoop to help scoop the right quantity of dough for each ball.

Peanut Butter Cookie Cups process shot of dough placed into a muffin tin

STEP SEVEN: Place each of the cookie dough balls into the mini muffin tin.

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

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookie cups as the suggested baking time approaches.

STEP NINE: Press an unwrapped peanut butter cup into the center of each warm cookie. Cool and remove from muffin tin and place cookies on a wire cooling rack.

PRO TIP:

Let the cookies cool completely in the pan or they may break when removing them.

Peanut Butter Cookie Cups process shot of peanut butter cups pressed into the center of the cookies

How To Serve

Serve this perfect treat with a cold glass of milk or whipped hot chocolate. These would also be tasty as part of a bigger dessert. Add a couple of cookies to a bowl and add a scoop of vanilla ice cream for an extra decadent option.

Reese peanut butter cookie cups have all that and more. Delicious! If you’re a peanut butter fanatic like I am, check out our recipe for peanut butter pie and peanut butter no bake cookies.

Storage

ON THE COUNTER: Store these easy peanut butter cup cookies 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: Store these homemade cookies in the refrigerator for up to two weeks.

IN THE FREEZER: This great cookie also freezes for up to three months.

close up overhead shot of a bunch of Peanut Butter Cookie Cups

A decadent mini Reese’s peanut butter cup in the center of each of these peanut butter cookie cups creates the ultimate cookie. The outer coating of chocolate melts into the cookie in the best way! Perfect for all peanut butter lovers and chocolate fans.

FREQUENTLY ASKED QUESTIONS

Can I use crunchy peanut butter instead of creamy peanut butter?

This easy recipe would work with either creamy or crunchy peanut butter in the cookie dough.

Can I freeze these peanut butter cookies?

This great recipe freezes well for up to three months.

Can I use Hershey’s kisses in this recipe?

Hershey’s kisses are just the right size in this recipe as a substitute for peanut butter cups.

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close up shot of Peanut Butter Cookie Cups piled on top of each other
5 from 6 votes
Delicious cookies and rich peanut butter cups, you can't get a better combination with these peanut butter cookie cups.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 24

Ingredients
  

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

Instructions
 

  • 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, and 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.

Video

Notes

  • You can use a cookie scoop or ice cream scoop to help scoop the right quantity of dough for each ball.
  • Let the cookies cool completely in the pan or they may break when removing them.
 

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 129mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Calcium: 18mg | Iron: 1mg
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  1. Lisa Anderson says

    I have reread this over a few times. Recipe has no indication of vanilla but the instructions mention adding vanilla. Which is it? Thank you