Peanut Butter Cup Cookies are a heavenly marriage of peanut buttery dough and gooey chocolate candy—everything you love about peanut butter cups, baked into a cookie. With a crisp edge, tender center, and a mini chocolate‑covered peanut butter cup pressed on top, these cookies are ideal for parties, desserts, or just an indulgent snack. They’re simple enough for a weekend baking session and sure to impress friends and family. In this post, I’ll walk you through each step, share tips and variations, and answer your most common questions so you can bake with confidence.
Why You’ll Love This Recipe
What makes Peanut Butter Cup Cookies irresistible? First, they deliver dual texture—soft, chewy cookie base balanced by the creamy, firm candy. Second, they’re visually fun: each cookie is crowned with a mini peanut butter cup, making them festive. Third, the flavor is pure comfort—rich peanut butter, buttery cookie dough, and chocolate all in one bite. Plus, the recipe is straightforward and forgiving, perfect for bakers of all levels. If you love peanut butter cups or classic peanut butter cookies, this version takes it up a notch.
Ingredients
Here’s what you’ll need to create about 40 Peanut Butter Cup Cookies:
-
1 ¾ cups all‑purpose flour
-
½ teaspoon salt
-
1 teaspoon baking soda
-
½ cup (1 stick) butter, softened
-
½ cup white granulated sugar
-
½ cup creamy peanut butter
-
½ cup packed brown sugar
-
1 large egg, beaten
-
1 teaspoon vanilla extract
-
2 tablespoons milk
-
40 miniature chocolate covered peanut butter cups, unwrapped
Notes on ingredients
-
Use full‑fat creamy peanut butter (not “no stir” natural that separates) for the best texture.
-
Don’t skip sifting the dry ingredients—it helps avoid lumps and ensures an even mix.
-
Miniature peanut butter cups are the perfect size; full‑size cups will overwhelm the cookie.
-
Room temperature butter helps achieve a smooth cream when mixing.
Step‑by‑Step: How to Make Peanut Butter Cup Cookies
1. Preheat and prepare dry mix
Preheat your oven to 375 °F (190 °C). In a medium-sized bowl, whisk together the flour, salt, and baking soda until well combined. Set this bowl aside.
2. Cream the wet ingredients
In a large mixing bowl, combine the softened butter, granulated sugar, syrupy brown sugar, and ½ cup peanut butter. Use an electric mixer (or strong arm with a paddle) to cream until light and fluffy—about 2–3 minutes.
Then beat in the egg, vanilla extract, and milk until fully incorporated.
3. Combine wet and dry ingredients
Gradually add the flour mixture to the wet bowl, mixing until just blended. Avoid over‑mixing; stop when no streaks of flour remain.
4. Shape into balls
Divide the dough into 40 equal portions (about a tablespoon or slightly more). Roll each portion into a ball. Place each ball into an ungreased mini muffin pan—one ball per cavity.
5. Bake
Bake in the preheated oven for 8 minutes. The cookies should rise and spread slightly but still be soft in the center.
6. Press in peanut butter cups
Immediately after removing from the oven, press one miniature peanut butter cup into the top of each cookie ball. Gently push it just enough to embed it slightly but not sink entirely.
7. Cool and remove
Allow the cookies to cool in the pan until the centers set (this generally takes at least 10–15 minutes). Then carefully lift them out—use a small spatula or spoon if needed.
8. Serve and enjoy
Let them cool fully before stacking or storing. Serve with milk, coffee, or simply as a dessert treat.
Helpful Tips
-
Don’t overbake. The cookies will continue to firm as they cool. Pulling them out immediately to press in the candy helps preserve a soft interior.
-
Room temperature everything. Your butter and egg should be at room temperature so they blend smoothly.
-
Rotate your pan. Midway through baking, rotate the muffin tin to promote even baking.
-
Line the pan (optional). If worried about sticking, you can use mini muffin liners, but pressed candy may stick slightly—greasing lightly can help.
-
Chill dough (optional). If your dough is very soft or warm, chill for 10 minutes before shaping to prevent spreading too far.
-
Be gentle when pressing candy. Press just until the candy touches the cookie surface—not all the way in.
Substitutions And Variations
-
Nut butters. Substitute almond butter or cashew butter in place of peanut butter—but note flavor will change.
-
Nut-free version. Use a sunflower seed butter and press a mini chocolate wafer (without nuts) on top.
-
Salted caramel twist. After pressing the candy, drizzle a tiny bit of salted caramel sauce for a fancy touch.
-
Double chocolate cookie. Replace 2 tablespoons of flour with 2 tablespoons cocoa powder for a chocolate cookie base.
-
Bite‑size cookie bars. Instead of mini muffins, spread in a greased 8×8 pan, bake slightly longer (~12 min), then cut into squares and press the candies on top.
-
Larger cookies. For standard cookie size, scale up candy placement (use mini or small cups), bake 10–12 minutes.
Storage Instructions
-
Store cookies in an airtight container at room temperature for up to 3 days.
-
Place parchment or wax paper between layers to prevent sticking.
-
For longer storage, refrigerate for up to one week (bring to room temp before serving).
-
You can also freeze cooled cookies (without stacking candy sides) in freezer bags for up to 3 months. Thaw overnight in the refrigerator.
Nutritional Information
Here’s an approximate breakdown per cookie (based on 40 cookies):
-
Calories: 122
-
Total Fat: 7 g (Saturated Fat: 3 g)
-
Cholesterol: 11 mg
-
Sodium: 119 mg
-
Total Carbohydrate: 14 g (Dietary Fiber: 1 g; Sugars: 9 g)
-
Protein: 2 g
-
Calcium: 13 mg
-
Iron: 1 mg
-
Potassium: 61 mg
Serving Suggestions
-
Warm with milk. Serve slightly warm so the chocolate is soft, alongside a glass of cold milk.
-
Dessert plate. Garnish with whipped cream or drizzle extra melted chocolate over the top.
-
Party platter. Arrange on a decorative platter and scatter with chopped peanuts or chocolate shavings.
-
With ice cream. Crumble one or two cookies over vanilla or chocolate ice cream for a crunchy topping.
-
Gift packs. Wrap in cellophane with ribbon — these make fantastic homemade gifts or holiday treats.
Frequently Asked Questions About Peanut Butter Cup Cookies
Can I make them without a mini muffin pan?
Yes—you can bake them on a lined cookie sheet instead. Drop tablespoon-sized dollops about 2 inches apart. Bake 8–10 minutes, then press the candy in immediately. The shape will be more rustic.
Why did my cookies spread too much or become flat?
That often happens if the dough is too warm or overworked, or your oven runs hot. Try chilling dough briefly before shaping, reduce sugar slightly, or check your oven temperature with an oven thermometer.
Can I substitute ingredients for dietary restrictions?
You can experiment. Use gluten‑free 1:1 baking flour instead of all‑purpose. For dairy‑free, use a plant‑based butter and check that the peanut butter and candies are dairy‑free. Use egg replacer or flax egg (1 tbsp flax + 3 tbsp water) in place of egg.
How can I avoid the candy sinking too far?
Press the candy immediately after baking, while the cookie is still warm and has risen slightly. Don’t press later when cookie is fully cooled. Press gently—not too deep.
Why are my cookies undercooked in the center?
Your oven temperature may be off or the pan may be too crowded. Try baking fewer per pan, rotate midway, or add an extra minute (but watch so you don’t brown edges).
Can I halve the recipe?
Yes. Use half the amounts of all ingredients and bake in a single mini muffin pan or two batches. The ratios remain the same—just make fewer cookies.
Conclusion
I hope you enjoy baking these Peanut Butter Cup Cookies as much as I do. They’re a fun, indulgent treat that looks fancy but is really straightforward. There’s something so delightful about biting into a soft, peanut butter‑infused cookie with a mini candy in the center—it feels festive and comforting all at once. Thank you for reading and trusting me to guide you through this recipe. May your kitchen smell amazing, your cookies turn out beautifully soft and chocolatey, and your taste buds dance with every bite. Happy baking — and I can’t wait for you to share these with your favorite people!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Peanut Butter Cup Cookies
- Total Time: 23 minutes
- Yield: 40 cookies 1x
Description
These Peanut Butter Cup Cookies are a soft, chewy peanut butter cookie baked in a mini muffin tin and topped with a chocolate-covered peanut butter cup. Perfectly portioned and packed with flavor, they’re a simple and satisfying treat for holidays, parties, or everyday snacks.
Ingredients
1 ¾ cups all‑purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup creamy peanut butter
½ cup packed brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, unwrapped
Instructions
Preheat your oven to 375 °F (190 °C). In a medium-sized bowl, whisk together the flour, salt, and baking soda until well combined. Set this bowl aside.
In a large mixing bowl, combine the softened butter, granulated sugar, syrupy brown sugar, and ½ cup peanut butter. Use an electric mixer (or strong arm with a paddle) to cream until light and fluffy—about 2–3 minutes.
Then beat in the egg, vanilla extract, and milk until fully incorporated.
Gradually add the flour mixture to the wet bowl, mixing until just blended. Avoid over‑mixing; stop when no streaks of flour remain.
Divide the dough into 40 equal portions (about a tablespoon or slightly more). Roll each portion into a ball. Place each ball into an ungreased mini muffin pan—one ball per cavity.
Bake in the preheated oven for 8 minutes. The cookies should rise and spread slightly but still be soft in the center.
Immediately after removing from the oven, press one miniature peanut butter cup into the top of each cookie ball. Gently push it just enough to embed it slightly but not sink entirely.
Allow the cookies to cool in the pan until the centers set (this generally takes at least 10–15 minutes). Then carefully lift them out—use a small spatula or spoon if needed.
Let them cool fully before stacking or storing. Serve with milk, coffee, or simply as a dessert treat.
Notes
Use creamy peanut butter for best texture.
Chill dough for 10 minutes if it’s too soft to roll.
Let cookies cool fully before stacking or storing.
Store in airtight container at room temp or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 122
- Sugar: 9g
- Carbohydrates: 14g
- Protein: 2g