If you love the combination of sweet and nutty flavors, these Peanut Butter Cup Cookie Recipe are a must-try!
Made from a classic homemade recipe, these bite-sized delights feature a soft, chewy base and a luscious chocolate center—perfect for any occasion.
Get ready to whip up a batch—these treats are guaranteed to be a hit! Check out all the other Easy Cookie Recipes for even more delicious recipes.
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 12 min | Difficulty: Easy | Servings: 36 cookies
Main Ingredients: all purpose flour, peanut butter, granulated sugar, brown sugar, miniature peanut butter cups
Best For: family dessert, holiday baking, school treats
Make Ahead: dough can be mixed ahead and chilled until ready to bake
Storage: store in an airtight container at room temperature up to 5 days or freeze up to 3 months
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Table of Contents
- Recipe at a Glance
- Why You'll Love this Recipe
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Baking Instructions
- How to Store, Freeze and Reheat
- Recipe FAQ's
- More Easy Cookie Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why You'll Love this Recipe
When my daughter was six, she entered a baking contest at our church, and we chose this cookie recipe to make together. That night, she won second place, showing just how wonderful a simple recipe can be.
- Easy to Make – Simple ingredients make this an easy recipe for any home baker.
- Perfect for Sharing – Bite-sized and easy to transport, making them great for parties and gifts.
- Customizable – Swap the filling with other chocolates or add mix-ins to the cookie dough.
- Crowd Favorite – A well-loved dessert that gets compliments from both kids and adults.
Looking for more Easy Desserts? Try my Peanut Butter Blossoms, Chocolate Peanut Butter Cookies and even my M&M Cookie Bars with Oreos and Peanut Butter Cups. Yum!
Kitchen Tool Spotlight
Mini Muffin Pan, 24 Cavity Cupcake Pan, Nonstick Baking Pan, Heavy Duty Small Muffin Tin with Silicone Grip Handles, Set of 2
OXO Good Grips Small Cookie Scoop Black/SilverReese Miniatures Peanut Butter Cups, 24 oz, Individually Wrapped Milk Chocolate Miniature Peanut Butter Cups, Bulk Peanut Butter Cups Milk Chocolate Candy, Gold and Orange Foil Wrap, Gluten Free Candy Party Pack, Appx 75 PcsREESE'S Zero Sugar Miniatures Chocolate Peanut Butter Cups, Candy Bag, 5.1 oz
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Instead of Reese’s, try filling the cookies with mini caramel chocolates, chocolate truffles, or white chocolate peanut butter cups.
- Use almond butter or cashew butter instead of peanut butter for a different flavor.
- You can also add chopped nuts or a sprinkle of sea salt for extra texture and flavor.
- If you're pressed for time, try using Pillsbury Peanut Butter Cookie Dough that you can find in the refrigerator section at your local grocery store.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Whisk the all purpose flour, baking soda, and salt together.
Step 2: Beat the peanut butter and softened butter until combined.
Step 3: Mix the brown sugar and granulated sugar into the peanut butter mixture.
Step 4: Add in the egg and vanilla extract and mix until combined.
Quick Tip
For evenly shaped peanut butter cookie cups, use a small cookie scoop to portion the dough, then roll the dough into balls. This ensures uniform baking, consistent texture, and a professional-looking result.
Baking Instructions
Step 5: Scoop about a tablespoon of dough into each well of the mini muffin tin.
Step 6: Bake for 10-12 minutes until golden brown.
Step 7: Press miniature peanut butter cups into each cookie. Allow to cool completely in the muffin tin.
How to Store, Freeze and Reheat
Room Temperature: Place cookies in an airtight container and store at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
Refrigerate: For longer freshness, store in an airtight container in the refrigerator for up to 1 week.
Freezer: Place completely cooled cookies in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
Thaw and Reheat: Allow the cookies to thaw at room temperature before serving, or warm slightly in the microwave for a few seconds.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Refrigerating peanut butter makes it hard to spread and can cause oil separation, especially in natural varieties. Most commercial peanut butter stays fresh at room temperature, maintaining its creamy texture and best flavor.
Yes, dogs can have peanut butter in moderation, but it must be xylitol-free, as xylitol is toxic to dogs. Choose unsalted, natural peanut butter without added sugars or artificial sweeteners, and serve it as an occasional treat to avoid excess fat and calories.
More Easy Cookie Recipes You'll Love!
Check out my other recipe for S'mores Cookie Cups. Or you might like this recipe for Caramel Cookie Cups.
LOVE this recipe? SAVE it for Later!
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📖 Recipe Card
Peanut Butter Cup Cookie Recipe
Ingredients
- 1 ¼ cup all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 36 miniature peanut butter cups
Equipment
Method
- Preheat your oven to 350°F.
- Spray a miniature muffin tin with non-stick spray and set aside.
- In a medium mixing bowl, combine the all purpose flour, baking soda, and salt. Whisk together and set aside.
- In a large mixing bowl, beat together the peanut butter and softened butter until combined.
- Add in the sugars, and mix together.
- Add the egg and vanilla extract, and mix until everything is combined.
- Scoop the dough into the mini muffin tin, about 1 tablespoon for each muffin compartment.
- Bake for 10-12 minutes until they start to turn golden brown.
- Meanwhile, unwrap the peanut butter cups.
- Remove the cookies from the oven and carefully press a peanut butter cup into the cookie. Allow them to cool completely in the muffin tin.
Nutrition
Notes
- Place cookies in an airtight container and store at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
- For longer freshness, store in an airtight container in the refrigerator for up to 1 week.
- You can also freeze the cookies by placing the cooled cookies in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Joanne says
These look so delicious!