Peanut Butter Cup Cookie Cups

Who can resist soft, thick, peanut butter cookies with peanut butter cups? I sure can’t.

The recipe is fast, easy, and goofproof. It’s a one-bowl, no-mixer recipe and you don’t even need to chill the dough.

Peanut Butter Cup Cookie Cups - Have problems with cookies spreading? It's impossible with these easy, no-mixer, goofproof peanut butter cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!

Normally you want to chill cookie dough so it doesn’t spread but since these cookies are baked in a muffin pan, the dough is contained and there’s no need to chill it.

They’re rich, dense, and there’s plenty of peanut butter flavor between the cookies themselves and the glorious peanut butter cups.

MY OTHER RECIPES


Peanut Butter Cup Cookie Cups - Have problems with cookies spreading? It's impossible with these easy, no-mixer, goofproof peanut butter cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!

The texture contrast between the soft yet slightly chewy cookies and the smooth peanut butter cups makes them so irresistible.

Peanut Butter Cup Cookie Cups - Have problems with cookies spreading? It's impossible with these easy, no-mixer, goofproof peanut butter cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!

Peanut Butter Cup Cookie Cups

Who can resist soft, thick, peanut butter cookies with peanut butter cups? I sure can’t. The recipe is fast, easy, and goofproof. It’s a one-bowl, no-mixer recipe and you don’t even need to chill the dough. The cookies are baked in a muffin pan and the dough is contained so there’s no need to chill it. The cookies are rich, dense, and there’s plenty of peanut butter flavor between the cookies themselves and the glorious peanut butter cups. The texture contrast between the soft yet slightly chewy cookies and the smooth peanut butter cups makes them so irresistible.

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • heaping 1/2 cup creamy peanut butter (not ‘natural’ and not homemade, they’re too runny)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 15 mini peanut butter cups, unwrapped

Directions:

  1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan; set pan aside.
  2. To a large, microwave-safe  bowl, add the butter and heat on high power to melt, about 1 minute.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
  4. Add the flour, baking soda, salt, and stir until just combined; don’t overmix.
  5. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough and place one mound of dough into each cavity of the muffin pan. (Rather than using a second muffin pan for the remaining 3 mounds of dough, I baked the last 3 cookies on a baking sheet lined with a Silpat for 8 minutes.)
  6. Bake for 12 to 13 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
  7. Press 1 peanut butter cup into the center of each cookie.
  8. Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies or gently rim with a paring knife. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Adapted from Peanut Butter Chocolate Chip Cookie Cups

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20 comments on “Peanut Butter Cup Cookie Cups”

  1. This is my all-time favorite number one most happy cookie ever. I’ve always loved these, and the softer, the better! Having a big love moment here!!

  2. These cookie cups are life! You just put my favorite flavors into one perfect little bundle of peanut butter job. I need to have these in my life. 

  3. This is the best kind of PB cookie–substantial looking and topped with a PB cup. I like thick cookies but don’t always want to wait to chill the dough (or just didn’t plan ahead)!

  4. Ooh, your peanut butter love is resurfacing.  :)  I’ve made your other cookie cup recipes and they are a hit.  So fun and I love not having to wait for the dough to chill.  You can’t go wrong when you include Reeses!

  5. Oh man, we make these for Christmas every year–but your version looks so PUFFY AND FLUFFY AND SOFT. Mmmmph. Gonna have to try these. So delectable! 

  6. One million times yes on this recipe!!!!

  7. OMG!  Love, love, love these.  I’ve been making them for over 20 years.  Whenever I make them I try to get lil’ mini baking cups in the theme of the season…Valentine’s Day, Christmas or Halloween.  I find it makes getting them out of the tin much easier and they look pretty too.  If you find the DARK chocolate peanut butter cups…even better! I think I need to make some this weekend.  Thanks for the reminder…

  8. Love love all these recipes….not one is bad……I want to make them all……you out did yourself on these…..love these reese cup cookies, and all the rest…..

  9. oh yummy!

  10. Peanut butter cups are a guilty pleasure of mine.  Especially the dark chocolate ones form TJ’s!  I am pretty sure I would love them in cookie form :)

  11. I made these last week, and they were a true hit! They were totally addictive, even with my substitutions of corn oil (for butter) and my own gluten free flour blend. Goodness gracious, Averie, you must work so hard to bring everything to such perfection. Your recipes have the best ratio of everything-to-everything-else.

  12. There’s nothing not to love about these-so chewy and peanut buttery!

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