If you’re anything like me and absolutely adore the magical combination of peanut butter and chocolate, you’re going to flip for this Peanut Butter Cup Cookies Recipe. These cookies are like little pockets of pure joy — soft, chewy, and filled with melty peanut butter cups that create an irresistible bite every single time. Whether you’re baking for a fun weekend treat or a crowd-pleasing party snack, this recipe is a total winner you’ll come back to again and again.
Why You’ll Love This Recipe
- Easy to Make: The steps are straightforward and perfect even for beginner bakers.
- Soft and Chewy Texture: These cookies stay moist for days, no drying out here.
- Melty Peanut Butter Cups: Wrapped right in the cookie for that perfect gooey center.
- Crowd Favorite: My family goes crazy for these, and yours will too.
Ingredients You’ll Need
These ingredients come together in a way that’s both classic and delicious, combining creamy peanut butter, rich butter, and brown sugar for that perfect chewy cookie base. Quick tip: grabbing fresh brown sugar makes a noticeable difference in flavor and moisture.
- All-purpose flour: The foundation for structure — measure carefully for the best texture.
- Kosher salt: Just a bit to balance and bring out all the sweetness.
- Baking soda and baking powder: These leavening agents help the cookies puff up just right.
- Creamy peanut butter: Go for your favorite brand; this packs the signature flavor.
- Unsalted butter: Room temperature makes mixing easier and gives a tender crumb.
- Light brown sugar: Adds moisture and that deep caramel flavor we all love.
- Granulated sugar: For a touch of crispness and sweetness.
- Large egg: At room temp to help bind the dough together smoothly.
- Vanilla extract: A splash really elevates the overall flavor profile.
- Mini peanut butter cups: Unwrapped, ready to create gooey little bursts in every cookie.
Variations
I love mixing things up with this Peanut Butter Cup Cookies Recipe — it’s so versatile! Feel free to experiment with different peanut butter types or even add a sprinkle of sea salt on top to elevate the flavors. Personalizing recipes like this makes baking extra fun, and your version will feel just right.
- All-natural peanut butter: I switched once and felt the cookies had even more authentic peanut flavor.
- Dark chocolate peanut butter cups: For a richer, more intense chocolate kick you’ll adore.
- Chunky peanut butter variation: Adds a nice little crunch if you enjoy texture.
- Gluten-free flour blend: Works well if you need a gluten-free option — just make sure it measures cup-for-cup.
How to Make Peanut Butter Cup Cookies Recipe
Step 1: Prep Your Oven and Muffin Pan
First things first, get your oven preheated to 350°F (175°C) and place the rack in the center. Lightly spray a mini muffin pan with nonstick spray to make sure those cookies release easily after baking. Trust me, this step really saves you from any broken cookie drama.
Step 2: Mix the Dry Ingredients Separately
In a small bowl, whisk together the flour, kosher salt, baking soda, and baking powder. This ensures those raising agents are evenly distributed and your cookies bake up with the perfect rise and tender crumb. Setting this aside keeps things organized too — which I always appreciate in the kitchen!
Step 3: Cream Peanut Butter and Butter
Using a stand mixer or hand mixer, beat the peanut butter and softened butter until creamy — about 30 seconds to a minute. You’ll see the mixture loosen up here, which is totally normal. I stopped to scrape down the bowl once or twice to make sure everything blended smoothly.
Step 4: Add Sugars, Egg, and Vanilla
Next, add both the light brown sugar and granulated sugar. Beat on medium speed until it gets thick and fluffy — this usually takes about a minute. Then, add your egg and vanilla extract. Mix just until fully combined and creamy; overmixing here isn’t necessary and can make cookies tough.
Step 5: Combine Wet and Dry Ingredients
Turn your mixer to low and add the flour mixture gradually. Scrape the bowl as needed while mixing to make sure no flour pockets remain. I like to finish with a good stir using a spatula to ensure everything is nicely combined but not overworked.
Step 6: Portion and Bake
Use about a heaping tablespoon or a 1 ½-inch scoop to portion dough into balls. Gently place each ball into the mini muffin pan cavities — don’t press down so the dough can puff beautifully during baking. Bake for 8 to 12 minutes, rotating halfway through, until the cookies look golden and the tops feel dry—not wet or glossy.
Step 7: Add the Peanut Butter Cups
While still hot, press one unwrapped mini peanut butter cup into the center of each cookie. This step is my favorite — the heat melts the peanut butter cup just enough to become perfectly gooey. Let the cookies cool in the pan for about 5 minutes to set up.
Step 8: Cool and Enjoy
Carefully twist each cookie out of the muffin pan and transfer to a wire rack to cool completely. If they feel delicate, let them chill a bit longer in the pan first — this little patience pays off in cookie perfection. These are amazing served warm with melty centers, but they’re just as delicious once cooled.
Pro Tips for Making Peanut Butter Cup Cookies Recipe
- Don’t Overmix: Overmixing the dough can make the cookies tough, so mix just until the ingredients come together.
- Use Room Temperature Ingredients: This helps the dough bind better and creates a smoother texture.
- Press Peanut Butter Cups While Hot: Doing this while the cookie is still warm lets the chocolate melt slightly for that gooey magic.
- Allow Full Cooling: If cookies feel fragile, give them extra time to set in the pan before removing to prevent breaking.
How to Serve Peanut Butter Cup Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt like Maldon on top of the peanut butter cup once it’s been pressed in. The salt enhances the flavors and balances all the sweetness beautifully. Sometimes, a quick drizzle of melted chocolate on top adds an elegant touch for special occasions.
Side Dishes
Pair these cookies with a cold glass of milk or a creamy latte for that classic combo. If you want to get fancy, I’ve enjoyed them alongside fresh berries or a scoop of vanilla ice cream — perfect for a dessert platter that impresses every time.
Creative Ways to Present
For parties, I like arranging the Peanut Butter Cup Cookies Recipe on a tiered dessert stand layered with parchment paper and decorated with fresh mint leaves for a pop of green. Another fun idea is wrapping individual cookies in colored parchment tied with twine, making them beautiful homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper so they don’t stick. This keeps them soft and fresh for up to 4 days—no soggy cookies here, just happy munching any time.
Freezing
These cookies freeze beautifully! I freeze them on a baking sheet first, then transfer to a freezer-safe container with parchment between layers. When I’m ready, they thaw at room temp in about an hour, and the peanut butter cups stay creamy, not crumbly.
Reheating
To enjoy leftovers warm, I pop a cookie in the microwave for 10–15 seconds. Just enough to soften that peanut butter cup again without turning the cookie mushy. It’s like fresh-baked magic all over again!
FAQs
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Can I use chunky peanut butter in this Peanut Butter Cup Cookies Recipe?
Absolutely! Chunky peanut butter adds a pleasant texture and slight crunch, which some people really enjoy. Just keep in mind it could affect how smooth your dough comes together, but the flavor will be fantastic.
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What if I don’t have a mini muffin pan?
You can still make these by shaping the dough into small balls and baking on a parchment-lined baking sheet, then pressing the peanut butter cups in right after baking. Just keep an eye on them since baking times may vary slightly.
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Can I make these cookies vegan or dairy-free?
Yes! Swap the butter for a vegan butter substitute and use dairy-free peanut butter cups. For the egg, flaxseed or chia egg replacements work well to keep the chewy texture intact.
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How do I keep my peanut butter cups from melting too much during baking?
Press the peanut butter cups into the cookies right after baking, not before. This way, they only melt slightly from residual heat but keep their shape and gooey center.
Final Thoughts
I absolutely love how this Peanut Butter Cup Cookies Recipe turns out every single time. It’s become my go-to comfort bake, especially when I want to impress friends or just treat myself to something decadently sweet but effortless. I hope you enjoy baking and sharing these as much as I do — they’re truly a little bit of happiness wrapped in cookie form!
Print
Peanut Butter Cup Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 to 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Cup Cookies are soft, chewy, and packed with rich peanut butter flavor, topped with mini peanut butter cups for an irresistible treat. Perfectly portioned in a mini muffin pan, these cookies stay moist and flavorful for days, making them a delightful snack or dessert to share.
Ingredients
Dry Ingredients
- 1 1/3 cups (180g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Wet Ingredients
- 2/3 cup (180g) creamy peanut butter, such as Skippy or Jif
- 6 tablespoons (84g) unsalted butter, room temperature
- 2/3 cup (150g) packed light brown sugar
- 1/3 cup (70g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Toppings
- 24 to 30 mini peanut butter cups, unwrapped
Other
- Nonstick cooking spray, for greasing the pan
Instructions
- Preheat and Prepare Pan: Arrange a rack in the center of the oven and preheat it. Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, kosher salt, baking soda, and baking powder. Set aside for later incorporation.
- Cream Peanut Butter and Butter: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, beat the peanut butter and unsalted butter on medium speed until fully combined and creamy, about 30 seconds to 1 minute. Scrape down the bowl as needed. The mixture will be loose and thin.
- Add Sugars: Add the brown sugar and granulated sugar to the bowl and continue beating on medium speed until the mixture is thickened and fluffy, about 30 seconds to 1 minute. Scrape the bowl as necessary to ensure even mixing.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until fully incorporated and the mixture is lightened and creamy, about 15 seconds. Scrape the bowl again if needed.
- Combine Wet and Dry Mixtures: Add the flour mixture to the butter mixture and beat on low speed just until combined with no dry flour visible, about 20 seconds. Finish by stirring gently with a rubber spatula to ensure even mixing without overworking the dough.
- Portion the Dough: Using a 1 1/2-inch scoop or tablespoon, portion the dough into 24 larger or up to 30 smaller portions. Roll each into a ball with your hands and place one ball into each cavity of the prepared mini muffin pan. Do not press down the dough.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes, rotating the pan halfway through baking. The cookies should be golden, slightly puffed, and the tops dry and matte. Edges may start to brown lightly but tops should not be dark brown to avoid overbaking.
- Add Peanut Butter Cups: Remove the pan from the oven and set it on a wire rack. Immediately press an unwrapped mini peanut butter cup into the center of each hot cookie. Let cool in the pan until cookies are slightly set and cool enough to handle, about 5 minutes.
- Cool and Remove Cookies: Carefully twist the top of each cookie to release it from the pan and transfer to a cooling rack. If the cookies feel delicate or the chocolate cups shift, allow them to cool an additional 5 minutes in the pan. Serve cookies warm or cooled completely.
- Storage: Store leftover cookies at room temperature in an airtight container, either in a single layer or stacked with wax or parchment paper between them, for up to 4 days.
Notes
- These cookies are delightfully soft and chewy, making them a perfect combination with the creamy peanut butter and chocolate cups.
- They remain moist for several days when stored properly, ideal for making ahead or enjoying over time.
- Press the peanut butter cups into the cookies while still hot to allow them to slightly melt and adhere nicely.
- If the cookies feel fragile when removing from the pan, allowing additional cooling time helps them set firmly.
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 11 g
- Sodium: 139 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
