If you’re a fan of the iconic combination of peanut butter and chocolate, these Peanut Butter Cup Cookies are about to become your new obsession! Soft, chewy cookies with a surprise Reese’s mini peanut butter cup baked right into the center—what’s not to love? With just a handful of ingredients and a mini muffin pan, you can whip up these irresistible treats in no time. Perfect for parties, gifts, or a sweet snack, these cookies are guaranteed to disappear fast!
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect Flavor Combo: Peanut butter and chocolate are a match made in dessert heaven.
- Crowd-Pleaser: Loved by kids and adults alike, these cookies are perfect for any occasion.
- Fun to Make: Pressing the peanut butter cups into the warm cookies is oddly satisfying!
Ingredients Breakdown
All-purpose flour – The base of the dough, providing structure and texture.
Salt – Enhances the flavor and balances the sweetness.
Baking soda – Helps the cookies rise and spread while baking.
Unsalted butter – Adds richness and helps create a soft, tender cookie.
Granulated sugar – Sweetens the dough and contributes to the cookie’s texture.
Peanut butter – The star ingredient, adding flavor and a slight chewiness.
Brown sugar – Provides a deeper, molasses-like sweetness.
Egg – Binds the dough together and helps with structure.
Vanilla extract – Adds warmth and enhances the overall flavor.
Milk – Softens the dough and helps with consistency.
Reese’s miniature peanut butter cups – A delicious treat in the center of each cookie, melting slightly to create a perfect bite.
Tips and Tricks
- Use Room Temperature Ingredients: Softened butter and eggs blend more easily, creating a smoother dough.
- Don’t Overbake: The cookies will continue to cook slightly in the pan, so remove them when the edges are just golden.
- Mini Muffin Pan Hack: If you don’t have a mini muffin pan, you can shape the dough into balls and bake them on a regular baking sheet. Press the peanut butter cups into the cookies as soon as they come out of the oven.
- Chill the Dough: If the dough is too soft, chill it for 15–20 minutes before shaping into balls.
Variations and Customizations
- Double Chocolate: Add 1/4 cup of cocoa powder to the dough for a chocolatey twist.
- Nutty Crunch: Mix in 1/2 cup of chopped peanuts or pecans for added texture.
- Different Candies: Swap Reese’s cups for mini Snickers, Rolos, or even caramel-filled chocolates.
Pairing Suggestions
- Milk: A classic pairing for cookies!
- Coffee or Tea: Enjoy with a hot cup of coffee or tea for a cozy treat.
- Ice Cream: Serve with a scoop of vanilla ice cream for an indulgent dessert.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze unbaked dough balls or baked cookies in a freezer-safe container for up to 3 months. Thaw before serving or baking.
Popular Questions
1. Can I use natural peanut butter?
Yes, but the texture may vary slightly. Stick to creamy, no-stir peanut butter for best results.
2. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
3. Can I use a regular muffin pan?
Yes, but the cookies will be larger. Adjust the baking time as needed.
4. Can I skip the peanut butter cups?
Yes, but they’re the star of the show! You can add chocolate chips instead if desired.
Peanut Butter Cup Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until fluffy.
- Beat in the egg until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped chocolate peanut butter cups.
- Scoop tablespoons of dough onto the prepared baking sheet about two inches apart.
- Bake for 10–12 minutes or until golden around the edges but still soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
