Combine peanut butter cups and peanut butter cookies to make Peanut Butter Cup Cookies! An easy and delicious bite-sized chocolate peanut butter dessert!
These peanut butter cup cookies are soft, chewy, and irresistibly good! Both the chocolate and peanut butter are such a classic combination that you can’t get enough of. Because they are mini, they are easy to pop in your mouth. Although, that’s also a struggle because it’s hard to stop at eating just one!
As a matter of fact, this recipe has been popular for years. I’m not sure where this recipe originated, but Reese’s has a similar recipe on the back of their packaging.
These cookies are easily shared and taken to potlucks or other gatherings. Perfect for bake sales too!
Peanut Butter Cup Cookies Equipment
Because these are mini cookies, you will need a mini muffin pan. I own the Wilton 24-cup Non-stick Metal Mini Muffin Pan, and I have no complaints. The only thing I would suggest is using non-metal utensils when removing the cookies to avoid scratching the pan.
Although, this Silicone 24-cup Mini Muffin Pan would be great for easy cookie removal! Once the cookies are baked, you could push on the bottom of the cup to pop the cookies right out of the pan.
Additionally, you will need Hand Mixer or Stand Mixer to cream the wet ingredients for the cookies. I prefer to use the hand mixer since it’s much easier to handle and to clean. Plus, hand mixers are fairly inexpensive and can be used in so many ways.
Finally, you’ll need a mixing bowl and cookie scoop. I really love my Pyrex bowl set. As I’ve mentioned on the blog, I use these bowls all the time since they are easy to clean and they are food safe.
I also like to use a #50 Cookie Scoop to easily portion out the perfect size of cookie dough into each muffin tin. Using a cookie scoop is a time-saver. Plus, all your cookies will be the same size which helps them cook evenly.
Peanut Butter Cup Cookies Ingredients
For these peanut butter cup cookies, you’ll need the star ingredient: Reese’s Peanut Butter Cup Miniatures. There are about 35 to 40 pieces in a 12 oz bag. So, buy two bags or try resist sneaking peanut butter cups. Or, you can also buy the 36 oz Party-sized bag to ensure you have enough mini peanut butter cups!
In addition to peanut butter cups, you’ll need the following ingredients for the yummy peanut butter cookies:
- Peanut Butter
- Brown Sugar and Granulated Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Soda
If you’re like me, you should have most of these ingredients in your pantry already. Question: am I the only one who always doubles the amount of vanilla called for in a recipe?
Peanut Butter Cup Cookie Preparation
My least favorite thing about this recipe is unwrapping the Reese’s Peanut Butter Cups. By myself, it takes about 10 minutes to unwrap. So, recruit help to make the process go faster. But, don’t forget to make a wish if you unwrap a double wrapped peanut butter cup!
To make the peanut butter cookie batter, it takes about 10 minutes using a hand mixer. First, in a small mixing bowl, whisk together flour, salt, and baking soda, and set aside.
In a separate mixing bowl, cream together the butter, sugar, peanut butter and brown sugar until fluffy. Then, add the egg, vanilla, and milk to the peanut butter mixture, and continue to mix for an additional 1-2 minutes.
Next, add the flour mixture to the wet mixture and mix until just combined, and there are no streaks of flour remaining. Using a small cookie scoop, portion the mixture into 40 balls and place each one into the cavity of an ungreased mini muffin pan.
TIP: Because of the oils in the butter and peanut butter, the pan does not need to be greased.
Bake for 8 to 9 minutes only! Be careful not to overcook the cookies. The cookies should just start to brown and hold their shape on the edges. The centers may look slightly underdone.
When they come out of the oven, press a peanut butter cup in the center. This warms the peanut butter cup up resulting in a gooey piece of perfection. Allow to cool and carefully remove from pan. Enjoy!
Store any leftover peanut butter cup cookies in an airtight container for up to 5 days.
Want more Small Batch Desserts/Snacks?
I’m such a fan of mini desserts and snacks! That way, I can avoid overeating, and they are easier to share. If you’re looking for some more small batch desserts or snacks check out these recipes:
- Frozen Chocolate Peanut Butter Banana Pretzel Bites
- Mini Raspberry Lemon Cheesecakes
- Microwavable Low-Carb Strawberry Shortcake
- Low-Carb Chocolate Lava Cake
Peanut Butter Cup Cookies
- 1/2 cup Peanut Butter Smooth
- 1/2 cup Brown Sugar Packed
- 1/2 cup Granulated Sugar
- 1 large Egg Beaten
- 1 tsp Vanilla
- 2 tbsp Milk
- 1/2 cup Butter Softened
- 1 3/4 cups All Purpose Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 40 Mini Peanut Butter Cups
- Unwrap the mini peanut butter cups.
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
- In a separate mixing bowl, using a hand mixer or stand mixer, cream together the butter, sugar, peanut butter and brown sugar until fluffy (about 2 minutes).
- Add the egg, vanilla, and milk to the peanut butter mixture, and continue to mix for an additional 1-2 minutes.
- Add the flour mixture to the wet mixture and mix until just combined.
- Using a small cookie scoop, portion the mixture into 40 balls and place each one into the cavity of an ungreased mini muffin pan.
- Bake for 8 minutes. The cookies should just start to brown and hold their shape on the edges. The centers may look slightly underdone.
- Remove from the oven, and immediately press a mini peanut butter cup into each ball.
- Allow to cool and carefully remove from pan.