Best Peanut Butter Cup Cookies Ever
Soft, chewy peanut butter cookies baked in mini muffin tins and filled with a miniature peanut butter cup for the ultimate chocolate-peanut butter treat. Perfect for parties, holidays, or anytime you want a bite-sized indulgence.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 45-50 minutes (including cooling)
- Yield: 36-40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 40 miniature peanut butter cups, unwrapped and chilled or frozen
Instructions
- Preheat oven to 375°F (190°C). Leave mini muffin tin ungreased.
- Whisk flour, baking soda, and salt in a medium bowl.
- Cream butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Beat in egg, vanilla, and milk.
- Gradually add dry ingredients, mixing until soft dough forms.
- Roll dough into 1-inch balls and place in each well of mini muffin tin.
- Bake for 8 minutes until tops begin to crack. Do not overbake.
- Immediately press a chilled peanut butter cup into the center of each cookie.
- Cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Always chill or freeze peanut butter cups before pressing into cookies.
- Use a mini muffin tin for best shape and to hold candy neatly in place.
- Add flaky sea salt on top for a sweet-salty finish.
- Can use dark or white chocolate peanut butter cups for variation.
- Freeze baked cookies or dough balls for make-ahead convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
