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Best Peanut Butter Cup Cookies Ever

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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.

  • Author: Sophia
  • 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

  1. Preheat oven to 375°F (190°C). Leave mini muffin tin ungreased.
  2. Whisk flour, baking soda, and salt in a medium bowl.
  3. Cream butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Beat in egg, vanilla, and milk.
  4. Gradually add dry ingredients, mixing until soft dough forms.
  5. Roll dough into 1-inch balls and place in each well of mini muffin tin.
  6. Bake for 8 minutes until tops begin to crack. Do not overbake.
  7. Immediately press a chilled peanut butter cup into the center of each cookie.
  8. 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.

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