These peanut butter cup cookies are soft, rich, and packed with classic peanut butter flavor, topped with a chocolate peanut butter cup for the perfect sweet finish. They are simple to make and ideal for parties, holidays, or an everyday treat.

Why You’ll Love This Recipe

These cookies are incredibly easy to prepare with pantry staples and deliver bakery-style results at home. The combination of creamy peanut butter and chocolate creates a timeless flavor everyone loves, while the soft texture makes them irresistible straight from the oven or the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (115 g) unsalted butter, softened
1/2 cup (130 g) creamy peanut butter
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 1/4 cups (155 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
24 mini chocolate peanut butter cups, unwrapped

Directions

Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper liners.

In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.

Add the egg and vanilla extract and mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Scoop about 1 tablespoon of dough into each muffin cup, pressing lightly to form an even layer.

Bake for 10 to 12 minutes, until the cookies are lightly golden and puffed.

Remove the pan from the oven and immediately press one mini peanut butter cup into the center of each cookie. The edges will crack slightly, which is normal.

Allow the cookies to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 20 minutes
Total time: about 45 minutes

Variations

You can use chunky peanut butter for added texture. For a richer cookie, replace 2 tablespoons of flour with cocoa powder. If mini peanut butter cups are not available, small chocolate squares can be used instead.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-baked feel, reheat individual cookies in the microwave for 8 to 10 seconds.

FAQs

Can I use natural peanut butter?

Natural peanut butter can be used, but the texture may be slightly crumblier due to the lower fat stability.

Do I need a mini muffin pan?

A mini muffin pan is recommended for shape, but you can also bake them as drop cookies and press the cups on top.

Why press the peanut butter cup after baking?

Adding it after baking prevents the chocolate from melting completely in the oven.

Can I freeze peanut butter cup cookies?

Yes, baked cookies can be frozen for up to 2 months in an airtight container.

Can I freeze the cookie dough?

Yes, the dough can be frozen in scoops for up to 2 months and baked from frozen with a few extra minutes added.

How do I prevent cookies from sticking?

Lightly grease the pan well or use paper liners for easy removal.

Can I make these cookies softer?

Slightly underbake them and let them finish setting in the pan for softer centers.

Can I double the recipe?

Yes, this recipe doubles easily for larger batches.

What type of sugar works best?

A mix of granulated and brown sugar gives the best balance of sweetness and softness.

Can kids help make this recipe?

Yes, this is a great recipe for kids, especially pressing the peanut butter cups into the cookies.

Conclusion

Peanut butter cup cookies are a crowd-pleasing classic that combine soft peanut butter cookies with rich chocolate centers. Easy to prepare and full of flavor, they are perfect for sharing, gifting, or enjoying as a simple homemade treat.

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