These easy Peanut Butter Cup Cookies are a modern classic. Start with a delicious peanut butter cookie dough, and then press an entire mini Reese's cup in each one right after baking. They're a delicious mixture of textures and flavors and just may be the perfect cookie for peanut butter lovers!
Although Peanut Butter cookie cups can easily be made any time of the year, they often show up at family gatherings around the holidays and are a classic Christmas cookie. They're similar to peanut butter blossoms, but instead of baking the dough on a regular baking sheet, the dough is baked in a mini cupcake tin and the peanut butter cup is pressed into freshly baked peanut butter cookies. They're tall, thick cookies that are just a pleasure to eat!
Why You'll Love These Peanut Butter Cup Cookies
- Deliciously chewy. The cookie dough on the outside of the peanut cups is absolutely delicious on its own! Biting into the crunchy shell of the mini peanut butter cups takes them over the top.
- Lots of peanut butter flavor. From the peanut butter in the cookie dough to the Reese's cups in the center of each cookie, these chewy peanut butter cookies are loaded with peanut butter goodness!
- Perfect for parties. Make a tray of these Reese's peanut butter cup cookies and watch them disappear almost instantly. They're a real crowd-pleaser!
Ingredient Notes
To make these delicious peanut butter cup cookies, you will need the following ingredients (full measurements in recipe card below):
- cooking spray - lightly spray the mini muffin tin for each removal.
- all-purpose flour - use regular all purpose flour, not self-rising or pastry flour.
- baking soda - this will give these easy peanut butter cup cookies a little rise so they'll puff up nicely.
- salt - this will highlight the peanut butter and chocolate flavors and help activate the baking soda.
- unsalted butter - use room temperature butter for a light, fluffy texture.
- peanut butter - stick with regular creamy peanut butter, like JIF, for best results.
- granulated sugar - this will sweeten the cookies and give them a crispy bite.
- brown sugar - brown sugar highlights the peanut butter flavor and gives these cookies a wonderful chewy texture.
- egg - add one egg to bind the cookie dough together.
- vanilla extract - this adds a wonderful aroma to the homemade cookies.
- milk - thin out the dough to the perfect consistency with regular milk.
- mini peanut butter cups - unwrap and add a miniature peanut butter cup into each cookie dough ball.
You will also need a mini muffin pan, medium mixing bowl, whisk, large mixing bowl, and hand mixer.
How to Make the Best Peanut Butter Cup Cookies
- Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butters and sugar. In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth and creamy, about 2 minutes.
- Add wet ingredients. Add egg, vanilla, and milk. Beat to incorporate.
- Add dry ingredients. Beat until just combined.
- Shape cookie dough balls. Lightly grease a mini muffin pan with cooking spray. Scoop out 1 tablespoon of dough and shape it into a ball. Place each ball into each tin of the mini muffin pan.
- Bake the cookies. Bake in a 375°F preheated oven for 8 minutes.
- Add chocolate peanut butter cup. Remove from the oven and immediately press a miniature peanut butter cup into each ball. Allow the cookies to cool, then carefully remove from the pan.
Recipe Variations
- Stuffed peanut butter cup cookie. Don't just press the peanut butter cup into these cookies; cover the entire cup with dough and bake for a chocolatey surprise.
- Use different types of chocolate. Instead of regular Reese's peanut butter cups, use dark or white chocolate cups instead!
- Try crunchy peanut butter. If you like extra crunch, use crunchy peanut butter instead of creamy or stir in a handful of chopped nuts.
How to Serve
These peanut butter cup cookies are delicious served on their own, or paired with some of my favorite holiday cookies including:
- Christmas Sugar Cookies with Royal Icing
- Eggnog Cookies
- Linzer Cookies
- Gingerbread Cookies
- Chocolate Crinkle Cookies
- Peppermint Snowball Cookies
Decorate your holiday cookie display with the 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Use the right peanut butter. To get the best texture, use storebought creamy peanut butter like JIF or Peter Pan. Natural peanut butter doesn't have the same consistency and is more likely to separate.
- Grease the muffin tin. Don't use a regular cookie sheet for this peanut butter cup cookies recipe! Use a mini muffin tin and grease it lightly for easy removal.
- Use a cookie scoop. Use a small cookie scoop to roll out the perfect amount of cookie dough each time.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature to enjoy within 2 weeks. Refrigerate the cookies, and they'll last for up to 2 months.
How to Freeze
Place any leftover cookies in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge before serving. You can also freeze the cookies before baking, following the same steps. Just let the dough thaw in the fridge, then come to room temperature before baking like normal.
FAQ
Most peanut butter cup cookies are made with miniature Reeses, which are easy to find and just the right size. However, there are way more options out there these days! You can use white chocolate Reese's or visit Trader Joe for dark chocolate peanut butter cups with incredible flavor. You can even use sunflower butter and sunflower butter cups for a nut-free option!
Yes! Store your leftover Reese's peanut butter cup cookies in a freezer-safe container for several months. Thaw them in the fridge or at room temperature before eating, or enjoy them frozen for a really chewy texture.
Most foods can go bad, but these peanut butter cookies can really last a while. According to the USDA, cookies can be stored for approximately 2-3 weeks in an air-tight container at room temperature. For longer storage, pop them in the fridge, where they can last for up to 2 months. For even longer storage, freeze the cookies (2-3 months).
More Cookie Recipes
- 50 Best Cookie Recipes
- Peanut Butter Blossoms
- Soft and Chewy Peanut Butter Cookies
- Peanut Butter Thumbprint Cookies
- Peanut Butter Eggs
- Monster Cookies
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