Peanut butter cup cookies have peanut butter cookie dough stuffed with chocolate peanut butter cups for the ultimate peanut butter cookie bite! 
Peanut butter cup cookies are dangerous! The combination of the chocolate and peanut butter in the cookie cups makes them so hard to resist.
The cookies are super tasty, and they’re also super easy to make. They take less than 30 minutes to make from scratch.
These peanut butter cup cookies are a great way to up use leftover Halloween candy, and they also make a yummy addition to Christmas cookie trays.
How to make peanut butter cup cookies
In a large bowl, cream the butter and sugars together until well combined, about 3-4 minutes on medium. Add the egg and vanilla.
Mix until well combined, scraping the bowl as needed.
Add flour, baking soda, baking powder, and salt. Stir in until just combined.
Scoop 1 tablespoon cookie dough and place in prepared muffin tin cup. Repeat with remaining dough.
Bake. Remove from oven.
Gently press a mini peanut butter cup into each cookie. Let the cookies cool to room temperature. Remove from the muffin tin.
Tips
Tips- Butter: The butter should be warm enough to dent when pressed but shouldn’t be soft and warm. Also, I use salted butter in this recipe.
- Brown sugar: I use light brown sugar.
- Peanut butter: I recommend using regular creamy peanut butter, not natural peanut butter in this recipe.
- Flour: To properly measure the flour, stir or sift the flour to break it up. Then lightly spoon into the measuring cup and level. This helps to avoid packing in the flour.
- These cookies are a great way to use up leftover Halloween (or other holiday) candy.
Storage
These cookies can be stored at room temperature in a resealable container for up to 3 days.
More cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Ultimate Peanut Butter Cookies
- Chewy Peanut Butter Cookies
- Peanut Butter Kiss Cookies
If you’ve tried this peanut butter cup cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Peanut Butter Cup Cookies
Equipment
- Mini muffin tin
- Mixer
Ingredients
- 1/2 cup butter at cool room temperature
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 48 mini peanut butter cups unwrapped
Instructions
- Preheat oven to 375F. Grease 2 24-tin mini muffin pans. Set aside.
- In a large bowl, cream the butter and sugars together until well combined, about 3-4 minutes on medium.
- Add the egg and vanilla.
- Mix until well combined, scraping the bowl as needed.
- Add flour, baking soda, baking powder, and salt.
- Stir in until just combined.
- Scoop 1 tablespoon cookie dough and place in prepared muffin tin cup.
- Repeat with remaining dough.
- Bake 7-10 minutes.
- Remove from oven.
- Gently press a mini peanut butter cup into each cookie.
- Let the cookies cool to room temperature.
- Remove from the muffin tin.
Notes
- Butter: The butter should be warm enough to dent when pressed but shouldn't be soft and warm. Also, I use salted butter in this recipe.
- Brown sugar: I use light brown sugar.
- Peanut butter: I recommend using regular creamy peanut butter, not natural peanut butter in this recipe.
- Flour: To properly measure the flour, stir or sift the flour to break it up. Then lightly spoon into the measuring cup and level. This helps to avoid packing in the flour.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Tina says
I don’t like the cookies with the Hershey kiss in the middle, but decided to try these. Why didn’t anyone do this before?
Love the peanut butter cookie with the mix of the chocolate and peanut butter candy in the center. Eating one warm with the melty chocolate and peanut butter was very satisfying. Who am I kidding I ate several warm. :)
Kate says
Thank you! These are a huge hit at my house, and I’m glad to hear that other people are enjoying them, too! =)