Peanut Butter Cup Cookies

Peanut Butter Cup Cookies Square CROPPED IMAGE

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5 from 5 votes

Soft, chewy peanut butter cookies made in a mini muffin tin and filled with Reese's Peanut Butter Cups!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 112kcal

Author: Julie Evink

Ingredients

1 ¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg beaten
1 teaspoon vanilla extract
2 Tablespoon milk
about 30-40 miniature Reese's butter cups unwrapped

Instructions

Preheat oven to 375 degrees F.
In a medium sized bowl whisk together the flour, salt and baking soda.
In a different mixing bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 1 inch balls and place each into a greased mini muffin pan.
Bake at 375 degrees for about 8-10 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Notes

Can you bake the cookies on a baking sheet instead?

I recommend the muffin pan because it’s easier to add the peanut butter cup. When you do this when the cookies are hot, the dough moves up around the cup when you press it down. If you bake the cookies on a baking sheet they will spread and you won’t get the same shape.

Do you have to chill the cookie dough?

Nope! This is a no-chill peanut butter cookie recipe. Just mix and bake!

How long do they keep at room temperature?

They will keep well in an airtight container for several days at room temperature.

Can you use something besides peanut butter cups?

You can use Rolos to switch up the recipe!

Can you freeze them?

Yes, they freeze great! Allow the cookies to cool to room temperature. Store them in a freezer bag or container for up to a month. Let them thaw at room temperature before serving them.

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