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+ servings

Peanut Butter Cup Cookies

These peanut butter cookie cups are a family favorite dessert. You will love the peanut butter cup in the middle!
5 from 1 vote

Ingredients
  

  • 40 miniature chocolate covered peanut butter cups unwrapped
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 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 at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk at room temperature

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 24 cup mini muffin pan with nonstick cooking spray. This recipe makes about 40 cookies, so if you have two muffin pans, grease them both. This will speed up the process.
  • Place the unwrapped peanut butter cups in the freezer until you are ready to use them.
  • In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
  • In the bowl of a stand mixer, beat the butter, sugars, and peanut butter together until fluffy and smooth, about 3 minutes.
  • Beat in the egg, vanilla and milk. Add the flour mixture; mix until just combined.
  • Roll the cookie dough into balls, 1 tablespoon of dough per cookie. The dough will be a little sticky and that's ok. If it is too sticky, you can chill it in the fridge for 20 minutes. Place each ball into prepared muffin pans.
  • Bake for 8-10 minutes, don't over bake. Remove from oven. The centers will collapse a little and that is ok. Remove the peanut butter cups from the freezer and press a peanut butter cup into each cookie.
  • Place the pan in the refrigerator for 15-20 minutes so the cookies can cool. This will keep the peanut butter cups from melting and it will make the easier to remove from the pan.
  • When the cookies are completely cool, remove them from the pan and place on a cooling rack.