The ultimate peanut butter-chocolate combo: Peanut Butter Cup Cookies deliver that classic taste you crave.
While Reese’s Peanut Butter Cups have been around since 1928, the miniature versions didn’t appear on the market until 50 years later, in 1978. These mini cups are not only great for snacking and trick-or-treat bags but are the perfect size for baked goods. Especially when nestled down into a soft, buttery peanut butter cookie, which is how they’re used in this recipe. These cookies bring together chocolate and peanut butter in an easy, ingenious recipe.
I use the word “ingenious” here because of the pan. Instead of a plain old cookie sheet, you actually use a mini muffin tin! That’s so the cookies bake up nice and thick and are just right for pressing a mini peanut butter cup into the tops immediately after baking. If you tried doing that using a typical cookie sheet, the cookies would spread, and you’d be left with something akin to hat-shaped cookies. This way, the peanut butter cookie stays thick, and the mini peanut butter cup nestles down into the center, so you get chocolate and peanut butter in every bite.
You will love peanut butter cup cookies because they are super easy and even a little fun to make. If you have little ones around who like to help in the kitchen, these cookies are perfect for helpers! As long as you reward them with a cookie or two (it’s only fair, right?!). Once you bake and assemble them, they are irresistible: the thick peanut butter cookie stays soft, and the mini peanut butter cup adds just the right chocolate touch to make these a great treat.
The pros of using a cookie scoop
Even if you don’t consider yourself an expert baker, if you make homemade cookies with any frequency, think about getting a cookie scoop. Cookie scoops are just what they sound like: spring-loaded scoopers that allow you to easily form dough balls of uniform size. They usually come in a variety of sizes, and it’s nice to get at least two different sizes, indicated by numbers (the higher the number, the smaller the scoop). For instance, a #30 has a diameter of one-and-three-quarter inches for medium-sized cookies, and a #100 type has a diameter of one-and-one-eighth inches, which is perfect for these cookies. Cookie scoops are cooking tools that make cookie baking faster and produce perfectly shaped cookies.
How do I store leftovers?
Peanut butter cup cookies store well and usually stay nice and soft at room temperature, as long as you take some measures. Always stack them with parchment or wax paper between the layers and store them in an airtight container or resealable bag for 3-5 days max. You can also freeze them following the same guidelines for packing. Freeze for up to 2 months and thaw at room temperature for about 30-45 minutes before serving.
Serving suggestions
Peanut butter cup cookies are great for bake sales, after-school snacks, or as part of a dessert platter at a larger gathering. If you’re serving other baked goods along with it, choose ones that work well with the salty-sweet combo of these cookies. For instance, Rocky Road Bars and Snickerdoodles are great choices. Peanut butter cup cookies are also fun to serve at a Halloween gathering, since they are candy-based. On a tray along with other treats like Halloween Cookies and Candy Apples, these cookies won’t last long!
Peanut Butter Cup Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 36 miniature peanut butter cups unwrapped
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg beaten
- 1 1/4 teaspoons vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 375°F. Sift the all-purpose flour, salt, and baking soda together in a bowl; set aside. Place peanut butter cups in the freezer temporarily until after you bake the cookies.
- In a separate bowl, cream the softened butter, granulated sugar, brown sugar, and peanut butter until it becomes light and fluffy.
- Beat in the egg, vanilla extract, and milk until the mixture is smooth.
- Incorporate the sifted dry ingredients until they are just combined. If the dough appears dry, add an additional tablespoon of milk. Be careful not to overmix.
- Form the dough into 1-inch balls and arrange them in an ungreased mini muffin pan. Bake for 7 to 9 minutes or until thoroughly baked.
- When removed from the oven, immediately press a frozen miniature peanut butter cup into the center of each cookie. Let the cookies cool completely before removing them from the pan.
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