Chewy peanut butter cookies baked in a mini muffin tin and stuffed with a mini peanut butter cup are a perfect treat. They are right at home for any occasion from an after school snack to a Christmas cookie tray.
These cookies are so tasty and super simple to make. In fact the most time consuming part is unwrapping the mini Reese’s peanut butter cups.
Luckily the cookies spend just enough time in the oven to get the job done. And let me tell you, they are more than worth the effort.
Pushing those yummy chocolate coated peanut butter candies into the warm cookies not only anchors them in, but it also makes the bottom of the cookie extra dense and chewy. The rest of the cookie is soft and the candy itself adds that smooth sweet chocolate and extra peanut butter hit.
It’s no wonder they are such a hit! They have everything you love about a good peanut butter blossom, but with even more peanut butter.
Making the Cookies
Making the peanut butter cookie dough is as easy can be. Just make sure the butter is good and softened to make incorporating it super easy.
An adjustable measuring cup makes measuring soft and sticky ingredients like peanut butter super simple. Plus kiddos love to help push the piston out to get the ingredients in the bowl.
Once the dough is done there is no need to chill the dough. The mini muffin tins will shape the dough, so you don’t have to worry about the dough spreading.
I used a small cookie scoop to help get the right amount of dough transferred to the pan. They will puff and fill the well as they bake.
Once those cookies are done baking, push a peanut butter cup into the center while they are hot and soft. The top of the candy should be about flush with the top of the cookie.
Allow the cookies to set a bit before trying to take them out of the mini muffin pan. That will also allow the chocolate to cool down a bit so the process will be a bit less messy.
I like to use a cheap plastic knife (the silverware kind you would use at a party) to loosen the cookies from the pan. A slight twist helps to pop the cookies right out.
These cookies are right at home with your holiday cookie spread, but don’t only bake them during December. They also make a lovely addition to summer parties, make an amazing after school treat or could easily be sent in care packages across the country during cooler weather.
They are the perfect any occasion treat. It’s hard to think of a time where they aren’t a great addition.
How do you store peanut butter cup mini muffin cookies?
Cool the cookies completely before putting them in an airtight container for storage. You can store them at room temperature for up to a week or freeze them for up to three months.
More Fabulous Chocolate Peanut Butter Cookie Recipes
Mix together the best parts of peanut butter cookies and classic chocolate chip cookies with chewy peanut butter chocolate chip cookies. They are another fabulous multi-purpose treat that is perfect for any occasion.
Bear paw peanut butter blossoms take the classic Christmas cookie to a new level of cute. They are built on a chewy peanut butter cookie with fun a chocolate paw design on top.
Did you make this recipe? Please leave a review in the recipe card.
Peanut Butter Cup Cookies
Ingredients
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 36 mini peanut butter cups
Instructions
- Preheat oven to 375°F. Grease 36 mini muffin wells.
- Stir together flour, baking soda, and salt together in a small bowl.1¾ cups all purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt
- In large bowl or mixer, beat butter until it’s smooth.½ cup butter
- Add sugar and brown sugar, mixing until light and fluffy.½ cup granulated sugar, ½ cup light brown sugar
- Stir in peanut butter, egg, milk and vanilla.½ cup creamy peanut butter, 1 large egg, 1 teaspoon vanilla extract, 2 Tablespoons milk
- Add flour mixture and mix until just combined.
- Scoop 1 Tablespoon of dough into each mini muffin well.
- Bake 7-8 minutes. The cookies should be puffy but not browned.
- Place an unwrapped peanut butter cup into the center of each cookie while it is hot and fresh from the oven.36 mini peanut butter cups
- Let cool in pan for 10 minutes, then remove to a wire rack to cool completely.
- Store in an airtight container for up to a week or freeze for up to 3 months.
Andrea Nine
Tuesday 29th of June 2021
These are, hands-down, one of my family‘s favorites of all time! They devour them!
Carlee
Tuesday 29th of June 2021
They are so darn good!