Few flavor pairings are as iconic as chocolate and peanut butter. And when you take that perfect combo and bake it into a soft, rich cookie, you’ve got something magical: Peanut Butter Cup Cookies.
These cookies combine the nutty richness of classic peanut butter cookies with the gooey surprise of a mini Reese’s® Peanut Butter Cup tucked inside. Whether you’re making them for a holiday tray, a bake sale, or just an indulgent snack, these cookies deliver nostalgia, comfort, and bold flavor in every bite.
Why You’ll Love This Recipe
✅ Easy to make – no fancy tools or techniques
✅ Make-ahead friendly – dough freezes well
✅ Perfect for all occasions – holidays, birthdays, gifting
✅ Crowd favorite – who doesn’t love peanut butter cups?
✅ Endless variations – customize them however you like
Ingredients Breakdown
Let’s take a look at what you’ll need — and why each ingredient matters.
🥜 For the Dough:
- 1/2 cup (113g) unsalted butter, softened
▸ Provides richness and tenderness. - 1/2 cup (100g) granulated sugar
▸ Gives sweetness and structure. - 1/2 cup (110g) packed brown sugar
▸ Adds moisture and a caramel depth. - 1/2 cup (125g) creamy peanut butter
▸ The star ingredient. Use regular, not natural-style. - 1 large egg
▸ Binds the dough and adds moisture. - 1 tsp vanilla extract
▸ Enhances flavor. - 1 1/4 cups (155g) all-purpose flour
▸ The bulk of the cookie’s structure. - 1/2 tsp baking soda
▸ Helps the cookie rise. - 1/4 tsp salt
▸ Balances sweetness and enhances peanut flavor.
🍫 For the Filling:
- 24–30 mini peanut butter cups (unwrapped)
▸ These get pressed into the center of each baked cookie — melty, gooey perfection.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Mini muffin tin (or regular baking sheet with scoop method)
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease or line a mini muffin tin with paper liners (optional but recommended for easier removal).
2. Cream Butter, Sugar & Peanut Butter
In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take 2–3 minutes with a hand or stand mixer on medium speed.
Tip: Creaming properly gives the cookies a soft, light texture.
3. Add Egg & Vanilla
Beat in the egg and vanilla extract until well combined.
4. Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add this to the wet mixture, mixing on low until just combined. Do not overmix.
The dough should be soft, thick, and not sticky.
5. Shape the Dough
Scoop the dough into 1-inch balls (about 1 tablespoon each). You can use a cookie scoop for consistency.
Optional: Roll each ball in granulated sugar for a slightly crisp exterior.
6. Bake the Cookie Bases
Place one dough ball into each well of the mini muffin tin. Gently press down just a bit to create a flat top.
Bake at 350°F for 8–10 minutes, or until the tops are just beginning to crack and the edges look set.
Don’t overbake! The cookies will continue to cook slightly in the pan.
7. Press in the Peanut Butter Cups
Immediately upon removing from the oven, press a mini peanut butter cup into the center of each cookie.
Let the cookies sit in the tin for about 10 minutes to allow the chocolate to melt and the cookie to firm up.
Then transfer carefully to a wire rack to cool completely.
Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keeps slightly longer, but texture is best at room temp.
- Freezer (Baked): Freeze in layers with parchment paper between cookies. Keeps for up to 2 months.
- Freezer (Unbaked Dough): Scoop dough balls and freeze raw. Bake from frozen (just add 1–2 extra minutes).
Variations & Twists
Want to get creative? Here are fun ways to customize the classic:
| Variation | What to Do |
|---|---|
| Chocolate Dough Base | Add 1/4 cup cocoa powder and reduce flour slightly |
| Nutella-Stuffed | Use mini spoonfuls of Nutella instead of peanut butter cups |
| Crunchy Peanut Butter | Use crunchy peanut butter for added texture |
| Sprinkles | Roll dough in colorful sprinkles before baking |
| Sea Salt Finish | Sprinkle flaky sea salt on top after pressing in the PB cup |
| Double PB Cups | Use both white chocolate and milk chocolate PB cups |
Troubleshooting & FAQs
Why are my cookies dry or crumbly?
You may have used too much flour or overbaked the cookies. Always spoon flour into the cup and level it, or better yet — use a digital scale.
My peanut butter cups melted too much — what happened?
You likely left the cookies in the oven too long or pressed the cups in too early. Press them right after removing the cookies from the oven and allow to set while cooling.
Can I make these without a muffin tin?
Yes! Just bake them like regular cookies (on a parchment-lined baking sheet). After baking, press a peanut butter cup into the center. They’ll spread more and be flatter, but still taste great.
Can I use full-sized Reese’s?
You can, but you’ll need to make larger cookies — or use regular muffin tins. Bake time will also increase slightly.
Nutritional Info (Per Cookie Estimate)
- Calories: ~150
- Fat: ~8g
- Carbs: ~18g
- Sugar: ~12g
- Protein: ~3g
Note: These numbers are estimates and depend on brands used and exact size.
Make It a Holiday Favorite 🎄🎃❤️
Peanut Butter Cup Cookies are super versatile for any holiday:
- Christmas: Use red and green foil-wrapped PB cups, or drizzle with white chocolate and crushed candy canes.
- Halloween: Use orange and black cupcake liners or wrap in spooky treat bags.
- Valentine’s Day: Press in heart-shaped peanut butter chocolates.
- Easter: Sub in mini creme eggs or pastel M&Ms for the top.
Kid-Friendly Baking Fun
These cookies are also a hit with kids! Get them involved by:
👧 Rolling the dough balls
🧒 Unwrapping peanut butter cups
👦 Pressing in the chocolates
👧 Decorating with sprinkles
Make it a family tradition!
Final Thoughts
Peanut Butter Cup Cookies are one of those desserts that check all the boxes: easy to make, nostalgic, rich in flavor, and always a hit. Whether you keep it classic or jazz it up with toppings and twists, you’ll come back to this recipe again and again.
From holiday cookie swaps to everyday sweet cravings, they’re a go-to favorite that delivers every single time.
Printable Recipe Card
Peanut Butter Cup Cookies
Yield: 24–30 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30–40 minutes
Ingredients:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (125g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 24–30 mini peanut butter cups, unwrapped
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin.
- In a bowl, cream butter, sugars, and peanut butter until light and fluffy.
- Beat in egg and vanilla.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
- Scoop dough into 1-inch balls, roll in sugar if desired.
- Place one dough ball per mini muffin cup. Press down slightly.
- Bake for 8–10 minutes, until lightly golden.
- Immediately press one mini peanut butter cup into each cookie.
- Cool in tin 10 minutes, then transfer to wire rack.
Storage: Airtight container up to 5 days, freezer up to 2 months.
