Peanut Butter Cup Cookies

Why These Peanut Butter Cup Cookies Are a Family Favorite

I first made these peanut butter cup cookies after a reader named Mallory shared her recipe. I used to make a version as a kid, but somehow they got lost in the shuffle. One bite and I remembered why I loved them: a soft and chewy peanut butter cookie base with a peanut butter cup center, all baked in a mini muffin pan so they’re perfect bite-size cookies. They’re the kind of cookie that disappears fast at parties and holiday cookie swaps.

Why You’ll Love These Peanut Butter Cup Cookies

• Each cookie has a hidden peanut butter cup center that stays soft and melty.
• They’re made in a mini muffin pan, so they’re fun to eat and easy to share.
• The dough comes together quickly with basic ingredients, no chilling required unless it’s too sticky.

Key Ingredients for Peanut Butter Cup Cookies

• Peanut butter: Use regular creamy peanut butter like Jif or Skippy. Natural peanut butter is too oily and can make the cookies spread too much.
• Butter: Unsalted butter lets you control the salt level. Soften it to room temperature so it creams properly with the sugars.
• Peanut butter cups: Miniature ones fit perfectly in the center. Freeze them before using to prevent melting.

Kitchen Tools for Peanut Butter Cup Cookies

• Mini muffin pan (24-cup), you’ll need two pans or bake in batches since the recipe makes about 40 cookies.
• Stand mixer or hand mixer, for creaming butter and sugars until fluffy.
• Cooling rack, for cooling the cookies after they come out of the pan.

Tips for Making the Best Peanut Butter Cup Cookies

Unwrap your peanut butter cups before you start and pop them in the freezer. Cold cups won’t melt when you press them into the warm cookies. Use regular creamy peanut butter here, not the natural kind that separates, it gives the dough the right texture. Make sure your egg and milk are at room temperature so they blend in smoothly. The dough will be a little sticky, that’s normal. If it’s too sticky to roll, chill it in the fridge for 20 minutes.

Don’t overfill the muffin cups. A tablespoon of dough per cookie is all you need. Bake just until set, 8 to 10 minutes. The centers will collapse a little as they cool, that’s exactly what you want. Press a frozen peanut butter cup into each collapsed center. Then put the whole pan in the fridge for 15 to 20 minutes. This sets the chocolate and makes the cookies easy to lift out with a butter knife if needed.

Expert Baking Tips for Peanut Butter Cup Cookies

Don’t be tempted to add extra flour if the dough feels sticky. The stickiness comes from the peanut butter and sugar, and adding flour will make the cookies dry. Chilling the dough for 20 minutes firms the butter, making it easier to handle without changing the texture.

When you press the peanut butter cup into the warm cookie, do it gently but firmly. The cookie should still be hot enough to soften the chocolate slightly, but the frozen cup keeps it from melting into a puddle. If you wait too long and the cookie cools, the cup won’t sink in as nicely.

Peanut Butter Cup Cookie Variations to Try

Swap the milk chocolate peanut butter cups for white chocolate ones for a different flavor. If you like extra chocolate, stir a handful of mini chocolate chips into the dough before rolling. For a crunchier texture, use crunchy peanut butter instead of creamy. To make these gluten-free, substitute a 1:1 gluten-free all-purpose flour blend, the cookies will still be soft and chewy.

How to Serve Peanut Butter Cup Cookies

These cookie cups are great on their own, but they’re even better with a cold glass of milk. For a dessert platter, arrange them alongside other holiday cookies like snickerdoodles or chocolate crinkles. You can also serve them warm with a scoop of vanilla ice cream, the peanut butter cup center gets extra gooey.

How to Store Peanut Butter Cup Cookies

Store the cooled cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them in the refrigerator to prevent the peanut butter cups from softening too much. They’ll last up to 2 weeks in the fridge. Let them come to room temperature before serving for the best texture.

Can You Freeze Peanut Butter Cup Cookies?

Yes, you can freeze the baked cookies. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving. You can also freeze the unbaked dough balls on a sheet, then bag them, bake straight from frozen, adding 1-2 minutes to the bake time.

How to Reheat Peanut Butter Cup Cookies

To bring back that just-baked softness, microwave a cookie for 10 to 15 seconds. For a larger batch, warm them in a 300°F oven for 5 minutes. Be careful not to overheat or the peanut butter cup will melt out.

Peanut Butter Cup Cookies FAQs