Peanut Butter Cup Cookies
This peanut butter cup cookies recipe is a total classic! My mom has had this recipe in her little index binder since I was barely old enough to reach the counter, and I would devour them every single year. This super simple recipe has you bake peanut butter cookies in a mini muffin pan until they’re just barely done, then a Reese’s mini peanut butter cup is pressed into the center; an absolute Christmas staple!
Christmas baking is incredibly nostalgic for me.
Whenever I bake peanut butter blossoms or mini cheesecake cookies, I imagine being about 8 years old, in the kitchen of my old house, watching my mom bake. I can feel the carpet under my toes (yes, back in that house in the mid-80’s, there was carpet in the kitchen, if you can believe it!), I can see the floral painting on the wall, and if I walk around the corner, I can see the silver and blue garland wrapped around the staircase.
There are certain recipes that flat-out have to be made during the holidays, or it’s just not Christmas. Then, there are cookies and candies that make occasional appearances, showing up some years but not others. These peanut butter cup cookies always fell into the latter category, so I was especially excited when I saw them in my mom’s kitchen.
How to Make Peanut Butter Cup Cookies
This is one of the easiest cookie recipes you’ll find, and it’s one that people go crazy about year after year. Here’s what to do!
- Make Peanut Butter Cookie Dough – A simple combination of butter, peanut butter, granulated and brown sugars, along with egg, vanilla, flour, baking soda, and salt is all that’s needed for these basic cookies.
- Roll the Dough Into Balls – The peanut butter cookie dough gets rolled into balls about 1-inch in diameter. You can use a small cookie scoop (it’s literally PERFECT for this!) or measure out about 2 teaspoons of dough.
- Place the Dough Balls Into Mini Muffin Pan – Drop those balls of dough into the wells of a mini muffin pan. Don’t press them down or into the pan, just place them in the center.
- Bake the Cookies – You only need to bake these for 8 to 10 minutes, you want them puffy and pale, that’s the sweet spot!
- Press in the Peanut Butter Cup – The best part of the recipe! As soon as you take the pan out of the oven, press a mini peanut butter cup into the center of each cookie.
Gooey peanut butter cookie meets melty peanut butter cup. It’s cookie and candy perfection, and your Christmas season and cookie trays NEED them!
Peanut Butter Cup Cookies Recipe Notes
- Use a traditional peanut butter such as Jif or Skippy; natural-style peanut butters will be too oily for this recipe.
- A small cookie scoop will portion out the perfect amount of dough.
- If you don’t have a mini muffin pan, you can make these on a traditional cookie sheet, however they will spread out when you press the peanut butter cup in the middle, so you will have less of a tassie-style cookie and more of a regular-size cookie.
- Don’t overbake the cookies! You want them to look puffy and pale when you pull them from the oven; if they get golden brown, the peanut butter cup won’t easily sink down into the cookie.
- Store the peanut butter cup cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
I dare you to try to wait an appropriate amount of time before popping at least two of these in your mouth. It’s absolutely impossible. Still warm or not, I have to grab one almost immediately. Pay no attention to the melted chocolate on my hands and crumbs around my mouth.
This is the perfect holiday cookie recipe – quick, easy, and yields a ton! Perfect for making numerous cookie trays to take with you on your holiday visits. Enjoy!
If You Like These Peanut Butter Cup Cookies, Try These Recipes:
- Buckeye Peanut Butter Cup Cookies
- Peanut Butter Blossoms
- Homemade Peanut Butter Cups
- Peanut Butter Buckeyes Recipe
- Salted Peanut Butter Cup Chocolate Chip Cookies
One year ago: Oreo Balls
Two years ago: Mini Cheesecake Cookies
Five years ago: Peanut Butter Swirl Chocolate Bark
Six years ago: Homemade Torrone
Peanut Butter Cup Cookies
Ingredients
- 1¼ cups (178 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (113 g) unsalted butter, at room temperature
- ½ cup (135 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 48 miniature peanut butter cups, unwrapped
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.
- Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).
- Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
- Use a traditional peanut butter such as Jif or Skippy; natural-style peanut butters will be too oily for this recipe.
- A small cookie scoop will portion out the perfect amount of dough.
- If you don't have a mini muffin pan, you can make these on a traditional cookie sheet, however they will spread out when you press the peanut butter cup in the middle, so you will have less of a tassie-style cookie and more of a regular-size cookie.
- Don't overbake the cookies! You want them to look puffy and pale when you pull them from the oven; if they get golden brown, the peanut butter cup won't easily sink down into the cookie.
- Store the peanut butter cup cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in December 2012. It was updated in December 2018 with new photos, a video, and extensive recipe tips.
[photos by Whitney Wright]
I use this recipe all the time . They come out beautiful. Love them
These are wonderful. I made them last Christmas season and was dreaming about making them this year. So good! I was able to make them in regular muffin tins with liners. They turned out great. I just wasn’t able to make as many of them as the recipe states. Yum, yum!
First attempt cooled cookies in Fridge for 10 minutes and was able to temove from pan with a baby fork.
I really want to make these but I wonder if there’s a gluten free version? I know peanut butter is gluten free but what about the rest of the stuff?
Hi Samy, I haven’t tried gluten-free alternatives for these cookies, so I couldn’t say for sure. If you do, let me know how they turn out!
I did make the Reese’s peanut butter cookies, but they stuck to the muffin pan was I supposed to spray the pan first?
These cookies were so delicious and easy to make. No chilling which was awesome. My kids and husband loved them. Thanks BEB!
The recipe worked out wonderfully! My oven is weird so the bake time was lower, but Im sure thats how it is for others as well. They come out chewy and delicious. Great recipe, will make again!!!
I looking for real, tested keep times for my cookies this year. Have you made a batch and frozen them for that long? I’m interested in the amount of time stored in sealed container. Is that by experience? Anyone have thoughts? I’m trying to decide what to make when in the cookie backing week.
My son is going to love it. Thank Michelle!
These cookies are fabulous! I have had people request that I make these cookies and threaten other people not to eat them. They have been a staple on my Christmas baking list for several years now, perfect salty meets sweets.
This is a favorite of mine. I’ll even pop a couple into the microwave to simulate the “fresh from the oven” melt goodness.
My mom also made a chocolate cookie version that we’d press a Rolo into. Melty chocolate and caramel was also a winner!
We call these Brown Eyed Susan’s. Sooooooo good!!!
Yum! These look so delicious!!
Rebecca | http://www.peppermintdolly.com
I love peanut butter anything! These cookie cups look so delicious!
I put the candy in freezer for a bit before baking cookies that way they didn’t melt so easy. I also put them in fridge for cooling time that way they were easier to get out of pan
This recipe is my daughters go to for the holidays! She just made 12 dozen and put in the freezer for Christmas.
The recipe is no fail and perfectly written. Her platter is always the first to disappear! So easy to make too!
My husband tried one &liked it. Said I could make them again.
I. Chilled the dough which made it easy to roll balls. I also chilled the peanut butter. cups then they don’t melt.
I do like this cookie for Christmas. I’m going to freeze them until ready to use them.
Can these be made using the 3 ingredient peanut butter cookies?
Hi Lona, I’m not familiar with that recipe, so I couldn’t say for sure.
I don’t have a mini muffin pan. Can these be made on a cookie sheet, instead?
Hi Harriet, I don’t know that that would work, as you really need a vessel to help the cookies keep that “cup” shape as they bake.
I would try the foil mini cup liners. They can go directly onto a cookie sheet and put the balls into the foil cups to bake. Seriously though, invest in some nice mini muffin pans. There are so many wonder recipes that you can make with them. Cherry top cheesecake cookies, tassies with all sorts of filling, mini cupcakes, mini muffins.
I’ve been making something similar for years – always rave reviews, and I didn’t think these could get any better. Then last year I saw DARK chocolate mini Reese’s pb cups at the store…amazing!! The dark chocolate, being less sweet than milk chocolate or semisweet, balances out the cookie part just right.
These are so good that we have made them twice in the past 24 hours!
Do you grease the muffin tin for peanut butter cup cookies?
Hi Mary, No, I do not grease the pan.
Made these cookies today last minute for a party. They came out perfectly and were a big hit. Five stars!
Best cookies ever!
I made these last year and they stuck REALLY badly to the pan! I did not have a non-stick pan. Now I bought some non-stick pans – do I need to spray them or anything? Thanks!
Hi Sherry, Yes, I would spray the pan. Enjoy!
I’ve found that sometimes these will stick to the pan if you try to take them out while they’re too warm. If they don’t pop right out, I’ve taken a toothpick and stuck it down between the cookie and the side of the pan, in 3-4 places around the cookie. After doing this, you can even use the toothpick to help ease the cookie out of the pan. Sometimes, though, the cookie just sticks, no matter what you do, and then you’ll have to just take a spoon to it and eat it on the spot :)
Great timing to look in my inbox and see this link. I wanted to make these this morning.
I am in love just looking at it
Totally going to try this
So you think these would work with other candies? I’m thinking Rolo? I just discovered this recipe thanks to a buzzfeed post!
Hi Michelle, Absolutely, I don’t see why not!
I’ve been making something similar for years and a little secret that I finally learned (palm to forehead moment!), use paper liners for mini muffins. It makes a world of difference when removing them from the pan.
love these cookies, I make mine with white chocolate peanut butter cups!
Did anyones reeses miniatures melt??? Mine did..
Those peanut butter cup cookies look wonderful!
For faster loving cups use break and bake sugar cookies in mini muffin tins instead of making batter!
OMG. Words can hardly describe how fabulous these are! I made them this weekend and I was so excited b/c not only did they taste delicious but they look so cute. I used a mini ice cream scoop so they were all pretty uniform in size and then I let them cool a really long time. Like realy really long time. Then I popped them out with a spoon and let them cool even longer. Eventually (like a few hours later) the chocolate was completely set. I messed up 2 of them when I checked on their progress but that was just fine as I got to eat them right away! So excited to add this to my yearly baking repertoire. Thanks for the great recipe!
Can I use the peanut butter jar recipe for these cookies? and mini paper liners
I am not sure what you mean by peanut butter jar recipe?
Hi Michelle,
This is one of my favorite recipes — I make these cookies all the time, and they are always a hit! My only gripe is that I never know how long I need to wait before I can remove them from the tins and package them. The Reese’s always start to melt, and then the cookies (while still delicious) no longer look as pretty. I’ve tried refrigerating them, but that makes the dough harder. Any tips?
Thanks!
Hi Rebecca, I usually use a fork or butter knife to pop them up out of the pan, and just don’t try to touch the chocolate middle part when I move them to the cooling rack. I hope that helps!
I made these today, they are so easy to make and incredibly delicious! Definitely a keeper! They were a total hit with my grandchildren. Thank you!
Wow. Just made these and they are super easy, fast AND YUMMY! Thanks BEB! I love every recipe I’ve tried from you.
It’s b/c of recipes like this that I’m in the gym 5 days/week. :)
I’ve always wanted to make these but never had a proper recipe…. THANK YOU!!!!!! Mine came out PERFECT!! I was concerned about not greasing the muffin tins, but I think with the butter and peanut butter being greasy enough, and along with the non stick pan, they DID “pop right out”, as you said!
My mother makes a very similar cookie, but instead of regular creamy peanut butter she uses chocolate peanut butter. They’re AMAZING. I’ll eat a dozen in a sitting if no one stops me.
OMG, those cookies look delicious….and potentially dangerous because I have a feeling that if I ate one, 20 more would follow suite. I’d be trying to burn those off for days :)
I think I likee. :) These are beautiful…and DELICIOUS cookies! Won the teachers over I’m sure for end of the year gifts. We put them in decorated mason jars, seperated by wax paper. Just adorable. Another winner from Brown Eyed Baker! Thanks Michelle!
Bought a bag of after-Easter-sale Reese’s and have my first batch cooling on the counter as I type. Thanks for the quick and easy recipe – this is my first time on your site…I’ll be back!
These Reese cookies are the best!
So easy , and fun to make.
I have made 200 of them in less than 2 hrs!
They look so pretty in colorful muffin liners (after they are baked and cooled)
Thank you for a quick recipe for my daughters’ Bridal Shower “Cookie Table”.
Hey Michelle!
Did you put the cookies in a mini muffin pan or a regular sized pan?
Thanks!
Also, is it better to put the peanut butter cups in the freezer right before I begin mixing ingredients? I heard they might be easier to work with.
I’ve never put the peanut butter cups in the freezer, but I don’t think it would hurt any if you wanted to do that.
Hi Crystal, A mini muffin pan.
Thanks so much! And two more questions (Sorry! I never bake without supervision), should it be 1/2 cup of SOFTENED butter? And is granulated sugar the same thing as white sugar?
Hi Crystal, Yes, at room temperature generally means that it has been left to soften. And yes, granulated sugar is the same as white sugar.
Do you think it would be ok if I used mini muffin liners? I’m afraid of the cookies sticking.
Hi Megan, I’ve never made these cookies with liners; if so you won’t get the nice smooth sides. It probably wouldn’t hurt them any, they just wouldn’t look the same.
Thanks, Michelle! I want them to look pretty, so I might just spray the pan a little.
hi michelle,
did you spray the muffin pan? thanks!
Hi Sonia, I did not, as my pan is non-stick. They slid right out.
Your’s turned out so pretty! I made this, but with store bought dough and totally botched it….they were falling apart and looked so ugly. I felt like a failure…slice & bake with a Reese…just plain wrong and embarrassing! Luckily it’s impossible for these cookies to taste bad. I’ll have to try your recipe for peanut butter dough next time!
I have made these with mini Snickers bars in them! They are positively sinful and extra yummy right out of the oven.
I made these and they’re buttery-delisiousness. I used the caramel filled hershey kisses instead of pb cups for a fun change. Yum!
I used to make these but the cookie part had bisquick in it and a family member has an allergy to bisquick so I stopped making them. I have been LOOKING for a totally homemade version and this is IT!!! I can’t wait to make these this week!
I made these yesterday for a cookie party and they were ahhhmazingg! Super easy and quick.
I just made my first batch–they are delicious and so simple
But how do you get them out of the pan!? Mine appear to be stuck!!
I just used a little butter knife to sort of “pop” them out – they slid right out of my pan.
We make these, but gluten free! So easy and amazing!
These look so good I want to run to my kitchen and make them!
These were my favorite cookies as a kid growing up! We only ever had them at my grandma’s house, and they were the best!
Definitely going to try this during the holidays and into next year!
Even more than this deliciously easy recipe, I love all the nostalgic senses you write about. I can see that floral wallpaper and feel the carpet underfoot! That’s one of my favorite things about cooking (and reading great food blogs) is how evocative and transporting they can be. Christmas is especially a poignant and nostalgic time for memories in the kitchen.
We’re celebrating our favorite holiday recipes this month on the Shine Supper Club and this recipe would be a perfect addition! I hope you’ll join us!
Looks like a great cookie- and so easy!
Yummy cookies!!!
Very pretty cookie of one of my favorites. Very transportable version, easy to share!
I love these! If I didn’t make these around Christmas my kids would pitch a fit!
These look so good. Better than regular pnut butter cookies w/ a kiss.
Hi!!
I love your recipes and especially these cookies!!!
Greetings from Chile
These are one of my favorite cookies!! I usually end up eating half of them while baking. :)
These are the prettiest peanut butter cup cookies I’ve seen! And yummiest. Mmm!
I haven’t made these in years. Thanks for the memories. Now, of course, it’s time to go buy the Reese’s cups.
Too funny, I just made these for the first time yesterday. I can’t believe they aren’t all gone. So simple and definitely delicious!
Yum!! These are such a fun spin on peanut butter blossom cookies! I can never say no to a peanut butter cup :)
Ok, I need to make these pretty much immediately…they look so good! Oh, in only I had more hours in the day! :)
Little Reese’s cups are my favorite! Can’t wait to try these!
Peanut Butter Blossoms are for sure on my list to make this year.
They look so yummy
Thanks for sharing
I have to admit this is one of my favorite cookies. I love everything with peanut butter and this satisfies my peanut butter cravings. It’s hard not to eat all of them when I bake them though!
Peanut Butter Blossoms are a wonderful idea. Really need to make these.
Thanks for sharing
We are doing these cookies this year instead of PB Blossoms! Thank you for posting the recipe, I always trust that the recipes you post are amazing!
OMG, the last picture is too tempting!! Need to try these!
CHRISTMAS COOKIES!
Is this the best time of year or what?!
I always go straight for these kind of cookies whenever they’re around! YUM!
These mini peanut butter cup cookies look very scrumptious! I’ve never tried them before but I wouldn’t mind taste testing them :)
I’m not too much of a baker. I seriously don’t have the patience to bake nor cook. However, since you’ve posted the recipe, I may bake these delicious looking cookies for Christmas.
Thank you for sharing! ;)
I cannot wait to make these cookies. I might try with my homeade peanut butter cups that I make at Christmas time. Yum!
I can tell you are a Burgh girl. It’s like looking at my childhood through your eyes! [but I’m much older!] Oh those days were the best! Love me some PB cookies!
Oops, sorry, wrote that on the wrong one!! On a different note, these cookies will be my Cookie Swap cookie, thanks!
Loooove!
I make peanut butter blossoms every year – I am definitely going to try this variation!
my husband is going to LOVE these!
These look soo amazing!! I will definitely be making these soon!
Michelle,
These look so cute. I love old family recipes. Can’t wait to try them. I’m a long time fan amd Twitter follower. You can visit my blog at http://bakewelljunction.wordpress.com
YES! I couldn’t agree more, there’s definitely some recipe that are a must at this time of year. These little cups look so cute I need to try over the holidays :)
http://lyndajanecakes.blogspot.co.uk/
x
These are definitely going on my “must make” list this year. Yumm.
YUM! Anything with a peanut butter cookie PLUS a Reese’s is good in my book :) Can’t wait to try these!
I’d love to try these with a sugar cookie dough and Rollo caramel candies too!
My mom would make a chocolate sugar cookie dough and push a Rolo in the center. Amazing!
I have baked these for years, I do the Pillsbury sugar cookie dough, or any other sugar cookie dough recipe. I also dress them up a bit for the cookie trays. I put a midget wrapper on them(small cupcake paper) sprinkle a little powered sugar and or sprinkles. I have to hind them or they get eaten before i can put them on my trays. They are the request of most my family. I have to take my sister her own batch. I only wish they sold the peanut butter cups unwrapped LOl. You must try them…
In Canada, there are two sizes of RPBCs, the smaller one is unwrapped. They are too small for my combo of cookie and muffin tin. I’ll have to just eat them with no cookie around them!
we do sell the minitures in Canada. Not the super small ones but the next size up
These look DELICIOUS!
These are dangerous! I can pop about 3 of these in one sitting. sigh. What a way to go though…
I can smell these peanut butter cup cookies now!! Thanks for the reminder of a Christmas classic- we love the classics over here! :)
What a gorgeous cookie! I would have no control with these around!!
These are my favorite cookies – except I am lazy and just use Pillsbury peanut butter cookie dough and bake the Reeses right in the dough so the chocolate is all gooey when the come out of the oven. I have one rule in the house – if they break when they come out of the pan, I get to eat them, still hot. I purposely try to break at least one in each pan (:
These are are one of my husband’s “best thing I ever made”…when I use Reese’s Dark
Chocolate Peanut Butter Cups!
I’m with him…dark chocolate all day!
These do look easy and yummy! I’d probably have to make them and then taken them to work or else I’d finish them myself!
I had these at a caroling party recently and loved them – so glad to have a recipe for them! Yum!
I’m not a fan of any of the 3 main components of these but they look so good I might have to give them a try!
Mmm, yum!! These look so good and are cute too!
I haven’t baked a Reese’s cup into a cookie in at least…3 months. I’m overdue! Yours look great! I love using muffin tins for cookies or mini whoopie pie pans because the cookies turn out so well!
I love these! I was all ready to make them last year- bought the peanut butter cups and everything. Then never got around to it. They WILL be made this year!