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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies Recipe - Peanut butter cookies baked in a mini muffin pan with a mini Reese's cup in the middle; a holiday staple!

Course Dessert
Cuisine American
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Servings 48 cookies
Calories 98 kcal
Author Michelle

Ingredients

  • cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 48 miniature peanut butter cups unwrapped

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together the flour, baking soda and salt; set aside.
  3. 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.
  4. 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).
  5. 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.

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.

Nutritional values are based on one serving

Nutrition Facts
Peanut Butter Cup Cookies
Amount Per Serving
Calories 98 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 80mg3%
Potassium 49mg1%
Carbohydrates 11g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 70IU1%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.