Peanut Butter Cookie Cups
These Peanut Butter Cup Cookies are soft and chewy with a melty peanut butter cup nestled in the center! They're gooey, rich and absolutely irresistible!
Servings: 48 cookie cups
Calories: 102kcal
Equipment
- Mini Muffin Pan
Ingredients
- 48 peanut butter cups (one 17.6-ounce bag will be plenty)
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350℉ and coat a mini muffin pan with cooking spray; set aside.
- Unwrap the candies, so they're ready to use once the cookies are baked. Once unwrapped, I recommend keeping them in the fridge so they are easy to work with.
- Cream the butter and sugars in a large bowl (or in the bowl of a stand mixer).
- Add the peanut butter, egg and vanilla then stir to combine.
- Stir in the flour, baking soda and salt.
- Scoop the dough and roll into 1-inch balls. The dough should be soft, but if it's too sticky to roll, stir in another 2 tablespoons of flour.
- Bake for 8-10 minutes or until the outer edges are a very light golden brown.
- Press the candies into the center of the cookies and let cool completely.
- Carefully remove from the pan and store in an airtight container.
Video
Notes
Shortcut: Use a package of refrigerated peanut butter cookie dough. I've tried this with 2 packages of Pillsbury Reese's Peanut Butter Cookie Dough 16 ounce 24-count packages and it turned out great!!!
Nutrition
Serving: 1cookie cup | Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 38IU | Calcium: 4mg | Iron: 0.1mg