Description
Deliciously soft peanut butter cookie cups filled with creamy peanut butter candies, perfect for a sweet treat or party snack.
Ingredients
Scale
Cookies
- 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
Filling
- 48 peanut butter cups (one 17.6-ounce bag)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉ and coat a mini muffin pan with cooking spray; set aside.
- Unwrap Candies: Unwrap the peanut butter cups and keep them in the fridge so they are easy to work with after baking.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: Stir in the flour, baking soda, and salt until just incorporated.
- Form Dough Balls: Scoop dough and roll into 1-inch balls. If the dough is too sticky to roll, add 2 tablespoons of flour and mix.
- Bake Cookies: Place dough balls into the prepared mini muffin pan and bake for 10 minutes or until the outer edges are a very light golden brown.
- Press Candies: Immediately press one peanut butter cup into the center of each warm cookie and let cool completely in the pan.
- Store Cookies: Carefully remove the cookie cups from the pan and store them in an airtight container.
Notes
- You can shortcut this recipe by using two packages of refrigerated peanut butter cookie dough (such as Pillsbury Reese's 16-ounce 24-count packages) for convenience.
- If the dough is sticky and hard to handle, adding extra flour helps to make it easier to roll.
- Keeping the peanut butter cups chilled before pressing into cookies helps maintain their shape and prevents melting.
- Store these cookie cups in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
