Description
Soft, chewy cookies combining buttery peanut butter dough with miniature chocolate peanut butter cups. Each cookie baked in a mini muffin tin and topped with a melty peanut butter cup for a gooey chocolate center.
Ingredients
1⅞ cups all-purpose flour
½ tsp salt
1 tsp baking soda
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup creamy peanut butter
½ cup packed brown sugar
1 large egg, beaten
1 tsp vanilla extract
2 tbsp milk
40 miniature peanut butter cups, unwrapped
Instructions
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Preheat oven: Set oven to 375°F (190°C). Lightly grease a mini muffin pan or line with paper liners.
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Mix dry ingredients: In a bowl, sift flour, salt, and baking soda together and set aside.
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Cream butter and sugars: In another bowl, beat butter, white sugar, peanut butter, and brown sugar until light and fluffy.
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Add wet ingredients: Mix in egg, vanilla, and milk until combined.
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Combine dough: Gradually blend dry ingredients into the wet mixture until dough forms.
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Portion dough: Roll into 40 even balls and place each in the mini muffin cups.
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Bake: Bake 8 minutes, or until edges just begin to set.
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Add peanut butter cups: Remove from oven and immediately press a mini peanut butter cup into the center of each cookie.
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Cool: Allow cookies to cool completely in the pan before gently removing.
Notes
Do not overbake; cookies finish setting as they cool.
Let cookies cool fully to prevent candy centers collapsing.
Chill dough for easier shaping.
Store airtight up to 4 days at room temperature.
Freeze dough balls or baked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/40 recipe)
- Calories: 130
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: peanut butter cup cookies, mini muffin tin cookies, chocolate peanut butter cookies, chewy peanut butter cookies, reese’s cookie cups