Description
These Peanut Butter Cup Cookies combine the rich, creamy flavor of peanut butter with the classic sweetness of mini peanut butter cups. Soft, chewy, and perfectly portioned, these bite-sized cookies baked in a mini muffin tin are a delightful treat for any peanut butter lover.
Ingredients
Scale
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 24 mini peanut butter cups, unwrapped (Reese’s recommended)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners to prepare for baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, which will take about 2-3 minutes. Then beat in the egg and vanilla extract until well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until the dough is fully combined.
- Form and Bake the Cookies: Scoop 1 tablespoon of dough and roll it into a ball. Place each dough ball into the prepared mini muffin tin. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the tops are just set.
- Add the Peanut Butter Cups: Remove the muffin tin from the oven and while the cookies are still warm, immediately press one mini peanut butter cup into the center of each cookie. Allow the cookies to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not overbake; the cookies should be soft and just set when you remove them from the oven.
- Use unwrapped mini peanut butter cups to avoid melting the wrapper into the cookie.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, sprinkle a little sea salt on the cookies before baking to balance the sweetness.
