This easy recipe for peanut butter cookie cups is super quick to prep and needs only 2 ingredients to make!
In this recipe, peanut butter cookie dough is baked in the oven, then stuffed with mini Reese chocolate peanut butter cups for a tasty surprise. It’s doesn’t get any easier than these sweet and chewy cookie cups!
An Easy Cookie Cup
- Just two ingredients are needed unless you’d like to make homemade cookie dough of course!
- Swap out peanut butter cups with other candies, piece of chocolate, or mini caramel cups if you can find them.
- Use chocolate chip cookie dough or sugar cookie mix, and feel free to change up the filling inside too.Simple Ingredients
COOKIE DOUGH Any type of ready-made cookie dough will work perfectly for this easy recipe. Pillsbury peanut butter cookie dough is always great, but chocolate chip or double chocolate will taste amazing too!
PEANUT BUTTER CUPS Reese’s mini peanut butter cups are the candy of choice for peanut butter cookie cups. They press nicely inside the dough, creating perfect little stuffed cookie muffins.
How to Make
It’s as easy as 1, 2, 3:
- Press a piece of dough into each well of a mini muffin tin.
- Bake (per recipe instructions below).
- Press a mini peanut butter cup into the center of each cookie and cool completely.
How to Store
Store peanut butter cookie cups in an airtight container for up to one week. Place in a single layer to keep the peanut butter cups from melting onto each other. Store in the refrigerator for even longer. These also freeze indefinitely but will stay fresh and tasty for up to three months.
Peanut Butter Perfection
Did you make these Peanut Butter Cookie Cups? Leave us a rating and a comment below!
Peanut Butter Cookie Cups
With only 2 simple ingredients, these Peanut Butter Cookie Cups are so easy to make and come together in no time!
Preheat the oven to 350°F. Grease a mini muffin pan.
Fill each well of the muffin pan with a piece of cookie dough (about 1 tablespoon).
Bake the cookies for 12-15 minutes or until lightly browned on the edges. While the cookies are baking, unwrap the peanut butter cups.
Remove the pan from the oven and gently press a peanut butter cup into the center of each cookie. Let cool for 1-2 hours in the pan.
Gently loosen the cookies by spinning them in the pan. A small knife can help remove them if needed.
Let the cookies cool completely in the pan or the break when removing them.
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Calories: 125, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 195mg, Potassium: 24mg, Fiber: 1g, Sugar: 11g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Peanut Butter Cookie Cups, how to make Peanut Butter Cookie Cups, Peanut Butter Cookie Cups, Peanut Butter Cookie Cups recipe
Course Cookies, Dessert