Indulge in the perfect blend of soft peanut butter cookie dough and the irresistible richness of Reese’s Peanut Butter Cups. These bite-sized cookies baked in mini muffin tins are a delightful treat that captures the classic flavors loved by many.
Whether you’re baking for a party, a family treat, or just because, these cookies offer a soft, chewy texture with a melted chocolate-peanut butter center that’s sure to satisfy any sweet craving.
- Soft, chewy peanut butter cookies with a gooey candy center perfect for any occasion.
- Made in mini muffin tins for perfectly portioned, mess-free treats.
- Easy to prepare with common pantry ingredients and ready in just 30 minutes.
Ingredients
- Butter: ½ cup of softened butter at room temperature to ensure smooth blending in your dough.
- Creamy Peanut Butter: ½ cup adds rich, nutty flavor and keeps cookies soft and moist throughout baking.
- Sugar: ½ cup granulated sugar provides sweetness and helps cookies rise slightly for a tender crumb.
- Brown Sugar: ½ cup packed brown sugar adds moisture and deep caramel notes enhancing the peanut butter taste.
- Vanilla Extract: ½ teaspoon for a subtle aromatic sweetness that complements peanut butter beautifully.
- Egg: 1 large egg acts as a binder and adds richness to the dough texture.
- All-Purpose Flour: 1 ½ cups forms the structure of the cookies, giving them their soft yet sturdy base.
- Baking Powder: ¾ teaspoon ensures lightness and a slight rise for fluffy, tender cookies.
- Salt: ½ teaspoon balances the sweetness and enhances overall flavor depth.
- Mini Reese’s Peanut Butter Cups: 1 (11 oz) party bag, unwrapped to nestle inside each cookie for a gooey, chocolate-peanut butter center.
Instructions
- Preheat Oven and Prepare Equipment
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Set your oven to 350°F to allow for even baking. Lightly grease your mini muffin pan to prevent sticking and ensure easy cookie removal once baked.
- Cream Butter and Sugars
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In a large mixing bowl, beat together softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is fluffy and uniform. This process helps incorporate air, resulting in lighter, softer cookies.
- Add Vanilla and Egg
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Mix in vanilla extract and the egg until completely combined. This adds moisture and helps bind the ingredients, creating a smooth dough base.
- Incorporate Dry Ingredients
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Stir in the flour, baking powder, and salt to the wet mixture. Mixing just until incorporated avoids overworking the dough, which keeps the cookies tender and soft.
- Shape and Fill Cookies
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Roll dough into small balls and place each into the greased mini muffin cups. Bake for 8-10 minutes until edges are set but centers remain soft. While baking, unwrap all Reese’s peanut butter cups for easy access.
- Add Reese’s Peanut Butter Cup Center
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Immediately after removing the cookies from the oven, gently press one mini Reese’s cup into the center of each cookie so it nests evenly with the dough. This allows the candy to slightly melt and become a gooey center as the cookies cool.
- Cool and Serve
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Let cookies cool in the muffin pan for a few minutes to firm up before transferring to a wire rack. This step prevents the centers from sinking and helps cookies maintain their shape.
- Using mini muffin tins gives uniform cookie sizes perfect for parties and portion control.
- Press the peanut butter cups into hot cookies immediately after baking to achieve that melted center effect.
- Do not overbake to ensure soft, chewy texture that complements the candy core.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 5 days to maintain softness. You can also freeze them for up to 3 months; thaw at room temperature before serving.
Serving Suggestions
Serve warm or at room temperature with a glass of cold milk or your favorite hot beverage. These cookies also make a delightful addition to dessert platters or lunchbox treats.
- For even softer cookies, slightly underbake by removing them when edges are just set but centers appear slightly underdone.
- Lightly grease your mini muffin pan with non-stick spray or butter to ease cookie removal without losing shape.
- Use creamy peanut butter rather than chunky to ensure smooth dough and even texture.
FAQs
- Can I use regular-size Reese’s instead of mini ones?
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Regular Reese’s can be used but the cookies will be larger and require longer baking times. Mini cups are ideal for bite-sized cookies.
- What can I substitute for peanut butter?
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Sunflower seed butter is a good alternative to keep a similar texture and flavor, especially for peanut allergies.
- How do I prevent the cookies from sticking to the pan?
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Make sure to grease the mini muffin pan thoroughly or line with mini cupcake liners for easy removal.
- Can I make the dough ahead of time?
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Yes, refrigerate the dough for up to 24 hours before baking to deepen flavors and make shaping easier.
- Are these cookies gluten-free?
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This recipe calls for all-purpose flour, but you can use a gluten-free flour blend in equal measure for a gluten-free version.
- Can I double this recipe?
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Absolutely! Just double all ingredients and bake in batches, as overfilling the pan can affect baking consistency.
Peanut Butter Cup Cookies
Equipment
- 1 Peanut Butter Measuring Cup
- 1 Wilton Premium Non-Stick Mini Muffin Pan 24-Cup
Ingredients
- ½ cup butter softened to room temperature
- ½ cup creamy peanut butter
- ½ cup sugar
- ½ cup brown sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 1 11- oz bag mini Reese’s peanut butter cups unwrapped
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together butter, peanut butter, sugar, and brown sugar until smooth.
- Add vanilla extract and egg, beating until well combined.
- Stir in flour, baking powder, and salt until just incorporated.
- Roll dough into balls and place them in well-greased mini muffin pans.
- Bake for 8 to 10 minutes.
- While baking, unwrap all mini Reese’s peanut butter cups.
- Remove cookies from oven and immediately press one mini Reese’s into the center of each cookie so it is flush with the top.
- Let the cookies cool in the pans for a few minutes before transferring to cooling racks.
Notes
- Use well-greased pans to prevent sticking.
- Let cookies cool slightly before removing to keep their shape.
- Store cookies in an airtight container for up to 5 days.
