Celebrate the season of love with these delightful Valentine Cookie Cups, a perfect blend of soft, chewy peanut butter cookies and the irresistible charm of miniature Reese’s Peanut Butter Cups. Baked in mini muffin pans and topped with festive heart sprinkles, these bite-sized treats bring joy to any party, classroom, or gift basket.
Ready in just 30 minutes, these treats are ideal for peanut butter lovers and anyone looking to add a sweet, playful twist to Valentine’s Day celebrations. The cookies have a tender crumb, a rich peanut butter flavor, and a melty chocolate center that perfectly complements the festive topping.
- Quick and easy to prepare in just 30 minutes from start to finish.
- Perfectly portioned bite-sized sweets for parties or gifting.
- Delicious combination of soft peanut butter cookie and creamy Reese’s.
- Festively decorated with heart sprinkles to suit Valentine’s Day themes.
Ingredients
- Unsalted butter, softened: Six tablespoons of room temperature butter provide richness and tender texture to the dough.
- Creamy peanut butter: Half a cup of smooth peanut butter adds classic nutty flavor and moisture.
- Brown sugar: Half a cup of soft packed brown sugar imparts caramel notes and chewy texture.
- Granulated sugar: Half a cup balances sweetness and helps with cookie structure.
- Vanilla extract: Half a teaspoon enhances the overall flavor profile with warm vanilla notes.
- Large egg: One egg binds the ingredients while adding moisture and richness.
- Baking soda: Three quarters teaspoon gives a slight leavening, producing soft, tender cookies.
- All-purpose flour: One and a quarter cups form the base structure of the cookie dough.
- Miniature Reese’s Peanut Butter Cups: Thirty pieces add a creamy, chocolaty center full of peanut butter goodness.
- Jumbo heart sprinkles: Decorative sprinkles to add festive color and charm on top.
Instructions
- Prepare Pan and Oven
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Preheat your oven to 350°F (175°C) to ensure even baking temperature. Lightly grease a mini muffin pan to prevent sticking and allow easy removal of cookie cups after baking.
- Cream Butter, Peanut Butter, and Sugars
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Using a mixer, beat softened butter, peanut butter, brown sugar, and granulated sugar together until fully combined and creamy. This step creates a fluffy base that helps incorporate air and adds richness to the dough.
- Add Egg and Vanilla
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Mix in one large egg and half teaspoon vanilla extract to the creamed mixture until smooth and homogenous, which enhances moisture, flavor, and dough consistency.
- Add Baking Soda
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Sprinkle baking soda over the wet ingredients and mix briefly to distribute evenly. Baking soda provides a subtle lift creating a tender texture without spreading too much.
- Add Flour
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Gradually add the all-purpose flour and mix just until combined. The dough should remain soft and slightly sticky, which helps produce chewy, tender cookie cups.
- Shape Dough
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Roll the cookie dough into approximately 1-tablespoon-sized balls. Place one ball in each cavity of the mini muffin pan, ensuring they fit snugly for uniform baking and shaping.
- Bake
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Bake for 8 minutes or until the edges are set but centers remain soft. This timing ensures the cookies are perfectly chewy and won’t be overbaked, allowing room for the melting chocolate topping.
- Add Peanut Butter Cups
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Immediately after removing the pans from the oven, press one miniature Reese’s Peanut Butter Cup into the center of each hot cookie. The heat helps slightly soften the chocolate for better adhesion.
- Decorate
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As the chocolate softens, place one jumbo heart sprinkle on top of each cookie cup. This adds a festive touch and a pop of color perfect for Valentine’s Day.
- Chill
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Refrigerate the mini muffin pan for 10 to 15 minutes to allow the chocolate to set and harden, making cookie cups easier to remove and giving them a clean finish.
- Remove and Serve
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Carefully remove each cookie cup from the pan using a small offset spatula or butter knife. Serve immediately or store for later enjoyment.
- Use regular creamy peanut butter for the best texture and flavor.
- Standard miniature Reese’s cups give perfect size; bite-size are too small.
- Don’t overbake to keep centers soft and chewy.
- Grease the pan well to prevent sticking and ensure easy removal.
- Chilling sets the chocolate topping cleanly and enhances presentation.
Storage Tips
Store the Valentine Cookie Cups in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent the chocolate from melting. For longer storage, freeze them for up to 2 months and thaw before serving.
Serving Suggestions
These charming cookie cups are perfect as party favors, classroom treats, or romantic dessert bites. Serve with a glass of milk, a hot cup of coffee, or include them as part of a festive dessert platter.
- Ensure butter is softened but not melted for proper creaming.
- Roll dough balls uniformly for consistent baking and appearance.
- Press peanut butter cups gently but promptly while cookies are hot to achieve the best melt and fusion.
- Use mini muffin pans to create perfectly sized cookie cups that hold their shape well.
FAQs
- Can I use crunchy peanut butter instead of creamy?
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It’s best to use creamy peanut butter for a smooth, consistent dough texture. Crunchy peanut butter may alter the texture unpredictably.
- What if I don’t have miniature Reese’s peanut butter cups?
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Miniature Reese’s cups add a perfect melty center; however, you can substitute with peanut butter chips or chopped peanut butter candies if needed.
- Can I make the dough ahead of time?
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Yes, you can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature slightly before shaping.
- Why do I need to chill the cookie cups after baking?
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Chilling helps the chocolate set firmly, makes removal easier, and preserves the shape and design of the cookie cups.
- Can I double the recipe?
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Absolutely! The ingredients can be doubled to make a larger batch, just be sure to bake in batches to avoid overcrowding the pan.
- How do I prevent the cookies from sticking to the pan?
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Heavy greasing of the mini muffin pan or using non-stick spray ensures easy removal without breaking the delicate cookie cups.
- Can I use a different type of sprinkles?
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Yes, feel free to use any holiday-themed or decorative sprinkles to customize the look according to your occasion.
Easy Valentine Cookie Cups
Equipment
- 1 mini muffin pan lightly greased
- 1 mixer for creaming ingredients
Ingredients
- 6 tablespoons unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ teaspoon baking soda
- 1¼ cups all-purpose flour
- 30 miniature Reese’s Peanut Butter Cups
- jumbo heart sprinkles as needed
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Beat together butter, peanut butter, brown sugar, and granulated sugar until well combined.
- Add egg and vanilla extract, mixing until smooth.
- Briefly mix in baking soda to distribute evenly.
- Gently fold in all-purpose flour until just combined, resulting in soft, slightly sticky dough.
- Roll dough into 1-tablespoon balls and place one in each cavity of the mini muffin pan.
- Bake for 8 minutes, until edges are set but centers remain soft.
- Immediately press one miniature Reese’s Peanut Butter Cup into the center of each hot cookie.
- When the chocolate softens slightly, gently press a jumbo heart sprinkle onto each cookie cup.
- Refrigerate the pan for 10–15 minutes to set the chocolate.
- Carefully remove cookie cups from the pan and serve.
Notes
- Use regular creamy peanut butter, avoid natural varieties.
- Standard miniature Reese’s cups ensure proper size.
- Do not overbake; cookies should appear slightly underdone.
- Chilling is essential for chocolate to set and easy removal.
- Grease the pan well to prevent sticking.
