Easy Valentine Cookie Cups
These soft and chewy peanut butter cookie cups, topped with miniature Reese’s and heart sprinkles, are quick to make and perfect for festive Valentine treats or parties.
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.