Peanut Butter Cup Cookies
Soft peanut butter cookies baked in mini muffin tins and stuffed with mini Reese’s peanut butter cups for a gooey, chocolatey surprise in every bite.
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.