Peanut Butter Cup Cookie Cups

Peanut Butter Cup Cookies — Have problems with cookies spreading? It’s impossible with these easy, no-mixer, goofproof peanut butter cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!

Deep Dish Reese’s Cup Cookies 

Who can resist soft, thick, peanut butter cookies with peanut butter cups? I sure can’t. 

This peanut butter cup cookies recipe is fast, easy, and goofproof. It’s a one-bowl, no-mixer recipe and you don’t even need to chill the dough.

Normally you want to chill cookie dough so it doesn’t spread, but since these cookies are baked in a muffin pan the dough is contained and there’s no need to chill it.

The deep dish cookies are rich, dense, and there’s plenty of peanut butter flavor between the cookies themselves and the glorious peanut butter cups. The texture contrast between the soft yet slightly chewy cookies and the smooth peanut butter cups makes them so irresistible.

What’s in the Peanut Butter Cup Cookies? 

These deep dish peanut butter cookies with peanut butter cups have a short ingredients list: 

• Unsalted butter
• Egg 
• Light brown sugar
• Creamy peanut butter 
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Mini peanut butter cups 

How to Make Peanut Butter Cup Cookies

To make the peanut butter cookies with Reese’s cups, you’ll first need to grease and flour a 12-count standard muffin pan. Once the cookie dough is made, use a 2-tablespoon cookie scoop to divide it amongst the greased muffin cups. 

Bake the deep dish cookies until the tops have set and are pale golden. As soon as you remove them from the oven, press a mini peanut butter cup into the center of each cookie. 

Allow the peanut butter cup cookies to cool for at least 15 minutes before removing them from the muffin tin and eating them. 

Can These Cookies Be Made in Advance? 

Yes, I actually think these cookies taste best on day two after they’ve had time to set up. At room temperature, they’re ultra thick and chewy! 

Can I Use Natural Peanut Butter?

No, you need to use a traditional peanut butter brand like Jif or Skippy. Natural peanut butter is too oily and tends to separate in baked goods. 

Tips for Making Peanut Butter Cup Cookies 

I’ve only made this recipe using regular peanut butter, but you might be able to use almond butter or another nut butter if desired. 

Make sure to press the mini peanut butter cups into the deep dish cookies as soon as they come out of the oven. The cookies will be soft at that point and you can easily insert the PB cups without damaging them. 

Don’t try to eat the Reese’s cup cookies right away. They need time to set up, otherwise they’ll fall apart as you try to take them out of the muffin pan. 

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5 from 1 vote

Peanut Butter Cup Cookies

By Averie Sunshine

Easy, no-mixer, goofproof peanut butter cup cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!

Prep Time: 5 minutes minutes

Cook Time: 13 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 33 minutes minutes

Servings: 15

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Ingredients 

• ▢ ½ cup unsalted butter, melted
• ▢ 1 large egg
• ▢ ¾ cup light brown sugar, packed
• ▢ heaping 1/2 cup creamy peanut butter, not ‘natural’ and not homemade, they’re too runny
• ▢ ¼ cup granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ¾ cups all-purpose flour
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt, or to taste
• ▢ 15 mini peanut butter cups, unwrapped

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Instructions 

• Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan; set pan aside.
• To a large, microwave-safe  bowl, add the butter and heat on high power to melt, about 1 minute.
• Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
• Add the flour, baking soda, salt, and stir until just combined; don’t overmix.
• Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough and place one mound of dough into each cavity of the muffin pan. (Rather than using a second muffin pan for the remaining 3 mounds of dough, I baked the last 3 cookies on a baking sheet lined with a Silpat for 8 minutes.)
• Bake for 12 to 13 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
• Press 1 peanut butter cup into the center of each cookie.
• Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies or gently rim with a paring knife.

Notes

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Adapted from Peanut Butter Chocolate Chip Cookie Cups.

Nutrition

Serving: 1, Calories: 230kcal, Carbohydrates: 28g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 160mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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