These peanut butter cup cookies always make me think of my childhood. A soft delicious cookie wrapped in a sweet peanut butter cup center.
It’s the perfect cookie for holidays, get-together’s, parties and more. They also make excellent Christmas gifts. Simply put them in a Christmas tin and wrap with a bow.
Best of all they’re quick, easy, and almost always gone within a few hours!
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (softened)
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg (beaten) 1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups (unwrapped)
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda. Set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Roll the dough into 40 balls and place each into an ungreased mini muffin pan. The balls should be about 3/4 inch in diameter.
- Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball.
- Place in the freezer for about 7 minutes and allow the cookies to chill. Pop each cookie out of the muffin tin.
Tips & Tricks:
- Unwrap and freeze your peanut butter cups before pressing them into the hot cookie. This prevents them from falling to pieces.
- After preparing the dough, place in the refrigerator for one hour. This makes the cookies a lot easier to scoop.
- When you take the cookies out of the oven, the middle will start to sink in a bit. Don’t worry! That’s exactly what we want. Allow them to cool for about eight minutes before adding the peanut butter cups. This also prevents the sides of the cookie from cracking.
- After you place the peanut butter cups in the cookies, place in the refrigerator to cool for 15-20 minutes.
- Be sure not to over bake. Although they may not look like they’re done after 8 minutes, trust me they are. The cookies will continue to cook as they cool in the muffin tin. Don’t be tempted to leave them in longer. I’ve made that mistake before. If you over bake them, they turn out dry. Eight minutes is the perfect time for soft, delicious cookies.
- If you don’t have a muffin pan, you can also use a cookie sheet. They’re delicious either way.
- To ensure that you’re able to get all 40 cookies, make them about 3/4 inch in diameter. Instead of forming balls, you can also use a small cookie scoop. This saves time as well.
- To make this a bit healthier, you can also use whole wheat white flour and all natural peanut butter. But if you decide to use natural peanut butter, make sure it’s not oily! I recommend Jif or Skippy.
- These cookies also make an excellent Christmas gift. Simply place a bundle in a cookie tin and wrap it in a bow 🙂 If you’re not sure what to get for someone, this is an easy heartfelt gift that is so much better than a gift card.
- Be sure to grease your muffin tin or spray with Pam to ensure that your cookies don’t stick.
- Top with sprinkles for some extra holiday fun.
- To change it up, you can also use crunchy peanut butter, white chocolate peanut butter cups, or Hershey kisses.
Can you freeze peanut butter cup cookies?
Absolutely! These cookies freeze incredibly well. Place the cookies in an air-tight container, pop in the freezer and they last for up to three months.
Can I make the dough ahead of time?
You sure can! You can make the cookie dough ahead of time and chill in the refrigerator for up to four days. When you’re ready to make your cookies, simply remove the cookie dough from the refrigerator. Allow it to sit at room temperature for 30 minutes before popping it in the oven.
You can also freeze your cookie dough balls for up to three months. When you take them out, bake frozen cookie dough balls for an extra minute, no need to thaw.
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