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Peanut Butter Cookie Cups

Chewy peanut butter cookies with melty mini Reese’s cups in the center makes a simple, irresistible treat for any occasion!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 24 mini cups
Calories: 247kcal
Author: Lucy Brewer

Ingredients

  • 1 cup brown sugar, firmly packed
  • ½ cup unsalted butter, softened
  • 1 large egg
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 24 mini-Reese’s cups

Instructions

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl or stand mixer, combine 1 cup brown sugar, firmly packed and ½ cup unsalted butter, softened until smooth and creamy.
    A glass mixing bowl with brown sugar and a stick of butter, surrounded by eggs, peanut butter, milk, vanilla, flour, and peanut butter cups on a white countertop.
  • Add in 1 large egg, ¾ cup creamy peanut butter, 1 teaspoon vanilla extract, and ¼ cup whole milk. Mix the ingredients together until smooth.
    A mixing bowl contains partially mixed cookie dough with brown sugar, eggs, peanut butter, and milk, surrounded by baking ingredients on a marble countertop.
  • Whisk in 2 cups all-purpose flour, 1 teaspoon baking soda, and a pinch of salt until the dry ingredients are fully incorporated into the cookie dough.
    A glass mixing bowl with flour on top of peanut butter mixture, surrounded by eggs, vanilla extract, peanut butter, and candy cups on a marble countertop.
  • Fill a mini-muffin pan with balls of dough the size of one tablespoon. Bake the cookies for 8 minutes.
    A muffin tin filled with raw dough balls sits on a marble countertop, surrounded by eggs, empty bowls, and an orange kitchen towel.
  • Remove the cookies from the oven and press one mini-Reese’s cup into the center of each cookie.
    A muffin tin filled with 24 peanut butter cup cookies, each topped with a chocolate peanut butter cup, on a marble countertop.
  • Allow the cookies to cool before removing them from the muffin tin, serve, and enjoy!
    A plate of peanut butter cup cookies is stacked on a kitchen counter, with wooden utensils and jars in the background.

Notes

  • It is important not to overcook these cookies. It will cause them to crumble when you put the Reese’s cups in.
  • These cookies can be stored for about five days on the counter or in the fridge in an airtight container.
  • If you are storing your cookies in the fridge, simply pop them in the microwave for about 30 seconds to reheat them or eat them cold. They are great either way!
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