These peanut butter cup cookies are bite-sized bliss—soft, chewy cookies with a gooey peanut butter cup pressed right into the center of each. They’re nostalgic, crowd-pleasing, and irresistibly good.
Ready in under 30 minutes, they’re perfect for parties, cookie exchanges, or a sweet snack fix. With rich peanut butter flavor and a hint of salt, every bite is the perfect mix of creamy and crunchy.
What You’ll Need for the Best Peanut Butter Cup Cookies
- Creamy peanut butter – Delivers the rich, nutty base that defines the cookie’s flavor and keeps the texture soft and chewy.
- Unsalted butter – Balances the richness of the peanut butter and ensures a tender, melt-in-your-mouth crumb.
- Brown sugar – Adds moisture and a subtle molasses depth to contrast the candy center.
- Granulated sugar – Contributes to the cookie’s structure and adds just the right amount of sweetness.
- All-purpose flour – Provides the framework that holds the cookie together without being too dense.
- Egg – Acts as the binder, creating a cohesive dough that bakes up golden and puffy.
- Mini peanut butter cups – The star of the show—melts slightly into the warm cookie for a gooey, chocolatey center.
Let’s Bake! How to Make Peanut Butter Cup Cookies
Start by mixing the dry ingredients, then set them aside. Cream the peanut butter and butter until smooth. Add both sugars, the egg, and vanilla, beating until fluffy and well combined.
Next, mix in the dry ingredients just until the dough comes together. Scoop and roll into balls, then place each one into a greased mini muffin tin.
Bake until puffed and golden around the edges. Right out of the oven, gently press a mini peanut butter cup into the center of each warm cookie. Let cool slightly before removing from the pan.
Sweet Success: Tips and Tasty Twists
For extra flavor, consider adding a pinch of cinnamon or a splash of maple extract to the dough. If you’re a fan of texture, a tablespoon of finely chopped roasted peanuts adds a delightful crunch.
If you’d rather avoid mini muffin tins, you can bake these free-form on a cookie sheet—just chill the dough briefly to help them keep their shape. You can also swap in dark chocolate peanut butter cups for a more intense cocoa kick.
Be mindful not to overbake; the cookies should look matte but not browned on top. They’ll firm up as they cool, keeping that perfect soft center.
Keep ‘Em Fresh: Storing Peanut Butter Cup Cookies
To store, keep the cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking.
If you’d like to freeze them, arrange the cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can be stored frozen for up to 2 months. Thaw at room temperature or reheat briefly in the microwave for that fresh-from-the-oven feel.
Little Cookie Peanut Butter Bites
Ingredients
- 1/4 teaspoon baking powder
- 1 large egg brought to room temperature
- 1/3 cup 70g granulated sugar
- 2/3 cup 150g packed light brown sugar
- 1/2 teaspoon baking soda
- 1 1/3 cups 180g all-purpose flour
- 24 to 30 mini peanut butter cups unwrapped
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 6 tablespoons 84g unsalted butter, at room temperature
- 2/3 cup 180g creamy peanut butter (such as Skippy or Jif)
- Nonstick cooking spray for greasing the muffin pan
Instructions
- Preheat the oven to 350°F and position a rack in the center. Lightly coat the wells of a nonstick mini muffin pan with nonstick spray.
- In a small bowl, whisk together the flour, salt, baking soda, and baking powder, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine the peanut butter and butter. Beat on medium speed until smooth and creamy, about 30 seconds to 1 minute, scraping the bowl as necessary.
- Add both sugars to the mixture and continue beating until thick and fluffy, about another 30 seconds to 1 minute. Add the egg and vanilla extract, then beat until the mixture becomes lightened and fully blended, about 15 seconds.
- With the mixer on low speed, gradually incorporate the dry ingredients. Mix just until no visible flour remains, then give the dough one final stir by hand with a spatula to ensure complete mixing.
- Using a 1 1/2-inch scoop or a tablespoon, portion the dough into heaping tablespoons. Roll each portion into a ball and place into the cavities of the prepared muffin tin. Do not flatten.
- Bake for 8 to 12 minutes, rotating the pan halfway through. The cookies should appear puffed, with matte tops and edges just beginning to brown.
- While cookies bake, unwrap the mini peanut butter cups.
- Once baked, transfer the pan to a wire rack. Immediately press a mini peanut butter cup into the center of each hot cookie. Allow to cool in the pan for about 5 minutes until slightly set.
- Carefully twist each cookie to release from the pan and transfer to a cooling rack. If needed, let the cookies rest a few more minutes in the pan before transferring.
- Serve once completely cooled or still slightly warm with melty centers.
