Description
Delicious peanut butter cookie cups filled with peanut butter candies, combining classic cookie flavor with a sweet surprise center. Perfect as a treat or gift, these cookies are soft, chewy, and packed with rich peanut butter taste.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 48 peanut butter cups (one 17.6-ounce bag)
Instructions
- Preheat Oven: Preheat your oven to 350°F and coat a mini muffin pan with cooking spray; set aside.
- Prepare Candies: Unwrap the peanut butter cups and keep them chilled in the refrigerator to maintain firmness for easy handling after baking.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, sugar, and brown sugar until smooth and fluffy.
- Add Wet Ingredients: Mix in the peanut butter, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: Stir in the flour, baking soda, and salt until the dough forms.
- Form Dough Balls: Scoop the dough and roll into 1-inch balls. If the dough is too sticky, add 2 tablespoons of flour to make it easier to handle.
- Bake Cookies: Place dough balls into the prepared mini muffin pan and bake for 10 minutes or until the edges are a very light golden brown.
- Add Candy Centers: Immediately after baking, press one peanut butter cup into the center of each cookie and allow the cookies to cool completely, letting the candies soften slightly.
- Cool and Store: Once cooled, carefully remove the cookie cups from the pan and store them in an airtight container to maintain freshness.
Notes
- For a shortcut, use refrigerated peanut butter cookie dough such as Pillsbury Reese’s Peanut Butter Cookie Dough to save time.
- If cookie dough is too sticky to roll, add additional flour 1 tablespoon at a time.
- Keeping the peanut butter cups chilled before pressing into the cookies makes handling easier.
- Use mini muffin pans to achieve uniform cookie cup size and shape.
- These cookie cups can be stored at room temperature in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
