Peanut Butter Cookie Cups Recipe

Ingredients

Cookie Dough

• ½ cup butter softened
• ½ cup sugar
• ½ cup brown sugar
• ½ cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

Filling

• 48 peanut butter cups (one 17.6-ounce bag)

Instructions

1. Preheat the oven to 350℉ and coat a mini muffin pan with cooking spray; set aside.
2. Unwrap the peanut butter cups so they're ready to use once the cookies are baked. Keep them chilled in the fridge to make handling easier.
3. In a large bowl or stand mixer, cream together the softened butter, sugar, and brown sugar until light and fluffy.
4. Mix in the peanut butter, egg, and vanilla extract, stirring until well combined.
5. Stir in the flour, baking soda, and salt until fully incorporated into the dough.
6. Scoop dough and roll into 1-inch balls. If the dough is too sticky to roll, gently incorporate an additional 2 tablespoons of flour.
7. Place dough balls into the prepared mini muffin pan and bake for 10 minutes or until the edges turn a very light golden brown.
8. Immediately press one unwrapped peanut butter cup candy into the center of each warm cookie.
9. Allow the cookie cups to cool completely in the pan, then carefully remove and store in an airtight container.

Notes

• Shortcut: Use 2 packages (16 ounces each) of refrigerated peanut butter cookie dough instead of making dough from scratch for convenience.
• If dough is too sticky, adding extra flour helps with easier shaping.
• Chilling the peanut butter cups before adding helps them keep shape and makes handling simpler.
• Store cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Serving: 1 cookie cup | Calories: 150kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 90mg | Fiber: 1g | Sugar: 10g