Eggless Peanut Butter Cup Cookies Recipe

Name: Eggless Peanut Butter Cup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temperature; 1 cup creamy peanut butter; 1 cup firmly packed brown sugar; 1 cup granulated sugar; 1 (5 1/3 ounce) container vanilla flavored Greek yogurt; 2 1/4 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon vanilla; 1 pinch salt; 1 (12 ounce) bag miniature Reese's Peanut Butter cups

Servings: persons

1 cup butter, room temperature
1 cup creamy peanut butter
1 cup firmly packed brown sugar
1 cup granulated sugar
1 (5 1/3 ounce) container vanilla flavored Greek yogurt
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla
1 pinch salt
1 (12 ounce) bag miniature Reese's Peanut Butter cups

1
Preheat oven to 325 degrees.
2
Spray baking sheet with nonstick cooking spray.
3
In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
4
In large bowl, blend butter and peanut butter until thoroughly mixed.
5
Blend in sugar and brown sugar until thoroughly mixed.
6
Stir in yogurt and vanilla until thoroughly mixed.
7
Add dry mixture in thirds, blending thoroughly.
8
Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
9
Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
10
Push an unwrapped miniature Reese's cup into the center of each ball.
11
Bake 11 minutes.
12
Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
13
Keep dough in the refrigerator between batches to stay chilled.

1582

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, room temperature, 1 cup creamy peanut butter, 1 cup firmly packed brown sugar, 1 cup granulated sugar, and more.

Yes, Eggless Peanut Butter Cup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggless Peanut Butter Cup Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions