Peanut Butter Cookie Cups Recipe

Name: Peanut Butter Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sugar; ½ cup firmly packed light brown sugar; ½ cup butter (softened); ½ cup creamy peanut butter; 1 egg; ½ teaspoon vanilla; 1 ¼ cups all-purpose flour; ¾ teaspoon baking soda; ¼ teaspoon salt; 1 (13 ounce) package miniature peanut butter cups ((unwrapped)

Servings: persons

1
Heat oven to 350F Spray miniature muffin pan with no stick cooking spray.
2
Set aside.
3
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl.
4
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
5
Add egg and vanilla; continue beating until well mixed (1 minute).
6
Reduce speed to low; add flour, baking soda and salt.
7
Beat, scraping bowl often, until well mixed (1 to 2 minutes).
8
Shape dough into 1-inch balls.
9
Place each ball into prepared miniature muffin cup.
10
Bake for 11 to 13 minutes (check before 11 minute to keep from over-cooking) or until lightly browned.
11
Remove from oven; press peanut butter cup in center of each cookie.
12
Let cool 30 minutes.
13
Remove from pan.
14
Cool completely.

902

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: ½ cup sugar, ½ cup firmly packed light brown sugar, ½ cup butter (softened), ½ cup creamy peanut butter, and more.

Yes, Peanut Butter Cookie Cups 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!

Peanut Butter Cookie Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions