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Peanut Butter Cookie Cups Recipe

Peanut Butter Cookie Cups are a go-to treat for good reason. With chewy peanut butter cookie shells and melty chocolate centers, they’re easy to bake, hard to resist, and perfect for sharing or snacking anytime.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookie cups

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 24 mini chocolate squares or peanut butter cups unwrapped

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
  • In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
  • Add peanut butter, egg, and vanilla extract. Mix until smooth.
  • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture and mix until just combined.
  • Scoop about 1 tablespoon of dough into each muffin cup.
  • Bake for 12–14 minutes, until lightly golden and puffed.
  • Immediately press one mini chocolate candy into the center of each cookie cup.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use a cookie scoop for even portions.
  • Don’t overbake—the cookies will continue to set as they cool.
  • Press the chocolate in gently, just enough to sink into the warm center.
  • Store in an airtight container at room temp for up to 5 days or freeze for 1 month.