If you’ve ever dreamed of combining the soft chewiness of a cookie with the creamy sweetness of a peanut butter cup, then this Peanut Butter Cup Cookies Recipe is exactly what you need. These cookies are bite-sized flavor bombs — buttery peanut butter dough with a gooey peanut butter cup nestled right in the middle.
What makes them extra special? They’re easy to bake, freezer-friendly, and perfect for everything from holiday cookie trays to afternoon snacks. Whether you’re an experienced baker or just starting, this recipe guarantees foolproof results.
Looking for inspiration? Try these salted caramel chocolate cookies for another chewy and gooey delight.
Why Peanut Butter Cup Cookies Are a Must-Bake
The irresistible chocolate and peanut butter duo
Few pairings in the dessert world are as beloved as chocolate and peanut butter. The salty nuttiness of peanut butter perfectly balances the sweetness of milk chocolate. That’s why peanut butter cup cookies stand out — you don’t just get a hint of peanut butter, you get a full bite of it.
Why these cookies stand out from classic peanut butter cookies
Traditional peanut butter cookies are delicious, but they lack the extra wow factor of a melty chocolate center. With this recipe, each cookie becomes its own little dessert package: cookie dough on the outside, peanut butter cup on the inside.
Key Ingredients for the Best Peanut Butter Cup Cookies
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup creamy peanut butter (avoid natural types with oil separation)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Filling
- 24 miniature peanut butter cups (Reese’s or any brand, unwrapped and chilled)
Optional Add-ins & Variations
- ¼ cup mini chocolate chips (for extra chocolate flavor in the dough)
- 1 tablespoon milk (if dough feels too dry)
- Coarse sea salt for sprinkling on top before serving
- White chocolate drizzle for decoration after cooling
Step-by-Step Instructions
Step 1: Prep your tools and oven
- Preheat oven to 350°F (175°C).
- Line a mini muffin tin with 24 paper liners (this prevents sticking and makes removing cookies easier).
Pro Tip: If you don’t have liners, grease the tin well with butter or nonstick spray.
Step 2: Cream the butter, peanut butter, and sugars
- In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes with a hand mixer).
Pro Tip: Creaming properly incorporates air, giving your cookies a tender, bakery-style texture.
Step 3: Add egg and vanilla
- Beat in egg and vanilla extract until well combined.
Pro Tip: Room temperature egg blends more easily into the dough, ensuring even texture.
Step 4: Mix the dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients into the wet mixture, mixing just until combined.
Pro Tip: Don’t overmix here — too much mixing makes cookies tough.
Step 5: Scoop and shape the dough
- Roll dough into 1-inch balls and place each ball into a muffin cup.
- Slightly flatten the tops with your fingers.
Pro Tip: Using a cookie scoop keeps all dough balls the same size, so your cookies bake evenly.
Step 6: Bake the cookies
- Bake in preheated oven for 8–10 minutes until lightly golden on the edges.
- The centers will still look soft — that’s perfect.
Pro Tip: Don’t wait for them to look fully baked; they’ll firm up as they cool.
Step 7: Add the peanut butter cups
- Immediately after removing from oven, press one mini peanut butter cup into the center of each hot cookie.
- Let the pan sit for about 10 minutes before transferring cookies to a wire rack.
Pro Tip: Freeze the peanut butter cups for 15 minutes before baking; this keeps them from melting too much when pressed into hot cookies.
Step 8: Cool and serve
- Allow cookies to cool completely so the chocolate sets before serving.
- Optional: Sprinkle with sea salt or drizzle with melted chocolate for extra flair.
Pro Tip: For gifting, let cookies cool completely, then layer in a tin with parchment paper between each layer.
Expert Baking Tips and Tricks
How to prevent peanut butter cups from melting too much
Instead of baking with the peanut butter cups already inside, add them after the cookies come out of the oven. This way, the chocolate stays intact but slightly melty.
Storing your cookies to keep them fresh longer
Keep cookies in an airtight container at room temperature for up to five days. For long-term storage, freeze them in layers separated by parchment paper.
Variations of Peanut Butter Cup Cookies
Peanut butter cup cookie bars
Press the dough into a square pan, bake until almost done, then add peanut butter cups on top. Slice into squares for a new take on the classic cookie.
Chocolate-dipped peanut butter cup cookies
After cooling, dip each cookie halfway into melted chocolate and let set on wax paper for an indulgent touch.
Discover great ideas like chocolate pistachio cream thumbprints for your next dessert table.
Pairing Ideas and Serving Suggestions
Best drinks to pair with peanut butter cup cookies
Nothing beats the classic combo of cookies and milk, but you can also try hot cocoa, a latte, or even cold brew coffee for a sophisticated pairing.
How to style them for parties or gifts
Arrange cookies in festive tins or stack them in mason jars tied with ribbon. These make excellent edible gifts.
Don’t miss our chocolate hazelnut thumbprint cookies for a festive twist.
Peanut Butter Cup Cookies for Holidays and Events
Christmas cookie tray ideas
Mix these cookies with sugar cookies, gingerbread men, and fudge to create the ultimate holiday platter.
Halloween and Thanksgiving variations
Use pumpkin spice peanut butter cups during fall for seasonal flair.
Looking for inspiration? Try dark chocolate orange slice bake cookies for a citrusy chocolate variation.
Common Mistakes to Avoid When Baking
Overmixing the dough
Too much mixing can make cookies tough. Stop as soon as the flour disappears into the dough.
Using the wrong type of chocolate cups
Regular-sized peanut butter cups will overwhelm the cookies, so stick with miniatures for best results.
Storage and Freezing Guide
Freezing baked peanut butter cup cookies
Bake, cool completely, then freeze in airtight containers for up to three months. Thaw at room temperature when ready to serve.
Freezing unbaked dough for later use
Roll dough balls, freeze them, then bake straight from frozen (just add an extra 2 minutes to baking time).
Check out raspberry fudgy chocolate cookies for another freezer-friendly dessert idea.
Conclusion
This Peanut Butter Cup Cookies Recipe is a crowd-pleaser for any occasion. Chewy, chocolatey, and bursting with peanut butter flavor, it’s one of those recipes you’ll come back to again and again. Bake them for holidays, parties, or just a sweet treat at home — they’ll disappear fast.
Discover more delicious treats like raspberry pistachio cake for your dessert collection.