This easy and delicious peanut butter cookies with peanut butter cups recipe is perfect for a quick, crowd-pleasing treat. Made with soft cookie dough and rich peanut butter cups, these bite-sized goodies are simple to prepare using common ingredients. Great for parties or snacks, they combine warm, gooey flavors with a creamy, chocolaty center everyone will love!
Ingredients Needed
- 1 (16.5-ounce) tube refrigerated peanut butter or sugar cookie dough
- 24 miniature peanut butter cups
How To Make Peanut Butter Cookies With Peanut Butter Cups
- Preheat the oven: Set your oven to 350°F (175°C).
- Slice the cookie dough: Cut the dough into six 1-inch-thick slices, then quarter each slice to make 24 pieces.
- Fill the mini-muffin pan: Lightly press one piece of dough into each cup of a mini-muffin pan.
- Bake the cookies: Bake in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden.
- Add the peanut butter cups: While the cookies are still warm, gently press a miniature peanut butter cup into the center of each cookie.
- Cool and remove: Let the cookies cool completely in the pan. Use a small spoon to carefully remove them from the pan.
Recipe Tips
- Use a mini-muffin pan: The dough needs to be pressed into a mini-muffin pan to hold its shape and create the perfect cookie cup.
- Don’t overbake the cookies: Take the cookies out as soon as the edges are set. Overbaking will make them hard instead of soft and chewy.
- Press the peanut butter cups gently: Push the cups into the warm cookies carefully so they stay intact and melt slightly for a creamy center.
- Cool completely before removing: Let the cookies cool in the pan to avoid breaking them when you take them out.
- Use chilled dough: Cold dough is easier to handle and holds its shape better while baking.
How To Store Leftovers
- Refrigerate: Put leftovers peanut butter cookies in an airtight container in the fridge. They’ll stay fresh for up to one week.
- Freeze: Store leftovers peanut butter cookies in a freezer bag or airtight container. They can freeze for up to 3 months. When ready to eat, let them thaw at room temperature for 30 minutes.
Nutrition Facts
- Calories: 94
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 66mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 1g
More Recipes:
Peanut Butter Cookies
Description
This easy and delicious Peanut Butter Cookies recipe is perfect for a quick, crowd-pleasing treat. Made with soft cookie dough and rich peanut butter cups, these bite-sized goodies are simple to prepare using common ingredients. Great for parties or snacks, they combine warm, gooey flavors with a creamy, chocolaty center everyone will love!
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Slice the cookie dough: Cut the dough into six 1-inch-thick slices, then quarter each slice to make 24 pieces.
- Fill the mini-muffin pan: Lightly press one piece of dough into each cup of a mini-muffin pan.
- Bake the cookies: Bake in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden.
- Add the peanut butter cups: While the cookies are still warm, gently press a miniature peanut butter cup into the center of each cookie.
- Cool and remove: Let the cookies cool completely in the pan. Use a small spoon to carefully remove them from the pan.
Notes
- Use a mini-muffin pan: The dough needs to be pressed into a mini-muffin pan to hold its shape and create the perfect cookie cup.
- Don’t overbake the cookies: Take the cookies out as soon as the edges are set. Overbaking will make them hard instead of soft and chewy.
- Press the peanut butter cups gently: Push the cups into the warm cookies carefully so they stay intact and melt slightly for a creamy center.
- Cool completely before removing: Let the cookies cool in the pan to avoid breaking them when you take them out.
- Use chilled dough: Cold dough is easier to handle and holds its shape better while baking.
Peanut Butter Cookies