If you love peanut butter cup cookies but don’t love the extra steps that usually come with making them, this recipe is going to be your new favorite. These easy peanut butter cup cookies skip the traditional step of rolling dough into perfect balls—because honestly, who said we had to spend time doing that? Instead, simply scoop the dough and drop it right into a mini muffin pan for a quicker, stress-free method that delivers the same delicious results.
Not only does this shortcut save time, but it also makes this classic peanut butter and chocolate cookie recipe even easier for busy days, holiday baking, or cookie exchanges. The cookies bake up soft and tender, and once topped with a mini peanut butter cup, they become the perfect sweet bite. They may have a slightly rustic look, but the flavor is every bit as irresistible as the traditional version—maybe even better because they’re so simple to make!
If you like cookies and like a peanut butter and chocolate combo, you need to bake these Reese's Thins Peanut Butter Cookies!
Ingredients
- butter
- brown sugar
- granulated sugar
- egg
- flour
- baking soda
- salt
- vanilla
- peanut butter cup candies
Instructions
This recipe is so easy and comes together quickly, making it a perfect last-minute treat. To begin, cream together the butter and sugars until light and fluffy. Next, add the egg and stir to combine. Then, mix in the peanut butter and vanilla until fully incorporated. In a separate bowl, whisk together the dry ingredients, and then add them to the wet mixture. It is important to mix only until everything is combined at this stage—overmixing can lead to hard, dry cookies.
Using a small cookie scoop (about one tablespoon), scoop dough then just drop into a greased mini muffin pan. No need to waste time rolling them! Next, sprinkle a pinch of sugar on top of each dropped dough. Then, bake for 8-9 minutes. Bake just until the edges show slight signs of doneness, such as no shine. Do NOT over bake.
Once removed from the oven, immediately press a mini candy into the center of each cookie, pressing down. After that, let the cookies sit in the pan for about 2 minutes, then transfer them to a wire rack to cool completely.
just scoop dough and drop into greased pan
bake until shine is gone and slightly done-should look like this
add an unwrapped candy into each cookie being sure to press down
Equipment
Having a well stocked kitchen makes baking so much more enjoyable! Besides a great mixer, I love my mini muffin pan! You can get it HERE. To see my other favorite baking supplies check out my affiliate link!
Storage
I store these cookies in an airtight container. They will keep for about 4 days. Making them perfect for gift giving!
Top Tip
I love that I don't need to roll each cookie dough scoop in to a ball and then roll in sugar. Just scoop the dough and plop into a mini muffin pan and bake! Save yourself some time!
Since these cookies aren't rolled before baking then they will have a rustic exterior. I actually prefer this texture for this peanut butter cup cookie! Try it and let me know how you like it in the comments!
Bite Sized Treats
Peanut Butter Cup Cookies
Ingredients
- 54 Reese's mini cups unwrapped
- ½ cup unsalted butter room temp
- 1 cup peanut butter creamy
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar for topping balls of dough
Instructions
- Preheat oven to 375°F and spray mini muffin pan.
- Cream together the butter and sugars in a stand mixer or with a hand held mixer until fluffy. About 2 minutes total. Add the egg and mix in to combine. Add peanut butter and vanilla and mix until smooth and creamy.
- In a bowl whisk together the flour, salt and soda and add to wet mixture. Mix this in JUST until combined. It is important to not over mix.
- Using a small cookie scoop, scoop dough into balls. This is about 1 ½ inches of dough or one Tablespoon. Drop the balls of dough into the greased mini muffin pan wells. If desired sprinkle a pinch of sugar onto of each ball of dough.Bake at 375℉ for about 8-9 minutes. They should just be done by losing their shine. It is super important not to over bake! I have a picture above as an example.
- Immediately press a candy into center of each cookie; pressing firmly. Let cool for 2 minutes then remove cookies to wire rack. Cool completely.
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