Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are soft, tender peanut butter cookies topped with a sweet mini Reese’s cup. Made easy and saving time with no rolling first!

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Keyword: cookies, peanut butter

Servings: cookies

Calories: 164kcal

Author: Misty Tannery

Equipment

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.

Notes

Bake just until done. Baking too long will dry out the cookies.

Using a small pairing knife loosen the cookies slightly to pop out easily.

Nutrition