Description
These Peanut Butter Cup Cookies combine the rich, creamy flavors of peanut butter with the irresistible sweetness of miniature Reese’s Cups. Soft and chewy cookie dough baked to perfection, then topped with a melted chocolate peanut butter cup for a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Topping
- 40 miniature Reese’s Cups (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. Set this aside for later use.
- Cream Butter and Sugars: In another large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add Wet Ingredients and Flour: Beat in the egg, vanilla extract, and milk to the creamed mixture until smooth. Gradually add the flour mixture and continue mixing until well combined.
- Shape Dough: Roll the cookie dough into 40 balls, each about ¾-inch in diameter. Place each ball into an ungreased mini muffin pan slot, spacing evenly.
- Bake Cookies: Bake the dough balls at 375°F for 8 minutes. Be careful not to overbake to keep the cookies soft and chewy.
- Insert Reese’s Cups: Immediately after removing the cookies from the oven, press one unwrapped miniature Reese’s Cup into the center of each cookie while still warm.
- Chill and Set: Place the cookie pan in the refrigerator or freezer until the chocolate Reese’s Cups are set and firm.
- Remove Cookies: Use a butter knife to gently pop each cookie cup out of the muffin pan without breaking them. Serve and enjoy!
Notes
- Do not overbake the cookies to maintain their soft, chewy texture.
- Press the Reese’s Cups into the cookies immediately after baking, while the cookies are still hot, to allow them to slightly melt and adhere.
- Chilling the cookies helps the chocolate candy set quickly and makes removing the cookies from the pan easier.
- Use a mini muffin pan for uniform cookie sizes and easier handling.
- You can substitute creamy peanut butter with natural peanut butter but it may slightly alter the texture.
