Peanut Butter Cup Cookies

Prep Time
Cook Time
Ready In

"You will need a couple of "12-hole" mini muffin tins to make these (since they have to cool in the pans, you can either have more pans, or do this in a couple of batches). These look great on the holiday cookie platter."

Original recipe yields 40 servings


  • Serving Size: 1 (25 g)
  • Calories 136
  • Total Fat - 11 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 29.6 mg
  • Sodium - 136 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 5.3 g
  • Protein - 1.5 g
  • Calcium - 5.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Unwrap each mini peanut butter cup (and DON’T eat any! :) )

Step 2

In a large mixing bowl, cream together the butter, peanut butter and the sugars. Beat in the egg and vanilla.

Step 3

Blend the flour, soda, and salt. Add to the butter mixture and mix until thoroughly combined.

Step 4

Preheat oven to 375F.

Step 5

Shape dough into 1-inch balls. Place in ungreased mini muffin tins.

Step 6

Bake 8-10 minutes. Remove from oven and immediately press one peanut butter cup into each cookie, leaving the top of the cup showing. Cool in pans.

Step 7

NOTE: You used to get 40 mini peanut butter cups in a package, My last one only had 38, so you either have to buy two bags or make a couple of cookies without them, since this yields 40 cookies. If you buy two bags, then bonus-you get to eat 36 peanut butter cups later :)

Tips & Variations

  • Mini muffin tins