Peanut Butter Cup Cookies

Name: Peanut Butter Cup Cookies (Mini Muffin Tin)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 servings
Cuisine: American
Ingredients: 1/2 cup creamy peanut butter; 1/2 cup salted butter, softened; 1/2 cup packed brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 48 miniature peanut butter cups, frozen; Non-stick cooking spray or butter, for greasing

These peanut butter cup cookies are soft and chewy peanut butter cookies baked directly in a mini muffin tin, then topped with a miniature peanut butter cup while still warm for a perfectly melted finish.

🌍American 🏷️Peanut butter cookies 🏷️Peanut butter cups 🏷️Cookies 🏷️Dessert Baking

🏷️

🏷️Easy recipe

-0:00

dinnerin321onTikTok

Total

25 min

Servings

48

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
48 miniature peanut butter cups, frozen
Non-stick cooking spray or butter, for greasing

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the peanut butter, softened butter, brown sugar, and granulated sugar. Using a hand mixer, beat until the mixture is light and fluffy.
2
Add the egg and vanilla extract to the bowl and mix again until well combined.
3
Add the all-purpose flour, baking soda, baking powder, and salt. Mix on low speed until just combined. Do not overmix.
4
Preheat your oven to 350°F (175°C).
5
Generously grease two 24-cup mini muffin tins with butter or non-stick cooking spray.
6
Using a small cookie scoop, portion the dough into balls and place one in each cup of the prepared mini muffin tins.
7
Bake for 8-10 minutes, or until the edges are just beginning to turn a light golden brown.
8
Immediately after removing the tins from the oven, press one frozen miniature peanut butter cup into the center of each warm cookie.
9
Allow the cookies to cool completely in the muffin tins before removing them. This helps them set properly.

Was this recipe helpful?

Tips & Notes

Pro tips

Use softened butter and peanut butter at room temperature for a smooth, consistent dough that fills the muffin cups evenly.
Don't overbake; remove cookies when edges are set but centers still look slightly underdone, as residual heat will continue cooking them.
Press the peanut butter cup into the warm cookie immediately after baking while the surface is soft enough to hold it in place.
Line the mini muffin tin with paper liners or grease thoroughly to prevent sticking and ensure easy removal.

Substitutions

Creamy peanut butter → powdered peanut butter mixed with water (may require texture adjustment)
Brown sugar → additional granulated sugar (cookies will be slightly less moist)
Vanilla extract → almond extract (slight flavor variation)

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days; reheat gently in a 300°F oven for 2-3 minutes if desired.

Equipment

mini muffin tin · paper muffin liners (optional but recommended)

Common Questions

Why use a mini muffin tin instead of a regular baking sheet?

The mini muffin tin creates a uniform shape and ensures the dough fills evenly, preventing spreading and making it easier to position the peanut butter cup on top while the cookie is still warm.

When should I add the peanut butter cup to the cookie?

Press the miniature peanut butter cup into each cookie immediately after removing from the oven while the cookie is still warm, so it softens slightly and adheres to the cookie.

Can I use natural peanut butter instead of creamy?

Natural peanut butter may work but will produce a less smooth dough and potentially drier cookies; creamy peanut butter is recommended for the best texture.

How do I know when the cookies are done baking?

The cookies are done when the edges are set and just beginning to brown, while the centers are still soft; they will firm up as they cool.

Can I make these ahead?

Bake and cool the cookies completely, store in an airtight container at room temperature for up to 5 days, and add fresh peanut butter cups before serving if preferred.