Soft, chewy, and hiding a gooey surprise inside, these Peanut Butter Cup Cookies are every chocolate and peanut butter lover’s dream. With a rich peanut butter dough and a mini peanut butter cup nestled right in the center, each bite offers a warm, melty center wrapped in cookie perfection.
Whether you tuck the candy inside the dough for a hidden surprise or place it proudly on top, these cookies are as fun to make as they are to eat.
A Sweet Story of Nostalgia and Joy
As a kid, finding a peanut butter cup in my lunchbox felt like discovering buried treasure. The pairing of smooth chocolate and nutty peanut butter was always my favorite. Years later, I stumbled upon this recipe, and it instantly took me back. But this version levels up that nostalgic treat by baking the peanut butter cup inside a soft cookie shell, turning it into the ultimate dessert surprise.
The moment I pulled the first tray from the oven, I was hooked. The kitchen smelled of roasted peanuts and melting chocolate—warm, comforting, and impossible to resist.
Key Ingredients
Here’s what you’ll need to make these decadent cookies:
- All-Purpose Flour – Gives structure to the dough while keeping it soft and tender.
- Baking Soda & Salt – For lift and balance.
- Unsalted Butter – Softened to room temperature for easy creaming.
- Creamy Peanut Butter – Adds rich peanut flavor and moisture.
- Granulated Sugar & Brown Sugar – The mix adds sweetness and chewiness with a caramel-like depth.
- Egg – Helps bind everything together.
- Vanilla Extract – Adds warmth and aroma.
- Milk – A splash to smooth the dough.
- Mini Peanut Butter Cups – The star of the show! Unwrapped and ready to be hidden inside or placed on top.
How to Make Peanut Butter Cup Cookies
Step-by-Step Instructions
1. Preheat the oven
Set your oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners.
2. Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the wet ingredients
In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy—about 2 minutes.
4. Add the egg, vanilla, and milk
Mix until fully combined and the dough is soft and fragrant.
5. Combine and finish the dough
Gradually add the dry ingredients to the wet mixture. Stir just until combined—avoid overmixing for the softest cookies.
6. Fill the muffin pan
Scoop about 1 tablespoon of dough into each mini muffin cup and gently press to create a shallow well in the center.
7. Bake
Bake for 10–12 minutes, just until the edges are lightly golden. The centers should still look soft.
8. Add the peanut butter cups
As soon as the cookies come out of the oven, press a mini peanut butter cup into the center of each one. Let the cookies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Two Delicious Variations
1. Hidden Center (Stuffed Inside the Dough)
For a gooey surprise, wrap the cookie dough completely around a mini peanut butter cup before baking. The result is a soft, domed cookie with a melty center no one sees coming.
2. Visible Center (Pressed on Top)
For a classic look, bake the cookie dough on its own and press a peanut butter cup into the top of each cookie as soon as it comes out of the oven. It melts slightly and stays centered for a striking visual.
Tips for Cookie Success
- Chill the candy: Refrigerate peanut butter cups before using to prevent them from melting too quickly during shaping.
- Use room temperature dough: For the hidden center method, this makes wrapping the candy easier and smoother.
- Don’t overbake: Cookies should look slightly underdone in the center. They’ll continue to set as they cool.
- Get creative: Drizzle cooled cookies with melted chocolate or dust with powdered sugar for an extra special touch.
Serving Ideas
These cookies are wonderful served:
- Warm with a scoop of vanilla ice cream
- With a glass of cold milk
- On a holiday cookie platter or dessert table
- Wrapped in cellophane for edible gifts
📋 Peanut Butter Cup Cookies Recipe
Recipe by: Emma
Course: Cookies
Yield: 24 cookies
Prep Time: 30 minutes
Bake Time: 10–12 minutes per batch
Calories: ~300 per cookie
Ingredients
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 24 mini peanut butter cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- Whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, peanut butter, and both sugars until fluffy (2 minutes).
- Mix in egg, vanilla, and milk until smooth.
- Stir in dry ingredients until just combined.
- Scoop 1 tablespoon of dough into each muffin cup and press gently into the bottom.
- Bake for 10–12 minutes, until edges are lightly golden.
- Immediately press one mini peanut butter cup into the center of each cookie.
- Cool in pan for 10 minutes, then transfer to wire rack.
Final Thoughts
These Peanut Butter Cup Cookies are more than just a dessert—they’re a delicious little throwback to childhood joy with a grown-up twist. Whether you go for the hidden surprise or the showy top, there’s no wrong way to enjoy them.
Tried them? Let me know how they turned out in the comments or tag me in your photos—I love seeing your cookie creations!