Description
Soft, chewy peanut butter cookies baked in a mini muffin pan and finished with a melty peanut butter cup in the center. Cozy, nostalgic, and irresistible.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 24 miniature peanut butter cups, unwrapped
- Neutral cooking spray or a little softened butter for greasing the pan
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Cream the butter and sugars: In a large bowl with a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add peanut butter and egg: Beat in the peanut butter until smooth, then mix in the egg and vanilla until fully incorporated.
- Combine the mixtures: Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms. Chill the dough for 20 minutes for thicker cookies.
- Prep the pan and oven: Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan.
- Portion the dough: Using a small cookie scoop, portion the dough into the cups, filling each about three-quarters full.
- Bake: Bake for 8 to 10 minutes, until the edges look set and lightly golden, but the centers are still soft.
- Press in the candy: Immediately press one miniature peanut butter cup into the center of each cookie. Let the cookies cool in the pan for 5 minutes.
- Cool completely: Gently loosen and transfer the cookies to a wire rack to cool until the chocolate sets.
- Serve: Enjoy slightly warm or at room temperature.
Notes
- Note: Chilling the dough helps prevent spreading and keeps the cookies soft and thick.
- Unwrap the peanut butter cups before baking so you can press them in while the cookies are hot.
- For cleaner edges, chill or briefly freeze the peanut butter cups before pressing into hot cookies.
- Store in an airtight container at room temperature for 3 to 4 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: peanut butter cup cookies, mini muffin tin cookies, peanut butter chocolate cookies, easy cookie recipe, holiday cookies, party treats