The little candy bar center in the best Peanut Butter Cup Cookies makes these soft cookies one of our favorite treats. Change out the sprinkles and these peanut butter cookies are perfect for every holiday.
We are in holiday mode here. The totes of Christmas decorating have been pulled out of the garage attic, and we are gearing up to decorate the whole house for the holidays in the next few days.
The weather is supposed to be warm and sunny this week, so the boys will be hanging the lights on the house, while the girls put up all the decorations we have accumulated over the years.
Once the house is decorated I can concentrate on some fun holiday baking. As a baking blogger, I usually have all my treats and recipes done early, so I can share them here with you.
And every year I baked way more than I could possibly share with you before Christmas gets here.
As I was going through the recipes I had to share with you, I came across these cookie pictures. Right then and there I realized that I have never share this recipe on the blog.
They just look a little bit different because of the way they are decorated.
This fun little cookie cup is one that we make every single Christmas. It’s just a basic peanut butter blossom cookie turned into a cute little cookie cup.
I love that these ones have a peanut butter cup candy in the center. These cookies are probably one of my top 5 cookies. That’s how good they are. This cookie never lasts very long when we make them. So, I better plan on making a few different batches over the next few weeks.
I also want to dip these Peanut Butter Balls in some white chocolate and stack them into little snowmen. Using up the extra bags of holiday candies in a pan of M&M Blonde Brownies is also on my list of things to bake.
Oh, and my husband requested some Cherry Cheesecake Brownies, so I probably should start baking now because it looks like I’m going to be in the kitchen for a while!
How to make Peanut Butter Cup Cookies:
- Beat the peanut butter, shortening, and sugars until creamy. Add the egg and vanilla and beat again.
- Slowly mix in the flour, baking powder, and salt.
- Roll the dough into 24 even balls. Roll in the extra sugar and place in a greased mini muffin tin.
- When the cookies are done baking, let them cool in the pan for 2 minutes. Then press a chilled peanut butter cup into the top of each one.
- Run a butter knife around the edge of the cookies and lift them out gently. Place on a wire rack to cool.
- If you want to customize the cookies for a party or holiday, add sprinkles to the tops of the melted peanut butter cups.
Decorating Peanut Butter Cup Cookies:
Use any color of sprinkle to add some fun to the tops of the peanut butter cookies. Chocolate jimmies are a great choice for most of the year, but I like to change them up during the holidays.
They are so easy to customize for every holiday during the year.
- Pink, red, and white sprinkles for Valentine’s Day
- Green and white for St. Patrick’s Day
- Pink, white, and yellow for Easter
- Red, white, and blue for Memorial Day and Fourth of July
- Orange and black for Halloween
- Brown and orange for Thanksgiving
- Red, white, and green for Christmas
You can also use the white chocolate peanut butter cups and add some little snowman faces to the tops for winter parties.
More easy cookie recipes:
- Salted Caramel Chocolate Chip Cookies
- Cinnamon Banana Oatmeal Cookies
- Oreo Peppermint Crunch Cookies
- Chocolate Chip Cherry Cookies
- Salted Caramel Thumbprint Cookies
- Nutella No Bake Cookies
- More Cookie recipes
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- 1/4 cup creamy peanut butter
- 1/4 cup vegetable shortening
- 1/4 cup granulated sugar + 2-3 Tablespoons (to roll dough in)
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 miniature peanut butter cups, unwrapped and refrigerated
- Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, and vanilla and beat again.
- Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.
- Roll the dough into 24 even balls. Roll each dough ball in the remaining granulated sugar.
- Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.
- Press a peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wire rack..
- Once the chocolate on the candy has melted, sprinkle the tops with sprinkles. Let set completely before moving. Store in a tightly sealed container.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 109mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 3g
*The post for Peanut Butter Cup Cookies was first published on December 22, 2017. The post and photos have been updated and republished on November 25, 2019.