Name: Peanut Butter Cup Cookies Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 24
Cuisine: American
Ingredients: 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; 1/2 teaspoon vanilla extract; 1/2 tablespoon cornstarch; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon table salt; 24 miniature peanut butter cups, unwrapped and refrigerated

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We have the perfect treat for your! Our Peanut Butter Cup Cookies are a combination of homemade peanut butter cookies and Reese's peanut butter cups. They are so good that they will be gone in minutes. You don't want to miss out on these treats.

Looking for more Reese's treats? You will love this mini peanut butter cheesecake and these Reese's rice krispie treats.

A white plate with five peanut butter cup cookies topped with holiday sprinkles on it.

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Reese's Cookies
Why You'll Love This Recipe
Main Ingredients
How To Make Peanut Butter Cup Cookies
Decorating Peanut Butter Cup Cookies
More Easy Cookie Recipes
Recipe

Reese's Cookies

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 Reese's cookies and our chocolate blossom cookies are probably two of my top 5 cookies. They never last very long when we make them.

So, I better plan on making a few different batches of these peanut butter Christmas cookies for the holidays. I also want to make these white chocolate peanut butter balls and stack them into little snowmen. It's going to be all about the peanut butter treats on Christmas Day.

Why You'll Love This Recipe

These cookies are a delicious combination of two classic treats. They are perfect for any occasion, although they are so good you may want to keep them all to yourself.

You can enjoy these sweet treats anytime or anywhere because they travel well and stay fresh at room temperature for a while. So, whether it's lunchtime or midnight, these peanut butter cup cookies will satisfy your craving whenever it strikes.

This is also a great cookie to ship or mail to loved ones around the world. They package easily, hold their shape, and taste great when they get there.

Main Ingredients

A white plate with five peanut butter cup cookies topped with brown sprinkles on it.

These peanut butter cookies come together quickly with just a few simple pantry ingredients. Make sure you buy extra Reese's peanut butter cups because this is a recipe you will want to make over and over again.

Peanut Butter - Use your favorite brand of creamy peanut butter. If you like a crunch in your cookie, feel free to substitute crunchy peanut butter.
Vegetable Shortening - Helps the cookies hold their shape better. It also gives the cookies a softer texture.
Sugars - A mixture of granulated and brown sugar sweetens these peanut butter cookies.
Egg - Binds the ingredients together.
Flour - Gives the cookie dough structure. See how to measure flour correctly when baking.
Baking Soda - Provides the lift as the dough bakes.
Peanut Butter Cups - You will need 24 miniatures for this recipe. Please remove all wrappers before adding them to the cookies!

An overhead picture of a white plate with 12 peanut butter cup cookies topped with holiday sprinkles on it.

How To Make Peanut Butter Cup Cookies

This easy peanut butter cup cookie recipe comes together in minutes. Just make sure to press the peanut butter cup into the warm cookie so it holds the mini muffin shape.

Beat the peanut butter, shortening, and sugars in a large bowl until creamy.
Add the egg and vanilla and beat again.
Slowly mix in the flour, baking powder, and salt.
Roll the peanut butter cookie dough into 24 even balls. Roll each one in the extra sugar and place in a greased mini muffin tin.
When baking the cookies, 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 before the chocolate starts to melt. Place them on a wire rack to cool and set completely.
If you want to customize the cookies for a party or holiday, add sprinkles to the tops of the melted peanut butter cups before the chocolate sets.

A white plate with peanut butter cup cookies stacked on it.

Decorating Peanut Butter Cup Cookies

Use any sprinkle color 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.

A white plate with three peanut butter cup cookies stacked on it and a bite taken out of the top cookie.

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Recipe

Peanut Butter Cup Cookies Recipe

Yield: 24 cookies

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

The little candy bar center in these Peanut Butter Cup Cookies makes these a family favorite treat. Change out the sprinkles and they are perfect for every holiday.

Ingredients

¼ cup creamy peanut butter
¼ cup vegetable shortening
¼ cup granulated sugar + 2-3 tablespoons (to roll dough in)
¼ cup packed brown sugar
1 large egg
½ teaspoon vanilla extract
½ tablespoon cornstarch
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt
24 miniature peanut butter cups, unwrapped and refrigerated

Instructions

Preheat the oven to 350°. Spray a mini muffin tin with a nonstick spray like Baker's Joy.
Beat the peanut butter, shortening, ¼ cup sugar, and brown sugar until creamy. Add the egg and vanilla and beat again.
Stir together the cornstarch, flour, baking powder, baking soda, 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 7-8 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. Use a knife to gently remove the cookies from the pan and place them on a wire rack.
Once the chocolate on the candy has melted, sprinkle the tops with sprinkles. Let them 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: 161Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 144mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Two pictures of peanut butter cup cookies collaged together with a red text box.

*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.

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