Peanut Butter Cup Cookies

As you all know, in this house, peanut butter cups rank way up there on the dessert menu.  Thanks to the ever-popular Pinterest, I found this little lovely recipe involving mini-Reese’s and peanut butter cookies.  Now, I will admit getting mine a little over-done, but I was trying to compensate for using regular muffin cups.  The recipe called for using a mini muffin pan, but I don’t have one.  Anyway, Nicholas likes them, and they look pretty good.  I haven’t tried one, but I will tomorrow.  This recipe can originally be found on  And with that, if you can handle the heat, get to baking!  😀



  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped*


  1. In a small bowl sift together the flour, salt and baking soda; set aside.
  2. In a large bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  3. Beat in the egg, vanilla and milk.
  4. Slowly add the flour mixture; mix well (at this point you can store the dough in the refrigerator until you are ready to make the cookies).
  5. Shape the dough into approximately 40 balls and place each into an ungreased mini muffin pan.*
  6. Bake at 375 degrees for 8 minutes.*
  7. Remove from oven and immediately press a mini peanut butter cup into each ball.
  8. Cool and carefully remove from pan; the chocolate will be runny for several hours.

*Note:  As I said earlier, I only have regular muffin pans, so I made 24 cookies instead of 40.  I also upped the cooking time to about 10 minutes to account for the dough balls being larger.  Since my oven cooks hotter, I also lowered the temperature to 350-degrees.


1 Comment

Filed under Food

One response to “Peanut Butter Cup Cookies

  1. Dawn English

    looks tasty 🙂

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