Growing up, I thought peanut butter cups were something you could only get at the store. Mom would bring them home in that orange wrapper, and we’d carefully peel back the paper to reveal those perfect chocolate ridges. It never crossed my mind that I could make something similar at home.
That changed when I discovered these peanut butter cups cookies. They’re basically everything you love about the store-bought candy, but in a warm, fresh-from-the-oven cookie form. And unlike those mysteriously perfect store-bought cups, these cookies actually feel like something real people make in real kitchens – sometimes messy, always good.
Why You’ll Love These Peanut Butter Cup Cookies
- Quick preparation – These cookies come together in just 20-30 minutes, perfect for when you need a sweet treat without spending hours in the kitchen.
- Simple ingredients – You’ll only need a handful of basic pantry staples plus peanut butter cups – no fancy or hard-to-find ingredients required.
- Kid-friendly baking project – The straightforward steps make this recipe perfect for baking with kids, and they’ll love pressing the peanut butter cups into warm cookies.
- Double peanut butter goodness – With both peanut butter in the cookie dough and a whole peanut butter cup on top, these treats are a peanut butter lover’s dream come true.
What Kind of Peanut Butter Should I Use?
For these cookies, smooth peanut butter is definitely the way to go, and you’ll want to stick with commercial brands like Jif or Skippy rather than natural-style peanut butter. Natural peanut butter, while delicious, tends to separate and can make your cookies too oily or cause them to spread unpredictably while baking. The stabilized, commercial creamy peanut butter will give you the most reliable results and the perfect texture. If you’re working with a natural brand because that’s what you have on hand, make sure to stir it really well and consider chilling your dough before baking to help control spread.
Options for Substitutions
Need to make some swaps? Here’s what you can do with this cookie recipe:
- Peanut butter: While smooth peanut butter gives the best texture, you can use crunchy peanut butter if that’s what you have. For allergies, try almond or sunflower butter – just note the cookies might spread differently and be a bit more delicate.
- Peanut butter cups: Any chocolate-peanut butter candy works here! Try Reese’s Pieces, chopped Snickers, or even chocolate chips mixed with a dollop of peanut butter.
- Honey-roasted peanuts: Regular roasted peanuts work fine, or try other nuts like almonds or pecans. For a nut-free option, try using crushed pretzels for that salty crunch.
- Coarse sugar: Regular granulated sugar works for coating, or try turbinado sugar. You could even skip the coating altogether – the cookies will still be great!
- Vanilla essence: Out of vanilla? Use almond extract (just use half the amount) or simply leave it out – the peanut butter flavor is strong enough to carry the cookie.
Watch Out for These Mistakes While Baking
The biggest challenge when making peanut butter cup cookies is timing – adding the peanut butter cups too early can cause them to melt completely and lose their shape, so wait until the cookies are almost done baking before pressing them into the center. Another common mistake is overmixing the dough, which can lead to tough, dense cookies – mix just until the ingredients are combined, and your cookies will stay soft and chewy. To prevent sticking (which can ruin these treats), make sure to spray your muffin tin generously with nonstick spray, and let the cookies cool in the pan for exactly 5 minutes before attempting to remove them – any sooner and they’ll fall apart, any later and they’ll stick to the pan. For the best texture, avoid overbaking – the edges should be just set and lightly golden, while the centers remain slightly soft, as they’ll continue to firm up while cooling.
What to Serve With Peanut Butter Cup Cookies?
These rich and decadent cookies are perfect with a cold glass of milk – it’s a classic pairing that helps balance out the sweet and salty flavors. If you’re feeling fancy, try serving them alongside a scoop of vanilla ice cream or coffee ice cream for an extra special dessert experience. For a cozy afternoon treat, pair these cookies with hot chocolate or a cup of coffee, which brings out the nutty flavors in the cookies. You could also add these to a dessert platter with some fresh fruit like strawberries or banana slices to add a fresh element to your sweet spread.
Storage Instructions
Keep Fresh: These peanut butter cup cookies stay perfectly yummy in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to keep them from sticking together. The chocolate might get a bit soft if your kitchen is warm, so you can pop them in the fridge if you prefer them firmer.
Freeze: Good news – these cookies freeze really well! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. It’s like having a secret stash of happiness whenever you need a sweet treat!
Thaw: When you’re ready to enjoy your frozen cookies, just take out what you need and let them sit at room temperature for about 30 minutes. If you’re feeling a bit impatient and want that peanut butter cup to be melty, 10 seconds in the microwave will do the trick!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 40-50 g
- Fat: 150-160 g
- Carbohydrates: 200-220 g
Ingredients
- Nonstick spray for the muffin tray
- 1 cup smooth peanut butter
- 2/3 cup white sugar
- 1/3 cup tightly packed brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla essence
- 1 large egg
- Coarse sugar for coating
- 12 standard peanut butter cups
- 1/4 cup chopped honey-roasted peanuts
Step 1: Prepare the Baking Equipment
Preheat your oven to 350°F (175°C).
Prepare a 12-cup muffin tin by spraying it generously with nonstick cooking spray to prevent sticking and ensure easy removal of the cookies after baking.
Step 2: Make the Dough
In a large bowl, beat together the peanut butter, granulated sugar, light brown sugar, and kosher salt using an electric mixer on medium-high speed.
Continue mixing until the mixture becomes light and fluffy, which should take about 5 minutes.
Add the vanilla extract and egg to the mixture, then increase the speed to high and mix until the dough comes together in a cohesive mass.
Step 3: Form and Coat the Dough Balls
Pour some coarse sanding sugar into a small bowl.
Divide the dough into 12 equal portions and form each portion into a ball.
Roll each dough ball in the sanding sugar, ensuring they are well-coated to add a nice crunch and sparkle to the finished cookies.
Step 4: Shape the Dough in the Muffin Tin
Place a sugar-coated dough ball in each cup of the prepared muffin tin.
Using your fingers or the back of a spoon, press the dough about 1/2 inch up the sides of each muffin cup to create a shell.
Nestle a peanut butter cup into the center of each dough shell.
Step 5: Bake and Finish the Cookies
Bake the cookies in the preheated oven until the edges are set and golden, approximately 10 to 12 minutes.
Once baked, remove the muffin tin from the oven and place it on a cooling rack.
Immediately sprinkle the tops of the peanut butter cups with chopped honey-roasted peanuts for an extra crunch and burst of nutty flavor.
Step 6: Cool and Serve
Allow the cookies to cool in the muffin tin for about 15 minutes to solidify their shape.
After that, carefully remove them and transfer to a wire rack to cool completely.
Serve and enjoy your delightful peanut butter cup cookies!