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–+ servings

Peanut Butter Cup Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 224kcal
Author: Lord Byron's Kitchen
Thumbprint-style cookies are very popular at Christmastime, so why not over-stuff them with a full-sized Peanut Butter Cup? These cookies are so easy to make and are baked in muffin tins! Push in the peanut butter cup and top with chopped peanuts for more texture and flavour!
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter, smooth or chunky
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (do not add the salt if you used salted butter)
  • 24 Reese's Peanut Butter Cups (regular size), unwrapped
  • Non-Stick Cooking Spray

Instructions

  • The Peanut Butter Cups are not placed into the cookie until the cookies have been baked and are removed from the oven. To avoid things like fingerprints on the Peanut Butter Cups, or to keep them from melting too quickly when the come in contact with the heat from the cookies, it’s important to chill them first. So, to start, unwrap them and set them in a single layer on a parchment-lined baking sheet.  Place in fridge to chill for 20-30 minutes.
  • Preheat your oven to 375 degrees F.  Lightly grease two twelve-cavity muffin tins with non-stick cooking spray and set aside. If you have only one muffin tin, you can bake these in batches.
  • In a large bowl, beat the butter, peanut butter, sugar, and brown sugar together until well combined.
  • Add the egg, vanilla extract, and milk.  Beat into the butter and sugar mixture.
  • Measure in the flour and baking soda.  Beat until just incorporated.  Do not over mix.
  • Measure out 1 1/2 tablespoons of the cookie dough and roll into a ball.  Drop balls into prepared muffin tin cavities. 
  • Bake for 10 minutes, or just until lightly golden brown.
  • Remove from the oven and place a chilled peanut butter cup onto the still-warm cookie and gently press down.
  • Immediately sprinkle over the toasted chopped peanuts.
  • Cool for 3 minutes, and then transfer to wire racks to cool completely.

Nutrition

Calories: 224kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 213mg | Potassium: 111mg | Fiber: 1g | Sugar: 17g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg