Super moist peanut butter cookies baked into muffins tins and then stuffed with a miniature peanut butter cup. These Peanut Butter Cup Cookies are a must make before the holidays are over!
You guys! I’ve been on a baking bender. ‘Tis the season and all. Every year I tell myself I’m only going to make a few cookies. Yet every year I make way too many. I can never narrow it down because I want to make at least one (and this year, two!) new-to-me recipes but I also have to make the classics, you know? And finding room in my freezer to store them all before delivery?
The cookie struggle is real.
And dammit if I don’t have even an ounce of willpower when it comes to cookies. Like I have none. Zero. Zilch. So even though I eventually give the majority of them away to friends and family, I’ve been eating more than my fair share this past week. My my waistline is proof of that. But then again, cookies for breakfast is a time honored tradition around here. So what’s a girl to do?
Keep baking. Keep eating.
But mostly keep working out 🙂
These cookies are everything. At least everything I want in a cookie. Peanut butter and chocolate (my favorite combo ever), white chocolate and the tiniest sprinkle of seat salt to balance everything out. They are ridiculously easy to make and if I do say so myself, pretty darn festive. Sprinkles have a way of taking cookies from 1 to 10, don’t you think? The particular recipe is a riff on the peanut butter cookie recipe already on my site. Actually make that multiple peanut butter cookie recipes on my site. I clearly like my peanut butter cookies. Same base, different add-ins.
Add these Peanut Butter Cup Cookies to your weekend baking list and, pretty please, think of me when you’re eating these for breakfast. Whether you’re cursing me or thanking me, only you will know. 🙂
Happy baking and thanks for reading! xo, Kelley
Peanut butter cookie cups with peanut butter cups, sea salt and white chocolate. YUM!
- 8 tablespoons unsalted butter
- 8 tablespoons creamy peanut butter
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 36 miniature peanut butter cups
- 1/3 cup white chocolate chips, optional
- coarse sea salt, optional
- sprinkles, optional
- Preheat oven to 350F degrees.
- In a small sauce pan over medium-low heat, combine butter and peanut butter. Melt butter and peanut butter completely and then remove from heat and let cool.
- In a medium bowl mix flour, baking soda, salt and cinnamon; set aside.
- Using a stand mixer, combine the cooled butter and peanut butter with both the white and brown sugar in bowl. Beat on low until the sugar and butter are light and fluffy about 2 minutes. Add the egg + egg yolk, and vanilla and beat just until mixed. Gradually add flour mixture and mix just until combined.
- Shape into 36 balls and place each into an ungreased mini muffin pan. (I only own one mini muffin tin that has 24 cups so I did my cookies in two batches)
- Bake cookies for about 10 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Wait 3-4 minutes and then use your finger to swirl the chocolate just a touch to get rid of the ridge marks on the cups and make cookies pretty 🙂
- Cool cookies for 10-15 minutes before carefully removing from pan.
- Heat white chocolate chips in the microwave in 15 second intervals until melted. Pour white chocolate into a small baggie and snip one of the corners off with a pair of scissors. Drizzle cookies with white chocolate and If desired, sprinkle with a pinch of sea salt and/or holiday sprinkles.
- Cool completely before transferring to an airtight container. Cookies will store on the counter for 3 days or in the freezer for months!