Peanut Butter Cookie Cups
These Peanut Butter Cookie Cups are SO EASY! Soft peanut butter cookies with a gooey chocolate center, perfect for any occasion and sure to delight everyone.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Muffin Tin
- Cookie Scoop
- Cooling rack
Ingredients
- 0.5 cup Butter room temperature
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar packed
- 0.5 cup Creamy Peanut Butter
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 48 pieces Miniature Reese’s or Rolo Candies for chocolate centers
- Festive M&M Candies optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin lightly or line it with paper liners for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy, about 2-3 minutes. Then, add in the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet mixture, stirring just until combined. Be careful not to overmix!
- Using a cookie scoop, portion out the dough and fill each muffin tin cup about halfway. Gently press the dough down to create a well in the center for your candy.
- Place one miniature Reese’s or Rolo candy into the center of each cookie cup, pressing it down slightly into the dough.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookie cups to cool in the muffin tin for about 5 minutes before transferring them to a cooling rack. If desired, sprinkle some festive M&M candies on top before they fully cool for an extra touch of color.
Notes
- Make sure to grease or line your muffin tin well to prevent sticking.
- Do not overmix the dough to avoid dry or crumbly cookies.
- Store leftover cookie cups in an airtight container at room temperature for up to a week or freeze for up to three months.