This peanut butter cup cookie recipe has floated around my family and neighborhood for years! Who doesn’t like a soft baked cookie with a Reese’s candy in the middle? My kids request them at Christmas time each year.
When it starts getting closer to the holiday season, all of my kids start putting in their cookie requests for Christmas. During this time, rarely do they agree on many cookies, but one that always gets a unanimous “YES”, is the peanut butter cup cookie recipe.
It is a very easy recipe that can be made up rather quickly. There is a short chill time, but that is good because you can invite your children to start unwrapping the candies. This process goes so much faster with additional helping hands!
I like to make my cookies in the mini-muffin pans so that they will hold their shape nicely after inserting the peanut butter cups (another kid job). Don’t forget to allow them ample cool time (10 minutes) or they will fall apart when transferring to the cookie cooling rack.
Peanut butter alternatives will work well in this recipe. I have used almond and cashew butter successfully. When selecting a butter, make sure it is creamy and isn’t oily on top.
Also, this recipe is much more successful when using room temperature ingredients. I do this with all of my cookie recipes. Not only does it effect the taste, but you will also notice differences in how the cookie holds itself together.
The best part about these cookies is that they will last for up to a month when frozen if you need to make them ahead of time for a cookie exchange. Otherwise, they remain soft and chewy when stored in an airtight container at room temperature for up to two weeks.
Classic Peanut Butter Cup Cookies
- 1 2/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup peanut butter, creamy
- 1 egg
- 11/2 teaspoon pure vanilla extract
- 1 tablespoon whole milk
- 24 bag Reeses peanut butter cups
- Preheat oven to 350 degrees. Lightly spray mini-muffin pan with cooking spray. Sift all flour, baking soda, and salt together and set aside.
- With an electric mixer, beat butter until light in color (about 4 minutes). Add brown and granulated sugars slowly and mix until incorporated. Add peanut butter, egg, vanilla, and milk. Mix on medium until well blended.
- Add dry ingredients and mix until well combined. Dough should be thick and a little sticky. Place in refrigerator and chill for 30 minutes.
- Roll dough into 1 1/2 inch balls and place one into each of the mini-muffin slots. Bake for 8-10 minutes until slightly golden. Do not overbake or they will be too hard.
- Remove pan from oven and add one peanut butter cup candy into each of the cookies. Don’t press it all the way in or you will have no cookie on the bottom.
- Allow to cool in the pan for 10 minutes then transfer cookies to a cooling rack. Enjoy!