New this month
Peanut Butter Cup Cookies II

Peanut Butter Cup Cookies II

"This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies."
Added to shopping list. Go to shopping list.


servings 518 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
  3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 65
Most helpful
Most positive
Least positive

This recipe is absolutely fabulous!! The only thing that was wrong, is that the instructions did not tell when to add the peanut butter, not that it was hard to figure out but I did all the wet...

Delicious! I used 1 tsp. vanilla, 3/4 tsp. baking soda and no salt. Adding more vanilla offsets some of the peanut flavor. Definitely need a mini muffin baking pan for this one. With a regul...

Wonderful....melt in your mouth! Everyone loved. It's been added to my favorites

i love these cookies!! the peanut butter and chocolate together is just perfect! i only made half, 8 cookies, and they turned out really good. the hardest part was waiting for them to cool, so w...

I make these all the the time but I use a box of chocolate brownie mix. I follow the directions on the box. Fill mini muffin tins 1/2 to 3/4 full and bake 8 to 10 minutes. Remove from oven and p...

Absolutely my favourite cookie recipe out there! When I make these, I make sure to make an absolute TON of them because they go fast! Every time I bring them to any event or gathering people alw...

Bet you can't eat just one of these! I increased the vanilla to 1 tsp. and added 2 Tbsp. of milk, but otherwise kept the recipe the same. I used a mini muffin scoop to measure out the dough an...

My hubby- who HATES peanut butter cookies loved these! I will be making over and over again. I highly recommend you use the mini muffin pan- they came out great and were so easy to do. To sav...

I made this for an event at our apt complex, and everyone LOVED them! We did put them in the fridge right after we added the peanut butter cups. And I had to cook them a little longer but they...

Other stories that may interest you