Peanut Butter Cup Cookies Recipe -
Peanut Butter Cup Cookies Recipe
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Peanut Butter Cup Cookies
Combine chewy cookies with peanut butter cups for a real treat. See more

Peanut Butter Cup Cookies

Recipe by  

"These cookies have a sweet peanut butter cup center."

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Ingredients Edit and Save

Original recipe makes 40 cookies Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    1 hr 35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2006

Fail-proof. I followed the directions and everything turned out perfectly. ADVICE: freeze (or put in fridge) unwrapped PB cups - it is easier to press the frozen candy into the hot cookie without falling to pieces. SUPERB!

Most Helpful Critical Review
Oct 26, 2007

I'm not sure where I went wrong, but it most have been me because all of the other reviews don't mention the cookies cracking. I used a regular muffin tin, ungreased. The balls stayed as balls, no spreading. When I took them out at 8 mins. and pressed the frozen p-nutbutter cup in, the cookies edges cracked and seperated. Any suggestions?

Dec 04, 2007

WOW! Fantastic Recipe! Made a single batch to try it out exactly as it was printed. Some Key Tricks I Used: **Make dough, and pop into refrigerator for about an hour--it makes cookies easier to scoop. **I used the smallest cookie scoop I had (approx 2 tsp) and levelled off the bottom (so I had exact size balls (With flattened ends!) **I scooped the first batch into the mini muffin tin...and while that batch baked, I scooped the rest of the dough onto a plate--that way I could quickly refill the pan once cooled (I have asked Santa for an extra pan for Christmas--It would be good to make more than 12 at a time!!!) **Freeze PB Cups, unwrap, then pop back into freezer--until cookies are out of oven. **Allow middles to "sink" a bit before adding the pb cup(should happen when removed from the oven after 8 minutes) the "sink" will prevent the sides of the cookie from cracking. **ABSOLUTELY refrigerate the pan before removing cookies for cooling rack... BUT **Decorate with sprinkles BEFORE refrigerating pan--place decor quickly, as the chocolate will start to melt. Shifting placement of the decorations will be tricky! **Once cooled...HIDE from husband, kids, neighbours...they disappear faster than you can make 'em! Great recipe!

Sep 26, 2003

These were pretty good. One thing I can say is that they dont look like they're done cooking after 8 minutes, but they are. Dont make the mistake of overbaking them.

Sep 26, 2003

5 Stars! I used my husband's sugary "Skippy" Peanut Butter. Also used a cookie sheet insted of a muffin pan, and cookies turned out perfect. EASY TO MAKE. DELICIOUS. Everyone raved about them, even people who normally didn't like peanut butter. INGREDIENTS AND TIMING ARE PERFECT. I wouldn't suggest changing a thing. I thought that they were not done at first, and was tempted to leave them in longer, but the cook time was perfect. LONGEVITY/FRESHNESS. The cookies stayed fresh and soft for quite awhile in the cookie tins they were in. OVERALL, an excellent recipe that I will be making and sharing every Christmas, for years to come!

Mar 27, 2003

I made these for my Christmas Party and they were a hit! I doubled the recipe and came out with 72 cookies. I would recommend popping the trays into the refrigerator after you place the candy cups in the cookies. If you don't, the chocolate centers keep melting and it takes longer for them to cool and store. Easy to remove from the tray and small enough to fit many on a serving tray. I will definitely make these again.

Nov 28, 2005

These are great! My husband has pretty much polished them off in 2 days by himself, I will have to make a couple more batches for the christmas tins. One hint, I didn't know how big to make the balls of dough, to get 40 cookies, make them about 3/4 inch in diameter.

Jul 11, 2007

I used whole wheat white flour (it's lighter in texture and naturally sweeter than regular whole wheat) and all natural PB. Husband couldn't tell these cookies were 100% whole grain and gobbled them right up. I chilled the dough for a few hours, and instead of forming balls, I just used a medium cookie scoop to get uniform-sized rounded mounds in the fraction of the time. I dropped the mounds into regular muffin tins because that's all I had, but they still came out looking great. I did have to cook them 3 min longer though because I made them larger than what the recipe called for. Don't make the mistake of cooking them too long (recipe is right on unless you make your cookies bigger). The dough should be soft when you take it out. The first time I made this, I baked them too long (waited for them to turn golden), and they were dry.


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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