Food and Recipes Desserts Cookies Peanut Butter Cup Cookies Are Better Than The Iconic Candy 5.0 (4) 4 Reviews Use leftover candies for these incredible peanut butter cup cookies. By Alyssa Sybertz Alyssa Sybertz Alyssa Sybertz has nearly a decade of experience writing about food, cooking, and cookbooks for print and digital publications, developing recipes, and cooking for her family. Southern Living's editorial guidelines Published on October 28, 2024 Save Rate PRINT Share Close Credit: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 30 mins Total Time: 43 mins Yield: 24 cookies Jump to recipe There are few more timeless flavor combinations than peanut butter and chocolate, which is why peanut butter cups are so beloved. But what happens when you nestle a mini peanut butter cup inside a gooey peanut butter cookie? The kind of heaven that makes it difficult to stop eating after just one (or two). Made in a mini muffin tin, these Peanut Butter Cup Cookies are the ultimate in peanut butter and chocolate indulgence. Make sure to use processed peanut butter, as the natural stuff will change the texture. And get those peanut butter cups unwrapped before you begin, as you need to press them into the cookies as quickly as possible once they come out of the oven. Cook Mode (Keep screen awake) Ingredients Cooking spray 1 3/4 cups all-purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 cup packed light brown sugar 3/4 cup granulated sugar 1 cup unsalted butter 1 cup creamy or crunchy peanut butter (not all-natural) 1 large egg 1 tsp. vanilla extract 2 Tbsp. milk 24 mini peanut butter cups, unwrapped Directions Prepare oven and ingredients: Preheat oven to 375°F. Gather all ingredients. Credit: Caitlin Bensel; Food Stylist: Torie Cox Spray a 24-cup mini muffin tray with cooking spray. Credit: Caitlin Bensel; Food Stylist: Torie Cox Combine dry ingredients: In a bowl, stir together the flour, baking soda and salt. Credit: Caitlin Bensel; Food Stylist: Torie Cox Make peanut butter mixture: In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, granulated sugar, butter and peanut butter on medium-low speed until combined and fluffy. Beat in the egg, vanilla extract and milk. Credit: Caitlin Bensel; Food Stylist: Torie Cox Finish cookie dough: Add the flour mixture and mix on low speed until combined. Credit: Caitlin Bensel; Food Stylist: Torie Cox Make 24 dough balls: With damp hands, quickly form the dough into 24 balls, around 1-inch maximum in diameter. Place the dough balls in the muffin tray. Balls should not be taller than the well and should have space around them. Credit: Caitlin Bensel; Food Stylist: Torie Cox Bake cookies: Bake for 11-13 minutes, until the cookies have puffed up and are just starting to brown. Credit: Caitlin Bensel; Food Stylist: Torie Cox Press candies into cookies: Remove the cookies from the oven and immediately gently press a mini peanut butter cup into each cookie. Cool completely in the pan on a wire rack (you may need to refrigerate if your kitchen is too warm). Credit: Caitlin Bensel; Food Stylist: Torie Cox Serve: Carefully remove the cookies from the muffin tray and serve. Credit: Caitlin Bensel; Food Stylist: Torie Cox Save Rate Print