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Peanut Butter Cookie Cups

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By Betty Crocker Kitchens
Updated Nov 12, 2024
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Betty makes it easy to bake in a sweet surprise. These peanut butter cookie cups might begin as a simple recipe for homemade cookies, but they have a delicious and distinct surprise inside - a miniature Reese’s™ peanut butter cup! They’re baked in miniature muffin tins, which gives them the fun shape of peanut butter cups, and then a Reese’s™ cup is pressed into the cookie minutes before they are done baking. While we love these delicious Reese’s™ peanut butter cup cookies on their own any day of the week, we also encourage you to dress them up with a scoop of ice cream, drizzle them with chocolate sauce and peanut butter sauce, and transform them into a truly decadent and delicious dessert.

More About This Recipe

  • Combine creamy peanut butter, crunchy peanuts and a bag of Reese’s peanut butter cups, and you have a peanut butter-lover’s dream come true. It’s one of Betty’s easiest peanut butter cookie recipes, which makes it the perfect sweet treat for a Christmas cookie tray or a quick weeknight dessert any time of the year. The cookie cup is made from the same ingredients as a classic from-scratch peanut butter cookie, but the filling is what really makes it special. The Reese’s peanut butter cups miniatures, which are included in tons of our favorite desserts, make this recipe easy and tasty.

Peanut Butter Cookie Cups

  • Prep Time 45 min
  • Total 45 min
  • Servings 36
  • Ingredients 11
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup creamy peanut butter
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup chopped unsalted peanuts
  • 1 bag (12 oz) Reese's peanut butter cups miniatures, unwrapped
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
  • Step 
    2
    In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
  • Step 
    3
    Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
  • Step 
    4
    Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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