There are a handful of cookies, like spritz cookies and thumbprint cookies, that are holiday classics. But somehow, they get forgotten about for the rest of the year. This year, let’s indulge in classic cookies like these peanut butter cup cookies, any time we crave them—be it February, April, or September!

Muffin-Tin Peanut Butter Cup Cookies

Have you had peanut butter cup cookies before? They’re a staple at holiday gatherings and cookie exchanges, much like Peanut Butter Blossoms and Rum Balls. The irresistible combination of peanut butter and chocolate creates a delight that’s quick and easy to make.

Instead of baking traditional cookies on a sheet, the dough balls are formed in a mini muffin pan, perfectly mimicking the shape of mini Reese’s peanut butter cups. This results in adorable cookie cups, ideal for a bite-sized treat.

They’re perfect for using leftover Halloween, Valentine’s, or Easter candy, ensuring you enjoy your sweets all year round!

How to Make Reese’s Peanut Butter Cup Cookies

This easy and fun recipe is perfect for beginner bakers and a great way to get kids involved in the kitchen!

Ingredients You’ll Need

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup softened butter
• ½ cup granulated sugar
• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• 1 lightly beaten egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 40 unwrapped miniature Reese’s peanut butter cups

If purchasing Reese’s peanut butter cups, ensure they are labeled “miniature cups” for the best results!

Helpful Resources

• Learn how to measure flour correctly and how to cream butter and sugar to ensure your cookies turn out just right.
• If you forget to soften your butter, here are quick tips to help!
• This recipe uses both granulated and brown sugars, each contributing to the cookie’s texture.
• Need brown sugar? Here’s how to substitute if you’re out, and how to soften hard brown sugar quickly!

Making These Cookies

To prepare the cookies, whisk together your dry ingredients and set them aside. Cream together the butter, peanut butter, and sugars until fluffy. Then, add eggs, vanilla, and milk, mixing until combined.

Finally, mix in the dry ingredients until just combined. Using a cookie scoop, portion the dough into the wells of a greased mini muffin pan, remembering not to add the peanut butter cups just yet—those will go in after baking!

Bake the cookies for 8-10 minutes, just until they’re set. Use this time to unwrap the peanut butter cups if needed. Immediately press a peanut butter cup into each cookie upon removing them from the oven. Allow the pan to cool on a wire rack before carefully removing the cookies.

Recipe FAQs

Can I make a bigger version of these cookies with full-size peanut butter cups?

Absolutely! Use a standard-size muffin tin and double the amount of dough per well. Just be aware that this will yield fewer cookies overall.

Help! How do I get these out of the pan?

An offset spatula works wonders for removing the cookies. For older pans that tend to stick, place a strip of parchment paper in each muffin cup before adding the dough. This will make it easier to lift the cookies out after they’ve cooled.

Can I make this recipe dairy-free?

Yes! Substitute dairy-free/vegan butter and your choice of non-dairy milk. Make sure to look for dairy-free mini peanut butter cups, as many brands offer suitable options.