These easy peanut butter cookies with a mini Reese’s peanut butter cup in the center are the perfect cookie for parties and the holidays.
It seems like everyone loves the combination of peanut butter and chocolate. I’ll admit, while I enjoy it I don’t go gaga over it like most people. However one thing where I agree with everyone on is Reese’s peanut butter cup cookies. Growing up, I would look forward to peanut butter cup cookies at my family’s Christmas party. It was usually my Aunt Kevina who made them and I would devour them! I honestly probably had at least 10 every Christmas. Hey I was a growing boy back then. Now my metabolism won’t allow it but I still quite enjoy them. These are actually inspired by a very popular recipe on Allrecipes.
When baking these cookies, you might not think the cookie is done but trust me it will be. You want it soft so you can push that peanut butter cup in the center. And speaking of the peanut butter cups, they work better if you freeze them ahead of time so you don’t get a melt chocolate mess! Oh and if you are super impatient, these might be difficult to make as you really do need to let them cool to room temperature before eating. So if you’re looking for a quick and easy cookie recipe for the holidays, these Reese’s peanut butter cup cookies are the perfect recipe.
What Ingredients are in this Peanut Butter Cup Cookie Recipe?
- All-purpose flour
- Baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Heavy cream
- Vanilla extract
- Miniature chocolate peanut butter cups
How to Make Peanut Butter Cup Cookies
- In a small bowl, whisk together the flour, baking soda and salt.
- In a large bowl, cream together the butter, sugars and peanut butter until it’s light and fluffy.
- Beat in egg, heavy cream and and vanilla extract.
- Fold in flour and mix until just combined.
- Shape into 1″ balls and place into ungreased mini muffin pan. Bake at 350°F for 8 minutes.
- Remove from oven and press frozen peanut butter cups into cookie. Let cool for 10 minutes before removing.
How do I Make Sure the Peanut Butter Cups Don’t Melt?
The key is to throw the peanut butter cups in the freezer for at least an hour. By doing this it won’t be a messy pool of chocolate.
Other Cookie Recipes:
Peanut Butter Cup Cookies
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 40 miniature chocolate peanut butter cups, unwrapped and frozen
- Preheat oven to 375°F. In a small bowl, whisk together the flour, baking soda and salt.
- In large bowl or stand mixer, cream together the butter, brown sugar, granulated sugar and peanut butter until it's light and fluffy, about 3 minutes. Beat in the egg, heavy cream and vanilla extract. Mix in the flour until just combined.
- Shape the dough into 1 inch balls and place into an ungreased miniature muffin pan. Bake for 8 minutes. Remove from oven and immediately press in frozen peanut butter cup. Cool for 10 minutes before removing from pan and then let cool completely.