Sat. May 28th, 2022

This peanut butter cup cookies recipe is a total classic! My mom has had this recipe in her little index binder since I was barely old enough to reach the counter, and I would devour them every single year. This super simple recipe has you bake peanut butter cookies in a mini muffin pan until they’re just barely done, then Reese’s mini peanut butter cup is pressed into the center.

Whenever I bake peanut butter blossoms or mini cheesecake cookies, I imagine being about 8 years old, in the kitchen of my old house, watching my mom bake. I can feel the carpet under my toes (yes, back in that house in the mid-’80s, there was carpet in the kitchen, if you can believe it!), I can see the floral painting on the wall, and if I walk around the corner, I can see the silver and blue garland wrapped around the staircase.

There are certain recipes that flat-out have to be made during the holidays. Then, there are cookies and candies that make occasional appearances, showing up some years but not others. These peanut butter cup cookies always fell into the latter category, so I was especially excited when I saw them in my mom’s kitchen.

How to Make Peanut Butter Cup Cookies
This is one of the easiest cookie recipes you’ll find, and it’s one that people go crazy about year after year. Here’s what to do!

Make Peanut Butter Cookie Dough

A simple combination of butter, peanut butter, granulated and brown sugars, along with egg, vanilla, flour, baking soda, and salt is all that’s needed for these basic cookies.

Roll the Dough Into Balls

The peanut butter cookie dough gets rolled into balls about 1-inch in diameter. You can use a small cookie scoop or measure out about 2 teaspoons of dough.

Place the Dough Balls Into Mini Muffin Pan

Drop those balls of dough into the wells of a mini muffin pan. Don’t press them down or into the pan, just place them in the center.

Bake the Cookies

You only need to bake these for 8 to 10 minutes, you want them puffy and pale, that’s the sweet spot!

Recipe Notes:
A small cookie scoop will portion out the perfect amount of dough.
If you don’t have a mini muffin pan, you can make these on a traditional cookie sheet, however, they will spread out when you press the peanut butter cup in the middle, so you will have less of a tassie-style cookie and more of a regular-size cookie.
Don’t overbake the cookies! You want them to look puffy and pale when you pull them from the oven; if they get golden brown, the peanut butter cup won’t easily sink down into the cookie.
Store the peanut butter cup cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.