Imagine sinking your teeth into a perfectly baked cookie cup, where a crisp, buttery exterior gives way to a soft, tender center, crowned with a melty peanut butter cup that oozes pure decadence. These peanut butter cup cookie cups are not just a dessert—they're a moment of pure culinary bliss that will transform your ordinary baking routine into an extraordinary taste adventure. Whether you're a chocolate and peanut butter fanatic or just looking to impress your friends and family, this recipe is your golden ticket to dessert superstardom!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookie cups
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 12 mini peanut butter cups
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a standard 12-cup muffin tin with non-stick cooking spray or butter to ensure easy removal of cookie cups.
- In a large mixing bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour and baking soda. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
- Scoop approximately 2 tablespoons of cookie dough into each muffin cup, pressing the dough against the sides and bottom to create a cup-like shape. Ensure the dough is evenly distributed.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Immediately after removing from the oven, use the back of a rounded tablespoon to create an indentation in the center of each cookie cup while they're still hot and soft.
- Allow cookie cups to cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Once cooled, unwrap mini peanut butter cups and gently press one into the center of each cookie cup.
- Let the peanut butter cups sit at room temperature to slightly melt and settle into the cookie cup. For a shinier finish, you can briefly return the filled cookie cups to the warm (but turned off) oven for 1-2 minutes.
- Serve and enjoy the cookie cups at room temperature. They can be stored in an airtight container for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the dough - this can lead to tough, dense cookie cups.
- Use a light touch when creating the cup shape in the muffin tin to prevent thick, heavy bottoms.
- For extra richness, use high-quality butter and creamy peanut butter.
- Let the cookie cups cool slightly before removing from the pan to prevent breaking.
- For a professional finish, use a mini muffin tin for bite-sized versions.
- Experiment with different chocolate peanut butter cups for unique flavor variations.
- Store in an airtight container with parchment paper between layers to prevent sticking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
