Peanut Butter Cookie Cups
Peanut Butter Cookie Cups are two-bite treats filled with chocolate-covered candies! Easy to make and impossible to resist, a perfect combo!
These Peanut Butter Cups are ideal for snacking, lunch boxes, holidays, and more. Fill with either a peanut butter cup or a caramel-filled Rolo candy for your personalized Cookie Bites!
Why You Must Make
- They’re super easy to make!
- These bite-sized treats won’t break your diet (unless you eat a dozen!).
- They’re easily adaptable with other cookie doughs and candies!
How to Make Cookie Cups
- Place paper liners in the mini muffin tin.
- Make the cookie dough.
- Place 1-inch dough balls into each well of the tin. Don’t go bigger as you need room for the candy to be inserted.
- Bake as directed.
- Press candy into the center of each cookie cup.
- Cool completely before removing so they keep their shape.
- Use a small cookie scoop to dish out the cookie dough so all the cookies will be a consistent size and finish baking at the same time.
- Line your tin with white paper liners for easy clean-up. Place the baked cookie cups in a second, decorative paper liner to serve since the first one will get greasy.
- As with most cookies, have the butter and egg at room temperature for easy incorporation.
- You can use any favorite cookie dough and small candies to make cookie cups.
- Carefully insert the candy when the cookies are fresh out of the oven. Once the cookie cups cool, they’ll be too firm to add the candies.
Frequently Asked Questions
Cookie cups are made when cookie dough is baked into a cup-like shape instead of flat rounds. This is accomplished by baking the dough in a mini muffin or full-sized muffin tin instead of on a baking sheet.
Roll balls of cookie dough and place them in the wells of a greased mini-muffin tin. Bake and the dough will fill the tin making a cup-like cookie!
Miniature candies like Rolos and Reeses Peanut Butter Cups can be inserted into fresh from the oven cookie cups for delicious Peanut Butter Temptations!
Cookie cups will keep well at room temperature in a sealed container for 3-4 days, and even longer in the refrigerator. They also freeze well for at least 3 months. Just defrost overnight in the refrigerator and serve at room temperature.
Yes! You can even use pre-made cookie dough from the refrigerator section of your supermarket. Try chocolate chip, sugar, or even chocolate cookie dough.
You can vary the candy, too, but Rolos and Reese’s are delicious with peanut butter dough. Add a swirl of chocolate buttercream frosting onto the cooled cookie cups to make an even more decadent version.
You May Also Like:
- Mini Baileys Chocolate Cheesecake Trifles from Life, Love, and Sugar
- 4 Ingredient Peanut Butter Cookies from The Rebel Chick
- Mini Chocolate Cheesecakes
- Black Bottom Brownie Bites
- Mini Mascarpone Cheesecakes
- Individual Pavlovas
- Mini Vanilla Flan
- ½ cup butter, at room temperature
- ½ cup sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 48 miniature Reeses or 48 Rolo candies (or a combination)
- Festive M & M candies to garnish, optional
- Preheat oven to 375°.
- Line 2 mini muffin tins with paper wrappers (or grease well with a flour-oil spray like Bakers Joy). Set aside.
- Unwrap candies if necessary. Set aside.
- Make the dough by mixing butter, sugar, brown sugar, peanut butter, egg, and vanilla in a large mixing bowl.
- Whisk together the dry ingredients in a medium bowl.
- When light and fluffy, stir in the dry ingredients with a wooden spoon until incorporated.
- Using a small cookie scoop, shape dough into 1-inch balls.
- Place each dough ball in the well of the muffin tin (do not flatten).
- Bake 10-12 minutes or until they're puffed.
- Quickly insert one chocolate-covered candy into the center of each cookie.
- Carefully place an M & M, if using, in the center of each piece of chocolate. Do this before the chocolate sets.
- Cool completely before removing the cookies from the tin.
It's best to bake one muffin tin at a time so it gets good air circulation in the oven.
For the best texture, mix in the flour by hand instead of using the mixer. Or just mix very slow so no air is incorporated into the dough.
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Amount Per Serving: Calories: 371Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 289mgCarbohydrates: 44gFiber: 2gSugar: 33gProtein: 6g
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