Peanut Butter Cookie Cups + 25 Cookie Recipes

Who’s ready for holiday baking? You’re going to LOVE this Peanut Butter Cookie Cups recipe that I’m sharing today. It’s soooo easy and the cookies taste sooooo good. They might just be my favorite cookie of all time.

Peanut Butter Cookie Cups


Not only am I sharing this delectable cookie recipe just in time for holiday baking season, but you’ll find more yummy recipes at the end of this post – thanks to Kristen at Ella Claire & Co. who organized this tasty event!

Peanut Butter Cookie Cups


To make Peanut Butter Cookie Cups, combine all the ingredients and roll the into one-inch balls and place into a mini muffin tin.

How to Make Peanut Butter Cookie Cups


When the balls come out of the oven, press an unwrapped mini peanut butter cup into the center of each cookie while the dough is warm. When you bite into one – you’ll love the soft and chewy dough with the peanut butter cup tucked inside.

Christmas Cookie Recipes for You


If you make just one cookie recipe this holiday season, let it be Peanut Butter Cookie Cups. I cannot over-emphasize just how easy and good they are.

Peanut Butter Cookie Cups


And despite their ease, they make a great visual statement!

Peanut Butter Cookie Cups
5 from 1 vote

Peanut Butter Cookie Cups

Course Dessert
Keyword chocolate, cookie, peanut butter


  • 1/2 cup butter at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 54 mini chocolate peanut butter cups unwrapped


  1. Preheat oven to 350 degrees F. In a large bowl, beat butter, peanut butter, granulated sugar and brown sugar with an electric mixer on medium speed until combined. Add egg and vanilla; beat well.

  2. In a separate bowl, mix the dry ingredients. Gradually add the flour mixture to the butter mixture and stir until blended.

  3. Shape dough into 1-inch balls. Place in greased 1-3/4-inch* (mini) muffin cups. Bake for 8 minutes. Cookies will be golden on top and slightly brown on the edges.

  4. Remove them from the oven and immediately press an unwrapped peanut butter cup into the center of each. Let cool for a couple of minutes in the pan, then carefully remove each cookie and finish cooling on a wire rack. If desired, sprinkle with powdered sugar.


For more Christmas cookie recipes, visit my blogging friends below!

Christmas Cookie Exchange

Double Chocolate Junior Mint Cookies by Ella Claire & Co. | Snowball Cookies with Pecans by Live Laugh Rowe | Double Chocolate Peppermint Cookies by Boxwood Avenue | Chocolate Covered Peppermint Cookies by Rooms for Rent.


Christmas Cookie Exchange

Pie Cookies by Handmade Farmhouse | Linzer Cookies by Inspired by Charm | Pistachio Cardamom Butter Cookies by The Chronicles of Home | Chewy Chocolate Gingerbread Cookies by Anderson + Grant


Christmas Cookie Exchange

Chocolate Peppermint Sandwich Cookies by Jenna Kate at Home | Iced Peanut Butter Cookies by Maison de Pax | Caramel Thumbprint Snickerdoodles by Summer Adams | Peanut Butter Cookie Cups by Town and Country Living


Christmas Cookie Exchange

Chocolate Peanut Butter Cookies by French Country Cottage | Reindeer Cookies by Shabbyfufu | Chocolate Chip Cookies by Happy Happy Nester | Gluten/Dairy Free Spritz Christmas Cookies by Zevy Joy


Christmas Cookie Exchange

Pecan Tassies by On Sutton Place | Snowball Cookies by Julie Blanner | Braided Sugar Cookie Stick by Tidbits | Sugar Cookie Trees by My 100 Year Old Home


Christmas Cookie Exchange

Gooey Butter Christmas Cookies by Tidy Mom | Toasted Coconut Einkron Cookies by Farmhouse on Boone | Christmas Candy (M&M) Cookies by Nina Hendrick | White Chocolate Peppermint Oreos by My Sweet Savannah


Praline Snickerdoodles by So Much Better with Age


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  1. Hi, Please reread your recipe as point 1 and 2 are basically the same and there is no mention of when you add the dry ingredients after creaming the butters & sugar. Thank you.