These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion and perfect for Christmas plates.
Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can. 🙂 We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time.
I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock.
We’re all kinds of disfunctional over here. Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
Anywho…these Peanut Butter Cookie Cups are a no-brainer. Meaning that at 6:57 you can decide a treat and by 7:05 – 8 minutes later (ha, I do have math skills), you can have these babies in the oven. Assuming also that you have 5 kids that are vigorously unwrapping peanut butter cups.
We did have a few casualties in the process. This recipe was supposed to make about 40 and we ended up with a little over 2 dozen after the littles ate their share of peanut butter cups.When they come out of the oven you press a peanut butter cup in the center which kind of warms it up resulting in a gooey piece of perfection.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter , softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg , beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- about 30-40 miniature Reese's butter cups , unwrapped
-
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
-
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place each into a greased mini muffin tin (or use paper liners).
-
Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Source: Allrecipes: http://allrecipes.com/recipe/9471/peanut-butter-cup-cookies/
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
Oh my word!! Delish!
I’ve been making something similar for years. My family likes them with chocolate chip cookie dough instead of peanut butter. And….for this particular cookie, I just use ready made chocolate chip dough. Love how fast these come together. One thing I do to speed up the process is to put the whole pan into the freezer for 15-20 minutes after they come out of the oven….then they just pop out of the pan, and they’re ready to go.
Hi, can you please let me know what temperature you bake the cookies and how long they stay in the oven?
Thanks 🙂
I have an even easier method. I use slice and bake peanut butter cookies. Cut the roll into 9 slices and cut the slices into quarters. You can use mini muffin papers and put all 3 dozen in a roasting pan and have them out as fast as the cookies can bake.
wonder how these would taste with rolo’s?
I think they would be great!
salted butter or unsalted?
I use unsalted. Thanks for the note.
My granddaughter is getting married and I would like to make these..Can these be frozen???
THANK YOU
Yes. Absolutely!
Hi Christy, I was wondering if I can use margarine if its 80% veg. oil based? Also can I make these to sell at my church’s yard sale? There trying to raise money to buy some land and build a church as we are meeting in our town liberary.
They would be great for a yard sale! I haven’t used margarine so I can’t say for sure how they would turn out.
DON’T GREASE THE MUFFIN PAN!!
Why?
BECAUSE SHE SAID SO!!
I rolled my balls of cookie dough in finely ground peanuts before I baked them. Favorite of the men who like peanuts. Delicious!
Yum!
Can this dough be made in advance abd then baked later?
Of course!
Hi how long will these stay fresh? I am debating if I need to freeze them to last until Saturday. Thanks!
If they get hard….put a 1/4 slice of bread in with them (in a container or baggie) It will soften them right up!
What if I don’t have a mini muffin pan?
I was wondering the same thing….
I made these using just a cookie sheet and they turned out fine.
Mini muffin pans are the only way I make cookies now. I use chocolate stars and mini snickers. This year I made sugar cookie dough and rolled in green and red sugar..
Sounds delicious!
Love these!!! And love the Rolo idea!!! I am going to try this!!! Thank you!!!!!
Rolos are awesome!
These are amazing. This is a new Christmas cookie.
My hubby loves these.
I add a red or green m&m to each one after I put in the Reese’s. Makes them prettier for Christmas
This is the first time I have made these cookies. So easy! And so good!
Made them today came out GREAT everbody loves them.
What temperature should these cookies be baked at? Instructions say 375 degrees but video says 350 degrees.
The instructions are correct. Not the video. Thx for catching that.