Peanut Butter Cookie Cups

Easy Peanut Butter Cookie Cups My GoTo Recipe

By Emily TorresSeptember 17, 2025

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Recipe Introduction

Quick Hook

Ever get a craving that only peanut butter can fix? Honestly, me too! Today, we're diving headfirst into the world of peanut butter cookie cups .

These little beauties are a serious game changer.

Brief Overview

These mini peanut butter cookies are inspired by classic American flavours. This recipe is easier than you think! Prep takes about 20 minutes, chilling 30 minutes, and baking only 12- 15 minutes.

This recipe will produce 18 to 24 homemade cookie cups , perfect for sharing.

Main Benefits

These little guys are packed with protein from the peanut butter. They are perfect for bake sales, parties, or a cheeky midnight snack.

What makes these peanut butter desserts special? The utterly irresistible peanut butter and chocolate combo!

Craving That Sweet & Salty Goodness?

These are the best Reese's peanut butter cup cookies ever!

Alright, enough chit chat! Let's dive into the ingredients you'll need. You ready to bake?

Alright, let's dive into what you need to whip up these peanut butter cookie cups . It’s easier than tackling a Sunday roast, promise! These peanut butter desserts are legit.

Ingredients & Equipment: The Lowdown

Honestly, I'm all about keeping it simple. I ain’t got time for faffing around with loads of fancy gadgets or obscure ingredients. You know?

Main Ingredients

Unsalted Butter: 1 cup (226g) . It needs to be softened. Like, properly softened. Not melted!
Granulated Sugar: 1 cup (200g) . The white stuff.
Light Brown Sugar: 1 cup (220g) . Packed tight, yeah?
Large Eggs: 2 . Straight from the fridge is fine.
Vanilla Extract: 1 teaspoon (5ml) . Don't skimp, adds a nice flavour!
Creamy Peanut Butter: 1 cup (240ml) . The smooth kind.
All-Purpose Flour: 2 1/2 cups (300g) . Plain flour will do.
Baking Soda: 1 teaspoon (5ml) . For that lovely lift.
Salt: 1/2 teaspoon (2.5ml) . Balances the sweetness.
More Creamy Peanut Butter: 1/2 cup (120ml) . For the filling!
Unsalted Butter (for filling): 2 tablespoons (30g) . Softened.
Powdered Sugar: 1 cup (120g) . Icing sugar, basically.
Milk: 1-2 tablespoons (15-30ml) . Just a splash.
Semi Sweet Chocolate Chips: 1 cup (approx. 170g) . For the topping.
Coconut Oil (optional): 1 teaspoon (5ml) . Makes the chocolate shiny.

For the dough, butter needs to be soft. You want to create easy cookie recipes , so get the proper texture! Good peanut butter should smell nice and peanutty.

I like the natural stuff; a bit of oil separation is normal.

Seasoning Notes

For these homemade cookie cups , Peanut butter is the flavour. It is essential! A touch of vanilla always works wonders, though.

You could add a pinch of cinnamon or nutmeg for a bit of warmth, if you’re feeling fancy.

Don’t have vanilla extract? A tiny bit of almond extract will do in a pinch. It adds a totally different vibe, but it’s still nice.

Equipment Needed

Mixer: Stand or hand, whatever you’ve got.
Mixing Bowl: Big enough to hold all that goodness.
Measuring Cups and Spoons: Essential, innit?
Muffin Tin: 12 or 24 cup. Whatever you have!
Parchment Paper/Muffin Liners: Optional, but makes life easier.
Small Saucepan: For melting the chocolate, if you’re using it.
Rubber Spatula: For scraping the bowl.
Cookie Scoop (optional): For uniform cups.

Don't have a mixer? A wooden spoon and some elbow grease will work. No muffin liners? Just grease the tin well.

No cookie scoop? Use a spoon! It's all good, mate. We’re making peanut butter and chocolate treats here, not building the Space Shuttle.

These mini peanut butter cookies are sure to be a smash.

Alright, gather 'round, you lovely lot! Today, we're diving headfirst into the world of utterly delicious peanut butter cookie cups .

These aren't just any cookies; they're like little edible hugs, especially when topped with chocolate. Honestly, if peanut butter and chocolate got married, these peanut butter cup cookies would be the wedding cake!

You know those days when you need a bit of comfort food? These are perfect . And the best part? They're so easy, even if your baking skills are a bit, well, dodgy .

Did you know that peanut butter consumption in the UK has increased by 25% over the past five years? Clearly, we're all craving that nutty goodness, so let's get baking!

Prep Steps: Mise en Place Magic

Before we get our aprons on, let’s get organised. It's all about that "mise en place," fancy, innit? In reality it means, have all your ingredients measured and ready to go.

Essential mise en place : Soften 1 cup (226g) butter and grab all ingredients before you start. Makes life much easier.
Time saving organisation tips : Get the kids to help! Or better yet, pour yourself a cuppa whilst the oven is preheating to 375° F ( 190° C/Gas Mark 5) .
Safety reminders : Don't lick the beaters until they've stopped! Honestly, we've all been there.

step-by-step: Let's Get Baking

Okay, ready to create some magic? These easy cookie recipes are about to blow your mind.

Cream Together: Beat the 1 cup (226g) softened butter, 1 cup (200g) granulated sugar and 1 cup (220g) light brown sugar 'til fluffy.
Add Wet: Mix in 2 large eggs , 1 teaspoon (5ml) vanilla, and 1 cup (240ml) peanut butter.
Combine Dry: Whisk 2 1/2 cups (300g) flour, 1 teaspoon (5ml) baking soda, and 1/2 teaspoon (2.5ml) salt.
Combine Wet/Dry: Slowly add dry to wet, mixing until just combined. Do not overmix.
Chill Out: Chill the dough for at least 30 minutes. Honestly, this step makes all the difference.
Shape & Bake: Roll into balls, press into muffin tins. Bake for 12- 15 minutes , until golden. The aroma alone is divine!

Pro Tips: Level Up Your Baking Game

Want to go from "good" to "Mary Berry approved"? Here's a few extra tricks up my sleeve for perfect homemade cookie cups .

Expert technique : A sprinkle of sea salt on top of the baked cups enhances the peanut butter flavour. It's a game changer!
Common mistake : Overbaking makes the cookie cups dry. Aim for slightly underbaked.
make-ahead option : Make the dough a day ahead and chill overnight. So convenient for busy days.

Honestly, these peanut butter cookie cups are proper brilliant! If you’re a fan of peanut butter and chocolate , especially those Reese's peanut butter cup cookies , then you'll be hooked.

Even if you fancied some no bake peanut butter cookie cups this recipe its a great cookie alternative, but baked!

Give them a go, and let me know what you think! Now, where's my cuppa?

Right, let’s talk details. This is where we get into the nitty gritty to make sure your peanut butter cookie cups turn out amazing .

Honestly, these easy cookie recipes are foolproof, but a few tips never hurt, eh?

Serving 'Em Up Right

Fancy presentation? Nah, not essential. But, hey, why not? For plating, arrange these homemade cookie cups prettily on a plate.

A dusting of icing sugar? Chef's kiss . Wanna go all out? Pair these peanut butter desserts with a scoop of vanilla ice cream or a cheeky dollop of whipped cream.

A nice cup of tea or a cold glass of milk is the perfect drink pairing. Simples.

Storage Secrets

So, you’ve made a batch of these mini peanut butter cookies . How do you keep them from disappearing immediately? If you're not devouring them all straight away, store them in an airtight container in the fridge.

They'll keep for about 3-4 days . Want to freeze 'em? Go for it! Pop them in a freezer safe bag or container.

They'll be good for up to 2 months . Just let them thaw at room temperature before enjoying. Reheating? Not really needed, but a quick zap in the microwave works if you want that gooey feeling.

Tweaking the Recipe

Feel like getting creative? You can. For a vegan option , swap out the butter for a vegan butter alternative and use plant based milk.

Double check your chocolate chips are vegan too. gluten-free? Use a gluten-free all-purpose flour blend. If you like chocolate, swirl some melted chocolate into the filling for a peanut butter and chocolate swirl effect.

Or, instead of plain chocolate chips, chuck some Reese’s Pieces on top to make Reese's peanut butter cup cookies . Seasonal? In autumn, a hint of cinnamon in the dough adds a cosy touch.

A Little Nutrition

Okay, let's be real. These are treats, not health food. But hey, everything in moderation! Each peanut butter cookie cups recipe easy contains approximately 250-300 calories, with about 5-7g of protein and 15-20g of fat.

Peanut butter does offer some protein and healthy fats, so that's something, right?

So, there you have it. All you need to nail these peanut butter cup cookies . Don't be shy get baking! You'll be surprised by how easy it is to make these peanut butter cookie cups with chocolate ganache , and trust me, everyone will love you for it.

Even if you make a few mistakes, who cares? That's half the fun! Even a slightly wonky no bake peanut butter cookie cups is still delicious.

Happy baking, you legend!

Peanut Butter Cup Cookies The Ultimate Treat

Frequently Asked Questions

Why are my peanut butter cookie cups dry and crumbly?

Dry peanut butter cookie cups can often be traced back to over measuring the flour or over baking. Make sure you're spooning and leveling your flour or, even better, using a kitchen scale for accuracy.

Also, keep a close eye on them in the oven; they should be golden brown around the edges but still slightly soft in the center when you take them out.

Can I make peanut butter cookie cups ahead of time?

Absolutely! The baked cookie cups can be made a day or two in advance and stored in an airtight container at room temperature. The filling can also be prepared ahead of time and stored in the refrigerator; just let it soften slightly before filling the cups. As Mrs. Beeton would say, a little planning goes a long way!

How do I store leftover peanut butter cookie cups?

To keep your peanut butter cookie cups fresh, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. Just make sure they are well wrapped to prevent freezer burn nobody wants a soggy biscuit!

Can I substitute the peanut butter in these peanut butter cookie cups?

Yes, you can! If you have a peanut allergy or simply prefer another nut butter, almond butter, cashew butter, or even sunflower seed butter (sunbutter) work as excellent substitutes. Keep in mind that the flavor profile will change slightly, but you'll still end up with a delicious treat.

My peanut butter filling is too thick/thin. How do I fix it?

A too-thick peanut butter filling can be thinned out by adding a teaspoon of milk at a time until you reach your desired consistency. If your filling is too thin, gradually add more powdered sugar, a tablespoon at a time, until it thickens up. A little bit of patience and tweaking is all it takes!

What are some fun variations I can try with these peanut butter cookie cups?

Oh, the possibilities are endless! Try adding chopped Reese's Pieces to the dough or topping for an extra peanut butter kick. A drizzle of salted caramel would also be utterly divine, or you could swirl in some Nutella for a hazelnut twist. Feel free to let your inner Willy Wonka run wild!