Peanut Butter Cup Cookie Cups
The best moment with these comes right out of the oven, when a peanut butter cup gets pressed into the center of each warm, soft cookie and sinks in, melting slightly at the edges.
The dough is a simple brown sugar cookie dough: butter and both sugars mixed until creamy, then the egg and vanilla, then flour, baking soda and salt. Rolled into 1-inch balls, one per cup of a greased muffin tin, it bakes only until the edges turn golden. The centers will look a little underdone, and that soft middle is exactly where the candy goes.
Everything stays in the tin until completely cool, since warm cookie cups are fragile and the chocolate needs time to firm up again. Honestly, I think they taste best once the chocolate has set and the cookie has turned chewy.
PrintPeanut Butter Cup Cookie Cups
Brown sugar cookie dough baked in a muffin tin, with a peanut butter cup pressed into each warm cookie cup. Cool completely in the tin before removing.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 Reese’s Peanut Butter Cups
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, mix together the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, beating well until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll the dough into 1-inch balls and place each into a muffin tin cup.
- Bake for 8-10 minutes, until the edges are golden. Remove from oven.
- While still warm, press a Reese’s Peanut Butter Cup into the center of each cookie cup.
- Allow to cool completely in the tin before removing.
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