Today we’re sharing one of my favorite Christmas cookies. I’m more of a candy girl rather than a cookie girl (unless we’re talking freshly baked chocolate chip), so the ratio of candy to cookie in this recipe is what I call perfect.
Cookies in Mini Muffin Tins
The most important thing to have on hand for this recipe (besides the Reese’s cups!) is mini muffin tins.This makes about 4 dozen cookies. If you have 4 mini muffin tins (or can borrow some from friends), pull them out for this recipe. The cookies have to cool for about 10-15 minutes in the pan, so if you have several pans it will help the cooking process to go more quickly.
Peanut Butter Cookie Dough
We have an extremely delicious and very versatile peanut butter cookie dough that we used for this recipe. This peanut butter cookie dough stays soft and is so easy to mix up. It is perfect for just a plain cookie, but is also delicious with chocolate chips and as the base to these candy cookies.
How do you make peanut butter cup cookies?
Cream the butter, peanut butter and the sugar together.
Add the vanilla and eggs, beating the cookie dough between each addition.
Mix the dry ingredients separately, then add the dry ingredients into the wet.
Roll the dough into balls and then roll the balls in sugar. (Rolling in sugar is not 100% required for these cookies, but the extra sparkle of sugar is a little touch my family LOVES!
Refrigerate the dough for at least 30 minutes. Do you really need to refrigerate the dough? Yes. Allowing cookie dough to rest helps cookies bake up better.
Place the cookie dough balls in a greased mini muffin tin.
Bake the cookies, then immediately after baking, press a mini Reese’s peanut butter cup into the center.
Allow the chocolate to set completely before storing the cookies in an airtight container.
Can you freeze peanut butter cup cookies?
Yes! These peanut butter cup cookies freeze well. Make sure the cookies are fully cooled and the chocolate completely set before freezing. Wrap the cookies in two zippered plastic bags (double bagged) or in an airtight container with a snap lid. Click to see our favorite cookie storage containers.
Allow the cookies to defrost in the container you froze them in. Don’t open the cookies until they are completely at room temperature. This will help the cookies not to dry out.
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Roll the dough into 1" balls, then roll in sugar. Place onto a non-stick baking mat.
Refrigerate the cookies for 30 minutes.
Spray mini muffin tins with cooking spray, then place a cookie dough ball in each muffin cup.
Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn’t be browned at all.
As soon as the cookies come out of the oven, press the peanut butter cups into the center of the cookie.
Allow the cookies to cool for about 10-15 minutes in the pan, then loosen the cookies and move them to a wire rack to cool completely.
Store the cookies in an airtight container.
The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**