Peanut Butter Cookie Cups

Name: Peanut Butter Cookie Cups
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Yield: 24 servings
Ingredients: 1/2 cup brown sugar; 1/2 cup white sugar; 1 cup natural peanut butter (smooth or chunky works, I prefer natural for less sweetness); 1/3 cup coconut oil (replaces shortening, adds subtle nuttiness and better for texture); 1/3 cup unsalted butter, softened; 1 large egg; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 24 mini Reese’s peanut butter cups, unwrapped

By Emma

Certified Culinary Professional

Published on 09 February 2026 • Recipe tested & approved

Chewy peanut butter cookie dough baked in mini muffin tins topped with melty mini Reese’s cups. Chilled dough, buttery aromas, golden edges, gooey center. Classic meets playful.

Prep: 15 min

Cook: 14 min

Total: 2h 29min

Servings: 24 servings

#cookies #peanut butter #dessert #baking #American cuisine #snacks

Before You Start

Brown sugar and peanut butter — an old combo but never boring. Each batch I make is a lesson in patience. The dough’s dense, grainy, sticky, soft. A mixer on medium is ideal; too fast whips the fats into chaos. Flour, salt, baking soda, powder — blending dry first stops pockets of rising agents. A long chill, mandatory. The cold dough resists melting on the pan, which solves past disasters of flat, greasy puddles. Mini muffin tins corral dough balls, their edges crisping just right while centers stay chewy — a tactile playground. Fresh from oven, the indulgence: squeeze a mini Reese’s cup right in while warm. Candy melting into soft peanut butter cookie — irresistible. Timing is less about minutes, more about aroma and color cues. Overbaked means dry, crumbly; underbaked, doughy and wobbly. Common mistakes? Not chilling dough, underestimating the need to grease pan, and impatient unwrapping of candy cups - burning fingers guaranteed. But all worth it. Sweet, salty, nutty, melty, warm. The perfect handheld guilty pleasure.

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1 cup natural peanut butter (smooth or chunky works, I prefer natural for less sweetness)
1/3 cup coconut oil (replaces shortening, adds subtle nuttiness and better for texture)
1/3 cup unsalted butter, softened
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
24 mini Reese’s peanut butter cups, unwrapped

About the ingredients

Brown and white sugars balance sweetness and moisture. The peanut butter must be at room temp for better incorporation — cold peanut butter resists mixing and leads to clumps. Shortening often makes cookies fluffier, but replacing it with coconut oil adds subtle nuttiness and helps with chewy texture while being pantry friendly. Butter provides richness and flavor complexity; softened, never melted, to keep dough workable. Egg binds but control portions; too much, cookies stiffen; too little, they fall apart. Flour is all-purpose; measure spooned into measuring cup, leveled. Salt enhances the nutty flavor, counters sugar’s sweetness. The baking soda and powder dual combination ensures rise without bitterness. I prefer natural peanut butter to avoid excess sugar, but traditional creamy works too. Mini Reese’s cups bring the melty surprise; unwrap patiently or use a sharp knife to prevent smashed wrappers. If allergies — swap peanut butter for almond or sunflower seed butter, expect flavor shifts and adjust sugar slightly for sweetness balance.

Method

Whisk dry ingredients — flour, salt, baking soda, baking powder — in medium bowl until evenly mixed; sets foundation for rise and texture.
Brown and white sugars, peanut butter, coconut oil, butter, and egg tossed into a large bowl. Hand mixer, medium speed. Beat ‘til creamy, sugar dissolving into peanut butter’s oily richness. Stop scraping sides; impatient? Resist.
Slow speed next. Dry blend folds in, just shy of homogenous dough. No overmixing; gluten development means toughness. Gritty bits gone, combined but not silky.
Cover dough, fridge chill minimum two hours, preferably up to three. Cold firm dough rolls easier, prevents spreading and sloppy shapes. Tried baking fresh — disaster; cookies run and lose body.
Oven preheated to 380°F. Temperature tweak from usual 375 for slight extra browning without drying.
Grease mini muffin tins liberally — coconut oil spray works. Prevent sticky mess; use parchment circles if you lack spray.
Pinch dough one tablespoon-sized balls, about 1 to 1 1/4 inch diameter. I eyeball by rolling dough between fingers. Less messy when hands chilled too.
Drop each ball in muffin cup. Slightly press but don’t flatten. They’ll puff, rise, crisp on edges, chewy center. Dense enough to hold cool peanut butter cup later.
Bake 14 minutes or when edges shift from pale to light golden brown. Listen for faint crackles, smell nutty butter aroma swelling. Avoid dark brown rims; signs of overbaking.
Pull from oven; hot, still soft. Press unwrapped mini Reese’s peanut butter cups into cookie center immediately. Heat softens candy cup into melty embrace. If wait, candy stays hard and uninviting.
Let cool fully in pan before removals. I jiggle pan gently to free cups from tin. Place on wire rack to cool and resist soggy bottoms.
Cookies store well in airtight container up to five days—if they last. For chewiness refresher, zap one for 10 seconds microwave.
Notes — coconut oil swap adds depth; not too much; keeps dough pliable. Shy on egg? Use half; too much makes cookies cakey. No shortening? Butter-coconut oil blend is my workaround.
Sugar swap? Yes: reduce brown sugar by 2 tbsp and add 2 tbsp maple syrup, adjust flour slightly to compensate moisture.
Mini Reese’s are key for melty surprise; chopped peanut butter cups make mess. Use a small knife for unwrap when impatient.
Mistake alert: dough too soft after mixing? Chill longer. Dough crumbly? Add teaspoon milk or egg, fold gently.
Do not overbake. These cookies are fleetingly soft at center when perfect. Overdo and chewiness turns dry.
No mixer? Use sturdy spatula and arm power. Cream fats well first for emulsification.
Thought about subbing peanut butter for almond? Try it; flavor changes but still lush. Texture subtly shifts; add splash vanilla extract to boost aroma.

Cooking tips

Start by whisking the dry ingredients. Critical for even lift. Then cream sugars and fats slowly with the egg — take your time here, sugar dissolves and the mixture becomes glossy. Folding in flour on low prevents tough cookies; resistance in mixing means gluten is forming. Dough should hold together but not sticky wet; if too soft, chill longer, flour a bit. Chill dough minimum two hours, no shortcuts or risk spread-souls on the tray. Preheat oven hotter than typical for slight edge crispness. Mini muffin tins trap dough, allowing shaping control; spray oil generously to stop sticking (if stuck, use a thin knife edge to free gently). Cookies tell readiness by golden edges and nutty scent. While hot, press candy cup in; this step fuses cookie with melty center. Cool fully in pan or risk breakdown removing. Wire rack cooling equalizes moisture. Store airtight, refresh with 10-second microwave zap for warmth and softness. Common errors: overbaking (no crackle sound, dry feel), underchilling dough (cookies spread flat), too soft dough (add small flour increments sparingly). Patience with the unwrap step saves gluey mess.

Chef's notes

💡 Whisk flour, salt, baking soda, baking powder first; sets uniform rise. No shortcuts here. Dry blend stops pockets of chemical agents. Mix sugars and fats slow medium speed; sugar dissolves, fats cream. Overmixing? Leads to toughness, gluten forms fast. Chill dough minimum two hours; cold dough holds shape better in oven, prevents spreading; fresh dough messes up shape and texture. Oven hotter than norm, 380°F, for crisp edges, golden shade. Mini tins trap size; grease well. Coconut oil spray works but paper circles backup. Dough balls about tablespoon; roll chilled hands help keep shape tidy.
💡 Press dough lightly in muffin cup; don’t flatten fully. They puff, crisp edges, chewy center. Dense enough for later candy insert; no collapse. Watch baking time closely; 14 minutes or edges just golden, faint crackle sound. Dark rims mean overbaked. Hot from oven, press mini unwrapped Reese’s cups in immediately; heat softens candy to melty center. Wait too long? Candy stays hard, no melt. Cool fully in pan first to avoid breaking. Wire rack final cool; moisture evens out. Airtight storage best; zap 10 seconds microwave refreshes chewiness. No mixer? Use strong spatula arm power; cream fats well first - key for texture.
💡 Egg quantity matters; too much stiffens cookies, too little crumbles them. Use room temperature peanut butter; cold resists mixing, clumps form. Coconut oil replaces shortening; adds subtle nuttiness, keeps pliable dough without grease puddles. Butter softened not melted; retains structure, flavor complexity. Flour spooned and leveled, not scooped hard or dense dough. Salt small but important; heightens nutty, counters sugar sweet. Baking powder and soda combo ensures rise without bitter aftertaste. Substitutions: maple syrup cuts brown sugar by 2 tbsp; flour adjusted for moisture. Almond or sunflower butter possible but changes flavor and texture; adjust sugar if needed.
💡 Common missteps: dough too soft after mixing? Chill longer; warm dough spreads flat and loses shape. Dough crumbly? Add milk or beaten egg teaspoon, fold gently; avoid gluey dough. Overbaking drys out chewiness; listen for crackles, watch edge color closely. Underbaked leaves dough unstable, wobbly. Unwrapping mini candies—patience necessary; rough unwrap risks sticky wreck. Use small sharp knife if impatient; prevents wrapper mess or broken candy. Cooler hands make rolling easier; warm hands melt dough, sticky mess. Refrigerate dough up to three hours max; too long starts hardening drastically.
💡 No fancy equipment needed. Medium speed mixer ideal; too fast whips fats separate, ruin texture. No mixer? Rigorous hand stirring works; takes muscle but controls gluten development better. Flour added last, folded gently on low speed or by hand. Dough should be gritty but holds. Overmix ruins bite. Oven heat highish for browning but avoid overcook; scent nutty butter deepens as bake proceeds; smell is major doneness cue. Cooling in pan mandatory before removal to keep shape intact. Store airtight; lasts about five days. Refresh chewier with brief microwave zap.

Common questions

How long must dough chill?

Minimum two hours. Up to three better. No skipping. Cold dough holds shape, stops spreading. Tried baking fresh—messy flat cookies. Chill longer if dough too soft crisp indoors. Shorten chill? Risk splotchy cookies, miss crisp edges.

Can I substitute peanut butter?

Yes. Almond, sunflower butter okay but flavor shifts nutty to earthy or mild. Adjust sugar, add vanilla to balance off. Texture can change—less oily sometimes drier. Try small batch first. Watch dough moisture; may need tweaks.

Why are cookies crumbly or dry?

Overbake most times. Dark brown edges signal dryness. Under-chilled dough can spread thin, feel crumbly when cool. Gelled fats from chilling keep moisture. Also eggs important; too little—crumbly; too many—cakey stiff. Balance ingredient amounts carefully.

How to store and refresh cookies?

Airtight container best, room temp up to five days if not eaten. Freeze option works but texture shifts some. Microwave 10 seconds zap revives chewiness; avoid overheat or melts candy centers too much. Avoid moisture exposure or soggy bottoms; cooling fully before storage key.