5 from 3 votes
Peanut Butter Cup Cookies
Easy, no-mixer, goofproof peanut butter cup cookies baked in a muffin tin!! The peanut butter cups make them SO irresistible!!
Prep Time
5 mins
Cook Time
13 mins
Cooling Time
15 mins
Total Time
33 mins
Servings:
15
Calories:
230 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ½ cup butter melted, unsalted
- 1 egg large
- ¾ cup light brown sugar packed
- peanut butter not ‘natural’ and not homemade, they’re too runny, heaping 1/2 cup, creamy
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 15 peanut butter cups unwrapped, mini
Instructions
- Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan; set pan aside.
- To a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, baking soda, salt, and stir until just combined; don’t overmix.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough and place one mound of dough into each cavity of the muffin pan. (Rather than using a second muffin pan for the remaining 3 mounds of dough, I baked the last 3 cookies on a baking sheet lined with a Silpat for 8 minutes.)
- Bake for 12 to 13 minutes, or until tops have set and are pale golden. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
- Press 1 peanut butter cup into the center of each cookie.
- Allow cookies to cool in pan for at least 15 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies or gently rim with a paring knife.
Cup of Yum
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Adapted from Peanut Butter Chocolate Chip Cookie Cups.
Nutrition Information
Serving
1
Calories
230kcal
(12%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
29mg
(10%)
Sodium
160mg
(7%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 230
% Daily Value*
| Serving | 1 | |
| Calories | 230kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 160mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.