Peanut Butter and Chocolate
Muffin Tin Cookies
These yummy peanut butter cup cookies are made in a muffin tin! This makes them extra thick and chewy. This recipe starts out with a basic chocolate chip cookie recipe. Once that is made, drop the dough by spoonfuls into muffin tins (un-greased). Throw the pan into the oven and bake at 350 degrees for 8-9 minutes. Don’t over bake these- you want the cookies to just be set. Remove the pan from the oven, and press a mini peanut butter cup into the middle of each cookie. Let them cool completely before you remove the cookies from the muffin tin.
Once they are cooled you can remove them from the pan and set them on a cooling rack. Store these cookies in an airtight container at room temperature. Only if you don’t eat them all the day you cooked them…
Other Cookie Recipes
If you don’t have any mini Reese’s peanut butter cups, you can also use Rolos! Just as delicious but with a caramel flavor instead of peanut butter. Need more cookie inspiration? Try these favorite recipes:
- Giant Ginger Cookies
- Salted Caramel Brownie Cookies
- Christmas Swig Cookies
- New York Times Chocolate Chip Cookies
Peanut Butter Cup Chocolate Chip Cookies
This yummy cookie is a combination of two favorites: Chocolate chip cookie dough and peanut butter cups!
Basic chocolate chip cookie recipe:
- 1 cup unsalted butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 2 cups chocolate chips, semi sweet
- 2 packages Reese's Mini peanut butter cups* wrapper removed
- *you will need about 1 1/2 packages of pb cups per one recipe of cookies
Preheat oven to 350 degrees. Lightly grease a mini muffin pan.
Mix butter and sugars together in the bowl of a stand mixer or a large bowl. Add eggs, one at a time. Add vanilla mix for a few seconds. Keep the mixer on low speed.
With wooden spoon, or spatula, add dry ingredients and chocolate chips all at once. Mix just until dry ingredients are incorporated with butter mixture.
Drop by spoonfuls into muffin tins. Bake for 8-9 minutes just until set and top is no longer shiny or wet looking.
After removing pan from oven, press a mini peanut butter cup into the middle of the cookie. Let cool completely.
- The key to making this cookie is to not over bake! Bake just until the top is set on the cookie.
- This cookie is great for make ahead, just make and bake as directed, let cool and freeze in a single layer tightly covered. Or, when the cookie is completely set up and the candy in center is no longer soft, the cookies may be layered, with a sheet of parchment in between.
- I like Reeses Peanut Butter cups the best in this recipe. Trader Joe's PB cup is good as well.
- Plan on 2 cookies per serving.