Peanut Butter Cup Cookies
Soft peanut butter cookies baked in a mini muffin pan and topped with miniature Reese’s peanut butter cups. An easy, two-ingredient treat!
Equipment
- Silicone mini muffin pan with 24 cavities
Ingredients
- 1 Package Refrigerated peanut butter cookie dough, preportioned into 24 pieces
- 24 Miniature Reese’s peanut butter cups, unwrapped (one 9.6-ounce bag)
Instructions
- Preheat the oven to 350°F. Place the silicone mini muffin pan on a baking sheet for support. No greasing is needed.
- Place one piece of peanut butter cookie dough into each of the 24 mini muffin cavities.
- Bake for 14 minutes.
- While the cookies bake, unwrap 24 miniature peanut butter cups.
- Immediately after removing the cookies from the oven, gently press one peanut butter cup into the center of each cookie.
- Allow the cookies to cool completely in the pan before removing. Plan for about 2 hours so the cookies can firm up and the chocolate can set. Refrigerate the pan to help speed up cooling.
- Gently release the cooled cookies from the silicone pan and serve.
Video
Notes
- My 9.6-ounce bag contained 29 miniature Reese’s cups; you’ll need 24 for this recipe.
- Use miniature peanut butter cups, rather than the tiny unwrapped Reese’s Minis.
- Even with refrigeration, allow a couple of hours for cooling before you plan to serve or package the cookies.