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Peanut Butter Cup Cookies

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 30 to 40 cookies


  • 1 ¾ cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg beaten
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 40 unwrapped dark chocolate covered peanut butter cups {If you can use Trader Joes dark chocolate peanut butter cups!}


  1. Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add the flour mixture; mix well. Shape into balls (about 2 tbsp. or so) and place each into an ungreased mini-muffin tin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool completely in pan, then carefully remove. I like to cool pan completely and then pop the tin into the fridge or the freeze to set peanut butter cups (they will melt). They need to be hardened before popping them out. Then slide a tine knife around the cookies to loosen and pop them out. Enjoy!