Chocolate Peanut Butter Cup Cookies Recipe

These two-ingredient Chocolate Peanut Butter Cup Cookies are the ultimate cheat code for a decadent, bakery-style treat in minutes. By baking refrigerated dough in a mini muffin tin and crowning it with a melting peanut butter cup, you create a chewy, bite-sized cup of pure happiness that disappears instantly at parties.

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Chocolate Peanut Butter Cup Cookies Ingredients

The Cookie Base:

• One 16.5-ounce package refrigerated peanut butter cookie dough: The pre-made tube (like Pillsbury) ensures consistent texture and perfect sizing without the hassle of measuring flour and sugar.

The Candy Center:

• 24 Miniature Chocolate-Peanut Butter Cups: (Such as Reese’s Miniatures). You want the ones wrapped in foil, not the tiny unwrapped minis, for the perfect size-to-cookie ratio.

Equipment:

• Mini Muffin Pan: Essential for creating the cup shape that cradles the candy.

How To Make Chocolate Peanut Butter Cup Cookies

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). While the oven heats, unwrap all 24 chocolate peanut butter cups. Pro Tip: Do this before you start baking, or you will be scrambling to unwrap them while the cookies cool!
2. Portion the Dough: Remove the cookie dough log from the packaging. Slice the log into 1-inch thick rounds. Cut each round into quarters.
3. Fill the Tin: Place one quarter-piece of dough into each cup of an ungreased mini muffin pan. Do not press it down; it will spread and fill the cup naturally as it bakes.
4. Bake: Bake for 9 to 11 minutes. The cookies should be puffed and golden brown on the edges. They might look slightly underdone in the center, which is perfect.
5. The Press: Remove the pan from the oven. Immediately—while the dough is piping hot and soft—push a miniature peanut butter cup firmly into the center of each cookie. Press down until the top of the chocolate is flush with the top of the cookie edge.
6. Cool and Set: Let the cookies cool completely in the pan. The heat from the cookie will melt the chocolate slightly, bonding it to the base. Once cool, the chocolate will firm up again. Use a spoon to gently pop them out of the tin.

Recipe Tips

• Freeze the Chocolates: For a professional look where the chocolate cup holds its rigid shape and ridges, place the unwrapped peanut butter cups in the freezer for 30 minutes before pressing them into the hot cookies.
• Don’t Grease the Pan: Refrigerated cookie dough has enough fat in it that you generally don’t need to grease the mini muffin tin. Greasing it might cause the cookies to fry and become greasy.
• Homemade Dough: If you prefer scratch-made, use your favorite soft peanut butter cookie recipe. Roll the dough into 1-tablespoon balls for the mini muffin tin.
• Removal Trick: If the cookies stick, run a thin knife around the edge or place the entire pan in the refrigerator for 10 minutes. The cold contracts the butter, making them pop out easily.

What To Serve With Peanut Butter Cup Cookies

• Cold Milk: The richness of the peanut butter demands a palate cleanser.
• Vanilla Ice Cream: Warm these up slightly and serve alongside a scoop for a mini sundae.
• Pretzels: Serve on a platter with salty pretzels for a snack mix vibe.
• Hot Coffee: A dark roast complements the sweet milk chocolate.

How To Store Chocolate Peanut Butter Cup Cookies

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerate: In warm weather, keep them in the fridge so the chocolate doesn’t bloom or melt.
• Freeze: These freeze beautifully. Place in a freezer bag for up to 3 months. Thaw on the counter for 15 minutes before eating.

Chocolate Peanut Butter Cup Cookies Nutrition Facts

• Calories: 150 kcal
• Fat: 8g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 3g

Nutrition information is estimated per cookie.

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