Peanut Butter Cup Cookies

A few months ago, my wife said some of the best words I’ve ever heard her say:  “I think I’m going to start baking again.” (For someone with a figure and sweet tooth like mine, sentences like these can really brighten a day!)  She looked into recipes for both savory and sweet dishes, and she ultimately decided that her first baking adventure would involve the following recipe for Peanut Butter Cup Cookies.  These delectable cookies take approximately 30 minutes to create from start to finish once you’ve gathered all of the ingredients.

Original recipe courtesy of

Yields: approximately 40 extremely delicious cookies.


1 3/4 cups all-purpose flour                    1/2 cup brown sugar

1/2 teaspoon salt                                   1 large egg, beaten

1 teaspoon baking soda                         1 teaspoon vanilla extract

1/2 cup butter, softened                         2 tablespoons milk

1/2 cup white sugar                               40 miniature peanut butter cups

1/2 cup creamy peanut butter                 Mini muffin pan, ungreased


1.  Preheat your oven to 375 degrees (F) [or approximately 190 (C), if you're using the metric system].

2.  Combine the flour, salt and baking soda in a mixing bowl and set aside.

3.  In another mixing bowl, combine the butter, sugar, brown sugar and peanut butter until this mixture is nice and fluffy.  Once you’ve reached this state of fluffiness, add the beaten egg into the mixture and combine until the egg is fully mixed in.

4.  In the same bowl, add the vanilla and milk followed by the flour mixture from Step #2.  Combine until all of the ingredients are fully incorporated and the dough looks like it does in the picture in the bottom right-hand corner below.

5.  Shape the dough into balls and place them into the ungreased mini muffin pan.  Once this step is complete, bake them in the preheated oven for approximately 8 minutes. [Tip: If your oven warms slightly unevenly (like ours does), try baking these in two 4-minute intervals and rotating the pan in between them;  the cookies will then cook evenly.]

6.  While you’re waiting for the cookies to finish baking, unwrap the peanut butter cups.  As soon as the cookies are removed from the oven, place one peanut butter cup firmly (but gently) into each cookie.

7.  Let them cool for about 5 minutes, then remove them from the pan and place them on a baking rack to finish the cooling-off process. Or you can just start eating them. You’ll be happy either way.  Beverage-wise, nothing goes better with these cookies than a tall glass of milk. Enjoy!

Special thanks goes to my wonderful wife/culinary guru/photo assistant.  This would not have been possible without you.

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