Peanut Butter Cups Cookies
Mini chocolate‑filled cookies with a gooey peanut butter center—sweet, salty, and fun for kids and adults who love a bite‑size treat.
Ingredients
Instructions
- Cut cookie dough into slices.
- Cut each slice into two even portions.
- Spray a mini muffin tin with nonstick cooking spray.
- Place each dough portion into a muffin cup.
- Bake at 350°F for 8 to 10 minutes.
- While cookies bake, unwrap the Reese’s mini peanut butter cups.
- When cookies are done, remove them from the oven and place one peanut butter cup into each muffin hole.
- Press the cup gently until its top is even with the cookie surface.
- Let the cookies cool for about 5 minutes.
- Run a knife around each cookie; the cookies should pop out easily.
Tips & Substitutions
For a richer flavor, consider substituting the roll dough with a chocolate chip cookie dough or a peanut butter cookie dough. If you're short on peanut butter cups, you can use chocolate chips or other chocolate candies as a filling. Ensure the muffin tin is properly greased to avoid sticking. If you want to add a twist, sprinkle sea salt on top of the cookies before baking.
Serving Suggestions
These Peanut Butter Cups Cookies are delightful on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. Serve them at parties or as a sweet treat for movie nights. They also make a great addition to dessert platters alongside American recipes like Krum Kakes or Pink Cottage Cheese Salad.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, microwave for about 10-15 seconds to soften, or pop them back in a warm oven for a couple of minutes to regain their fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cups Cookies contains roughly 3 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond butter or cashew butter for a different flavor profile. Just ensure the nut butter has a similar consistency to peanut butter to maintain the texture of the cookies.
What should I do if the cookies stick to the muffin tin?
If the cookies stick, ensure you have greased the muffin tin thoroughly with nonstick spray before baking. You can also try using parchment paper liners for easier removal. If they still stick, gently run a knife around the edges to help release them.
Can I freeze these cookies?
Absolutely! You can freeze the unbaked cookie dough portions. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. When ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).