These peanut butter cup cookies are the ultimate two-ingredient dessert for chocolate and peanut butter lovers. Using pre-made dough and a mini muffin pan gives you perfectly portioned, chewy treats with zero measuring or mess. They are incredibly easy to whip up, and kids will love helping press the candy centers into the warm dough!
Every bite of these cookie cups is a perfect blend of salty peanut butter and smooth milk chocolate that melts in your mouth. The texture is incredibly soft and chewy, providing that classic homemade feel without all the hard work. You’ll love how the warm cookie base hugs the candy center for a satisfying, rich finish.
Just bake your dough rounds in a mini muffin pan (silicone recommended--more on that later) and press a chocolate cup into the center while they're still hot. For an extra pop, drizzle some melted peanut butter over the top and sprinkle on a few crunchy Reese’s Pieces. These simple upgrades transform a basic treat into a gourmet dessert that looks as amazing as it tastes!
These super easy cookie treats are perfect for holiday parties, bake sales, or simply satisfying a late-night craving. If you love this flavor combo like we do, be sure to check out more recipes like my Peanut Butter Chocolate Chip Bars, Peanut Butter Footballs, and Chocolate Peanut Butter Pie. Your tastebuds can thank me later 😉.
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🥘Ingredients
- refrigerated peanut butter cookie dough - Using refrigerated peanut butter cookie dough is the ultimate time-saver that ensures consistency. These pre-portioned dough rounds are the perfect size for a mini muffin pan.
- miniature peanut butter cups - Miniature peanut butter cups are the star of the show. Placing them into the center of the warm cookies allows the chocolate to melt slightly. This creates a professional look and a rich, creamy center.
- smooth peanut butter & Reese's pieces - The addition of smooth peanut butter and Reese’s Pieces is entirely optional but highly recommended. A quick drizzle of melted peanut butter adds an extra layer of moisture and savory flavor. Tossing a few Reese’s Pieces on top provides a satisfying crunch and a bright pop of color. These small additions are what truly make this version stand out from standard thumbprint recipes.
See recipe card for quantities.
🔪Instructions
- Step 1: In each mini muffin cup, place one cookie dough square; bake.
- Step 2: Remove pan from oven and place on a wire rack; press one peanut butter cup gently into each; allow to cool in pan.
- Step 3: Pop cookie cups out of the pan. This easy recipe can simply end here--or move on to the next step to jazz things up on top.
- Step 4: This step is optional, but highly recommended. Drizzle warm peanut butter on top and gently press on Reese's pieces to take these peanut butter cup cookies to the next level.
Hint: To get that perfect drizzle, microwave your peanut butter in short 15-second bursts until it is smooth and pourable. Transfer the warm peanut butter to a small plastic bag and snip off a tiny corner for easy, mess-free piping. This simple trick gives your cookies a professional bakery finish without any extra cleanup or hassle!
🥣Substitutions
- Homemade Dough - Swap the store-bought dough for your favorite homemade peanut butter cookie recipe to add a personal touch.
- Alternative Nut Butters - Use almond butter or sunflower seed butter cups (found at Trader Joe's) if you prefer a different flavor or need a peanut-free option.
- Chocolate Swaps - Replace the milk chocolate cups with dark or white chocolate versions for a completely different flavor profile.
📖Variations
- Holiday Sparkle: Top the warm cookies with festive sprinkles or colored sugar to match any holiday theme or special celebration.
- Double Chocolate: Use double chocolate chip cookie dough as your base for an extra rich and decadent dessert experience.
- Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt over the melted chocolate to perfectly balance the sweetness of the treats.
See Raspberry Cookie Cups for another easy recipe that uses pre-made chocolate chip cookie dough!
🍽Equipment
- silicone mini muffin pan (HIGHLY RECOMMENDED) or mini muffin pan, well greased
- wire cooling rack
- small, microwavable bowl (for melting peanut butter)
- small plastic bag (for the drizzle)
🍶Storage
To keep your peanut butter cup cookies fresh and soft, store them in an airtight container at room temperature for up to one week (adding a slice of bread to prevent dryness is helpful).
If you want to save them for later, these treats freeze beautifully in a freezer-safe bag or container for up to three months. I suggest placing a layer of parchment paper between the cookies to prevent the chocolate centers from sticking together. Just make sure the cookies are completely cooled and the chocolate has fully set before you tuck them away.
💭Top tip
A silicone muffin pan is a total game-changer for these cookies because it allows you to pop them out without any sticking. Since the chocolate centers are soft, the flexible silicone lets you gently push from the bottom to release each treat perfectly. This keeps your cookie cups intact and looking professional while making the cleanup process incredibly fast and easy.
🗨️FAQ
The best trick is to unwrap your candies and pop them in the freezer for about 15 minutes before you start baking. By pressing a frozen chocolate cup into the warm dough, the candy will hold its iconic shape while only the bottom edges melt into the cookie.
Sticking usually happens if the pan isn't greased well enough or if you try to remove the cookies while they are still too hot and soft. Using a silicone muffin pan is the best way to prevent this, as the flexible material allows you to gently pop each cookie out once it has cooled slightly.
You can definitely use your favorite homemade peanut butter cookie recipe for these treats. Just make sure the dough is chilled before baking and use about one tablespoon of dough per cup to ensure they fit perfectly in the mini muffin pan.
🥄Related
Looking for other easy baking recipes like this? Try these:
🍴Pairing
These are my favorite sweets to serve with Peanut Butter Cup Cookies:
📋Recipe with step-by-step instructions
Peanut Butter Cup Cookies
Equipment
- 24-cup mini muffin pan (silicone HIGHLY RECOMMENDED)
- wire cooling rack
- microwave-safe dish (for melting peanut butter)
- small plastic bag (for peanut butter drizzle)
Ingredients
- 1 16 oz (24-count) package refrigerated peanut butter cookie dough
- 24 miniature Reese's peanut butter cups unwrapped
- ¼ cup smooth peanut butter optional topping
- ⅓ cup Reese's Pieces optional topping
Instructions
- Preheat oven to 350℉.
- Place one cookie dough portion inside of each muffin cup. Bake for 10-12 minutes, or until edges are slightly golden brown and cookies are puffy in the center.
- Remove pan from oven; place on wire rack.
- Immediately place one peanut butter cup into the center of each cookie; gently press in.
- Allow cookie cups to set in the muffin pan for 30 minutes; then pop each cookie out and allow to cool completely.
- For the optional topping, melt peanut butter in microwave-safe dish in 15 second intervals until smooth and pourable. Transfer to a small plastic bag, snip off a tiny corner, and pipe onto cooled cookies. Immediately press Reese's Pieces onto the drizzle so that they stick.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
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