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    Home » Desserts

    January 25, 2021 Desserts

    Muffin Tin Peanut Butter Cup Cookies

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    In this post, we'll show you how to make Muffin Tin Peanut Butter Cup Cookies. This muffin-tin recipe puts a creative twist on Peanut Butter Cookies.

    Muffin Tin Peanut Butter Cup Cookies stack on one another on a white plate. There is a wooden circle tray of cookies in the background.
    Jump to Recipe Print Recipe

    We feature our popular 3 Ingredient Peanut Butter Cookies recipe and bake them inside a mini muffin tin. Immediately after the cookies are removed from the oven, a mini peanut butter cup is pressed into them. The result is a chocolate peanut butter cup muffin tin cookie that's so good you'll never forget it!

    Ingredients

    Before starting this recipe, you'll want to verify that you have the following simple ingredients:

    Reeses cups minis in gold and orange wrappers on a white table. There is a yellow napkin, egg, and cup of white sugar on the table as well.
    • Creamy peanut butter
    • Egg
    • Granulated sugar
    • Mini Peanut Butter Cups
    Mini Peanut Butter Cups unwrapped on a white marble table.

    Equipment and Supplies Needed

    Supplies to make mini muffin tin peanut butter cup cookies. There is a mini muffin tin, bowl, wooden spoon, baking spray, and a red rubber spatula. A yellow napkin is on the table.

    We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

    • 24-count mini muffin tin - This size works perfectly for this exact dough amount and cookie cup size.
    • non-stick spray - a must to ensure cookies come out effortlessly.
    • rubber spatula - for scraping down the mixing bowl sides to get every last bit of dough.
    • measuring cups - top measure out sugar and peanut butter.
    • wooden spoon - to mix the cookie dough batter.
    • plastic knife - to help remove the baked cookies from the pan without scratching the pan.
    How to Make Mini Peanut Butter Cup Cookies. This is a 9 image collage that showcases it from start to finish.

    Recipe Tips

    This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Mini Peanut Butter Cup Cookies come out perfectly.

    Peanut Butter Cup Cookies on a white plate.

    Peanut Butter

    For best results, I recommend only using smooth, creamy peanut butter. I do not believe chunky would work well for these since it would make the edges really bumpy and most likely hard to remove from the pan. Natural, or unsweetened peanut butter would also ruin the smooth cup shape.

    Mini Peanut Butter Cup Cookies on a white table and scattered around.

    Removal

    Removing these cookie cups can be tricky if you do not follow these simple tips.

    • Use a non-stick mini muffin pan
    • Baking spray is a must. We prefer the Baker's Joy brand which always provides optimal results for us.
    • Once cooled, a plastic knife (hello takeout) can easily help loosen these cookies.
    Peanut butter cookie cups in a glass cake holder.

    Storage

    If you want to store your Mini Peanut Butter Cup Stuffed Cookies, just follow these easy steps.

    Peanut butter cup cookie with one bitten stacked on a white plate.

    Room Temperature

    • Allow cookies to fully cool. This will take 2 hours since the chocolate will essentially have to re-harden.
    • Once cookies have cooled, store them in an air-tight container in a single layer (if possible). If not, you can store them on top of each other, but it might ruin the smooth tops of the peanut butter cups if they stick.

    Freezer

    • Allow cookies to fully cool. This will take 2 hours since the chocolate will essentially have to re-harden.
    • Once cooled, add cookies to a sheet pan and freeze in a single layer. Once frozen (about 2 hours), add them to a zippered freezer bag or freezer-safe storage container. These will last for up to 30 days for best taste.
    • To enjoy, allow them to thaw at room temperature. You can also microwave them for 15 seconds to slightly warm them for that gooey chocolate texture.
    Peanut Butter Cup Cookie Cups stacked on white plate.

    Recipe

    Follow the recipe below to make 4 Ingredient Peanut Butter Cup Cookies This recipe makes 24 cookies, but you can adjust the recipe card for other serving sizes if you would like to double or triple this easy cookie recipe.

    Muffin Tin Peanut Butter Cup Cookies stack on one another on a white plate. There is a wooden circle tray of cookies in the background.
    Print Pin
    4.84 from 6 votes

    Muffin Tin Peanut Butter Cup Cookies

    In this post, we’ll show you how to make Muffin Tin Peanut Butter Cup Cookies. This muffin-tin recipe puts a creative twist on Peanut Butter Cookies.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine American
    Keyword Mini Peanut Butter Cup Cookies, Muffin tin cookies, Peanut Butter Cookies, Peanut Butter Cup cookies
    Servings 24 cookies
    Calories 134cal
    Author Muffin Tin Recipes
    Cost $4

    Equipment

    • 24-count mini muffin tin
    • non-stick spray
    • rubber spatula
    • measuring cups
    • wooden spoon
    • plastic knife

    Ingredients

    • 24 REESE'S Mini Peanut Butter Cups unwrapped
    • 1 cup creamy peanut butter
    • 1 cup granulated sugar
    • 1 large egg

    Instructions

    • Preheat oven to 350° F.
    • Spray the mini muffin tin with nonstick baking spray.
    • Combine all ingredient expect the REESE'S Cups in a mixing bowl. Mix until all ingredients are combined. Dough will be thick and not overly sticky.
    • Form 24 one-inch sized balls and place them into each muffin tine cavity.
    • Gently press down each ball to create a depression in the center of each.
    • Bake cookies for 10 minutes. Cookies will be slightly golden, and firm when gently touched. Remove cookies from the oven, and place them on the stovetop.
    • Add one REESE'S Mini Cup to each cookie center. Allow cookies to cool before removing them with a plastic knife from the tin. Cookies should come out easily. Enjoy!

    Notes

    Nutritional values may vary and are meant to be a guide. 

    Nutrition

    Serving: 1cookie | Calories: 134cal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Princess says

      August 29, 2021 at 4:34 pm

      4 stars
      Was good

      Reply

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