Mini Peanut Butter Cup Cookies
Mini Peanut Butter Cup Cookies are a total classic. A recipe that always shows up at Christmas. Not that it’s only good for the holidays. It’s perfect all year round, but I’m feeling very holiday-ish at the moment. I’m not sure why, but this year I am so ready for all things Christmas! It’s the beginning of November and I want to put up the stockings and literally deck the halls. Does this ring any bells for you?
I’m guessing it’s because all the stores are setting up their Christmas displays. Maybe it’s because my mom was just here and she and my Dad will be back to celebrate the Christmas holidays this year or perhaps it’s because my three-year-old is already talking about Santa. Whatever it is, I’m embracing it wholeheartedly.
And These Mini Peanut Butter Cup Cookies remind me of the holidays. My parents are always loaded to the max with Christmas desserts. So, much so, my Mom rarely bakes at Christmas anymore. My aunts always bring over trays full of sweets.
I’ve come to the conclusion that when there’s a plateful of Christmas dainties and holiday flavoured cookies, it’s essential to have an everyday favourite. These cookie cups are it. Perfect for any day but extra special on the holidays. The peanut butter chocolate combo is such a familiar bite, that it’s often one of the firsts to disappear off the dessert table.
How to make Mini Peanut Butter Cup Cookies
First of all, this is a great recipe to make with kids. There’s plenty for them to do. They can drop the ingredients into the bowl, mix. Peel off the wrappers from all those peanut butter cups. And my son’s favourite, press the peanut butter cups into the warm cookies. Keep an eye on this little fingers here, we have had a few cups go MIA while doing this step. #whostolethecookiefromthecookiejar
PRO TIP: Make sure you unwrap all the peanut butter cups before you start baking. Trust me on this. My fingers have never worked so hard as they did the time I forgot. I don’t make that mistake anymore. Or, I buy a bag from Aldi’s which are already unwrapped. And delicious, I might add!
So, to start, after you’ve unwrapped the chocolates, mix together the butter, sugars, egg and vanilla. Add the dry ingredients and then stir everything until combined. That’s the easy part, well it’s all relatively easy, to be honest. Rolling the dough into balls is a bit time-consuming. I’ve found the easiest way to do this is to divide the dough into quarters and then roll 10 balls from each quarter. Drop these into a mini muffin tin and bake.
Once they’ve finished baking. Take the pan out of the oven and immediately press a peanut butter cup into each cookie. Let these cool completely before removing. Ok, I can never wait that long, so I risk it and pull one, ok, a couple out to taste-test. I don’t think you’ll be able to resist either, they’re so good when they’re still a little warm.
Whether you choose to make these for the holiday season or just because you really can’t go wrong. In fact, I say make them for both. Can we really ever have too much peanut butter and chocolate in our lives? I think not!
If you love Mini Peanut Butter Cup Cookies, check out these other delicious desserts, I’m sure they’ll make the holidays or any day that much sweeter:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Mini Peanut Butter Cup Cookies
The classic combination of peanut butter and chocolate. Peanut butter cookie cups stuffed with a mini peanut butter cup are a favourite at Christmas time but truly good all year round!
INGREDIENTS
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1 tsp salt
- 40 mini peanut butter cups (like Reese's)
INSTRUCTIONS
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Preheat oven to 350 F.
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Cream together the butter, peanut butter and sugars in a large bowl. Mix in the egg and vanilla. Stir in flour, baking soda and salt until well combined.
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Roll into 40 balls and place each in a greased mini muffin tin. It's easiest to divide the cookie dough into quarters and then roll 10 balls from each.
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Bake for 9 minutes or until golden brown.
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Remove muffin tin from the oven and immediately press peanut butter cups into each cookie.
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Let cool completely before removing from pan.
RECIPE NOTES
Adapted from C. King’s recipe and found in the Radbourne Family Cookbook
