Peanut Butter Cup Cookies

5 from 3 votes

Peanut Butter Cup Cookies

Using only 2 ingredients for these peanut butter cup cookies; refrigerated store-bought cookie dough, and mini peanut butter cups, this easy cookie recipe is ready in minutes.

Prep Time3

Cook Time12

Total Time15

Course: Dessert

Cuisine: American

Servings: cookie cups

Calories: 160kcal

Author: Jessica Burgess

Equipment

oven
muffin tin

Ingredients

Cookie Ingredients:

36 ounces refrigerated cookie dough for baking
36 mini peanut butter cups such as Reese's

Instructions

Preheat oven to 350° F or to the temperature in the directions on the cookie dough container.
Grease a regular sized muffin tin, generously.
Scoop about 2 tablespoons of cookie dough, and roll it in to a ball using your hands, and place the ball of dough in to one of the cavities of the muffin tin. Repeat 11 more times until each cavity is filled.
(If making more than 12, you may need to refill the muffin tin after the first batch is done. Don't forget to re-spray the pan, and allow the pan to cool before reusing.)
Bake in preheated oven for the time as instructed on the cookie dough container. In my case it was 12-13 minutes.
While baking, unwrap chocoalte peanut butter candies so they're ready to insert in to the cookies as soon as you remove them from the oven.
When cookies are lightly golden brown at the top, remove them from the oven and immediately insert one mini peanut butter cup in to the center of each cookie.
Allow the cookies to cool in the muffin pan for a few minutes or until they're cool enough to the touch.
Using a spoon, gently run it around the rim of each cookie, making sure the cookie will detach from the pan easily and lift out and place on a cooling rack. Enjoy.

Video

Notes

You do not have to make the full tub of cookies. I usually only make 12 at a time for a quick dessert for my family but use the entire tub when making them for a large group or for a cookie exchange.

Nutrition