These Mini Peanut-butter Cookie Cups deliver rich flavor, soft texture, and a touch of nostalgia in every single bite. They’re easy to make, perfect for holidays like Easter, and sure to satisfy your peanut butter cravings.
Let’s break it down.
Why You’ll Love These Mini Peanut-butter Cookie Cups
These cookie cups are more than just a quick dessert.
Here’s why they’ll become your go-to:
- Quick to Bake: Just 8 minutes in the oven.
- Simple Ingredients: No complicated steps or hard-to-find items.
- Perfect for Any Occasion: Holidays, parties, or a sweet after-school snack.
- Packed with Flavor: A peanut butter cookie base, stuffed with mini peanut butter cups, and finished with a rich ganache drizzle.
Mini Peanut-butter Cookie Cups
Ingredients List
For the Cookie Dough:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 large egg (room temperature)
- ⅛ cup milk (2 tablespoons)
- 2 teaspoons vanilla extract
- 36 mini peanut butter cups (unwrapped)
For the Ganache Drizzle:
- 4 oz semi-sweet chocolate bar, chopped
- ¼ cup milk (heated until just simmering)
Optional Topping:
- ⅓ cup peanut butter chips (crushed)
Essential Equipment
- 24-cup mini muffin pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Cookie scoop (extra-small)
- Piping bag or zip-top bag
- Cooling rack
- Blender or food processor (for crushing chips)
Step-by-Step Instructions
1. Prep Your Oven and Pan
- Preheat oven to 375°F.
- Lightly grease a 24-cup mini muffin pan.
- This recipe makes 36 cookie cups, so you’ll bake in batches.
2. Get the Peanut Butter Cups Ready
- Unwrap 36 mini peanut butter cups.
- Place them in a bowl and set aside.
- You’ll need them right after baking.
3. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Set aside.
4. Cream the Butter, Sugars, and Peanut Butter
- In a separate bowl, beat together until smooth:
- 8 tbsp softened butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
5. Add Wet Ingredients
- Beat in:
- 1 room temp egg
- ⅛ cup milk
- 2 tsp vanilla extract
- Mix until well combined.
6. Combine Wet and Dry
- Gradually mix in the dry ingredients.
- Add about 1 cup at a time.
- Stir until dough forms and no dry spots remain.
7. Shape and Chill the Dough
- Use an extra-small cookie scoop to make 36 even dough balls.
- Roll each ball until smooth.
- Place into the mini muffin cups.
- Freeze for 10 minutes — this helps keep their shape during baking.
8. Bake the Cookie Cups
- Bake in the preheated oven for 8 minutes.
- Remove immediately from oven — don’t overbake!
9. Add the Peanut Butter Cups
- Press a mini peanut butter cup directly into the center of each cookie while hot.
- Let them cool in the pan for 5 minutes.
10. Make the Ganache
- Place chopped chocolate in a bowl.
- Pour hot milk over the top.
- Stir until smooth and glossy.
- Transfer to a piping bag or use a zip-top bag with the tip snipped off.
11. Crush the Peanut Butter Chips
- In a blender or food processor, pulse the chips until crushed.
- This step is optional, but it adds crunch and flavor.
12. Finish the Cookie Cups
- Gently remove cooled cookie cups from the pan.
- Transfer to a cooling rack.
- Drizzle with chocolate ganache.
- Sprinkle crushed peanut butter chips on top.
13. Let Set and Enjoy
- Allow ganache to set for 15–20 minutes.
- Store in an airtight container for up to 4 days.
Tips for Perfect Mini Peanut-butter Cookie Cups
- Don’t skip chilling the dough. It keeps the cookies from spreading too much.
- Press the peanut butter cups while the cookies are hot. They’ll melt slightly into the center and hold tight.
- Use a non-stick mini muffin pan or grease well to avoid sticking.
- Let cookies cool before removing. This keeps the shape intact.
Make It Your Own
Want to switch things up?
Try these ideas:
- Use dark chocolate peanut butter cups for a richer flavor.
- Add chopped roasted peanuts to the dough for a crunchier bite.
- Swap the ganache for melted white chocolate.
Frequently Asked Questions
Can I freeze these cookie cups?
Yes! Freeze after baking and cooling (before drizzling ganache). Thaw at room temperature, then decorate.
What kind of peanut butter works best?
Use creamy peanut butter (not natural). Natural varieties separate and can affect the texture.
Can I double the recipe?
Absolutely. Just bake in multiple batches or use more muffin pans.
Can I use store-bought cookie dough?
You can, but the texture and flavor won’t be the same. This homemade dough is worth it!
If you’re craving a crowd-pleasing, easy-to-make dessert, these Mini Peanut-butter Cookie Cups are your answer.
They’re soft, rich, and filled with peanut buttery goodness.
So what are you waiting for?
Head to the kitchen, whip up a batch, and watch them disappear in minutes.
Pin it. Share it. Save it.
But most importantly—enjoy every bite.
