A bite-sized twist on classic peanut butter blossoms, these cookies baked in a mini muffin tin with a frozen mini peanut butter cup on top are quick, irresistible, and perfect for both holidays and everyday snacking. Ready from start to finish in under 30 minutes!

Peanut Butter Cup Cookies

Why You’ll Love This Recipe

I’m all about fast, simple recipes that pack big flavor—and this one delivers. In just eight minutes of baking time (plus prep), the soft-chewy cookie dough yields perfectly balanced sweetness. Add that dreamy combo of peanut butter and chocolate in each bite, and I can’t resist gobbling up a few without even thinking!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, room temperature
• Granulated sugar
• Creamy peanut butter (no-stir variety)
• Light brown sugar
• 1 large egg, room temperature
• Pure vanilla extract
• Milk
• Mini chocolate peanut butter cups, unwrapped and frozen

directions

Preheat the oven to 375°F and grease a mini muffin pan.
Whisk together flour, baking soda, and salt; set aside.
In a mixer, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Add egg, vanilla, and milk, mixing to combine.
Add the dry ingredients and mix until just combined.
Scoop about 2 teaspoons of dough, roll into balls, and place each into the prepared mini muffin cups. Bake for 8 minutes.
Immediately press a frozen mini peanut butter cup into the center of each warm cookie. Let cool completely before removing from the pan.

Servings and timing

Yield: about 40 mini cookies
Prep Time: ~10 minutes
Cook Time: 8 minutes
Cooling Time: ~10 minutes
Total Time: ~28 minutes

Variations

I sometimes swap in Hershey’s Kisses, Rolos, or flavored peanut butter cups for a fun twist.
For a peanut butter–jelly version, I press a thumbprint in the dough, bake, then fill with a teaspoon of jelly.
To add some crunch, I press a mini pretzel on top along with the peanut butter cup.

storage/reheating

I make the dough ahead and refrigerate it up to 48 hours or freeze it for 3 months. I thaw it before scooping and baking.
I store baked cookies at room temperature in an airtight container for up to one week.
I freeze baked cookies in groups of 4–5 wrapped in plastic, in an airtight bag or container for up to 3 months. I thaw before serving.

FAQs

Can I use natural peanut butter?

I discovered that natural peanut butter makes the dough crumbly and dry—so I stick to creamy no-stir versions, just like the recipe suggests.

Can I bake this in a regular muffin tin?

Yes! The baking time will increase to about 12–14 minutes at 375°F. I use full-size peanut butter cups or minis.

Can I make these as regular cookies instead of minis?

Absolutely. This dough is based on a peanut butter blossom recipe—so I bake them as regular cookies and press peanut butter cups or kisses on top.

How do I prevent the peanut butter cups from melting too much?

I freeze the unwrapped minis before baking. Pressing them into the warm cookies right out of the oven helps them set without melting into a blob.

Can I prepare them ahead of time?

Yes! Dough keeps in the fridge up to 48 hours, and baked cookies freeze well for up to 3 months—I just reheat gently or eat thawed.

Conclusion

I love how these mini peanut butter cup cookies come together so fast but make a big impression. They’re chewy, chocolaty, and utterly addictive—perfect for celebrations or when a sweet fix calls. Give them a try, and I’m sure they’ll become a go-to in your baking lineup!