Description

These bite-sized peanut butter cup cookies are a fun twist on peanut butter blossoms, featuring chewy peanut butter dough baked in a mini muffin tin and topped with a frozen mini peanut butter cup. Ready in under 30 minutes, they’re perfect for holidays or everyday snacking.

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup creamy peanut butter (no-stir variety)

1/4 cup light brown sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 tablespoon milk

40 mini chocolate peanut butter cups, unwrapped and frozen

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Instructions

Preheat the oven to 375°F and grease a mini muffin pan.
Whisk together the 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 the egg, vanilla extract, and milk; mix until combined.
Gradually 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 cookies cool completely before removing them from the pan.

Notes

Freeze peanut butter cups before baking to prevent excessive melting.
Dough can be refrigerated for up to 48 hours or frozen for 3 months.
Store baked cookies in an airtight container for up to one week.
Try variations with Hershey’s Kisses, Rolos, or jelly for a fun twist.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 7g
Sodium: 60mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 2g
Cholesterol: 10mg