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Peanut Butter Cookie Cups

I'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    3 dozen


  • 1 package (17-1/2 ounces) peanut butter cookie mix
  • 36 miniature peanut butter cups, unwrapped


  • Preheat oven to 350°. Prepare cookie mix according to package directions. Roll dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
  • Bake 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool 10 minutes; carefully remove from pans.
Editor's Note: 2-1/4 cups peanut butter cookie dough of your choice can be substituted for the mix.
Nutrition Facts
1 each: 119 calories, 7g fat (2g saturated fat), 6mg cholesterol, 89mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 2g protein.

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Average Rating:
  • amsm
    Dec 8, 2020

    My aunt taught me how to make these many years ago. I always use refrigerated sugar cookie dough!

  • bunny99
    Jun 1, 2020

    A simple and yummy dessert!

  • Megan
    Oct 11, 2019

    I've been making this recipe for YEARS, but I use chocolate chip cookie mix instead of PB mix and would highly recommend giving that a try!

  • ebramkamp
    Jun 19, 2019

    These were super easy to make. I made them with my 6 year old granddaughter. We sprayed the pan liberally with baking spray. We also dipped the cookie balls into sugar before putting them in the mini muffin tins. We used the bottom of an empty shot glass to press the cookie balls which also spread it up the sides. It was easy peasy. These were a huge hit.

  • Leslie
    Apr 29, 2018

    No comment left

    Mar 8, 2018

    I have made these for years as Christmas gifts with Pillsbury peanut cookie dough . I keep a ziplock of prior unwrapped Reese’s cups in frig until I need them, and quick to put together with sliced and quartered dough in greased mini tins. After pushing Reese’s in each puffed tart, put in frig awhile and they pop out easily with tip of knife! Everybody’s favorite!

  • Christine
    Sep 26, 2017

    before baking I roll the dough balls in white sugar for an extra bit of sweetness and sparkle. I use my cookie scoop and leave them in balls, no need to shape before baking. I also will buy the refrigerated tubes of peanut butter cookie dough to save even more time.

  • suefalk
    Dec 31, 2016

    I would question anyone that doesn't give this recipe 5* :D What's not to love?

  • jwh8847
    Dec 20, 2016

    I use my own homemade peanut butter cookie recipe (not a mix), but you don't need to press and form the cookies into the mini muffin pan. Just place the cookie balls into the muffin pan, cook the cookie balls for the recommended time, take them out of the oven, and immediately press the peanut butter cup into the cookie. Works great!

  • cleanmo
    Dec 20, 2016

    I just bake the cookies on a cookie sheet and when done I just push a peanut butter cup in the middle of the cookie.Works just as good.