Children and adults alike will love these traditional peanut butter cup cookies. Miniature Reese’s cups are nestled into peanut butter cookies for a simple recipe that shall be successful all 12 months lengthy.
There are a handful of cookies, like spritz cookies and thumbprint cookies, which can be vacation classics. However someway they get forgotten about the remainder of the 12 months.
This 12 months, I feel we must be higher about treating ourselves to a few of these traditional “Christmas” cookies all year long.
And I feel we must always begin with these peanut butter cup cookies. In any case, there’s no purpose to not get pleasure from them in the midst of February or April or September!
Muffin-Tin Peanut Butter Cup Cookies
Have you ever had peanut butter cup cookies earlier than?
They’re a traditional at vacation events and cookie exchanges, together with Peanut Butter Blossoms and Rum Balls.
And actually, it is sensible why. Peanut butter and chocolate had been made to be collectively, and these cookies are fast and simple to make.
Really easy, in truth, that we must be higher about having fun with them exterior of the vacation season.
As a substitute of baking the cookies on a cookie sheet, such as you would along with your different cookie recipes, the dough balls are baked in a mini muffin pan.
The muffin pan mimics the form of the mini Reese’s peanut butter cups that get pushed into the middle of every freshly baked cookie.
The entire thing makes for an cute cookie cup that may be devoured in a single or two bites.
Even higher, they’re an excellent use for any leftover Halloween, Valentine’s, or Easter sweet you may need laying round. And even baggage of vacation sweet leftover from events.
Methods to Make Reese’s Peanut Butter Cup Cookies
These peanut butter cup cookies are so enjoyable and simple to make. They’re nice for newbie bakers and are a enjoyable approach to get youngsters concerned within the kitchen!
Elements you’ll want
The bottom for these peanut butter cup cookies is an easy peanut butter cookie dough. The dough is similar to the one used to make my Peanut Butter Sandwich Cookies.
To make this recipe, you will want:
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup softened butter
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 frivolously crushed egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 40 unwrapped miniature Reese’s peanut butter cups
In case you are shopping for the Reese’s model of peanut butter cups, be sure to purchase those labeled “miniature cups.”
Reese’s additionally makes a dimension labeled as “minis unwrapped” – these are a tiny model which can be unfastened within the bag. They’re smaller than what you need for these cookies (though they’re nice for peanut butter cup rice krispie treats).
Useful assets
- Earlier than getting began, be sure to know learn how to measure flour and learn how to cream butter and sugar. Each of this stuff will assist these cookies end up good each time.
- In case you neglect to set your butter out forward of time to melt, try my suggestions for softening butter shortly.
- This recipe makes use of granulated sugar and brown sugar. Each kinds of sugar play a task within the texture of those cookies. In case you run out of brown sugar, discover ways to make a brown sugar substitute that you should use.
- In case you attain into your pantry and discover that your brown sugar is tough as a rock, don’t panic! I’ve a number of suggestions for softening brown sugar that can prevent a visit to the shop.
Making these cookies
To make these peanut butter cup cookies, begin by whisking collectively the dry substances. Set these apart.
With a mixer, cream the butter, peanut butter, and each sugars collectively till gentle and fluffy. Add the eggs, vanilla, and milk and blend till mixed.
Lastly, add the dry substances and blend till simply mixed.
To form the cookies, seize a small cookie scoop and scoop the dough into the wells of a mini muffin pan. Children love serving to to scoop the dough, so it’s a good way to get them concerned within the course of.
Don’t add the peanut butter cups but. These shall be added after the cookies bake!
Bake the cookies for 8-10 minutes, simply till they’re set. Use this time to unwrap the peanut butter cups should you haven’t already.
Once you pull the cookies out of the oven, instantly press an unwrapped mini peanut butter cup into every cookie whereas they’re nonetheless within the pan.
Set the pan on a wire rack and permit the cookies to chill earlier than eradicating them from the pan. It will ensure they keep their cute cup form.
Recipe FAQs
Can I make an even bigger model of those cookies with full-size peanut butter cups?
Sure! You will want to make use of a standard-size muffin tin and double (at the very least) the quantity of cookie dough that goes into every properly. Be aware that you just’ll get about half the variety of cookies from the batch.
Bake the cookies for a pair additional minutes, then press within the full-size peanut butter cups and let the cookies cool fully.
Assist! How do I get these out of the pan??
I’m normally capable of get these peanut butter cup cookies out of the pan fairly simply by utilizing a small offset spatula.
In case your mini muffin tin is older and tends to stay, strive putting a strip of parchment paper on the backside of every muffin cup earlier than including the cookie dough, ensuring the parchment is lengthy sufficient to come back above the sting of the cups.
Then, you should use the ends of the parchment paper to assist raise the cookies out of the tin after cooling.
Can I make this recipe dairy free?
Completely. Use your favourite dairy-free/vegan butter instead of the butter and your favourite dairy-free milk instead of the milk within the dough.
Ensure you search for dairy-free or vegan mini peanut butter cups. There are many dairy-free and vegan chocolate choices in lots of grocery shops today; ensure to test the specialty/well being meals part of the shop.
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Preheat oven to 375°F (190°C).
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Sift collectively the flour, salt and baking soda; put aside.
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Cream collectively the butter, peanut butter, and sugars till fluffy.
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Beat within the egg, vanilla and milk. Add the flour combination; combine properly.
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Use a small cookie scoop to scoop equal parts of dough into 40 wells in an ungreased mini muffin pan.
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Bake for 8-10 minutes till simply set. Take away from oven and instantly press a mini peanut butter cup into every ball. Cool and punctiliously take away from pan.
I like to make use of a 1-tablespoon scoop (#60) for portioning these cookies.
Serving: 1cookie | Energy: 118kcal | Carbohydrates: 14g | Protein: 2g | Fats: 6g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.1g | Ldl cholesterol: 11mg | Sodium: 116mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 0.4mg