Delicious Peanut Butter Cup Cookies Recipe

This Peanut Butter Cup Cookies Recipe is my all-time favorite cookie recipe! My mom typically makes these every Christmas, but back in 2014, she couldn’t. That year I had to make them since she had run out of time.  I didn’t realize they require so much work, but the worst part is only unwrapping all the Peanut Butter Cups!!!  

Now we tend to have these at Christmas time, but honestly, I could eat these year-round!! But is is safer for my fitness goals to save them for once a year. You can drizzle these with chocolate and sprinkles, but most years, we get lazy and no chocolate. The Crisco peanut butter cookies make these treats amazing!

Peanut Butter Cup Cookies Recipe Ingredients:

• Creamy Peanut Butter– Creamy peanut butter works best in this, you could use crunchy peanut butter, but it won’t be as smooth with the peanut butter cups.
• Crisco Shortening
• Light Brown Sugar
• Milk-Personally, I use 2% milk for baking and everyday use, but any percentage of milk will work.
• Vanilla
• Eggs
• All-Purpose Flour
• Salt
• Baking Soda
• Peanut Butter Cups 
• Chocolate Chips  
• Sprinkles– I use sugar sprinkles on these; they add a bit of color and texture as well.

How To Make Peanut Butter Cup Cookies:

Preheat your oven to 375 degrees.

Throw into your mixer peanut butter, Crisco, light brown sugar, milk, and vanilla into a large mixing bowl.  Now I love to drop it all in my  Kitchen Aid Mixer and let the mixer do all the work.  I don’t have the patience to mix and combine, and it still turned out great.

Mix at medium speed with an electric mixer until well blended, then add eggs.  

Beat with your mixer until JUST blended.

Combine flour, salt, and baking soda in a separate bowl; do dump all into the same bowl.  

Add the powder mixture to the creamed mixture at low speed.

Drop a rounded tablespoon into cups of mini muffin tins, filling about 3/4 full. You can roll into balls before placing in cups to allow for a better shape.

Now I love my silicon muffin pan, it makes the baking so much easier. I used my Silicone Mini Muffin Pan!! I have the worst luck with metal pans; I seem to burn everything in them, so silicone pans are the way to bake for me when I can’t find glass pans.    

Unwrap all the Peanut Butter cups and set them in a bowl

Bake at 375 for 8-9 minutes JUST until set and barely brown.   Cookies will be VERY tender and fragile at this point.

Immediately take unwrapped PB cups and press one into the center of each cookie.

Allow your cookies to cool in a mini muffin tin for approximately 5 minutes, then pop out if using a Silicone muffin tin.

If using metal, take the tip of a very thin knife (use a small paring knife) and gently run it around each cup to loosen.

Place sheets of waxed paper on countertops UNDER cooling racks for you to drizzle the chocolate over the tops of finished cookies.

Remove cookies from your pan and place cookies close together on a wire rack over waxed paper.  

Bake all of your cookies before moving on to the next step.

Melt chocolate chips in the microwave, stirring after 1 minute. 

Then microwave again at 15-second intervals until melted and smooth.

Dip a small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all of the cookies.  

Repeat this process until cookies are well decorated, then decorate with sprinkles if desired. (The crystalized sprinkles look really festive on these)

Allow the chocolate to set. If you want, 20 minutes in the fridge should work.

Enjoy now or freeze until solid in a single layer on a tray, then put in double wrapped foil/ziplocs.

Makes about 70 cookies.

How To Store Peanut Butter Cup Cookies

Store in an airtight container on the counter for up to seven days. You can freeze these for up to thirty days in an air-tight container or a freezer zip-lock bag.

Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The airtight container or a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.

What is your go-to holiday cookie?

Other Cookie Recipes To Check Out:

I love making cake mix cookies! I have a whole collection; the Smore’s one is amazing! You can check out the collection -> here!

• Christmas Sugar Cookies– These cookies with homemade frosting are amazing!
• Peanut Butter Cup Cookies-> Use a muffin pan and homemade peanut butter cookies, and stuff them with peanut butter cups!
• Minty Chocolate Delight Cookies– Chocolate cookies made with chocolate and mint morsels, an amazing sweet cookie!