Delicious Peanut Butter Cup Cookies Recipe

This Peanut Butter Cup Cookies Recipe is my favorite cookie recipe of all time!! My mom makes these every Christmas, and back in 2014, 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 unwrapping all the Peanut Butter Cups!!!  (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)

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Peanut Butter Cup Cookies Recipe Ingredients:

• 1  1/2 Cups Creamy Peanut Butter
• 1 Cup Crisco Shortening
• 2 1/2 Cups Packed Light Brown Sugar
• 6 Tbsp Milk
• 2 Tbsp Vanilla
• 2 Eggs
• 3 1/2 Cups All-Purpose Flour
• 1 1/2 Tsp. Salt
• 1 1/2 Tsp Baking Soda
• 70 Mini Peanut Butter Cups 
• 12 Oz. Chocolate Chips  
• Sprinkles (optional)

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 in large 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 for mixing separately and combining, and it still turned out great.

KitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer – Empire Red

Mix at medium speed with an electric mixer until well blended and 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 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 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 mini muffin tin approximately 5 minutes then pop out if using Silicone muffing tin (Or if using metal like my mom, then 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 onto 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 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.

What is your go-to holiday cookie?

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Delicious Peanut Butter Cup Cookies Recipes

This Peanut Butter Cup Cookies Recipe is full of amazing peanut butter cookie flavor and a peanut butter cup! Made with muffin tins they are amazing!

Course Dessert

Cuisine American

Keyword cookies, peanut butter, peanut butter cups

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 70 Servings

Ingredients

• 1 1/2 Cup Creamy Peanut Butter
• 1 Cup Crisco Shortening
• 2 1/2 Cup Light Brown Sugar
• 6 Tbsp Milk
• 2 Tbsp Vanilla
• 2 Eggs
• 3 1/2 Cup All-Purpose Flour
• 1 1/2 Tsp Salt
• 1 1/2 Tsp baking soda
• 70 Mini Peanut Butter Cups
• 12 Oz Chocolate Chips
• Sprinkles

Instructions

1. Preheat your oven to 375 degrees.

2. Throw into your mixer peanut butter, Crisco, light brown sugar, milk, and vanilla in a large bowl. 

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

4. Beat with you mixer until JUST blended.

6.  

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

    

    

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

    

8. 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 better shape.

    

    

    

9. Unwrap all Peanut Butter cups and set them in a bowl

    

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

     

     

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

     

12.  

    Allow your cookies to cool in mini muffin tin approximately 5 minutes then pop out if using Silicone muffing tin (Or if using metal like my mom, then take the tip of a very thin knife (use a small paring knife) and gently run it around each cup to loosen)

     

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

     

     

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

15. Bake all of your cookies before moving onto the next step.

     

16. Melt chocolate chips in the microwave, stirring after 1 minute.  Then microwave again at 15-second intervals until melted and smooth.

     

17.  

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

18.  

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

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

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

     

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

Recipe Notes

*1-  18 oz. jar of cream peanut butter

*chocolate chip and sprinkles are optional