Delicious Peanut Butter Cup Cookies Recipe

This Peanut Butter Cup Cookies Recipe is my favorite of all time !! My mom makes these every Christmas, and back in 2014, I had to make them since she ran 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.)

Sally’s Cookie Addiction: Irresistible Cookies, Cookie Bars, Shortbread, and More from the Creator of Sally’s Baking AddictionThe Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & BarsCookies: Top 50 Best Cookie Recipes – The Quick, Easy, & Delicious Everyday Cookbook!

 Peanut Butter Cup Cookies Recipe Ingredients:

• 1  1/2 cups creamy Peanut Butter (1-  18 oz. jar)
• 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, unwrapped ahead of time!!!
• 12 oz. choc. chips (OR Red or green candy melts) This is for drizzling over cookies and can be skipped.
• Sprinkles (optional)

Peanut Butter Cup Cookies Directions:

Pre-heat oven to 375 degrees.

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

Unwrap all Peanut Butter cups and set them in a bowl

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 of electric mixer until well blended and then add eggs.   Beat until JUST blended.

Combine flour, salt, and baking soda in a separate bowl, or as I do dump all into the same bowl.  Add to creamed mixture at low speed.

Drop a rounded tablespoon into cups of mini muffin tins, filling about 3/4 full.   (I rolled mine 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  Grazia Silicone 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.   Luckily you can pick up Grazia Silicone Muffin Pan for a great price on Amazon, plus you can order one on Amazon so you don’t even have to leave the house, order and bam UPS man is at the door saving you time for you when you use Amazon Prime 2 day delivery!  (Don’t have Prime? You NEED it for easy online shopping!!)

Grazia Silicone Muffin Pan, Red, 24-Cup

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.

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)

Remove cookies from pan and place cookies close together on a wire rack over waxed paper.   Bake all cookies before doing next step.

Melt chocolate chips in the microwave, stirring after 1 minute and then 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 cookies.   Repeat this process until cookies are well decorated, then decorate with sprinkles if desired.

Allow chocolate to set.    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

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. choc. chips
• Sprinkles

Instructions

1. Pre-heat oven to 375 degrees.
2. Place sheets of waxed paper on countertops UNDER cooling racks for you to drizzle the chocolate over the tops of finished cookies.
3. Unwrap all Peanut Butter cups and set them in a bowl
4. Throw into your mixer peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl.
5. Mix at medium speed of electric mixer until well blended and then add eggs.   Beat until JUST blended.
6. Combine flour, salt, and baking soda in a separate bowl, or as I do dump all into the same bowl.  Add to creamed mixture at low speed.
7. Drop a rounded tablespoon into cups of mini muffin tins, filling about 3/4 full.   (I rolled mine into balls before placing in cups to allow for better shape.)
8. Bake at 375 for 8-9 minutes JUST until set and barely brown.   Cookies will be VERY tender and fragile at this point.
9. Immediately take unwrapped PB cups and press one into the center of each cookie.
10. 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)
11. Remove cookies from pan and place cookies close together on a wire rack over waxed paper.   Bake all cookies before doing next step.
12. Melt chocolate chips in the microwave, stirring after 1 minute and then again at 15-second intervals until melted and smooth.
13. Dip a small spoon in melted chocolate and wave rapidly, but carefully, back and forth over all cookies.   Repeat this process until cookies are well decorated, then decorate with sprinkles if desired.
14. Allow chocolate to set.    20 minutes in the fridge should work.
15. Enjoy now or freeze until solid in a single layer on a tray, then put in double wrapped foil/Ziplocs.
16. Makes about 70 cookies.

Recipe Notes

*1-  18 oz. jar of cream peanut butter

*chocolate chip and sprinkles are optional 

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Jenny

Hello! I am Jenny a WAHM to 3 active kids. Together we cook, save money and find ways to stay healthy as a family. Cleaning, Weight Watchers and thrift store shopping are just a few of my favorite things.

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