Peanut Butter Cup Cookie Recipe
Peanut Butter Cup Cookie Recipe photo by Taste of Home

Peanut Butter Cup Cookie Recipe

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4.5 15 24
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When I made my first batch of these great cookies, so many asked for the recipe that I knew I had a hit! My baking rewards are the smiles on my family and friends' faces. —Mary Hepperle, Toronto, Ontario
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES: 36 servings


  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package (13 ounces) miniature peanut butter cups
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon shortening

Nutritional Facts

1 each: 200 calories, 12g fat (6g saturated fat), 20mg cholesterol, 126mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein


  1. Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
  2. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets.
  3. Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks.
  4. For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Cup Cookies in Taste of Home December/January 2009, p53

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Reviewed Nov. 4, 2012

"These are good. However, I was confused about the "miniature peanut butter cups" called for. Somehow, I assumed they were the mini unwrapped kind (measuring maybe .5+ in diameter), but then I saw the bag I'd bought was an 8 oz bag, so I began to think that maybe the recipe is calling for the larger size (that is maybe 1" in diameter) that come wrapped. I suppose these larger ones could also be called "mini" since they are not the regular-sized large ones (2" in diameter?). I used the smallest ones, and next time would just have mixed the whole bag into the dough. I am guessing I should have used the next size up so as to make the lump in the center more substantial. ANYWAY, these were good and I may make them again, just because they are unique. I do have a very similar tasting recipe that has chocolate chips and peanuts mixed into the dough and is quicker to make. Oh yes, for the chocolate drizzle, to save time I just melted some chocolate chips in a baggie in the microwave, cut off the corner of the bag, and squeezed the chocolate onto the cookies."

Reviewed Apr. 21, 2012

"Time consuming (wrapping the candy), but a good cookie."

Reviewed Feb. 13, 2012

"Made cookies exactly as recipe says, didn't change anything. These cookies are so delicious*****!"

Reviewed Dec. 16, 2011

"I made these a few years ago and they were a big hit. My joy at Christmas is baking and giving it away so this was a special treat in the cookie mix."

Reviewed Oct. 27, 2011

"I have never liked any kind of peanut butter cookie, until I had these. I made them for my boyfriend and tried one. They are incredible!"

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