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Peanut Butter Cup Cookie

 Peanut Butter Cup Cookie
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
36 ServingsPrep: 20 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes
  • before removing from pans to wire racks.
  • For drizzle, in a microwave, melt the chocolate chips, peanut butter

2 of 2

Peanut Butter Cup Cookie (continued)

Directions (continued)

  • and shortening; stir until smooth. Drizzle over cooled cookies.
  • Yield: about 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 200 calories, 12 g fat (6 g saturated fat), 20 mg cholesterol, 126 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.