I thought I would round out my week of Christmas Cookie recipes with my family’s all-time favorite, Peanut Butter Cup Cookies.
This recipe is actually a variation of a recipe my mom always used to make called Peanut Blossoms.
You know, the ones where you take a basic peanut butter cookie dough, and after you bake them, you place a Hershey’s Chocolate Kiss, right in the center of the warm cookie!
What could be better than a soft peanut butter cookie “kissed” with a little bit of chocolate? Well, I’m going to tell you. You raise the bar on this cookie recipe by adding a Mini Reese’s Peanut Butter Cup to the center of the cookie! That is what transforms these cookies into Peanut Butter Cup Cookies.
Now, my mom’s recipe for the peanut butter cookie base was nothing short of spectacular. I am not sure why, but this is one of those recipes you just don’t mess with. I am not sure where she got it from but she has passed it down for all of us to enjoy.
What makes this recipe for Peanut Butter Cup Cookies even better is that you bake the peanut butter cookies in a mini muffin tin first. By the way, have you tried my Morning Glory Muffins Recipe? if not then after this recipe try that as well.
Then when you place the peanut butter cup down in the center, it is like it is being wrapped in a warm peanut butter blanket.
What could be better than a peanut butter cookie, wrapped around chocolate, wrapped around some more peanut butter?
I know what may be even better, a warm Peanut Butter Cup Cookie with a glass of cold milk. Give Santa an extra special treat and make him some of these wonderful cookies.
A traditional favorite, with a simple twist. Enjoy the holidays making memories in the kitchen with recipes like this one. Merry Christmas from The Memorable Kitchen.
Some Tips for Making Peanut Butter Cup Cookies
- Don’t Overbake your Cookies: As per my experience of cooking, you should never overbake your cookies because peanut butter cup cookies can dry out very quickly if overbaked for too long.
So, always keep your eye on the oven and when you start noticing that they are starting to turn golden brown around the edges then take them out.
- Peanut Butter quality matters: I guess y’all already know that there are different kinds of peanut butter available, and you can use any of your favorite peanut butter for this recipe. Whatever peanut butter you are using make sure that it is of good quality.
- Let them cool first: Before you start adding the peanut butter cups, it is very important to let them cool down, once they are cold, you can start adding the peanut butter cups, if done otherwise, they will melt and may lose their shape.
- Use mini peanut butter cups: I recommend using mini peanut butter cups because they fit perfectly and don’t overpower the cookie.
- Use different types of chocolate: Now it is up to your what type of chocolate you want to use, you can either dark chocolate or even white chocolate for different flavors and tastes.
Peanut Butter Cup Cookies
- ½ Cup shortening or butter
- ½ Cup peanut butter
- ½ Cup white sugar
- ½ Cup firmly packed light brown sugar
- 1 large egg
- 2 tbsp milk
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 Mini Reese's Peanut Butter Cups (foil and paper wrapper removed)
- Preheat the oven to 375 degrees. Prepare a 24 well mini muffin pan with cooking spray.
- Cream together shortening or butter, peanut butter and sugars. Beat until light and fluffy.
- Add in egg, milk and vanilla. Continue beating 1 minute until well blended.
- Sift together flour, baking soda and salt. Slowly add into creamed mixture. Mix well.
- Shape by rounded tablespoon into balls. Place in prepared muffin tin.
- Bake for 8-10 minutes until lightly browned. Remove from oven and quickly place a Mini Reese's Peanut Butter Cup into each well.
- Let cool completely. Store in an airtight container.