Peanut Butter Cup Cookies Recipe
These peanut butter cup cookies use a cake mix peanut butter cookie base that bakes up soft and holds its shape in a mini muffin pan. Each cookie is pressed with a mini peanut butter cup right after baking, adding a chocolate center that pairs with the peanut butter flavor. This method gives you consistent cookies with a simple process and a classic chocolate and peanut butter combination.
Ingredients
- 1 cup creamy no-stir peanut butter like Jif or Skippy
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25-ounce) box yellow cake mix I used Duncan Hines
- 48 miniature peanut butter cups unwrapped
Instructions
- Preheat oven to 350°F and grease two mini muffin pans.
- In a large bowl, mix peanut butter, eggs, and oil until smooth.
- Add the cake mix and stir until a thick dough forms.
- Use a 1-tablespoon scoop to portion dough, roll into balls, and place in the mini muffin pan.
- Bake for 8-10 minutes, or until set.
- Immediately press a mini peanut butter cup into the center of each cookie.
- Let cool completely in the pan before removing.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking to prevent sticking.
- To freeze, place the cooled cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 124kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 117mgPotassium: 61mgFiber: 1gSugar: 8gVitamin A: 15IUVitamin C: 0.02mgCalcium: 28mgIron: 0.4mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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