These Peanut Butter Cup Cookie Cupcakes are a big-time favorite in my house.
Peanut Butter Cup Cookie Cupcakes
These treats are such a good sweet munchie for a party because everyone loves cupcakes, and everyone loves cookies, and everyone loves peanut butter cups. Put them all together and you’ve got these Peanut Butter Cup Cookie Cupcakes! They’re always a big hit. My peanut butter cookie cupcakes (without the peanut butter cups) is a popular recipe too.
The Recipe Girl Cookbook:
This recipe comes from my cookbook: The Recipe Girl Cookbook. Eighty percent of the recipes in my book are new, created just for the cookbook (never published on RecipeGirl.com). So that means that 156 of the 195 recipes… you’ve never seen before! The remaining 39 recipes are total website favorites. I have a very dog-eared copy of my book that lives on my kitchen counter. I cook from it often!
🛒Ingredients needed:
- flour
- baking soda, baking powder and salt
- crunchy peanut butter
- butter
- white and brown sugars
- egg
- peanut butter cups
✏️How to make Peanut Butter Cup Cookie Cupcakes:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 350℉. Spray two 12-cup muffin tins with nonstick spray.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In a large bowl, use an electric mixer to combine the peanut butter and butter. Add the sugars and mix until combined. Beat in the egg. Add in the dry ingredients a little at a time and mix just until they are incorporated.
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Fill 16 muffin cups about half-full with cookie dough. Bake for 14 to 16 minutes, or until the cookie cupcakes are golden on the edges. Expect them to sink slightly in the centers. When they come out of the oven, place a peanut butter cup in the center of each warm cookie cupcake and press down lightly. Place the cupcake pans in to the refrigerator or freezer to expedite the cooling process, if desired. Once the peanut butter cups have hardened, remove the cookie cupcakes from the pan.
➡️Recipe Tips:
- If you’d like to make more cookie cupcakes that are a little smaller, use a mini-muffin pan and miniature peanut butter cups. You’ll probbaly need to cook them for 10-12 minutes and should get about 30-32.
- You can turn these into a Christmas treat by sprinkling a little red and/or green sugar on top of the peanut butter cups. (The warm melty chocolate will allow the sugar to adhere well.) Christmas colored sprinkles would work well, too.
- Make these with smooth peanut butter if you prefer. I just like that bit of added crunch!
✔️What to do with Peanut Butter Cup Cookie Cupcakes:
- These peanut butter cup cookie cupcakes happen to be on my Super Bowl party menu in the book, but of course they can be made for any occasion.
- They make a wonderful bake sale treat. Kids’ eyes light up when they see them and parents are sure to buy!
- Make the smaller size for the next baby shower you’re a part of. If you know the baby’s gender you can use pink and blue sprinkles or just an array of pretty pastels.
★How to Store:
Store extras in a tightly sealed container at room temperature for 3 to 4 days. You might also want to pop some in the freezer. I know my family loves cookies when they’re just slightly thawed.
❤️Why I love this recipe:
- We have a lot of peanut butter fiends in my family (my sister and brother both!), so I love making a treat that really satisfies.
- Creating a cookbook was a lot of work, but I love that so many of the recipes have really worked for people. This is one I’ve especially had good feedback on.
- I love that they’re just plain good without getting too fancy!
Recipes using peanut butter cups:
- Chocolate- Peanut Butter Cup Cheesecake Cake
- Peanut Butter Cup Ice Cream
- Peanut Butter Cup Cookie Bars.
- Peanut Butter Cup Brownies
- Chocolate Peanut Butter Cup Icebox Cake
Peanut Butter Cup Cookie Cupcakes
Ingredients
- 1¼ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crunchy peanut butter
- ½ cup (1 stick) salted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 1 large egg
- 16 whole regular-sized peanut butter cups
Instructions
- Preheat the oven to 350℉. Spray two 12-cup muffin tins with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, use an electric mixer to combine the peanut butter and butter. Add the sugars and mix until combined. Beat in the egg. Add in the dry ingredients a little at a time and mix just until they are incorporated.
- Fill 16 muffin cups about half-full with cookie dough. Bake for 14 to 16 minutes, or until the cookie cupcakes are golden on the edges. Expect them to sink slightly in the centers. When they come out of the oven, place a peanut butter cup in the center of each warm cookie cupcake and press down lightly. Place the cupcake pans in to the refrigerator or freezer to expedite the cooling process, if desired. Once the peanut butter cups have hardened, remove the cookie cupcakes from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have a hard copy cookbook for sale?
I don’t– the soft cover was published in 2013. I believe you can still find copies on Amazon.