These Peanut Butter Cup Cookies are a classic Christmas cookie, and with good reason. They are simple to make and tasty!
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We can’t kick off this Second Annual 7 Days of Christmas Cookies without starting with a cookie that is near and dear to my heart.
It’s a peanut butter cookie, my favorite cookie, filled with my favorite candy, the peanut butter cup! It’s a classic Christmas cookie that can be found at almost every cookie exchange.
One of my favorite parts of this cookie is the underdoneness <— is that even a word? that you get from pulling these from the oven after baking for a few minutes, in order to squish a peanut butter cup right into the center!
You could totally do a dark chocolate or white chocolate peanut butter cup. I just like that classic! It reminds me so much of my childhood.
I remember a candy dish would always been filled with several different kinds of candy growing up, and one of those was peanut butter cups!
Of course at my grandmothers house the only thing you’d ever find in her candy dish were kisses candy, which are also pretty tasty, and remind me of my childhood.
I have made several Christmas cookies using the peppermint crunch version. I’ll be sure to share those at the end for y’all. They are fun cookies to look at! You could totally do a kiss in the center of these cookies too.
The little secret to getting these so perfect is using a mini muffin pan to bake these. I make the mistake of trying to do it without once and you just can’t get the same underbaked effect.
Have you ever had these classic cookies? Have you made them?
They are too simple not to make at least once. I have included one of my favorite peanut butter cookie recipes as the base.
You really want a peanut butter recipe that isn’t too crumbly.
Do I have to bake these in a mini muffin pan?
You do not. They won’t be in much of a cup form, like pictured, but you can still plop a peanut butter cup into the top of them.
How long will peanut butter cup cookies last?
They will last up to a week, at room temperature, when stored in an air tight container.
You can also make the cookie dough, and store in the fridge, wrapped in press and seal wrap, for up to 4 days.
Allow to sit at room temperature for 30 minutes
Can I freeze peanut butter cup cookies?
Yes – Baked peanut butter cup cookies, wrapped in press and seal wrap, and placed in a zip top bag will keep for up to 3 months.
Christmas cookies that I think you’ll like:
- Peppermint Crunch Chocolate Blossom Cookies
- Peppermint Crunch Sugar Cookies
- Classic Peanut Butter Cookies
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 stick butter, room temperature
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 24 miniature peanut butter cups , unwrapped
- Preheat oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray, set aside.
- Whisk together the flour, salt and baking soda in a medium bowl, set aside.
- In a large bowl attached to a stand mixer, cream together the butter, sugars, and peanut butter until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place each into prepared mini muffin pan.
- Bake for 8 minutes and remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 221 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 19mg Sodium: 218mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 4g