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I got the original recipe for these from the aunt of a co-worker. Watch out, they are addictive!

You can use your favorite peanut butter cookie recipe or this one. I like to use seasonal baking paper cups for these to make them more festive.


  • 40 to 48 miniature peanut butter cups (a family size bag)
  • ½ cup butter, softened
  • ½ cup creamy peanut butter
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1½ cups all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. salt


  • Chopped roasted peanuts (optional)
  • Heat oven to 375F
  • Remove wrappers from peanut butter cups, be sure to take off both wrappers.
  • Line small muffin cups (gem pan) with paper baking cups if desired
  • Beat butter, peanut butter and sugars together, add egg and vanilla, beat till fluffy.
  • Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
  • Shape dough into 1-inch balls (or use small food portion scoop); place in paper-lined muffin cups. Do not flatten.
  • Bake 10 to 12 minutes until puffed and lightly browned; remove from oven.
  • IMMEDIATELY press one peanut butter cup in the center of each cookie. Sprinkle with chopped peanuts if desired.
  • Cool completely in muffin pan.
  • About 3 ½ to 4 dozen.

Categories: Cookies  Dessert 
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