These cookies have been a favorite of mine since I was a little girl. Many of my Christmas’s were spent hanging out by the treat tray gobbling these up without being too obvious. I ate way more than my fair share and often had a stomach ache by dinner.
Were these worth it? Yep.There is something about the combination of peanut butter and chocolate that makes me go weak in the knees. While these have been a favorite of mine for years, this is actually the first time that I have made them! Usually I wait all year long for Christmas and gorge myself on the ones my relatives make.
However, an urge, a strong urge, called me to make these now and not wait. Maybe it is the changing weather, maybe it was the stressful week at work, whatever reason I gave in to my craving and just like Christmas, enjoyed too many to count. I am sure many of you are familiar with the recipe or at least the concept of the cookie.
Basically it is a peanut butter cookie baked in a mini muffin pan and then a miniature Reese’s peanut butter cup is smooched into it before they cool. What you end up with is a sweet and slightly salty peanut butter and chocolate treat. The size makes them perfect for enjoying more than 1 or 2 or 5 in one setting.These are a breeze to whip up but without a couple of tips can be frustrating to make.
First whip up the dough. I rolled them into balls, lightly rolled in sugar and then placed them into the lightly greased muffin tin. I used the back of my ½ Tablespoon to make an indentation into the balls so placing the peanut butter cup would be easier and less messy. (I have found if you press the dough using your fingers up the side of the cups that the edges do not turn out smooth and even but rather look 
jagged and less ‘cute’). Second, make sure your peanut butter cups are cool (I chill mine while the cookies bake). This makes them easier to push into the hot cookies. Last, I pop them back in the oven for about 2-3 minutes after I push down the peanut butter cup, this makes them melty and more cohesive.
Since I lightly grease the pan before baking these are usually a breeze to come out after cooling down. Overall, these have a special place in my heart not only for their taste but for the memories they bring back to me everytime I bite into one.
Go ahead, make some memories for yourself and bake some up today! Maybe these can be your Spring-is-coming cookie!
I rate this recipe a 9
Peanut Butter Cup Cookies
Adapted from allrecipes.com
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup peanut butter
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
30-40 miniature chocolate covered peanut butter cups, unwrapped (depending how many cookies you make), chilled
Sugar for rolling dough balls (optional)
Preheat oven to 350 degrees.
Lightly spray mini muffin pan with cookie spray
In a large bowl, mix together the butter, sugar, peanut butter and brown sugar until light and fluffy. Add in the egg, vanilla and milk. Continue mixing until incorporated. Slowly add the flour, salt and baking soda. Mix until combined.
Using a cookie scoop, scoop out about 1 TBS of dough, shape into a ball.
Lightly roll in sugar. Place into mini muffin pan.
Bake for about 8 minutes.Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Bakingblonde's Weblog 
I wanted to compare your recipe with the allrecipes one to see what you changed. Your flour says 3/4 cup but I’m guessing that it should be 1 3/4 c still with the changes being with the peanut butter and sugars. Ignore me if I am off on this!
Oops! you are correct. i have changed it!
Have you ever tried the old Bake-Off version? It’s uses packaged cookie dough, but the peanut butter cookie cups are embellished somewhat with a filling made of peanut butter and melted white chocolate and peanut butter and chocolate. It’s a convenience recipe, but it’s pretty good! You could probably make it with homemade peanut butter dough as well.
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1
cup Hershey’s® premier white baking chips (6 oz)
1 1/2
cups JIF® Creamy Peanut Butter
1
cup Hershey’s® semi-sweet baking chips (6 oz)
4
Nature Valley® oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
DIRECTIONS
* 1Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
* 2Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
* 3In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
I haven’t! Thanks for tempting me……..I hope i have too much time on my hands next weekend so I get a chance to bake something, these are going on the list.
hmmm it’s look so delicious 🙂