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peanut butter cup cookie
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The Original Peanut Butter Cup Cookie Recipe

These nostalgic peanut butter cup cookies originate from the 1957 Peanut Butter Blossom Cookies that first appeared in the Pillsbury Bake-Off. Soft, chewy peanut butter cookie dough is baked in a mini muffin pan and finished with a melty mini Reese’s Peanut Butter Cup pressed into the center. A cozy, old-fashioned holiday classic.
Course Dessert
Cuisine American, Comfort Food
Keyword old fashioned, peanut butter, cookies, the original, the og, peanut butter cups
Prep Time 10 minutes
Cook Time 10 minutes
Servings 36 cookies
Author Susan - The Tinkering Spinster

Equipment

  • Mini Muffin Pan
  • Cookie Scoop
  • Mixing Bowls
  • Measuring Cups

Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Butter
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 36 Mini Reeses Peanut Butter Cups

Instructions

  • Unwrap all the mini Reese’s cups.
  • In a small bowl, whisk flour, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about the texture of peanut butter fudge.
  • Mix until smooth and creamy.
  • Add the dry ingredients and stir until a soft, fragrant dough forms.
  • Roll the dough into 1-inch balls.  (using a cookie scoop makes it easier)
  • Place each rolled dough in a mini muffin tin, and bake at 350°F for 8–10 minutes, just until the edges are set. Do not overbake.
  • Immediately press a mini Reese’s cup into the center of each warm cookie. 
  • Let cool until the chocolate sets.