Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 11.6 g
  • Cholesterol: 18.8 mg
  • Sodium: 117.6 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Peanut Butter Cup Cookies calories by ingredient
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Recipe Creator: Mary Hepperle, Found in the Taste of Home Magazine

From 4 years to 84 years...everyone loves these cookies!!!
Recipe Creator: Mary Hepperle, Found in the Taste of Home Magazine

From 4 years to 84 years...everyone loves these cookies!!!

Number of Servings: 36


    * Butter, salted, 1 cup
    * Peanut Butter, smooth style, .5 cup
    * Brown Sugar, .75 cup, packed
    * Granulated Sugar, .5 cup
    * Egg, fresh, 1 medium
    * Vanilla Extract, 1 tsp
    * *Flour, white, 2 cup
    * Baking Soda, 1 tsp
    * Miniature Reeses Peanut Butter Cup (1 piece), 36 serving

    * Nestle Tollhouse Semi Sweet Chocolate Chips (1tbsp), 16 serving
    * Peanut Butter, smooth style, 2 tbsp
    * Shortening, .3 tbsp


Prep. Time = 20 Minutes
Chill Time = 30 - 60 Minutes
Cook Time = 12-15 Minutes per batch (roughly 3 batches of 12)

Preheat oven to : Bake @ 350 Degrees

In a large bowl:
-Butter (1 cup) - softened
-Peanut Butter (1/2 cup)
-Sugar (1/2 cup)
-Brown Sugar (3/4 cup packed)

Cream the butter, peanut butter and sugars until light and fluffy. (To “cream” you place the dry ingredients in first and add the butter until it is fluffy, best done on a low speed in a stand-mixer).

Beat in: (to above mixture)
-Egg (1)
-Vanilla extract (1 tsp.)

Set aside.

In a separate bowl:
-Flour (2 cups)
-Baking soda (1 tsp.)
Loosely mix.

Gradually add the flour/baking soda to the fluffy mixture, stirring while adding in. (best done with stand-mixer that is running while flour/baking soda is being added).

Cover and refrigerate for 1 hour (same as freezer for 30 minutes) until easy to handle.

Remove from refrigerator or freezer

For each cookie/dough:
Roll into 1-1/4” ball
Press a miniature reeses peanut butter cup into the ball.
Re-roll into ball.
Place on cookie sheet. (I used non-stick spray as well, but it is not required).
(Should have roughly 36 cookies)

Cookies should be 2” apart and will bake at 350 degree for 12-15 minutes. My oven does them just right at 12 minutes. They are done when the edges are LIGHTLY browned. Cool for 2 minutes before removing from the pan. Letting them cool makes a HUGE difference, so head the warning.

In a microwave-safe bowl:

-Semi-sweet chocolate chips (1 cup / 6 oz)
-Peanut butter (1 Tbsp.)
-Shortening (1 tsp)

Melt and stir until smooth. If you overheat this it will burn and not be liquid enough to “drizzle.”

Drizzle the melted chocolate combo on top of the cookies.
Let cool for an hour.

Serve and enjoy!!!

This is not the "healthiest" recipe, however it is delicious. The nutritional information is set so that 1 serving = 1 cookie. I highly recommend a glass of milk with that cookie. It yields 36 cookies.

Number of Servings: 36

Recipe submitted by SparkPeople user TRYIN2SURVIVE.

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