Muffin Tin Peanut Butter Cup Cookies - Muffin Tin Recipes (2024)

In this post, we'll show you how to make Muffin Tin Peanut Butter Cup Cookies. This muffin-tin recipe puts a creative twist on Peanut Butter Cookies.

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We feature our popular 3 Ingredient Peanut Butter Cookies recipe and bake them inside a mini muffin tin. Immediately after the cookies are removed from the oven, a mini peanut butter cup is pressed into them. The result is a chocolate peanut butter cup muffin tin cookie that's so good you'll never forget it!

Ingredients

Before starting this recipe, you'll want to verify that you have the following simple ingredients:

• Creamy peanut butter
• Egg
• Granulated sugar
• Mini Peanut Butter Cups

Equipment and Supplies Needed

We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

• 24-count mini muffin tin - This size works perfectly for this exact dough amount and cookie cup size.
• non-stick spray - a must to ensure cookies come out effortlessly.
• rubber spatula - for scraping down the mixing bowl sides to get every last bit of dough.
• measuring cups - top measure out sugar and peanut butter.
• wooden spoon - to mix the cookie dough batter.
• plastic knife - to help remove the baked cookies from the pan without scratching the pan.

Recipe Tips

This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Mini Peanut Butter Cup Cookies come out perfectly.

Peanut Butter

For best results, I recommend only using smooth, creamy peanut butter. I do not believe chunky would work well for these since it would make the edges really bumpy and most likely hard to remove from the pan. Natural, or unsweetened peanut butter would also ruin the smooth cup shape.

Removal

Removing these cookie cups can be tricky if you do not follow these simple tips.

• Use a non-stick mini muffin pan
• Baking spray is a must. We prefer the Baker's Joy brand which always provides optimal results for us.
• Once cooled, a plastic knife (hello takeout) can easily help loosen these cookies.

Storage

If you want to store your Mini Peanut Butter Cup Stuffed Cookies, just follow these easy steps.

Room Temperature

• Allow cookies to fully cool. This will take 2 hours since the chocolate will essentially have to re-harden.
• Once cookies have cooled, store them in an air-tight container in a single layer (if possible). If not, you can store them on top of each other, but it might ruin the smooth tops of the peanut butter cups if they stick.

Freezer

• Allow cookies to fully cool. This will take 2 hours since the chocolate will essentially have to re-harden.
• Once cooled, add cookies to a sheet pan and freeze in a single layer. Once frozen (about 2 hours), add them to a zippered freezer bag or freezer-safe storage container. These will last for up to 30 days for best taste.
• To enjoy, allow them to thaw at room temperature. You can also microwave them for 15 seconds to slightly warm them for that gooey chocolate texture.

Recipe

Follow the recipe below to make 4 Ingredient Peanut Butter Cup Cookies This recipe makes 24 cookies, but you can adjust the recipe card for other serving sizes if you would like to double or triple this easy cookie recipe.

Recipe