Peanut Butter Cup Cookies I

Peanut Butter Cup Cookies I

Nancy 0

"Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough."

Ingredients {{adjustedServings}} servings 271 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the brown sugar. Add egg, milk and vanilla; beat well.
  3. Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2 inch balls; roll the balls in sugar.
  4. Place on ungreased cookie sheet; bake 10-12 minutes. Remove from oven and IMMEDIATELY place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet.
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Reviews 23

  1. 26 Ratings


This recipe is now a traditon in our family for Christmas. I put tablespoon size balls into mini muffin tins and bake. When I remove them from the oven I push the peanut butter cup into the ball and it forms a tart-shaped cookie. Make sure that the cookies are cooled before removing from the tins. This is now my family's favorite Christmas cookie.

Lisa M. Day

I followed this recipe EXACTLY and it was very well received. I hightly recommend this cookie recipe! :)


SO good! These were very simple to make and I especially appreciated that no mini muffin tin was required (as in many similar recipes.) These were just fantastic and were gone in a flash. They are soft and chewy with just the right amount of peanut butter flavor. I'll be making these again for Christmas!