“This is such a fun and easy recipe and the outcome is always a group of extremely happy people! If you enjoy baking cookies, you will love these. Not only are they a peanut butter and chocolate lovers dream, but they are a twist on the traditional drop cookie. You can experiment with other candies, but the mini peanut butter cups work the best!”
24-36 cookies

Ingredients Nutrition


  1. Cream butter, peanut butter & sugars.
  2. Add egg and vanilla.
  3. Add your dry ingredients.
  4. Mix until blended.
  5. Shape into 1 inch balls and place in ungreased mini muffin pans.
  6. Bake at 350 degrees for 8-10 minutes or until top dents inches.
  7. Take out of oven, leave in pans and press a peanut butter cup in the center of each.
  8. Let cool in pan 4-5 minutes.I let them cool even longer to make sure they keep their cup-shape.
  9. Remove and let finish cooling on rack or wax paper.
  10. When removing from pans, use a small butter knife to pop out cookies.
  11. The chocolate will melt slightly, but will keep in place by the surrounding cookie.
  12. ENJOY!

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