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Peanut Butter Cup Cookies

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These cookies are out of this world good. Peanut butter cookies stuffed with peanut butter cups – how could it get much better? They’re perfect for holiday gifting (but make sure to save a few for yourself!).

Ingredients

You need just ten plant-based ingredients for these peanut butter cup cookies:

How to make these cookies

  1. Prepare. Preheat the oven to 375°F and grease a mini muffin pan. Unwrap your peanut butter cups and place in the freezer (this make them easier to push into the cookies without melting).
  2. Whisk the dry ingredients. In a medium mixing bowl, whisk the flour, salt, and baking soda.
  3. Beat the wet ingredients and add in dry. In a large mixing bowl or the bowl of a stand mixer, add the butter, peanut butter, sugars, milk and vanilla. Beat until fluffy. Add in the flour mixture and mix until just combined.
  4. Bake. Place 1 tbsp balls of dough into each muffin pan divot. Bake in the preheated oven for 7-9 minutes.
  5. Press in the peanut butter cups. Immediately upon removing the cookies from the oven, remove the peanut butter cups from the freezer and press into the centers of the cookies.
  6. Cool. Allow to cool completely before removing from the pan.

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Peanut Butter Cup Cookies

These cookies are out of this world good. Peanut butter cookies stuffed with a peanut butter cup – how could it get much better? They're perfect for holiday gifting (but make sure to save a few for yourself!).
5 from 2 votes
Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Course Dessert
Servings 24 cookies

Ingredients
  

  • 1 cup all-purpose flour*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup vegan butter softened**
  • 1/2 cup no stir peanut butter
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • ~24 vegan mini peanut butter cups

Instructions
 

  • Preheat the oven to 375°F and grease a mini muffin pan. Unwrap your peanut butter cups and place in the freezer (this make them easier to push into the cookies without melting).
  • In a medium mixing bowl, whisk the flour, salt, and baking soda.
  • In a large mixing bowl or the bowl of a stand mixer, add the butter, peanut butter, sugars, milk and vanilla. Add in the flour mixture and mix until just combined.
  • Place 1 tbsp balls of dough into each muffin pan divot (you will have around 2 dozen). Bake in the preheated oven for 7-9 minutes.
  • Immediately upon removing the cookies from the oven, remove the peanut butter cups from the freezer and press into the centers of the cookies.
  • Allow to cool completely before removing from the pan.

Notes

*Use the spoon-and-level method to measure your flour to ensure your cookies aren’t dry.
**Your butter should be slightly softened so that it mixes well with the other ingredients. We recommend bringing it out of the fridge 30 minutes to an hour before using.
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    • Karyn B
    • December 27, 2020
    Reply

    5 stars
    Thank you for posting this recipe! I love this healthier version..
    They were delicious!

    • Karyn B
    • December 27, 2020
    Reply

    Could you please make a vegan version of the Neiman Marcus cookie? Thanks! I loved the Doubletree cookie also!!

    • Meghan
    • January 31, 2021
    Reply

    5 stars
    These cookies were delicious!! The whole family approved 🙂

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