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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


  • 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


  • 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.


*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.