Rose's Easy Double Peanut Butter Cookie Cups

Recipe Rating:
 2 Ratings
Serves: 12 to 14
Prep Time:
Cook Time:
Cooking Method: Bake


1 pkg (18-24) package miniature peanut butter cups
1 pouch betty crocker peanut butter cookie mix
mini muffin liners
mini muffin tins
1 3/4 c all purpose flour
1/2 tsp salt
1 tsp baking soda
1 stick butter (1/2 cup)
1/2 c granulated sugar
1/2 c peanut butter
1/2 c packed brown sugar
1 large egg (room temperature) beaten
2 tsp vanilla extract
2 Tbsp milk (i use evaporated)
40-44 reeses peanut butter cups, unwrapped

The Cook

Rose Mary Mogan Recipe
Well Seasoned
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
Rose Mary's notes for this recipe:
I saw this easy cookie recipe being made on television and it is basically 2 ingredients. Great if you need a hurry up dessert. What I chose to do with mine was have assorted varieties of the peanut Butter cup, because my daughter does not like dark chocolate, only the white Chocolate It is a quick dessert idea,. Reese's has a large bag at Wal Mart with the milk chocolate, white Chocolate, and Dark Chocolate in one package. The guest usually appreciate all three varieties as well. The recipe is easy, quick & simple.
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PREHEAT OVEN TO 350 DEGREES F. Unwrap the peanut butter cups and set aside in fridge till needed.Using miniature muffin tins, place one mini muffin liner in each muffin tin. Prepare cookie mix according to package directions, and then pinch off enough dough to make one and a half inch ball of dough, and fill each cup. Bake for 6 to 8 minutes.
Remove from oven and leave in pans. CAREFULLY press one peanut butter cup into each cookie. Remove from tin when they are almost cool. COOL COMPLETELY ON TRAY IN FRIDGE OR ON WIRE RACKS.
HOMEMADE SCRATCH VERSION: Preheat oven to 375 degrees F. Mix flour salt & baking soda in a medium bowl, stir to mix and set aside.Add butter, sugar, peanut butter& brown sugar in a separate bowl and cream together till light and fluffy. Then add in beaten egg, and beat well till mixed.Next add vanilla and milk, and beat again till mixed.
Add flour mixture, mix well, until soft and smooth texture. Pinch off enough dough to form into a small ball about the sizr of a tablespoon, & place in ungreased paper lined mini muffin cup. THERE IS NO NEED TO SPRAY PAPER CUPS, THERE IS ENOUGH BUTTER IN COOKIE DOUGH.
NOTE: I prefer to use the variety pac of Reeses Peanut Butter cups with the dark chocolate, milk chocolate & white chocolate. Then arrange the 3 varieties in a decorative pattern on platter where you can noticiably distinguish the different varieties. I find the large Variety pac at Wal Mart.

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 20, 2012
I make these a lot for the Grands, they love them. Also good with the Chocolate Chip cookie mix and press the chocolate chunks down the same way...and I do Sugar Cookie mix this way also pressing a Hershey Cherry Chocolate Kiss in the middle (Hershey Caramel Chocolate Kisses are good in the middles too).
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 20, 2012
I tried this recipe and say it's Family Tested & Approved!
user Rose Mary Mogan cookinginillinois - Jan 20, 2012
Thanks Cindy, Yes there are many variations to this recipe, and I also have the version where you make them from scratch but I will post that another time. There is also a dessert cookie that I make called Chocolate Walnut Kiss, it is a cookie dough with chopped walnuts in it, wrapped around a Hershey kiss & baked in the oven and then dusted in powdered sugar while it is still hot. It is really good, buttery and very flakey. I will post it eventually.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 20, 2012
Well, I am allergic to walnuts so I always sub another nut. But there are a lot of people on here that llllllllllove walnuts.

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