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Peanut Butter Cup Cookies II

Rated as 4.78 out of 5 Stars

"This recipe is from my best friend, Delayne who got it from her sister. We usually triple the recipe and make 48 large cookies."
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servings 518
Original recipe yields 7 servings (15 cookies)


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  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
  3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Nutrition Facts

Per Serving: 518 calories; 28.5 59.7 9.7 62 448 Full nutrition

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This recipe is absolutely fabulous!! The only thing that was wrong, is that the instructions did not tell when to add the peanut butter, not that it was hard to figure out but I did all the wet...

Delicious! I used 1 tsp. vanilla, 3/4 tsp. baking soda and no salt. Adding more vanilla offsets some of the peanut flavor. Definitely need a mini muffin baking pan for this one. With a regul...

Wonderful....melt in your mouth! Everyone loved. It's been added to my favorites

i love these cookies!! the peanut butter and chocolate together is just perfect! i only made half, 8 cookies, and they turned out really good. the hardest part was waiting for them to cool, so w...

I make these all the the time but I use a box of chocolate brownie mix. I follow the directions on the box. Fill mini muffin tins 1/2 to 3/4 full and bake 8 to 10 minutes. Remove from oven and p...

Absolutely my favourite cookie recipe out there! When I make these, I make sure to make an absolute TON of them because they go fast! Every time I bring them to any event or gathering people alw...

My hubby- who HATES peanut butter cookies loved these! I will be making over and over again. I highly recommend you use the mini muffin pan- they came out great and were so easy to do. To sav...

Bet you can't eat just one of these! I increased the vanilla to 1 tsp. and added 2 Tbsp. of milk, but otherwise kept the recipe the same. I used a mini muffin scoop to measure out the dough an...

Perfect! Followed recipe exactly, but used mini muffin pan (yielded nearly 48). Greased pan before each batch. Baked one batch with PB cup already inside, but recommend following the recipe d...