With only two ingredients, these quick peanut butter cookie cups are a no-fuss way to enjoy delicious peanut butter cups wrapped in a peanut butter cookie.

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Peanut butter cookie cups stacked in a pyramid shape.

About Peanut Butter Cookie Cups

Ever had a craving for peanut butter or chocolate (or both) while also wanting the comfort of a freshly baked cookie, but you have limited energy or time?

Then look no further than these two-ingredient peanut butter cookie cups!

Between the premade peanut butter cookie dough and the always classic peanut butter cups, these are guaranteed to fit any craving or occasion – all while giving you from-scratch results with a fraction of the effort.

What is a cookie cup?

A cookie cup (or also called a cup cookie) is essentially a cookie that’s baked into a cup-like shape. So instead of baking the cookies on a flat baking sheet, the cookie dough is baked in a mini muffin tin, giving it rounded sides and a flat top. And as the baked cookie dough cools, a filling (in this case, a peanut butter cup) is pressed into the center, causing the filling to sink in and the edges of the cookie to rise up around it like a cup.

Top down view of pyramid of peanut butter cookie cups.

What do you need to make cookie cups?

This recipe is all about simplicity, so as far as ingredients go, you’ll only need:

  • Peanut butter cookie dough – Like this Pillsbury Ready To Bake Reese’s Peanut Butter Cookie Dough. I have only ever tried this recipe with the packaged, pre-made dough; I have not tried using homemade dough. If you’d like to make your own dough, be sure to use a “standard” recipe that rises while baking and not one that only uses minimal ingredients (so the dough should include flour, butter, etc).
  • Minature Peanut Butter Cups – Can use name brand, offbrand, or even homemade.

And as for as equipment, you should only need two things:

  • Mini Muffin Tin – This size creates perfectly preportioned cookie cups.
  • Butter Knife – Just in case you have any issues removing the cookies from the muffin tin, a butter knife (or similar tool) is great to have to help jiggle them free.
Holding a single peanut butter cookie cup with the top facing the camera.

How long are peanut butter cookie cups good for?

Once prepared, these cookie cups can be stored in a sealed container on the counter for up to three days.

Can you freeze cookie cups?

Yes, you totally can!

Once prepared and cooled, place cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper. Cookie cups can be frozen for up to three months.

Notes & tips for cookie cups

  • Be sure to let the cookie cups cool completely in the muffin tin. Removing them while they’re still warm (and soft) could cause them to break or squish.
Two peanut butter cookie cups stacked and the top one has a bite taken out.

More delicious recipes with peanut butter

Other great cookie recipes

How to make peanut butter cookie cups

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Spray a mini muffin tin with cooking spray, then place a piece of peanut butter cookie dough into each cavity.

Step 2 – Bake!

Step 3 – While the cookie dough is still warm and soft, press a mini peanut butter cup into the center of each cookie.

Step 4 – Let cool completely in the muffin then.

Step 5 – Serve and enjoy!

Recipe Details

Peanut butter cookie cups stacked in a pyramid shape.
4.67 from 3 votes

Peanut Butter Cookie Cups

10 minutes prep + 15 minutes cook
118 kcal
Yields: 24 cookie cups
With only two ingredients, these quick peanut butter cookie cups are a no-fuss way to enjoy delicious peanut butter cups wrapped in a peanut butter cookie.


  • Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
  • Separate cookie dough and place a piece into each cavity of the muffin tin. No need to adjust or shape dough; so long as it’s fully contained within its own cavity, it should be fine.
  • Bake peanut butter dough for 12-15 minutes or until it looks slightly puffed and golden around the edges.
  • Remove muffin tin from oven and quickly press an unwrapped miniature peanut butter cup into the center of each cookie.
  • Let peanut butter cookie cups completely cool in the pan for 1-2 hours. Remove from muffin tin by gently twisting the cookie cups loose. If necessary, use a butter knife to gently pop them out.
  • Serve immediately.


Serving: 1cookie cup | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy