Easy Valentine Cookie Cups
Delicious peanut butter cookie cups filled with Reese’s Peanut Butter Cups, perfect for Valentine’s Day celebrations.
Ingredients
Peanut Butter Cookie Dough
- 6 tablespoons Unsalted butter, softened Ensure butter is softened to room temperature for easy mixing
- ½ cup Creamy peanut butter Can substitute with crunchy peanut butter for added texture
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ teaspoon Vanilla extract
- 1 large Egg
- ¾ teaspoon Baking soda Distribute evenly into the dough
- 1 ¼ cups All-purpose flour Can be substituted with gluten-free flour blend
Topping
- 30 pieces Miniature Reese’s Peanut Butter Cups Press into the cookie cups immediately after baking
- as needed Jumbo heart sprinkles Use for decoration after baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan.
- In a mixing bowl, beat together softened butter, peanut butter, brown sugar, and granulated sugar until fully combined.
- Mix in the egg and vanilla extract until the mixture is smooth.
- Briefly mix in the baking soda to distribute it evenly.
- Gradually mix in the all-purpose flour until just combined. The dough should be soft and slightly sticky.
- Roll the dough into 1-tablespoon balls and place one ball into each mini muffin cavity.
Baking
- Bake in the preheated oven for 8 minutes. The edges should be set while the centers remain soft.
- As soon as you take them out of the oven, press one miniature Reese’s cup into the center of each cookie.
- Once the chocolate softens a bit, gently press a heart sprinkle onto each cup.
- Place the pan in the refrigerator for about 10–15 minutes to set the chocolate.
- Carefully take the cookie cups out of the pan and enjoy!
Notes
Store in an airtight container; lasts up to one week at room temperature, or up to two weeks in the refrigerator. Can be frozen for up to three months.