American
Peanut Butter Cup Cookie Bites
Tender peanut butter cookie cups receive miniature chocolate-peanut candies while hot, creating crisp rims, soft centers, and a distinct molten filling that sets cleanly.
24 servings · 25 minutes prep · 10 minutes cook
Ingredients
Peanut Butter Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup smooth commercial peanut butter
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
Candy Centers
- 24 miniature peanut butter cups, unwrapped, chilled until needed
Directions
Mix and Portion the Dough
- Heat the oven to 375°F (190°C) and lightly grease 24 wells of a miniature muffin tin. Keep the unwrapped candies chilled.
- Beat the butter, peanut butter, brown sugar, and granulated sugar on medium speed for 2 minutes, until creamy but not dramatically increased in volume. Beat in the egg and vanilla.
- Whisk the flour, baking soda, and salt. Mix into the peanut-butter base on low only until no dry pockets remain. Portion about 25 g (1 packed level tablespoon) into each well and roll lightly; do not press flat.
Bake and Press the Centers
- Bake for 8 to 10 minutes, rotating once, until the cookies are puffed and the rims are pale gold while the centers remain soft. Dark brown rims indicate overbaking.
- Immediately press one chilled peanut butter cup straight into each cookie until the candy rim sits just above the dough. Work gently so the hot cookie forms a cup without splitting through its base.
Cool and Release
- Set the tin on a wire rack and cool for 30 to 35 minutes, until the chocolate is firm and the cookie bases hold their shape. Do not refrigerate the hot pan, which can create condensation and dull the chocolate.
- Run a thin offset spatula around any stuck edges and lift straight up. Once the candy is fully set, store the bites airtight in a single layer at room temperature for up to 5 days. If stacking is unavoidable, separate layers with parchment and keep the container below 75°F/24°C so the candy centers do not soften or mark.
