Dessert

Easy Valentine Cookie Cups with Reese’s Peanut Butter Cups and Heart Sprinkles Recipe

ByCharlotte Montgomery January 29, 2026January 29, 2026

Introduction

These easy Valentine Cookie Cups combine classic peanut butter cookies with mini Reese’s Peanut Butter Cups and festive heart sprinkles. Perfect for a sweet treat to share on Valentine’s Day or any time you want a delightful bite-sized dessert.

A white plate filled with several small round tarts, each tart featuring a light brown crust with a smooth dark chocolate filling on top. In the center of each tart is a small pink heart decoration. The tarts are closely arranged on the plate, which sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar
½ cup granulated sugar
½ teaspoon vanilla extract
1 large egg
¾ teaspoon baking soda
1¼ cups all-purpose flour
30 miniature Reese’s Peanut Butter Cups
Jumbo heart sprinkles, as needed

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
Step 2: In a large bowl, beat together softened butter, creamy peanut butter, brown sugar, and granulated sugar until well combined.
Step 3: Add the egg and vanilla extract to the mixture and mix until smooth.
Step 4: Stir in the baking soda, mixing briefly to distribute evenly throughout the dough.
Step 5: Gradually add the all-purpose flour, mixing just until combined. The dough should be soft and slightly sticky.
Step 6: Roll the dough into 1-tablespoon-sized balls and place one ball into each cavity of the prepared mini muffin pan.
Step 7: Bake for 8 minutes, or until the edges are set but the centers remain soft.
Step 8: Immediately after removing from the oven, press one miniature Reese’s Peanut Butter Cup into the center of each warm cookie.
Step 9: Once the chocolate softens slightly, gently press a jumbo heart sprinkle onto each peanut butter cup for a festive touch.
Step 10: Refrigerate the pan for 10–15 minutes to allow the chocolate to set.
Step 11: Carefully remove the cookie cups from the pan and serve.

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter and use a nut-free chocolate cup.
Try adding a pinch of cinnamon or a splash of almond extract to the dough for extra flavor.
Use themed sprinkles or colored sugar to match other holidays or celebrations.

Storage

Store cookie cups in an airtight container in the refrigerator for up to 5 days. To enjoy warm, let them come to room temperature or heat briefly in the microwave for a few seconds. For longer storage, freeze cookie cups in a sealed container for up to 2 months and thaw in the refrigerator before serving.

How to Serve

A white plate with about fifteen small tartlets arranged closely, each tartlet has three layers: a golden-brown crust at the bottom and sides with a crumbly texture, a smooth dark brown chocolate filling in the middle, and a small bright pink heart shape on top, centered in each tartlet. The plate sits on a white marbled surface, and a few tartlets are scattered around the plate edges. The scene is bright and softly lit, showing the details of the tartlets clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Creamy peanut butter works best for a smooth dough and texture, but you can use regular or natural peanut butter. Just be sure to stir natural peanut butter well before measuring.

What if I don’t have a mini muffin pan?

You can use a standard muffin pan, but the cookies will be larger and may require a longer baking time. Adjust baking time accordingly and press more peanut butter cups if desired.