Description
These Easy Valentine Cookie Cups are a delightful treat perfect for sharing on Valentine’s Day or any special occasion. Soft, chewy peanut butter cookie cups baked in mini muffin pans are topped with miniature Reese’s Peanut Butter Cups and decorated with festive heart sprinkles. The combination of peanut butter and chocolate makes these cookie cups irresistibly delicious and easy to make.
Ingredients
Scale
Peanut Butter Cookie Dough
- 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
Topping
- 30 miniature Reese’s Peanut Butter Cups
- Jumbo heart sprinkles, as needed
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan to prevent the cookie cups from sticking.
- Cream Butter, Peanut Butter, and Sugars: In a mixing bowl, beat together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is well combined and creamy.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the batter is smooth and homogeneous.
- Add Baking Soda: Stir in the baking soda briefly to ensure it is evenly distributed throughout the dough.
- Add Flour: Gradually mix in the all-purpose flour just until the dough is combined. It should be soft and slightly sticky to the touch.
- Shape Dough: Roll the dough into 1-tablespoon-sized balls. Place one ball into each cavity of the prepared mini muffin pan.
- Bake: Bake the cookie dough balls for 8 minutes, or until the edges are set and the centers remain soft.
- Add Peanut Butter Cups: Immediately after removing from the oven, press one miniature Reese’s Peanut Butter Cup into the center of each hot cookie cup so it slightly melts.
- Decorate: Once the chocolate softens but before it hardens, press a jumbo heart sprinkle onto each peanut butter cup to add a festive touch.
- Chill: Place the muffin pan in the refrigerator for 10–15 minutes to allow the chocolate to set firmly.
- Remove and Serve: Carefully pop the cookie cups out of the pan and serve. Enjoy these soft, peanut buttery, chocolate-topped delights!
Notes
- Use a mini muffin pan for perfectly sized cookie cups.
- Make sure not to overbake; the centers should remain soft.
- Press the peanut butter cups into the warm cookies immediately to slightly melt the chocolate.
- Refrigerating helps the chocolate set, making the cookie cups easier to remove.
- Store leftovers in an airtight container refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Valentine cookies, peanut butter cookie cups, mini Reese’s cups, chocolate peanut butter dessert, holiday cookies
