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Peanut Butter Cookie Cups

peanut butter cookie cups

I perfected peanut butter cookies years ago.

PB2 Peanut Butter Cookies

Those cookies have turned into one of my most popular recipes ever. You may be surprised to see they don’t actually use peanut butter… they call for powdered peanut butter instead. What started out as a recipe intended to use extra powdered peanut butter quickly became my go-to for an excellent peanut butter cookie.

But when I decided to develop these Peanut Butter Cookie Cups

peanut butter cookie cups

…I wanted a simpler approach.

I used the classic 3-Ingredient Peanut Butter Cookie recipe most of us have tried at one time or another. It’s an easy recipe, so simple, and uses nothing but simple ingredients.

Where these delicious peanut butter cookie cups level up is in the addition of marshmallows and miniature peanut butter cups. (If you’ve never tried Aldi’s miniature peanut butter cups, do it. You’ll love them.) The marshmallows help create chewy cookie cups that are seriously hard to put down.

peanut butter cookie cups
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peanut butter cookie cups

Peanut Butter Cookie Cups

  • Author: Regan Jones, RD
  • Total Time: 25 min
  • Yield: 7 cookie cups
  • Diet: Gluten Free


A peanut butter lovers dream, these Peanut Butter Cookie Cups are the best way to combine the great taste of a peanut butter cookie, s’mores, and your favorite peanut butter cups!


  • Non-stick cooking spray
  • 1 cup creamy peanut butter*
  • 1 cup white sugar
  • 1 large egg, at room temperature
  • Pinch of salt
  • 7 marshmallows, cut in half
  • 7 small peanut butter cups (such as miniature Reeses)


  1. Pre-heat oven to 350 degrees F. Coat 7 muffin cups of a muffin tin with nonstick cooking spray.
  2. Add peanut butter, sugar, egg, and salt to bowl of a stand mixer; beat on medium speed until just combined, about 2 minutes. (Alternatively, you can use a hand mixer/electric mixer.)
  3. Using a cookie scoop, scoop dough evenly into prepared muffin cups. Bake in preheated oven until just puffed, set, and golden brown, about 12 minutes. Remove from oven. Using a small cup with a diameter smaller than the muffin cup, gently press down on cooked peanut butter cookie dough to form a cookie cup. Arrange 2 marshmallow halves in center of each cookie, and nestle a peanut butter cup in between each marshmallow in center of each hot cookie cup. Bake cookies at 350 degrees F for 3 minutes bake time.
  4. Remove from oven; let cool on a cooling rack 10 minutes. Run an offset spatula or dull knife around outside edges of cups, and carefully lift from muffin tin. Serve warm cookies or at room temperature. Store in an airtight container or ziploc bag.


*I do not recommend using natural peanut butter for this recipe. I personally prefer creamy vs. crunchy peanut butter.

  • Prep Time: 5 min
  • Cooling Time: 5 min
  • Cook Time: 15 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie cup
  • Calories: 405
  • Sugar: 40 g
  • Sodium: 135 mg
  • Fat: 21 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 11 g

Keywords: peanut butter cookie cups

Here are some other recipes you might enjoy:

peanut butter cup brownies

Peanut Butter Cup Brownies

easy and delicious s'mores recipe

S’mores Fudge

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