Mini Peanut Butter Cup Cookies


Cookies Gluten Free Halloween High Altitude | Published October 12, 2021 by Mimi Council

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Soft, chewy, and filled with mini peanut butter cups! These Mini Peanut Butter Cup Cookies are exactly what you need when you're craving a chocolate and peanut butter cookie!

If you love chocolate and peanut butter, check out my Chocolate Peanut Butter Cake Balls, Dark Chocolate Peanut Butter Sesame Cookies, or my Chocolate Peanut Butter Tart.

mini peanut butter cup cookies
mini peanut butter cup cookies

Whenever we go down south, I go to my favorite health food store ever — Jimbo's Naturally. Funny name, but amazing store. This isn't one of those health food stores that is pretending to have organic stuff because it's cool. They actually have mainly all organic food, so I feel like I can just shop and not have to read all the labels and look for the organic stickers. They also have their own bakery and cafe and they make everything organic! I'm not going to lie, I don't usually like other people's cookies but they do make a pretty good chocolate chip that I get when I'm there if I need a cookie fix.

They also have their bulk section, which I love! My favorite thing there are these organic miniature peanut butter cups — they are so good! Delaney and I usually buy a bunch of them and eat them all before we come home. However, last time we were there in April we went back right before we left town so we could buy more to take home because I knew I wanted to make these Mini Peanut Butter Cup Cookies with them!

This miniature peanut butter cup cookie recipe is one you'll want to make this Halloween! This super soft and chewy cookie base makes for the best miniature peanut butter cup cookie recipe. These cookies are a little more rich than a classic chocolate chip as I used all light brown sugar and they have the addition of the miniature peanut butter cups, which make them sweeter.

There's no need for chocolate chips or anything else in these Mini Peanut Butter Cup Cookies, as the mini peanut butter cups act as chocolate chips but filled with peanut butter! It's the best cookie if you love chocolate and peanut butter! Plus, with Halloween coming up, this is a true indulgent cookie for this time of year.

mini peanut butter cup cookies

Why You'll Love This Recipe

Soft & Chewy: This recipe for Mini Peanut Butter Cup Cookies is soft and chewy, just like your classic chocolate chip cookie. But, instead I use mini peanut butter cups!

Chocolate + Peanut Butter: The combination of chocolate and peanut butter is a classic and it's something that never gets old!

Candy Inside a Cookie: There's nothing better than two desserts in one. And these cookies have candy inside.

Halloween Cookies: These cookies are Halloween inspired because of the mini peanut butter cups. So, if you want a damn delicious cookie to serve at a Halloween party that's easy, no fuss, and no decorating, then this is it!

mini peanut butter cup cookies

Ingredients

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Sun Ridge Farms Organic Mini Peanut Butter Cups

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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mini peanut butter cup cookies

Step by Step Instructions

Step 1

Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined, then set a timer and mix on low for 5 minutes, until the mixture is fluffy and lightened in color.

Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined into a dough. Add in the miniature peanut butter cups and mix to combine completely.

Step 3

Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Refrigerate the dough for 30 minutes.

Step 4

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the baking sheet from the fridge, and transfer half the cookie dough balls to the second baking sheet.

Step 5

Bake for 11 to 13 minutes or until golden brown around the edges and the middle looks set. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Baker's Tips

  • Make sure your butter is soft before starting. I like to leave it out on the counter overnight before starting cookies. But, if you forget or if it's still not soft, then soften it in the microwave. But make sure to only do 10 seconds at a time. You want the butter to be soft so that when you cream the butter and brown sugar together that it actually gets light and fluffy. If your butter is not soft, then this won't happen in the 5 minutes.
  • I use light brown sugar in this recipe. If you only have dark brown sugar, then use half dark brown sugar and half cane sugar. Using all dark brown sugar would work in the recipe, but I think the flavor would be too rich. So, you could mix it with cane sugar to get the same flavor profile, and the recipe would work just fine.
  • Refrigerating the dough makes for an extra chewy cookie. So, don't skip this step! The cookies will still bake fine, but the texture won't be as good – with that gooey inside and lightly crispy edge. You can also keep the dough in the fridge for up to 3 days, but if you're going to do that then place it in an airtight container so it doesn't dry out. This way you can bake off a few cookies at a time each day if you prefer!
  • I bought my organic mini peanut butter cups at Jimbo's. So if you have one by you, then you can buy them there. Otherwise, I they are by Sunridge Farms, you can find them on their website here.
mini peanut butter cup cookies

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Can I use regular sized peanut butter cups?

Yes, but just chop them up!

Can I refrigerate the dough overnight?

Yes, you can leave the dough overnight if prefer to make the night before and bake the following day. Any longer than overnight and you should warp the dough so it doesn't dry out if you want to store in the fridge longer.

How should I store these?

Store in an airtight container.

Craving More?

mini peanut butter cup cookies

Mini Peanut Butter Cup Cookies

Mimi Council
Soft and chewy cookies are made with mini peanut butter cups for a cookie loaded with chocolate and peanut butter goodness! This miniature peanut butter cup cookie recipe is a fun twist on two favorite desserts!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 162 kcal

Ingredients
 
 

Instructions
 

  • Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined, then set a timer and mix on low for 5 minutes, until the mixture is fluffy and lightened in color.
  • Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined into a dough. Add in the miniature peanut butter cups and mix to combine completely.
  • Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Refrigerate the dough for 30 minutes.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the baking sheet from the fridge, and transfer half the cookie dough balls to the second baking sheet.
  • Bake for 11 to 13 minutes or until golden brown around the edges and the middle looks set. Allow to cool completely on the baking sheets.
  • Store in an airtight container for up to 7 days.

Notes

Gluten Free —  Replace the flour with 1 ¾ cups (269 grams) organic gluten free flour blend.
High Altitude —  Bake at 375°F for 8 to 10 minutes or until golden brown around the edges and the middle look set.

Nutrition

Calories: 162kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 143mgPotassium: 63mgFiber: 1gSugar: 14gVitamin A: 143IUVitamin C: 0.03mgCalcium: 20mgIron: 1mg
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