#header-inner img {margin: 0 auto !important;} #header-inner {text-align:center !important;} /*include this line if you are using Template Designer*/

December 17, 2012

Peanut Butter Cookie Cups

These combine 2 of the greatest treats- chocolate chip cookies and Reese's Peanut Butter cups! This year my "baking focus" was bite size, whether it was a cookie, cupcake, or bar, I wanted all my treats to be easy to enjoy in 2 bites or less. These definitely hit the mark! They were very easy to make with Pamela's Chocolate Chunk Cookie mix and are perfect with a cup a coffee in the morning or a mid afternoon holiday treat! Enjoy!


1 bag Pamela's Chocolate Chunk Cookie Mix
1 egg
1/3 cup butter, softened
1 teaspoon vanilla
1/2 cup creamy peanut butter
1 bag (approximately 60) Reese's Peanut Butter Cups minis


1. Heat oven to 375 degrees F. While the oven is heating, place mini baking cups in each of the mini muffin cups pan.
2. In a large bowl or mixer, combine cookie mix, egg, butter, and gluten free vanilla. Add peanut butter. Once dough forms, roll into 1 inch balls and place in muffin cups.
3. Bake 9 to 11 minutes or until the cookie is slightly brown. Once pan is removed from oven immediately press a mini peanut butter cup into the center of each cookie. Let the cookie cool in the pan for 10 minutes before removing. Place on cooling rack and continue process with remaining dough. 


  1. As far as the info I looked up shows, those peanut butter cups are listed as having gluten. Apparently they used to be gluten free, but changed recipe. Just a heads up.

    1. I had no idea Reese's had changed the recipe. I had researched the ingredients on their website, here- http://www.thehersheycompany.com/brands/reeses-peanut-butter-cups/miniatures.aspx Where did you find information regarding their recipe changing?