Valentine Cookie Cups Recipe
Chewy peanut butter cookie cups filled with miniature Reese’s peanut butter cups and topped with festive heart sprinkles.
- Prep Time: 15
- Cook Time: 8
- Total Time: 33
- Yield: 30 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Unsalted butter, softened – 6 tablespoons
- Creamy peanut butter – ½ cup
- Brown sugar – ½ cup
- Granulated sugar – ½ cup
- Vanilla extract – ½ teaspoon
- 1 large egg
- Baking soda – ¾ teaspoon
- All-purpose flour – 1¼ cups
- Miniature Reese’s Peanut Butter Cups – 30
- Jumbo heart sprinkles – as needed
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a mini muffin pan.
- In a large bowl, beat softened butter, creamy peanut butter, brown sugar, and granulated sugar together until combined and creamy.
- Mix in the large egg and vanilla extract until smooth.
- Add the baking soda and mix briefly until evenly distributed.
- Gradually mix in the all-purpose flour just until combined; do not overmix.
- Roll dough into 1-tablespoon balls.
- Place one dough ball into each mini muffin cavity.
- Bake for 8 minutes, until edges are set but centers are still soft.
- Immediately press one miniature Reese’s cup into the center of each hot cookie.
- Once the chocolate softens slightly, press a jumbo heart sprinkle onto each cup.
- Refrigerate the pan for 10–15 minutes to allow the chocolate to set.
- Carefully remove cookie cups from the pan.
- Serve and enjoy!
Notes
Use regular creamy peanut butter, not natural, for best results.
Do not overbake; cookies should look slightly underdone.
Refrigeration is crucial for clean removal and set chocolate.
Grease the mini muffin pan thoroughly to prevent sticking.
Find it online: https://theopenoven.com/valentine-cookie-cups-recipe/