Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

White Chocolate Peanut Butter Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

These White Chocolate Peanut Butter Cookie Cups combine the rich flavors of melted butter, white chocolate, and peanut butter morsels into delightful mini cookie cups topped with a classic miniature white chocolate Reese’s peanut butter cup. Perfectly baked in a mini muffin tin, these bite-sized treats are a sweet and playful dessert ideal for parties or everyday indulgence.

  • Total Time: 25 minutes
  • Yield: 48 cookie cups

Ingredients

Cookie Dough

  • 1 1/4 cups unsalted butter, melted
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 Tablespoon pure vanilla extract
  • 4 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cornstarch
  • 1/2 teaspoon kosher salt

Mix-ins and Toppings

  • 1 package white chocolate morsels (11 ounces)
  • 1 package peanut butter morsels (10 ounces)
  • 48 miniature white chocolate Reese’s peanut butter cups, unwrapped
  • Sprinkles (optional)

Instructions

  1. Prepare the dough: In a mixer, blend the melted butter with both the light brown sugar and granulated sugar for 2 minutes until fully combined and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Beat in the vanilla extract until incorporated.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and kosher salt. Gradually add the dry mixture to the wet ingredients in the mixer and mix until just combined to form the cookie dough.
  3. Add mix-ins: Fold in the white chocolate morsels and peanut butter morsels evenly throughout the dough without overmixing, to ensure even distribution and retain cookie texture.
  4. Fill muffin tin and bake: Preheat the oven to 375°F (190°C). Drop large tablespoon-sized portions of dough into a well-greased mini muffin tin cups, filling each about three-quarters full. Bake for 10–12 minutes or until the edges are lightly golden.
  5. Top with Reese’s cups and decorate: Immediately after removing the cookie cups from the oven, press one unwrapped miniature white chocolate Reese’s peanut butter cup into the center of each hot cookie cup. Add sprinkles on top if desired. Allow the cookie cups to cool in the pan for 10–15 minutes to set.
  6. Cool and store: Once cooled enough to handle, transfer the cookie cups to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Make sure the butter is melted but not overly hot to prevent cooking the eggs prematurely when combined.
  • Press the Reese’s cups into the cookies while they are still warm to ensure they adhere properly.
  • Use a mini muffin tin for perfect bite-sized cookie cups.
  • Storage in an airtight container helps keep cookies soft and fresh.
  • Sprinkles are optional but add a festive touch for parties or holidays.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/white-chocolate-peanut-butter-cookie-cups-recipe/