Table of Contents
  1. Watch how to make these peanut butter cup cookies:
  2. Peanut Butter Cup Cookies Recipe

Christmas baking is like none other. I think we all want to impress not just our loved ones, but ourselves as by baking and making amazing candies and treats. I’ve come from a long tradition of baking and candy-making during the holidays. So every year, not only do I have the traditions I like to keep, but I also like to add new recipes and concoctions. These cookies are practically candy, especially since they involve candy itself! They’re simple to make but also a crowd pleaser and usually one of the first items to be eaten.

I think it will be fairly easy to see why these are a must every holiday season at The Farm. While they seem simple, and truly are easy to bake, they are something truly special. They’re the perfect seasonal cookie and soon to be a new tradition in your home!

Peanut Butter Cup Cookies | The Gray Boxwood

Watch how to make these peanut butter cup cookies:

Peanut Butter Cup Cookies

3 from 1 vote


  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ½ tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups flour
  • miniature peanut butter cups


  • Cream butter and sugars until light and fluffy.
  • Add egg, peanut butter, and vanilla, mixing to incorporate after each addition.
  • Sift flour, salt, and baking soda.
  • Add dry ingredients to creamed and mix thoroughly.
  • Roll into small, 1-inch, balls. Place in miniature muffin tins and push the center down with fingers to create a "bowl" shape.
  • Place in preheated 375°F oven for 8-10 minutes until lightly golden and puffed around the edges.
  • Once baked, immediately place unwrapped peanut butter cup in the center of each cookie, pressing until level on top of the cookie.
  • Let cool for at least 10 minutes in the pan, otherwise, the peanut butter cups and cookie may collapse and leak out.
  • After 10 minutes, remove from pan and let cool on a rack.
  • To finish the cookies, drizzle chocolate (semisweet or milk) over the top.


Serving: 1cookie
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I shared this recipe with my friend and she made these yummy cookies this past weekend. She gifts platters of cookies at Christmas and these were a favorite this year.
    I am going to try the chocolate covered cherry cookie recipe this weekend.
    I will blame you for the pounds I am going to gain eating these delicious cookies!
    Many thanks for sharing these recipes!

  2. I noticed on the video of your peanut butter cup cookies, you added 2 eggs to the dough, but the recipe only calls for 1 egg. Which is the right amount?

      1. Sorry for the confusion! When I made the video I did a double batch because I needed that, but the recipe is correct with one egg!

    1. Right, it does seem confusing! When I made this video I made a double batch but the recipe is correct, one egg!

    1. Hi Ginny! There is a print recipe button at the top of the recipe. This should open the recipe in a new tab or window of your browser where you can save as a PDF or print. I hope this works!

  3. My girls and me made these this morning. I made a double batch and ran out of peanut butter cups. I had a caramilk bar and used the squares. Turned them so curved part went into cookie! They were really good! Almost like a sundae topping! Thanks for the great recipe!

  4. Thank you for this recipe. I am very excited to try it and surprise my family. You are adorable and I am now a follower of your recipes!

  5. I love your website and the great recipes , and how you explain everything your voice is so calming. I just want to hug you .xx