Cookie Cups | Cookies & Cups

Why I Love This Cookie Cups Recipe

A sugar cookie, a peanut butter cup, and a chocolate chip cookie walk into a bar… Just kidding, they’re coming together in the best-ever cookie cups! This cookie cups recipe combines two of my favorite kinds of cookies (sugar cookies and chocolate chip cookies), baked with a melty, gooey peanut butter cup smack dab in the middle. If, like me, you always have a package of cookie dough in the fridge, here’s why you need to make these cookie cups ASAP:

• Any flavor you’d like. I make these double-barreled cookie cups with sugar cookie dough AND chocolate chip cookie dough, but they’re easy to make with any flavors you’d like.
• Filled with gooey peanut butter cups. Back in the day, I used to get my boys involved in forming the cookie dough around the peanut butter cups. It’s a fun, hands-on activity. Plus, once you bite into a cookie cup with Reese’s in the center, you’ll never make them any other way.
• So easy to make! Simply unwrap your favorite refrigerated cookie dough, and sandwich it around a peanut butter cup before baking. There’s nothing to it. You can use homemade cookie dough if you’d like, but I use pre-made since it’s SO quick and easy.

What You’ll Need

This cookie cups recipe is SUPER simple. Whenever I make them, I almost always take a shortcut with refrigerated cookie dough, but you can use homemade sugar cookie dough and chocolate chip cookie dough if you’d like. I’ve included some extra notes below, and you’ll find a printable list with the full recipe amounts and details in the recipe card after the post.

• Cookie Dough – This can be your favorite refrigerated cookie dough from the store, like Pillsbury, Tollhouse, or similar. Or, use homemade. It’s up to you! See below for more ideas. Whichever you choose, bring the cookie dough to room temperature before you start.
• Peanut Butter Cups – Feel free to use Reese’s peanut butter cups or a store-brand version. You can also swap peanut butter cups for just about any chocolate candy you’d like.

How to Make Cookie Cups

This recipe makes about two dozen cookie cups. If your cookie dough is in the fridge, take it out 30 minutes ahead of time so that it softens, making it easier to spread. Then, pop open the packages and follow the steps here. Scroll to the recipe card for the printable recipe instructions.

Tips for Success

• If you use homemade cookie dough, you’ll need to measure out both doughs into tablespoon-sized portions. A small cookie scoop makes this quick and easy.
• No cupcake liners? If you don’t have cupcake liners, be sure to grease the wells of your muffin tin well with cooking spray and dust them with flour, to prevent the cookie cups from sticking.
• If you add a filling, like chocolate fudge or whipped cream, the cookie cups will soften the longer they sit. So, if you make these ahead, it’s best to wait and add any fillings just before you serve them. See below for ideas!

Topping Ideas

In case a melty peanut butter cup isn’t enough, there are countless ways to fill these soft and chewy cookie cups. I even love them topped with scoops of ice cream, whipped cream, and a drizzle of fudge sauce! Or, try these other delicious topping ideas:

Proper Storage

• To store. Store these cookie cups in an airtight container at room temperature for up to 2 days. After that, keep them in the fridge, where they’ll last for up to 5 days.
• Freeze. For even longer-term storage, these cookie cups freeze great! Store them in a freezer bag or container and freeze them for up to 3 months. Thaw the cookie cups on the counter before serving.