White Chocolate Peanut Butter Cookie cups with a White Chocolate Reese’s cup tucked inside. Chocolate- check. Peanut Butter- check! Sprinkles- check! This cookie’s got everything you need.
So yesterday, I finally got around to sharing my Peanut Butter Buckeyes recipe.
Haven’t had a buckeye candy yet? They are soft peanut butter balls dipped in chocolate. Pure, simple, delightful treats!
As a follow up, I’m sharing a chewy WHITE CHOCOLATE cookie cup with a peanut butter cup inside. It’s like a buckeye….but totally NOT a buckeye.
However, one bite into these cookie cups and you will see why it’s worth making. Soft, chewy cookie with a peanut butter center! Who wouldn’t love these?
Why this Recipe is Best
The extra eggs in this recipe help give my cookies some CHEW. I love chewy cookies. Nothing cakey. Nothing dry. Just perfect, chewy cookies.
Instead of making traditional drop cookies, I baked made them as cookie cups using a mini-muffin tin. They’re absolutely adorable hand held treats made even better by a white chocolate peanut butter cup and colorful sprinkles!
Make these for the holidays or change up the sprinkles for any occasion. You’re going to go wild for White Chocolate Peanut Butter Cookies.
Ingredient Notes
- White Chocolate Mini Reese’s Cups – Substitute regular miniature Reese’s cups for a milk chocolate version.
- Peanut butter morsels – While you could leave these out they add so much more peanut butter goodness to the cookie.
- White chocolate morsels – Or substitute milk chocolate morsel.
- Vanilla extract – This recipe uses a full tablespoon of vanilla for a deep flavor and enticing vanilla aroma. Use homemade vanilla extract for an even better taste!
Easy Instructions
For the cookie dough: Beat butter and sugar together followed by eggs, vanilla and dry ingredients. Fold the peanut butter and white chocolate morsels into the thick batter.
To bake: Use a tablespoon scoop to fill a greased mini-muffin tin with the cookie dough. Bake for about 10 minutes, remove and immediately press a Reese’s cup and sprinkles into the top of each warm cookie cup.
Let the cookies cool in the pan for a few minutes before transferring them to a wire rack. Enjoy!
Recipe FAQ
Of course. I love putting a twist on the usual chocolate-peanut butter pairing by using the white Reese’s cups. Plus, they’re more festive for the holidays! However, milk chocolate Reese’s would taste great here. You can keep the white chocolate morsels or swap them out for milk chocolate too.
I used Christmas decorating sprinkles in red, green and white colors. Jimmies sprinkles and non-pareils would work wonderfully in whatever colors you like!
Yes, if you want them to be traditional cookie shaped instead of cups, drop by the tablespoon onto a baking sheet lines with parchment paper.
Once cooled, transfer these to an airtight container and store at room temperature for up to a week.
Mix up your chocolate and peanut butter treats with these White Chocolate Peanut Butter Cookie Cups! Throw on some holiday sprinkles and they’ll be ready for all your Christmas cookie exchanges and celebrations.
White Chocolate Peanut Butter Cookies
White Chocolate Peanut Butter Cookie cups with a White Chocolate Reese's cup tucked inside. Chocolate- check. Peanut Butter- check! Sprinkles- check!
Ingredients
- 1 ¼ cup unsalted butter, melted
- 2 cup light brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs
- 1 Tbsp vanilla extract
- 4 ¼ cup all-purpose flour
- 2 tsp baking powder
- 2 tsp cornstarch
- ½ tsp kosher salt
- 1 package (12oz) white chocolate morsels
- 1 package (10oz) peanut butter morsels
- 48 miniature white chocolate Reese's peanut butter cups
- sprinkles, optional
Instructions
- In a mixer, blend melted butter with sugars for 2 minutes until fully combined. Add eggs, on at a time. Add vanilla.
- Add flour, baking powder, cornstarch and salt and mix until combined. Fold in white chocolate morsels and peanut butter morsels.
- Drop by large tablespoon into a well greased mini muffin tin. Bake in a 375 degree oven for about 10-12 minutes. Remove and press an unwrapped Reese's cup into the cookie. Add sprinkles immediately. Allow to cool in pan about 10-15 minutes. Remove and cool completely on wire rack.
- Store in an airtight container for up to one week.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 599Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 134mgCarbohydrates: 71gFiber: 0gSugar: 62gProtein: 7g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
How did I not know that there were white chocolate Reese’s? Yummm…making these 🙂
Another fabulous way to eat chocolate and peanut butter! YUM!
I’ve been a little obsessed with cookie cups lately and you just kicked up them a notch by putting pb cups in the center!
Oh gosh, I am loving the sound of this! I cannot wait to make these 🙂
These are so cute and creative! Absolutely love ’em, Aimee!
Your photos are so pretty! I really really like this post … peanut butter and white chocolate sounds so good right now, especially both being so sweet and creamy. Cookie cups are the cutest!
Love the idea of peanut butter and white chocolate together! These cookies look fantastic, Aimee!
I haven’t used the white chocolate Reeses yet! But, I could sit in a pile of these cookies and eat them forever. On that note…it might not be wise to make them. Just kidding…I need this in my life, in my face and in my stomach. Peanut butter cups + cookies = yes! These look delish Aimee!
Aimee these cookies are awesome! So easy and I bet these would be a hit with my girls!
Thank you Laurie, they are my husband’s favorite!!
What a fun idea to use the white chocolate peanut butter cups. I bet these taste amazing.
They are quite delicious, and the white PB cups are just more festive!!
Ooh, I love these! I never get the white chocolate Reese’s, but now I think I need to try them! They’re so much more FESTIVE than the brown ones!
They are definitely more festive!!