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.
- 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!
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!
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.
More Cookie Recipes
- Chocolate Chip Cookies
- Carrot Cake Cookies
- Toll House Cookie Recipe
- How to Make Macarons
- Icebox Cookies
- Ricotta Cookies
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.