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I created these after I made my peanut butter bars. I wanted to switch it up a little. I took them to a girls camp and all the leaders kept sneaking in the food tent to eat them. They were a favorite that year. This cookie recipe is probably one of the best that I have tried because the cookie part is so soft! It stays soft for a couple days after you make them!

I have had an obsession lately with mini things. They are easier to serve and it never kills anyone to eat just one and won’t put you into a sugar coma. I have been seeing a similar nutella recipe floating around on pinterest lately. It got me thinking about this recipe that I make. Which then got me thinking about all of the endless possibilities of these. Getting the ingredients at the store I stared at the candy thinking you can put your favorite treat in these! Nutella, PB cups, rolos, twix, snickers, kisses…. anything you are craving that day. And it slightly melts the chocolate so when you make that first gooey bite into this perfect cookie, you think you have died and gone to heaven!
Phew…. that was a lot of thinking today!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Mini Cookie Cups with a jar of Nutella in the background.
1. Preheat Oven to 375. Unwrap the chocolates and have them ready.
Herseys Kisses, small Reeses cups, Rolos and Nutella on a festive plate.
2. Sift together the flour, salt, and baking soda, set aside.
3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.
4. Shape into balls and place in ungreased mini muffin pan.
Balls of dough in a muffin tin.
5. Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

(For the Nutella, I made a small hole and then filled it up.)

A spoon pushing down the dough in a muffin tin to make a space for the Hershey's Kisses.
Close up photo fo muffin tin with dough with the Hershey's Kisses put in the center of the dough.

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{Insert treat here} Mini Cookie Cups

By: Alyssa Rivers
This cookie recipe is probably one of the best that I have tried because the cookie part is so soft! It stays soft for a couple days after you make them!
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 24 Cookie cups

Ingredients 

Instructions 

  • Preheat Oven to 375. Unwrap the chocolates and have them ready.
  • Sift together the flour, salt, and baking soda, set aside.
  • Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.
  • Shape into balls and place in ungreased mini muffin pan.
  • Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

Nutrition

Calories: 138kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 113mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 128IUCalcium: 11mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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8 Comments

  1. Hi! I just wanted to let you know I am including these in a 25 christmas cookie and bar blog post at mommy’s sweet confessions. I love their flexibility!

  2. Love your blog layout! Thanks for stopping by our blog and for following. Also…. these cookie cups look delicious. 🙂