Description
These Caramel Peanut Butter Cookie Cups are a rich, gooey dessert packed with creamy peanut butter, melty caramels, and mini chocolate cups. With a soft cookie base and a crunchy peanut topping, they’re the perfect sweet-and-salty treat for parties, holidays, or anytime you crave something indulgent and satisfying.
Ingredients
Ingredients:
1 cup salted butter, softened
1 cup smooth peanut butter
1 1/2 cups golden brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
24 Kraft caramels (approximately 9 oz)
8 oz Reese's Peanut Butter Cup Minis
8 oz Reese's Peanut Butter Cup White Chocolate Minis
1/2 cup roasted salted peanuts
Instructions
Instructions:
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Preheat oven to 350°F (175°C) and grease a 24-cup muffin tin.
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Cream together butter, peanut butter, brown sugar, and granulated sugar until smooth.
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Add eggs and vanilla extract; mix until fully combined.
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Gradually add flour, baking powder, and salt. Mix until dough forms.
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Press dough into each muffin tin well to form a cup shape.
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Bake for 11–13 minutes, until edges are lightly golden.
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Remove from oven. Press one caramel into each cookie cup.
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Add two mini peanut butter cups and two white chocolate mini cups into each.
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Sprinkle roasted peanuts on top.
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Return to oven for 5 more minutes.
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Let cool for 15 minutes in the tin before removing. Serve warm or at room temp.
Notes
- Let cookie cups cool before removing to prevent breakage.
- Substitute almond or cashew butter for variation.
- Sprinkle sea salt or drizzle with chocolate for added flair.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
- Reheat in microwave for 10–15 seconds for a gooey center.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
