Yesterday I was all, enjoy the day because the diet starts tomorrow. It was a holiday after all, and calories don’t count on holidays.
I am basically a scientist, so I know this to be true.
I had candy for breakfast, lunch, dinner, dessert and all the snacks in between.
Why is Easter candy the cutest ever? It’s basically impossible to say no to the cute, pastel colored, egg shaped treats.
So I ate.
I went to bed full. Not recommended.
But I woke up with a strong resolve.
No more sugar.
Then I got out of bed, which was my tragic mistake.
My house is filled with a tortuous level of peanut butter cups, cream filled eggs and miniature candy bars.
If the Easter Bunny was really a nice girl, she would deliver all the candy and then that very same night come and take it all away.
Whatever Easter Bunny. Way to think about YOURSELF.
But since I am a giver, I decided to use my leftover candy for good and not evil. And by “mine”, I clearly mean, “my children’s”, but who’s counting?
You will have these beauties together in no time.
The inspiration for these cookie cups came from here. I just made a few small changes and totally cheated by using pre-made cookie dough.
What you will end up with is a peanut butter cup smack dab in the middle of a Sugar Cookie and Chocolate Chip Cookie Three-Way.
It’s a dirty cookie.
The Ultimate Cookie Cup.
Start with a package of pre-made sugar cookie dough and a package of pre-made chocolate chip cookie dough:
And you will need 24 peanut butter cups:
Line you muffin pan with cupcake liners…
Let you cookie dough sit out for 30 minutes or so to come up to room temperature. It will make forming it around your peanut butter cup a little easier.
Then assemble them…sugar cookie on bottom, peanut butter cup in the middle and the chocolate chip cookie on top…
If you want to go the “from-scratch” route, totally fine, just use about 1 tablespoon of each dough.
Place the snuggly peanut butter cup in your lined muffin tin…
Bake them up and let them cool…If you can physically restrain yourself.
I’ll start my diet tomorrow.
Also, since you all seem to love my muffin pan, HERE’S where I bought it.
Check out these other fun ways to use up some of that leftover candy:
Butterfinger Brownies from Recipe Girl
Rolo Brownies from My Baking Addiction
Peep Show S’More Bars from Bake at 350
Snack Bars from Buns in My OvenPrint
The Ultimate Cookie Cup
makes 24 cookie cups
- 1 package Ready to Bake Sugar Cookie Dough (makes 24 cookies), room temperature
- 1 package Ready to Bake Chocolate Chip Cookie Dough (makes 24 cookies), room temperature
- 24 full sized peanut butter cups
- Preheat oven to 350°
- Let you cookie dough sit out of the refrigerator for approximately 30 minutes. If it is room temperature it will be easier to spread around your peanut butter cup.
- Line a muffin tin with cupcake liners.
- Place on portion of the sugar cookie dough on the bottom of the peanut butter cup, spreading to completely cover the bottom. Place one portion of your chocolate cookie dough on top of peanut butter cup, spreading to cover top of peanut butter cup. Make sure that entire peanut butter cup is covered.
- Place in liners and bake for 13-15 minutes.
- Let cool in muffin pan for 10 minutes and then transfer to a wire rack to continue cooling.
You can use homemade dough for these, just measure out dough into tablespoon sized portions to use.
74 comments on “The Ultimate Cookie Cup”
making these yummies right now but they weren’t done at the 15 minute mark so I had to go an extra 8 minutes. I ended up using the snack size pb cups only because I can’t read and grocery shop at the same time apparently…I did make a little adjustment to the last three, I used oreo cookies instead of the pb cups(I got hungry..lol) they are all cooling now and I cant wait to try them! Thanks for the yummy recipie! 🙂
should you freeze the peanut butter cups first?
You could, but I have never…it certainly wouldn’t hurt!
I liked this recipe, but took it to a much smaller scale, and used it with the small Reese wrapped candies and halved the dough and wrapped it around it…etc. Turned out great and everyone loved it!
I just made these and they are super easy and SUPER decadent. After all, 1 cookie is actually 2 cookies and a reese’s cup 🙂
My ONLY comment/suggestion is to NOT let the cookies come to room temperature first. The dough became harder to work with as it got warmer and gooey-er. It stuck to me more than the reese’s cup. I ended up putting the dough back in the freezer for a while and found that just the heat from my hands was enough to work with the cookie dough. So yummy!
oh wow! i wonder if these would work if i got mini versions of the ingredients, and baked them in mini muffin pans?? 🙂
I had to let you know that I found your blog yesterday morning while in search of a single goodie to make for a wedding weekend beginning tomorrow. Well, I’m close to positive that I have now seen and drooled over every recipe on here, laughed at your writing, and made THIS goodness as well as your dark & light bars…or black & white bars…or whatever they were under your cake mix posts. These cookies are Deeelish. Those bars…well I just don’t have words to describe how ridiculously AmAzInG they are!!! omg–yum!! I’m your newest addict and it’s great to “meet” you!
haha, so glad we’re finally together!!
I know I said I didn’t have peanut butter cups but I had to make these anyway hehe. Took a while to post them, but they were good!
in the oven as i type this oh i can not wait it looks so good
Now I’m glad we don’t have peanut butter cups here, those cookie cups look like they’d make me gain 3 kilos in one week… aren’t you a naughty girl.