This recipe for Caramel Peanut Butter Cookie Cups has been my go-to when I want a dessert that feels indulgent but comes together fast. I first made these one weekend when friends dropped by unexpectedly and I had only pantry staples on hand. The combination of a soft, buttery peanut butter shell with a warm caramel center and extra chocolate mini cups on top felt like a revelation. They bake like cookies but hold the fun of a filled confection, and everyone who tries them asks for the recipe.

What makes these special is their texture contrast: a tender, slightly crisp-edged cookie cup gives way to a molten caramel and a peanut-buttery candy top, finished with the crunch of roasted peanuts. They are great for celebrations, holiday cookie trays, or just a weekend baking session. I often make a double batch because they disappear fast—kids love them, and they travel well for potlucks.

Ingredients

• Salted butter (1 cup): Use high-quality unsalted or salted butter depending on preference; if using unsalted, add a pinch more salt. Butter gives the dough a tender crumb and helps the edges crisp slightly.
• Smooth peanut butter (1 cup): Choose a creamy, jarred peanut butter for smooth texture; natural varieties can separate—stir well or choose a stabilized brand for consistent results.
• Golden brown sugar (1 1/2 cups, packed): Packed brown sugar adds moisture and a caramel-like depth; light brown works too but golden offers a brighter flavor.
• Granulated sugar (1/2 cup): Balances the brown sugar and helps the cookie edges become slightly crisp when baked.
• Eggs (2 large): Provide structure and a glossy finish; use room-temperature eggs for even mixing.
• Vanilla extract (2 tsp): Enhances the peanut butter and caramel notes; pure vanilla is best if available.
• All-purpose flour (2 1/2 cups): The structure builder; spoon and level for accurate measurement. Avoid overmixing once flour is added to keep the dough tender.
• Baking powder (2 tsp) and salt (1 tsp): Baking powder gives a light lift so the cups hold shape; salt balances sweetness and highlights peanut flavor.
• Kraft caramels (24 pieces, about 9 oz): Individually wrapped caramels are easy to use; soft caramels are ideal so they melt into the center.
• Reese's Mini Peanut Butter Cups (8 oz) and White Chocolate Minis (8 oz): Use minis for easy portioning; the white chocolate version adds a contrasting sweetness and color.
• Roasted salted peanuts (1/2 cup): Roughly chopped for texture; they provide a crunchy counterpoint and reinforce the peanut flavor.

Instructions

Preheat and prepare: Preheat the oven to 350F and lightly grease a standard 24-cup muffin tin or spray with nonstick oil. Allow ingredients like butter and eggs to come to room temperature for even mixing and better dough cohesion. Cream fats and sugars: In a large mixing bowl beat together 1 cup softened salted butter, 1 cup smooth peanut butter, 1 1/2 cups packed golden brown sugar, and 1/2 cup granulated sugar with an electric mixer until pale and fluffy, about 2 to 3 minutes. Proper creaming traps air for a lighter texture. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract. Scrape the bowl so everything is evenly incorporated; this step helps the dough bind and develop a smooth consistency. Incorporate dry ingredients: Gradually add 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt while mixing on low. Mix only until the flour disappears—overmixing will develop gluten and make the cups tough. Form cookie cups: Press about 1 1/2 tablespoons of dough into each greased muffin cup, working from the center outwards to form a shallow well with slightly raised edges. The dough should reach halfway up the sides so there is room for the fillings. Initial bake: Bake at 350F until the edges of the cookie cups are just turning golden, about 11 to 13 minutes. Look for set centers with lightly browned rims. Removing too early will result in fragile shells; too late will make them hard. Fill while warm: Remove the pan from the oven. Immediately press one unwrapped caramel into the center of each cup, gently flattening. Top each caramel with two chocolate peanut butter mini cups and two white chocolate minis. Sprinkle about a teaspoon of chopped roasted salted peanuts on top of each cup. Finish baking and cool: Return the filled cups to the oven for 5 minutes to finish melting the caramel and set the toppings. Remove and cool in the pan for about 15 minutes before gently transferring to a wire rack to cool completely; removing too soon may cause the cups to fall apart.

Storage Tips

To keep the cups fresh, cool them completely before storing. For short-term storage, place them in a single layer or separated by parchment in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days to extend shelf life—bring to room temperature before serving for best texture. For longer storage, flash-freeze the cooled cups on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours. Reheat briefly in a 300F oven for 5 to 7 minutes if you prefer the caramel gooey again.

Ingredient Substitutions

If you need swaps, try natural peanut butter but add 1 tablespoon neutral oil if the dough feels too stiff. For a different nut profile, almond butter works though flavor and texture will change; reduce salt if using salted nut butters. Swap the caramels for soft caramel candies or soft centers like rolled caramels; for a chocolate-forward version omit caramels and place an extra chocolate mini in the center. Use chopped pecans or roasted sunflower seeds in place of peanuts for nut-free households, and choose a dairy-free chocolate mini and vegan butter to make a dairy-free version, noting results will be slightly different in texture.

Serving Suggestions

Serve these warm or at room temperature. For parties, arrange them on a tiered platter with small dessert forks. A scoop of vanilla ice cream alongside a warm cup transforms it into a composed dessert; drizzle with salted caramel sauce for extra decadence. They pair nicely with strong coffee or a simple milk glass for kids. Garnish with a light dusting of flaky sea salt to contrast the sweetness, or drizzle melted dark chocolate for an elegant finish at events.

Seasonal Adaptations

Adapt these for holidays by swapping the white chocolate minis for red-and-green candy-coated chocolates at Christmas, or use pumpkin-spiced caramels in autumn for warm spice notes. For Valentine’s Day choose heart-shaped chocolates and top with edible glitter. In summer, consider serving slightly chilled with a citrusy sorbet to cut richness. Simple changes to candy toppings and finishing garnishes make these feel fresh for any season without changing the base method.

Meal Prep Tips

For efficient prep, make the dough in the morning and press it into the muffin tin, cover tightly with plastic wrap, and refrigerate. Add the caramels and toppings and bake when guests arrive. When making multiple pans, rotate positions in the oven for even browning. Use a small cookie scoop to portion dough uniformly so all cups bake in the same time. Label containers with dates if freezing to avoid forgetting storage time.

These Caramel Peanut Butter Cookie Cups are simple to assemble and endlessly satisfying. They bring together nostalgic candy flavors and reliable baking technique, making them a versatile addition to your baking repertoire. Invite a friend to help press dough into tins—it's a fun, quick way to create memorable treats together.