Chocolate Peanut Butter Cup Cookies!

Peanut butter cup cookies! Who doesn’t love these? This recipe is a veganized version of the classic Reese’s peanut butter cups pressed into peanut butter cookie dough. They are seriously the best.

This is not a difficult recipe at all, you just need to hunt down enough of the Justin’s mini PB cups (Target almost always has them!).  

Just a heads up from me to you: if you make cookies the week before Christmas like me, you MUST hide them from your roommate, dad, brother, etc. They will scavenge to find these - they are that addictive.

So make these beautiful babies, hide them from everyone, and enjoy on the big day (or any day, really - these are not restricted to holidays)!


1 ¾ cups all-purpose flour
½ tsp salt
1 tsp baking soda
½ cup vegan butter, softened (I used Earth Balance)
½ cup cane sugar
½ cup packed brown sugar
½ cup peanut butter  
1 egg replacement (like a flax egg or Bob’s Red Mill Egg Replacer)
1 tsp vanilla extract
2 tbsp non dairy milk
48 miniature chocolate peanut butter cups, unwrapped (I used Justin’s Mini Dark Chocolate Peanut Butter Cups)
Mini muffin pan

  1. Preheat oven to 375 degrees F.

  2. Sift together the flour, salt and baking soda; set aside.

  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

  4. Beat in the egg replacement, vanilla and milk.

  5. Add the flour mixture; mix well.

  6. Shape into 1-inch balls and place each into an ungreased mini muffin pan.

  7. Bake at 375 degrees for about 9 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.

  8. Transfer the pan to a cooling rack. The chocolate from the PB cup will melt, so you’ll need to let the cookies cool completely before you can neatly remove them from the man.

Recipe adapted from All Recipes.