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Peanut Butter Temptations

Peanut Butter Temptations

Peanut Butter Temptations

3 from 2 votes
Peanut Butter Temptations
4.7 rating based on 12,345 ratings
4.7/5 (16)
Course: Filled Cookies, Tarts and TassiesDifficulty: Easy



Peanut Butter Temptations are peanut butter cookie dough stuffed with a mini Reese’s Peanut Butter cup, baked in a mini muffin pan to create a little chocolate peanut butter tart. Perfect for using up leftover Halloween candy! You can do this with any bite-sized chocolate bar (or cut up the large ones).


  • 1/2 cup butter

  • 1/2 cup creamy peanut butter

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1-1/4 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 bag (10 oz.) miniature Reese Cups

  • or, 60 pieces (scant 1 inch cubed) of your candy bar(s) of choice


  • Preheat oven to 375F.
  • Cream butter, peanut butter and both kinds of sugar. Beat in egg and vanilla.
  • Sift together flour, baking soda and salt. Blend into creamed mixture to make a dough.
  • Shape dough into 1/2-inch balls and place in ungreased 1-1/2 inch muffin tins. Bake 8-10 minutes or until lightly browned.
  • Immediately after removing cookies from oven, press a miniature peanut butter cup into the center of each cookie until only the top shows. Let cool 10 minutes before removing from tins.



Name & Location
(example: Sue in LA)

We Made a Gluten free batch today and I used One cup of Wegmans gluten free all purpose flour and a quarter cup of Giffin premium almond flour. We used mini muffin liners and a number 100 cookie scooper they turned out super delicious. Baked them for exactly 8 minutes and kept the mini muffin tin cold in between and the dough in the refrigerator in between. Thank you for this recipe.
- Love these cookies, perfect size.
I have been making these since 1978 or so when the peanut butter cups were still sold in a box of 40. Over the years I have varied the recipe but this year was the best as I was able to get a bag of mixed peanut butter cups (white, dark, and regular). This portion of my gift bag had six in all but they were two of each type. A huge hit. Also add an almond slice on the top to dress it up.
- Tried, true, time tested in Orangevale, CA
Easy, Fun And great tasting.
- Kittie in Erie, Pa.
I made these cookies last year to give to the office staff for Christmas. They were a hit.
- A Baker
My entire family loved these cookies. I have added them to the tradional Christmas baking.
- Debbie in Arroyo Grande,CA
I have been making these cookies for years. It was a big it at the party at work a mandatory recipe on christmas and now my Duaght has me kaing them for school parties. Overall one of the best cookies out there!
- Zwankima in Baltimore Maryland
I make these cookies all year long. I use miniature muffin pan liners - makes them more decotative. My grandson, who doesn't eat sweets very often, can't pass these cookies by. I make 2 batches and try to freeze one for later.
- Grandma in PA
These are the best cookies I ever had we make them every year in December.
- A Baker
I have been making these for years. For those who have had issues, here are a few things I do that might help. 1) I always grease the mini-muffin pan. 2) When you take the cookies out to put the pb cups in, push them only in to cover them, but don't push them in too far so that the ends of the cookie get pushed up - that makes them fragile. 3) Use a spoon to get them out once they set for about 10 minutes. A toothpick around the edges can help if they are stuck. I always make 50 - 60 - the 1/2 inch balls are small, but they puff up so the pb cup fits when you take them out of the oven.
- Marisa
Over all the cookie taste great. The recipe was easy to make, but the dough was a little too soft to roll into balls. I stuck the dough in the fridge and the balls formed nicely. 1/2 in balls were to small to press the pb cup down, so I suggest forming at least 1 in balls. I also suggest greasing the muffin tins before each batch. I only got about 3 dozen cookie out of this recipe.
- A Baker
I used miniature bake cups with these cookies. They come out easily and look festive. These cookies are the best, one batch isn't enough. Some I rolled the balls in red and green sugar to make them look nice for the holidays.
- A Baker
I made the cookies in the muffin tin, and didn't like how hard it was to get them out, so I baked them on a cookie sheet instead. It worked out great. They were much better. They are very good and easy.
- Cindy in in Washington state
I had a couple of issues with the recipe. Number 1: 1/2 inch balls are too small next time I am going to try 1 inch balls Number 2: At 8 minutes the cookies were beginning to burn Number 3: I could not figure out how to remove the cookies from the pan without getting the chocolate everywhere. Side note: Unwarp peanut butter cups ahead of time Positive Point: If the cookie was not too over done I think it would have a wonderful taste. I am going to try to make the recipe again, but make some adjustments according to my issues.
- A Baker
I have been making these for the past 3 years. Alway's requested for Christmas, but make them all year. Best peanut butter cookie ever!!
- Krista in Clinton Twp. MI
A wonderful recipe and fun for the kids to make. A definate hit at all parties. They freeze well too so I can make them ahead of time and pull them out of the freezer when I need them. A #10 in my recipe file~!
- Carol in Chi-Town, IL
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