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These Caramel Peanut Butter Cookie Cups combine the rich, creamy flavor of peanut butter with gooey caramel, topped with both milk chocolate and white chocolate Reese's Minis and roasted peanuts. The soft cookie base is baked until golden, making the perfect vessel for the melty, sweet filling. Ideal for parties or a quick indulgent treat, these cookie cups will satisfy any sweet tooth!
Benefits of Cookie Cup Desserts
Caramel Peanut Butter Cookie Cups are a sweet, nutty, and indulgent treat that brings together some of the best dessert flavors. These cookie cups feature a rich peanut butter base that's soft and chewy, and a gooey caramel center that melts into the cookie for an unforgettable bite.
Essential Cookie Cup Ingredients
- Salted butter: 1 cup (226g), softened to room temperature (65-70°F), should indent easily with light pressure, European-style preferred for higher fat content
- Smooth peanut butter: 1 cup (250g), commercial style like Jif or Skippy, room temperature, well-stirred with no oil separation
- Golden brown sugar: 1½ cups (300g), packed firmly with no lumps, fresh and soft with 2% moisture content
- Granulated sugar: ½ cup (100g), fine crystal size, pure cane sugar preferred
- Eggs: 2 large (100g total), room temperature (65-70°F), grade A or AA, fresh within 2 weeks
- Vanilla extract: 2 teaspoons (10ml), pure extract not imitation, dark amber color
- All-purpose flour: 2½ cups (300g), unbleached, protein content 10-12%, sifted before measuring
- Baking powder: 2 teaspoons (8g), aluminum-free, fresh within 6 months, tested for activity
- Salt: 1 teaspoon (6g), fine sea salt, not iodized table salt
- Kraft caramels: 24 pieces (9 oz/255g), fresh and soft, unwrapped and at room temperature
- Reese's Peanut Butter Cup Minis: 8 oz (226g), milk chocolate variety, approximately 48 pieces
- Reese's White Chocolate Minis: 8 oz (226g), white chocolate variety, approximately 48 pieces
- Roasted salted peanuts: ½ cup (71g), uniformly chopped to 3-4mm pieces, fresh and crisp
Detailed Baking Instructions Guide
- Preparation Setup
- Preheat oven to 350°F (175°C), position rack in center. Prepare 24-cup muffin tin with non-stick baking spray. Ensure all ingredients are at room temperature (65-70°F). Equipment needed: stand mixer or hand mixer, measuring cups/spoons, medium cookie scoop (1.5 tablespoon capacity), cooling rack.
- Cookie Base Creation
- In stand mixer with paddle attachment (medium speed, 2-3 minutes), cream butter and peanut butter until light and fluffy. Gradually add both sugars (30 seconds each addition), scraping bowl as needed. Mix in eggs one at a time (30 seconds each), then vanilla. In separate bowl, whisk dry ingredients. Add to wet mixture in 3 portions, mixing until just combined (15-20 seconds each).
- Cookie Cup Formation
- Scoop 1.5 tablespoons (25g) dough per cup. Press into muffin tin creating wells (2.5-inch diameter, ½-inch deep). Dough should be 1/4-inch thick on bottom and sides. Chill filled tin for 10 minutes if dough is too soft.
- Initial Baking Phase
- Bake at 350°F (175°C) for 11-13 minutes until edges are light golden brown (internal temperature 165°F/74°C). Remove from oven. Immediately press centers with back of measuring spoon to deepen wells.
- Filling Addition Process
- Working quickly (within 2 minutes of removing from oven), press one room temperature caramel into center of each cup. Add 2 milk chocolate and 2 white chocolate Reese's Minis per cup, arranging in a circular pattern. Sprinkle 1 teaspoon chopped peanuts over each cup.
- Final Baking and Cooling
- Return to oven for exactly 5 minutes at 350°F (175°C) until caramel softens and candies begin to melt. Cool in pan on wire rack for 15 minutes (internal temperature should drop to 110°F/43°C). Carefully remove using offset spatula. Cool completely on rack before serving.
Storage and Serving Guide
Serve the cookie cups warm for the best gooey caramel and peanut butter experience. Store leftovers in an airtight container for up to 3 days at room temperature.
Creative Decoration Ideas
To add extra flair, drizzle melted chocolate over the cookie cups before serving.
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Professional Baking Tips
For the best gooey caramel center, ensure the caramels are pressed deep into the cookie cups right after baking. This allows them to melt slightly but stay firm enough to create a satisfying bite.
Frequently Asked Questions
- → Why do my cookie cups fall apart when removing from the pan?
Make sure to let them cool for at least 15 minutes in the tin. The caramel and chocolate need time to set properly.
- → Can I make these ahead of time?
Yes, they keep well in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.
- → What if I can't find Kraft caramels?
You can substitute with any soft caramel candies or even caramel sauce, though the texture might be slightly different.
- → Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter works fine and adds extra texture, though the cookie dough might be slightly more crumbly.
- → How do I prevent the cookie cups from sticking to the pan?
Make sure to grease the muffin tin well with non-stick spray, and let them cool before removing them from the pan.