RECIPE: Peanut Butter Temptations!


I can’t remember where I originally found this recipe for Peanut Butter Temptations cookies, but I’ve been making them for years now. There are a lot of versions out there, but this is the only one I’ve ever tried. I like them best when the cookie part is just slightly underdone, which makes them extra gooey. These disappear fast, but the recipe is easy to double.



  • 1 stick of margarine or butter, softened
  • 1/2 cup of creamy peanut butter
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/4 cups of flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 bag of Reese’s Miniature Peanut Butter Cups, wrappings removed


  • Preheat oven to 350 degrees.
  • Line mini muffin tin with paper liners or spray the tin with cooking spray. TIP: Using the liners makes it easier to remove the cookies after they’ve baked.
  • In a large bowl, beat the margarine, peanut butter, sugar, and brown sugar until well combined. Add egg and vanilla. Beat well.
  • Stir together the flour, baking soda and salt. Add to the wet mixture. Beat at low speed until just combined.
  • Drop batter into muffin tin slots, about a rounded tablespoons worth or roughly half full. I fill a cookie scoop with batter, drop it into my hand, and then divide it in half to get the perfect portion of dough.
  • Bake for 8 minutes or until lightly browned.
  • Remove from oven and press a peanut butter cup into the center of each cookie. Allow to cool for a bit before using a spoon or fork to gently remove each cookie from the tin. If desired, you can drizzle melted milk chocolate across the top.

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