These Easter peanut butter cup cookies look like bunnies! Peanut butter cookies, white chocolate peanut butter cups, and candies.
You might also like our Pop Tart bunny house, our birds nest scotcheroos, or our Easter basket sugar cookies!
Watch our step by step video!
Pastel m&m candies are fun to bake with this time of year and make any treat colorful and festive for spring. We added them on top of peanut butter cup cookies for the perfect Easter treat!
Easter Peanut Butter Cup Cookies
Easter peanut butter cup cookies are easy to make and one batch makes 40 cookies so they are great to share with friends. They start with peanut butter cookies baked in a mini muffin pan. Then a white peanut butter cup is pressed into the hot candy and topped with m&m candies in a bunny design.
The peanut butter cookies are loaded with creamy peanut butter (you can also use crunchy peanut butter) and the soft peanut butter cup center makes them delicious rich and soft.
You can use any kind of mini peanut butter cup candy that you’d like. If you prefer the milk chocolate variety to the white chocolate variety you can totally substitute those in! I thought the white ones brightened up the cookies and were the perfect backdrop for the pastel candies.
You can also top these with mini Cadbury eggs to look like nests, but I think the m&ms are adorable!
Easter Peanut Butter Cup Cookie Ingredients
- (scroll to the end of the post for a printable version)
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 Tbsp. milk
- 1 cup peanut butter
- 40 unwrapped mini peanut butter cups
- m&m candies
How To Make Peanut Butter Cup Cookies
Preheat the oven to 375 degrees.
Mix dry ingredients and set aside.
In a large bowl cream butter and sugars then mix in the egg, vanilla, milk, and peanut butter.
Add flour mixture to wet ingredients and mix thoroughly.
Scoop dough into an ungreased mini muffin pan using a small (1 Tbsp. sized) cookie scoop.
Bake for 8-9 minutes.
When cookies come out of the oven immediately press a white peanut butter cup candy into the center of each HOT cookie.
Allow cookies to stand for 5 minutes to allow the candy to soften.
You’ll need 1 whole candy and 2 halves for each bunny. Cut m&m candies in half for the ears.
Press one candy into the white chocolate for the head and two candy halves for the ears.
Chill the pan of cookies for 15 minutes then run a sharp knife around the edge of each cookie cup to pop them out of the pan.
Store cookies in an airtight container for up to 5 days.
Easter Peanut Butter Cup Cookies Recipe
Easter Peanut Butter Cup Cookies
Ingredients
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 Tbsp. milk
- 1 cup peanut butter creamy or crunchy
- 40 peanut butter cup candies
- mms
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl mix flour, baking soda and salt together. Set aside.
- Cream butter and sugars in a large mixing bowl.
- Mix in egg, milk, vanilla and peanut butter.
- Add flour mixture to wet ingredients and mix until thoroughly combined.
- Use a small (1 Tbsp. sized) cookie scoop and scoop dough into balls. Place in ungreased mini muffin pan.
- Bake for 8-9 minutes.
- Immediately press an unwrapped white chocolate peanut butter cup into the center of each cookie, while the cookies are HOT.Let cookies stand for 5 minutes to allow the peanut butter cup to soften.
- You'll need 1 whole m&m candy and m&m that has been cut in half for each bunny.Place the whole candy in the center of the peanut butter cup for the bunny head, then place the m&m candy halves on top for the ears.
- Chill pan of cookies for 15 minutes.Run a sharp knife around the edges then remove cookie cups from muffin pan.
Notes
Nutrition
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