This recipe is my go-to when I'm craving something deeply nostalgic and ridiculously easy to put together. Caramel Peanut Butter Cookie Cups combine everything I love about peanut butter desserts: a tender, rich cookie shell, a melty caramel center, and a scatter of chocolate candies and roasted peanuts for crunch and contrast. I first pulled this combination together one weekend when the pantry was low but the cravings were high. A bag of caramels and a package of peanut butter cup minis turned a simple cookie into a party-worthy confection that disappeared in minutes at a family gathering.

What makes these cups special is the texture play: a slightly crisp edge giving way to a soft, buttery interior, softened further by the warm caramel and chocolate. The roasted peanuts add the last nod to classic peanut butter flavors and give the bite a welcome salt balance. I love making a batch to bring to potlucks or to have on hand when friends drop by because they travel well and are easy to serve by the dozen.

Ingredients

• Salted butter, 1 cup: Use good-quality unsalted butter, then add salt if needed. I use a European-style butter for richer flavor. Softened but not melted gives the best texture when creamed into the dough.
• Smooth peanut butter, 1 cup: Skippy or Jif work well; choose a creamy version for an even texture. Natural peanut butter can be used but reduce mixing time to avoid oil separation.
• Golden brown sugar, 1 1/2 cups, packed: The molasses in golden brown sugar deepens flavor and keeps the cookie interior moist. Pack it firmly into the measuring cup for accuracy.
• Granulated sugar, 1/2 cup: Adds structure and a subtle crunch to the cookie edges. Use fine granulated sugar for easier incorporation.
• Eggs, 2 large: Provide lift and moisture; bring to room temperature for a smoother batter.
• Vanilla extract, 2 teaspoons: Pure vanilla adds aromatic warmth—substitute with a good quality paste if available.
• All-purpose flour, 2 1/2 cups: Measure by spooning into the cup and leveling off to avoid dense dough. King Arthur or Gold Medal brands produce reliable results.
• Baking powder, 2 teaspoons: Gives a gentle lift so the cookie cups hold shape around the fillings.
• Salt, 1 teaspoon: Balances sweetness—use table salt or fine sea salt.
• Kraft caramels, 24 pieces, approx. 9 ounces: Individually wrapped caramels melt neatly into the center; unwrapped before placing on cookies.
• Reese's Peanut Butter Cup Minis, 8 ounces: Adds classic chocolate-peanut butter flavor. Two minis per cup creates a pleasing layer.
• Reese's White Chocolate Peanut Butter Cup Minis, 8 ounces: A white chocolate variation adds visual contrast and creamy sweetness.
• Roasted salted peanuts, 1/2 cup: Roughly chopped for texture; use roasted salted peanuts for the best savory-sweet balance.

Instructions

Preheat and prepare muffin tin:Preheat your oven to 350. Grease a standard 12-cup muffin tin or two tins with baking spray or softened butter. Greasing ensures the edges release cleanly once cooled. If you prefer, line the tin with paper liners for easier cleanup, though greasing yields crisper edges.Cream fats and sugars:In a large mixing bowl, cream 1 cup of softened salted butter with 1 cup of smooth peanut butter, 1 1/2 cups packed golden brown sugar and 1/2 cup granulated sugar using an electric mixer on medium speed. Beat until light and slightly fluffy, about 2 to 3 minutes, scraping down the bowl to ensure even texture. Proper creaming incorporates air which improves tenderness.Incorporate eggs and vanilla:Add 2 large room-temperature eggs one at a time, mixing until each is fully incorporated, then stir in 2 teaspoons vanilla extract. Room-temperature eggs emulsify better, giving a homogenous dough.Add dry ingredients:Gradually add 2 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1 teaspoon salt while mixing on low speed. Mix just until combined to avoid developing gluten, which would toughen the cookie shell. The dough should be soft but hold its shape when pressed.Form cookie cups:Press portions of dough into the greased muffin cups, using about 1.5 to 2 tablespoons of dough per cup, building up edges to form a shallow well in the center. Work quickly but gently so the dough remains pliable; damp hands or a small measuring cup can help shape even cups.Bake partially:Bake in the preheated 350 oven until the edges just begin to brown, approximately 11 to 13 minutes. Watch closely near the end; you want set but still soft centers because they will continue to bake with the fillings.Add fillings and finish baking:Remove the tin from the oven and, while warm, place one unwrapped caramel candy in the center of each cookie cup and gently press down. Add two Reese's peanut butter cup minis and two white chocolate peanut butter cup minis on top of each caramel, then sprinkle with chopped roasted salted peanuts. Return to the oven for 5 minutes to finish baking and to melt the caramels slightly.Cool before unmolding:Remove from oven and allow to cool in the pan for about 15 minutes. Cooling is crucial—try to remove too soon and the cups will fall apart. After cooling, gently run a small knife around the edge if needed and transfer to a wire rack to cool completely before serving.

Storage Tips

Store cooled cookie cups in an airtight container layered with parchment paper to prevent sticking. At room temperature they keep for up to 48 hours with the best texture; for longer storage refrigerate up to 5 days. If freezing, flash-freeze on a tray until firm, then transfer to a freezer-safe container and separate layers with parchment. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Reheat briefly at 300 for 3 to 5 minutes if you want the centers soft and gooey again.

Ingredient Substitutions

For a dairy-free version, substitute butter with a plant-based stick butter and choose dairy-free caramel bites and peanut butter cup alternatives. For a gluten-free option, swap the all-purpose flour for a 1-to-1 gluten-free flour blend; expect a slightly different crumb. If you prefer less sweetness, reduce the granulated sugar to 1/3 cup and consider dark chocolate minis instead of white chocolate to add bitterness that balances the caramel.

Serving Suggestions

Serve warm or at room temperature on a platter lined with parchment. Garnish with a light drizzle of melted dark chocolate or a pinch of flaky sea salt on top of each cup to enhance contrast. Pair with strong coffee or a cold glass of milk. These are ideal for holiday dessert boards, bake sales or as an after-dinner treat plated individually on small dessert plates.

Cultural Background

While not tied to a specific region, these cups draw from classic American dessert sensibilities—combining cookie baking with candy inclusions mirrors the candy-cookie mashups popular in American bake sales and holiday spreads. Peanut butter as a dominant flavor has deep roots in American home baking, often paired with chocolate since the early 20th century. The use of individually wrapped caramels and candy minis reflects the convenience-driven approach many home bakers favor for quick, crowd-pleasing treats.

Seasonal Adaptations

For a festive winter twist, swap the roasted peanuts for chopped pecans and top with crushed peppermint candy. In summer, add a sprinkle of toasted coconut and use milk chocolate minis for a tropical vibe. For Valentine ay, pipe a tiny heart of melted raspberry jam on top of each cup after cooling. Adjust spices such as adding a pinch of cinnamon or ground espresso to the dough for autumnal depth.

Meal Prep Tips

Make the dough up to 24 hours ahead and keep refrigerated in an airtight container. When ready to bake, press into muffin tins and proceed with the bake-and-fill method. Alternatively, bake plain cookie cups and store cooled for up to 2 days; add caramels and candies and finish with the 5-minute oven step right before serving to preserve the visual appeal. Label containers with dates and keep refrigerated if stored longer than two days.

These Caramel Peanut Butter Cookie Cups are a simple, joyful treat that bring people together. Whether youe making them for a crowd or for a quiet indulgence, theyre forgiving, delicious and instantly nostalgic. Try a batch this weekend and make them your own with the topping combinations your family loves.