Equipment Needed
- Standard 12-cup muffin tin
- Non-stick cooking spray or muffin liners
- Small bowl or glass (for pressing dough)
- Oven mitts!
Step-by-Step Instructions
We start with the simplest prep imaginable. Preheat your oven to the temperature specified on your cookie dough package (usually 350°F). Generously spray your muffin tin cups with non-stick spray. I learned the hard way that skipping this step leads to a frustrating excavation process. While muffin liners work, I find spraying gives you those beautifully crisp, golden edges all around. Now, take your slices of cookie dough. You’ll typically need about 1.5 slices per muffin cup. Gently press and smoosh the dough together to form a ball that fits neatly in the bottom of each cup.
Here’s the step that ensures a perfect “cup” shape. Take a small, narrow glass or a shot glass, dip the bottom in a little flour or sugar to prevent sticking, and press it down into the center of each dough ball. You’re creating a well or indentation, but you don’t want to go all the way to the bottom. Aim for a divot about halfway deep. This well is what will cradle the peanut butter cup and prevent it from just sinking into a puddle at the bottom. I’ve tried just thumb-printing them, but the glass gives a much more uniform, professional shape.
Place the muffin tin in the oven and bake for about 8-10 minutes, just until the edges of the cookie dough start to set and turn light golden brown. The centers will still look very soft and underbaked—this is perfect! Carefully remove the tin from the oven. Now, working quickly but carefully, take an unwrapped peanut butter cup and gently press it straight down into the soft, hot center of each partially baked cookie. Press it down until the top of the candy is level with the surface of the cookie dough. The heat will start melting it instantly.(See the next page below to continue…)