White Chocolate Peanut Butter Cookie Cups #Choctoberfest

White Chocolate Peanut Butter Cookie Cups Recipe - Triple Chocolate Kitchen

Everybody who bakes has a basic peanut butter cookie recipe that you put the Hershey Kiss on top. I also take the same recipe and put it in the mini muffin pans with a peanut butter cup in it.

So for #Chocotberfest, I wanted to share a version of this recipe. They’re always crowd-pleasers.

This time, I decided to put the cookie dough in the mini muffin pan and push  a Hershey Hug upside down into each cookie cup before it is baked. You get that blend of milk and white chocolate in a peanut butter cookie when you eat one of these cookies. What could be better? (Other 2 cookies?)

Peanut Butter Cup Cookies

Thank you to our #Choctoberfest Gold Sponsor, Imperial Sugar, for providing the sugar for this recipe! Imperial Sugar has been around for over a century, and when you bake with it, you know that your cookies are going to be perfect! If you haven’t already, check out the Imperial Sugar website for more sweet recipes.

(And don’t forget, you could win some Imperial Sugar of your own, along with their cooking with kids cookbook, by entering our #Choctoberfest giveaway.)

White Chocolate PB Cookie Cups

Now, about these cookies…you could also make a sugar cookie dough and put it in the mini muffin pans and use one of the seasonal flavored kisses. Or you could do a chocolate cookie dough and use mini peanut butter cups!

The possibilities are endless. Just use your imagination. Here’s my version of this recipe, using the traditional peanut butter dough and the white chocolate kisses. Scroll down to see other #Choctoberfest recipes from today.

White Chocolate Peanut Butter Cookie Cups #Choctoberfest

Total Time: 30 minutes

White chocolate and peanut butter pair up in this delicious cookie cup recipe.


  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Imperial Sugar white granulated sugar
  • 1/2 cup Imperial Sugar brown sugar
  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 bag white chocolate Hershey Hugs


  1. In a large bowl, sift together the flour, baking soda, and salt.
  2. To your dry ingredients, add the white sugar, brown sugar, shortening, peanut butter, egg, milk, and vanilla.
  3. Mix at medium speed until well combined and a soft dough forms.
  4. Grease a mini muffin tin will and place one ball of dough into each cup.
  5. Push an upside-down kiss into each ball of dough.
  6. Bake for 12 minutes at 375 degrees Fahrenheit, until cookies are golden.
  7. Let cool in pan for 3-5 minutes before removing to cool completely.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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