Peanut Butter Cup Cookies

I love baking around the holidays. Peanut Butter Cup Cookies are one of my favorite holiday cookie recipes.  Before this Whole Food Life, I used to do a lot of traditional baking.  However since that time, I have tried to modify those traditional recipes to make them a bit healthier. I hope you enjoy my version.

peanut butter cup cookies

This recipe is not only easy.  It’s vegan, gluten free and grain free!  I used Justin’s mini peanut butter cups to make mine, but you can also make this recipe with my Clean Eating Peanut Butter Cups recipe if you prefer.

We filmed a short video for this recipe.  You can view it below.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies



  1. Preheat oven to 350.
  2. In a food processor , combine the cashew butter, maple syrup and vanilla.
  3. Pulse a few times so everything is well mixed.
  4. Line mini muffin pans with liners. (you can also grease if you prefer)
  5. Roll dough into balls and place in each muffin liner.
  6. Take a peanut butter cup and push it into the middle of the dough ball.
  7. Repeat this step until all are done.
  8. Bake for about 10 minutes.
  9. Let cool completely before removing from the muffin pans.


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4 thoughts to “Peanut Butter Cup Cookies”

  1. I've made a similar cookie, but with more of a standard peanut butter dough. I added the peanut butter cup after I pulled them out of the oven. This adds it before, but they don't look particularly melted in the picture (which I assume they would be somewhat melted). Is this right?
    1. I have made both this and the classic recipe putting the peanut butter cups in before baking. They are slightly melty when they first come out, but not too bad.

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