Name: Halloween Peanut Butter Cookie Cups Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 49 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1 cup granulated sugar; 1 large egg; 24 white chocolate Reese’s cups or 12 regular sized marshmallows, cut in half; 48 candy eyes; ½ cup Ghirardelli White Chocolate Melting Wafers, melted; 24 Reese’s Peanut Butter Cup miniatures, unwrapped; 48 candy eyes; ½ cup Ghirardelli Dark Chocolate Melting Wafers, melted; 24 Reese’s White Chocolate Peanut Butter Cup miniatures, unwrapped (or 12 regular marshmallows, cut in half); Sparkly red gel; 24 spooky eyeballs candy

Jump to Recipe· 4.6 from 30 reviews

If you’re searching for a fun and festive treat that’s guaranteed to wow your friends and family this season, you’re in for a treat. This Halloween Peanut Butter Cookie Cups Recipe is one of my absolute favorites—it’s quick, delicious, and perfect for parties or cozy nights in. The combination of peanut butter, melty chocolate, and cute (or spooky!) Halloween decorations makes these cookie cups impossible to resist. I’m excited to share exactly how to make them so you can create some Halloween magic in your kitchen too!

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Why This Recipe Works

Simple Ingredients: You only need a handful of pantry staples that come together quickly, making this treat approachable even on a busy day.
Fun Halloween Flair: Decorating the cookie cups with candy eyes and melted chocolate lets you get creative and adds a festive touch kids and adults adore.
Perfect Texture: The cookies bake up soft and chewy while holding the melty candy cups inside, creating a satisfying bite every time.
Versatility: Whether you’re making mummies, spiders, or spooky eyeballs, this recipe adapts beautifully to your candy stash and imagination.

The image shows many small round cookies on a wooden surface with a white marbled background. The cookies have three different designs: one layer is a light brown crunchy cookie; the second layer varies with white icing made to look like mummy wrappings, shiny chocolate with chocolate drizzle like spider legs, or smooth white frosting topped with red and black icing making an eyeball effect. The third layer is small candy eyes placed on top of the frosting or chocolate. The cookies are close together, filling most of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients for this Halloween Peanut Butter Cookie Cups Recipe are straightforward but thoughtfully chosen so every bite delivers on flavor and texture. Using creamy peanut butter ensures the cookies are moist and rich, while the sugar and egg bind everything perfectly. The candy decorations? They’re not just for looks—they add layers of taste and a little surprise when you bite in.

Creamy Peanut Butter: Smooth texture blends well for the cookie base—avoid chunky peanut butter here to keep the bites uniform and soft.
Granulated Sugar: Adds sweetness and helps create a slightly crisp exterior on the cookie cups.
Egg: Acts as a binder to hold the cookie dough together and ensure the right chewiness.
Reese’s Cups (various types): These are what really elevate the recipe—melting into the cookie and delivering that dreamy peanut butter and chocolate combo, ready for decoration.
Candy Eyes: They bring the whole Halloween theme to life, making the cookie cups look like little critters or creepy eyeballs.
White and Dark Chocolate Melting Wafers: Easy to melt and drizzle, these create the iconic mummy wraps or spider legs with a smooth finish.
Marshmallows (optional): A great alternative filling that adds a fluffy contrast if you want to switch up the texture or avoid additional peanut butter.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Halloween Peanut Butter Cookie Cups Recipe invites you to really make the treats your own. Feel free to swap candies, add flavors, or change the decoration style to suit your preferences or what you have on hand. It’s all about having fun in the kitchen!

Flavor Twist: One time I added a sprinkle of cinnamon to the cookie dough, which gave it a subtle warm spice that paired beautifully with the peanut butter.
Dietary Swap: For a gluten-free version, you can try almond flour in the cookie base, though texture will be slightly different—still delicious!
Seasonal Variation: Around Christmas, I’ve switched out the candy eyes for little holiday-themed sprinkles or mini chocolate chips to keep the fun going year-round.

Step-by-Step: How I Make Halloween Peanut Butter Cookie Cups Recipe

Step 1: Mix Your Cookie Dough

Start by preheating your oven to 350°F and greasing your mini muffin tin with baking spray. In a medium bowl, stir together the creamy peanut butter, sugar, and egg until fully blended. The dough will be sticky but manageable—use a sturdy spoon or your hands for this part. I’ve found that using a cookie scoop (about 1 tablespoon size) helps get even portions and keeps your baking time consistent.

Step 2: Bake the Cookie Cups

Spoon the dough into each mini muffin well, pressing it lightly to spread evenly but not too thin. Bake for 12–14 minutes until the edges look set but the centers are still soft. This timing is key—I’ve learned that overbaking dries out the cookie cups, and underbaking means they won’t hold the candy filling well.

Step 3: Add the Candy Centerpieces

As soon as the cookie cups come out of the oven, press your Reese’s cups or marshmallow halves into the center of each cookie while still hot—that way the candy melts perfectly and fuses to the cookie base. This is when having all your candy pre-unwrapped and ready to go makes a huge difference. Trust me, when the cookies are hot, timing is everything!

Step 4: Decorate Your Halloween Peanut Butter Cookie Cups

Now for the best part: decorating! For mummies, drizzle melted white chocolate over the cups to mimic bandages and stick on candy eyes. Spiders get legs from dark chocolate lines with candy eyes on top. For spooky eyeballs, use red gel to create a bloodshot effect and top with big candy eyes. Don’t rush here—take your time and have fun getting creative!

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Pro Tips for Making Halloween Peanut Butter Cookie Cups Recipe

Prep Ahead: Unwrap all your candies and have your melted chocolates ready before you bake so you can decorate while cookies are still warm.
Don’t Overbake: Watch the cookie cups closely after 12 minutes; pull them out when edges are just set to keep them chewy.
Use a Toothpick: For delicate drizzling, use a toothpick or small piping bag for better control when making mummy wraps or spider legs.
Cool Before Removing: Let cookie cups cool in the pan for about 10 minutes before popping out with a butter knife to avoid breaking.

How to Serve Halloween Peanut Butter Cookie Cups Recipe

A round wooden platter holds three types of mini tart treats arranged in a circular pattern. Each tart has a rough, crumbly brown crust forming the base. One type has a white cream layer with red drizzle and a single black candy eye in the center, looking like an eyeball. Another type has a light brown creamy layer topped with dark chocolate drizzles extending outward like spider legs and two large white candy eyes on top. The third type is covered with white frosting draped in thin swirled layers to look like a mummy, with two candy eyes peeking through. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add extra candy eyes around the platter for display—they’re just too cute! Sometimes I sprinkle edible glitter or colored sugar over the tops for a little sparkle that catches the light at parties. Plus, a drizzle of extra melted chocolate on the plate adds a nice touch if you’re feeling fancy.

Side Dishes

These cookie cups stand out on their own, but I like to serve them alongside a big bowl of buttery popcorn or some mini pumpkin muffins to round out the festive snack table. They’re also fabulous next to warm apple cider or a spooky punch for kids (or adults!).

Creative Ways to Present

Once, I arranged these cookie cups inside a hollowed-out pumpkin for a seriously impressive centerpiece. Another time, I placed each cookie cup in a mini cupcake liner with Halloween-themed prints—that way guests could grab and snack without sticky fingers. Pairing them with small Halloween figurines or fresh autumn leaves makes your dessert table pop.

Make Ahead and Storage

Storing Leftovers

I keep leftover Halloween Peanut Butter Cookie Cups in an airtight container at room temperature for up to three days. That way they stay soft but don’t dry out. If your kitchen is warm, pop them in the fridge to prevent the candy from melting further, but bring them back to room temperature before serving—they taste best soft and melty.

Freezing

These cookie cups freeze surprisingly well! After they’ve cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe container or zip-top bag. When you’re ready, thaw overnight in the fridge or for a few hours at room temperature. The texture stays pretty intact, and the candy decorations hold up nicely too.

Reheating

To refresh your cookie cups, warm them gently in a microwave for 10–15 seconds or in a preheated 300°F oven for about 3-5 minutes. Keep an eye on them so the candy doesn’t over-melt or the cookies dry out. The goal is just a slight softening to bring back that freshly-baked feel.

FAQs

Can I use natural peanut butter for this Halloween Peanut Butter Cookie Cups Recipe?

You can use natural peanut butter, but since it’s often thinner and separates, the cookie texture might be a bit different—potentially less firm and more crumbly. If you choose natural, stir it well before measuring and consider chilling the dough a bit before baking.
How do I prevent the candy decorations from melting too much?

Press the candy into the hot cookies immediately after baking but avoid leaving them in the oven afterward, as extra heat can over-melt the candy. Quick decorating and letting the treats cool at room temperature help them set nicely without runny messes.
Can I make larger cookie cups instead of mini ones?

Absolutely! You’ll just need to adjust the baking time—larger cups may take closer to 16-18 minutes. Keep an eye on them and press the candy cups in while still warm but be mindful that the candy may melt differently in bigger portions.
What if I don’t have candy eyes—any substitutions?

No problem! You can use mini chocolate chips, small round sprinkles, or piped dots of melted chocolate to create the “eyes.” It’s all about the effect, so get creative with what’s in your pantry.

Final Thoughts

This Halloween Peanut Butter Cookie Cups Recipe has become a staple for me whenever I want to impress with minimal fuss. The best part is how much joy it brings during the decorating stage—everyone from kids to adults gets involved, making memories as well as delicious treats. If you try this recipe, I’d bet you’ll end up making it a tradition too. Happy baking and spooky snacking!