No fancy icing or intricate decorating required—these quick and easy Mini Valentine Cookie Cups come together in a snap. Made with miniature Reese’s peanut butter cups and charming heart sprinkles, they’re ideal for office treats, school parties, bake sales, or a fun baking project with kids.
If you’re deciding between elaborate cut-out sugar cookies and something simple and adorable, these heart-shaped cookie cups win for speed and charm. They’re ready in under 30 minutes and require only a few ingredients.
Ingredients for Valentine Cookie Cups
- Peanut Butter Cup cookie dough (recipe included below)
- Miniature Reese’s Peanut Butter Cups (the slightly larger “miniature” size—NOT the tiny candies)
- Jumbo heart sprinkles
Step 1: Scoop and Roll Dough
Scoop cookie dough into roughly 1-tablespoon portions. A one-tablespoon cookie scoop works great for consistency. Roll each portion between your palms into a smooth ball and place it in a greased mini muffin tin. Be sure to grease the tin well so the cookie cups release easily after baking.
Step 2: Bake, Unwrap, and Press
Bake at 350°F (177°C) for 8 minutes. This short bake time keeps the cookies soft—resist the urge to bake longer. While the cookies bake, unwrap the miniature Reese’s cups so they’re ready to use. Immediately after removing the pan from the oven, press one unwrapped Reese’s into the center of each warm cookie so the chocolate softens and forms a little cup.
Step 3: Add Heart Sprinkles
Let the cookies cool in the pan for a few minutes so the chocolate softens slightly, then gently press a jumbo heart sprinkle into the center of each Reese’s. Allow the chocolate to set again before removing the cookie cups—placing the pan in the refrigerator for 10–15 minutes speeds this up.
Tip: Use the tip of a spoon to carefully lift the cookie cups out of the pan to avoid breaking them.
Frequently Asked Questions
I don’t have a mini muffin tin. Can I still make these?
Yes. Bake on a cookie sheet using 2-tablespoon dough portions so the cookies are large enough to press a miniature Reese’s into. You’ll likely need an extra 1–2 minutes of bake time (about 9–10 minutes total).
Tip: Try white chocolate squares for a different look—these work well as a substitute for the Reese’s if you want a white chocolate heart cookie.
Where can I buy the heart sprinkles?
Heart sprinkles are available at most craft stores and many online retailers. Look for jumbo heart sprinkles in red and pink shades—the larger size works well for these mini desserts.
Can I double the recipe?
Yes. The quantities here make about 30 cookie cups. If you want a larger batch, double the ingredients to make roughly 60 cookies, or follow the full batch in the original peanut butter cup cookie recipe.
Great Occasions for These Cookie Cups
- Office treats and meetings
- School class parties and snacks
- Valentine’s bake sales
More Valentine’s Day Cookie Ideas
These mini cookie cups pair well with other easy Valentine treats—try mixing flavors or decorating variations to create a festive platter.
- Cut-out sugar cookies
- White chocolate peanut butter cookies
Valentine Cookie Cups
30 cookies
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 3/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 30 miniature Reese’s Peanut Butter Cups (not the tiny micro pieces)
- Jumbo heart sprinkles
Instructions
- Cream together the butter, peanut butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 30 seconds. Add the vanilla and egg and mix another 10 seconds.
- Add baking soda and mix on low for 10 seconds. Add flour and mix until just incorporated.
- Scoop and roll dough into 1-tablespoon balls and place each in a greased mini muffin tin.
- Bake at 350°F for 8 minutes. Remove from oven and immediately press one mini Reese’s into the center of each cookie.
- After a few minutes, when the Reese’s chocolate softens, gently press a heart sprinkle on top of each cookie.
- Chill the pan in the refrigerator 10–15 minutes to set the chocolate.
- Allow to cool before removing from the pan. Use the tip of a spoon to help lift them out if needed.
- Store in an airtight container up to 5 days or freeze for longer storage.
Nutrition
Calories: 135 kcal
Carbohydrates: 10 g
Fiber: 6 g
Did you make this?
I’d love to hear how yours turned out. Leave a review and share a photo of your cookies if you can—tag #DesignEatRepeat on social media to show off your creation.