Everyone loves these Peanut Butter Cup Cookies! Peanut butter cookie dough baked into bite-sized cups and filled with Reese’s Cups; so much flavor in every little cookie.
Peanut Butter Cup Cookies
It’s always a good time for fresh-baked cookies! These Reese’s Cookies are definitely one of our new favorites.
Peanut butter and chocolate are the perfect pair. For more recipes that feature this mouth-watering combo, don’t miss these favorites: Reese’s Peanut Butter Cheesecake | Peanut Butter Balls with Rice Krispies | Peanut Butter Stuffed Brownies | Reese’s Peanut Butter Earthquake Cake | Peanut Butter Pretzel Chocolate Clusters
The Ingredients
Here’s what you’ll need to make Reese’s Cookie Cups (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Flour – All-purpose flour is the best for this cookie recipe.
- Baking soda
- Salt
- Butter – use regular salted butter.
- Peanut butter – creamy peanut butter is best for this recipe.
- Granulated sugar
- Brown sugar – brown sugar adds richness and chewiness to the cookie cups.
- Egg – we used one large egg.
- Vanilla extract
- Milk – use whole, non-fat, 1% or 2% milk.
- Reese’s Cups – unwrap the Reese’s cups while the cookie cups bake to have them ready to add to the center of each cookie.
How to Make Peanut Butter Cup Cookies
Preheat oven to 375F degrees. In a large mixing bowl, whisk together the flour, baking soda, and salt; set aside.
In another large mixing bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg, vanilla, and milk until smooth, then add the flour mixture and mix well.
Roll the dough into 40 ¾-inch balls and place each into an ungreased mini muffin pan.
Bake at 375F degrees for 8 minutes. Do not overbake. Remove from oven and immediately press a Reese’s Cup into the center of each cookie.
Chill the cookies in the refrigerator or freezer until the chocolate is set. Use a butter knife to pop each cookie cup out of the pan.
How to Store the Cookies
Keep the cookies in an airtight food storage container. They stay fresh at room temperature for up to a week.
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Peanut Butter Cup Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature Reese’s Cups unwrapped
Instructions
- Preheat oven to 375F degrees.
- In a large mixing bowl, whisk together the flour, baking soda, and salt; set aside.
- In another large mixing bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg, vanilla, and milk until smooth, then add the flour mixture and mix well.
- Roll the dough into 40 ¾-inch balls and place each into an ungreased mini muffin pan.
- Bake at 375F degrees for 8 minutes. Do not overbake. Remove from oven and immediately press a Reese’s Cup into the center of each cookie.
- Chill the cookies in the refrigerator or freezer until the chocolate is set. Use a butter knife to pop each cookie cup out of the pan.
Last Step:
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