These easy Peanut Butter Cup Cookies are the perfect combo of peanut butter and chocolate. Soft peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup – a Holiday favorite!
Peanut Butter Cookies with Reese’s Peanut Butter Cups
Peanut butter and chocolate is a classic combination that everyone loves. These Reese’s peanut butter cup cookies are easy to make and are bursting with peanut butter flavor and just the right amount of chocolate. The result is cute little cups with Reese’s miniature nestled right in the middle. They are every peanut butter lover’s dream! Plus, they have just the right amount of chewy texture while remaining soft.
Why You’ll Love These Peanut Butter Cup Cookies
I think everyone in our house loves Reese’s. They have been one of my all-time favorite candies since childhood. It should come as no surprise that my kids are the same way. This is a no-fail cookie recipe that the entire family adores as much as I do. There are so many varieties available when it comes to Reese’s candies. However, I love a traditional Reese’s cup with a soft peanut butter center coated in rich milk chocolate. Whenever I want to prepare a quick treat or kick a peanut butter craving, this peanut butter cup cookie recipe is my go-to. I get to combine my favorite peanut butter cookies with Reese’s – what’s better than that? Chocolate Peanut Butter Cookies are another fantastic twist on a classic peanut butter cookie!
What You’ll Need
Simple cookie dough ingredients are all you need to make these tasty peanut butter cookie cups!
- Flour: Simple all-purpose flour works great.
- Baking Soda
- Salt
- Butter: I like to use salted butter, but you can also use unsalted. Soften it to room temperature before making the cookie dough.
- Peanut Butter – we use creamy peanut butter.
- Sugar
- Brown Sugar: I recommend light brown sugar but you can also use dark brown. Make sure it is packed when measuring.
- Egg
- Vanilla Extract: Pure vanilla adds just the right amount of authentic flavor.
- Milk: I typically use 2% milk depending on what I have on hand.
- Reese’s Peanut Butter Cups: The miniatures are the perfect size for this recipe.
How to Make Peanut Butter Cup Cookies
These are so incredibly easy to make. Just like with most cookie dough recipes, you mix the wet and dry ingredients separately before combining them and baking!
- Preheat your oven to 375 degrees F.
- Whisk flour, baking soda, and salt in a large bowl. Set it aside.
- In another large bowl, cream butter, peanut butter, sugar, and brown sugar until fluffy.
- Beat the egg, vanilla, and milk into the peanut butter mixture until smooth and creamy.
- Gradually mix in the flour mixture until well combined.
- Roll the peanut butter cookie dough into 40 balls approximately ¾ inch in size.
- Place the cookie dough balls into an ungreased mini muffin pan.
- Bake for 8 minutes. Remove the mini muffin tin from the oven and place on a cooling rack. Press one Reese’s miniature into each cookie.
- Chill the cookies until the chocolate is set and gently use a butter knife to pop them out of the pan.
Tips and Tricks
- I recommend using an electric hand mixer or stand mixer to make the cookie dough perfectly smooth.
- Be sure not to overbake the cookies.
- Gently press the unwrapped Reese’s miniatures into the cookies immediately after baking. This is how they become cups.
- Store leftovers at room temperature for up to 5 days in an airtight container.
- When chilling the freshly baked cookies, you can place them in the freezer or refrigerator – whatever you prefer.
More Reese’s Recipes
- Reese’s Peanut Butter Cup Pie
- Reese’s Peanut Butter Cheesecake
- Easy Reese’s Fudge
- No Bake Reese’s Peanut Butter Bars
- Reese’s Peanut Butter Cookies
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.
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11 comments on “Peanut Butter Cup Cookies”
Delicious and pretty cookies!
We used mini Reese’s and was just enough for us!
These were a big hit with all of our cookie monsters❤️
Great to hear this Catherine. Thanks!
My dough is too soft to roll into balls, should I add more flour
Hi Marion. Without knowing more details, yes, you may want to add more flour to adjust the consistency.
Great recipe for the peanut butter cookie and a nice addition with the mini peanut butter cup. This recipe was a winner with everyone in the house!!
Very easy. This will replace my Hershey kiss cookie recipe.
I would use the packaged peanut butter cookie mix. I use that when my 14 year old granddaughter & I make Peanut Butter Kisses(Blossoms). I don’t think I would put them in the fridge. We like them warm & melty! This is a must for Christmas!
Can you use a regular size cupcake pan
Taste great and easy to make!!
Very easy!!! Yummy