Peanut Butter Cup Cookies are delicious chewy peanut butter cookie cups that are stuffed with mini Reese’s Peanut Butter Cups. They are an easy cookie recipe using Reese’s Peanut Butter Cups! Both kids and adults will love them. They are great any time of year, but especially during the holidays.
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When you are craving something peanut butter and chocolate you know a Reece’s peanut butter cup will satisfy the craving… take it the extra step and make these amazing cookies using peanut butter cups!!
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Reese’s Peanut Butter Cups
This cookie recipe calls for mini Reese’s Peanut Butter Cups but you do not want to buy the large cups that come in a two pack. You will want to buy the 11 oz bag of individually wrapped mini Reese’s Peanut Butter Cups. See the photo below for example:
How to Make Reece’s Peanut Butter Cup Cookies
This is a fairly easy and quick cookie recipe to make.
- Prep
- Cream sugar and fats.
- Prep
- Sift dry ingredients and add to cookie dough.
- Roll dough.
- Bake.
- Reece’s Peanut Butter Cups
Start by preheating your oven to 350 degrees and grab two 12 count muffin tin, spray each cup with some non-stick spray. Set aside.
In the bowl or a stand mixer or with a hand mixer cream together ½ cup room temp. butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar, until it is combined and fluffy. About 2 minutes.
Add in 1 egg and ½ teaspoon of vanilla and mix until combined, about 1 more minute.
Sift together 1 ¼ cup flour, ½ teaspoon salt, and ½ teaspoon baking soda. Continue to mix just until everything comes together. Do not over mix at this point.
Pro Tip: I like to sift it onto a piece of parchment paper and then pick it up to funnel the dry ingredients into the mixing bowl.
Roll about a tablespoon and a half into balls and place in the prepared muffin tins, one per cup. They will be about a 1 inch ball of dough. Work quickly so the dough does not get too warm.
Pro Tip: If you are working with one muffin tin, place the remaining dough in the fridge until the other batch is done.
Do not flatten the dough balls, keep them as rolled balls in the muffin tin.
Bake for about 10 minutes. Do not overbake. You want them to be lightly golden and still have a soft middle.
Pro Tip: While they bake unwrap the Reese’s Peanut Butter Cups so they are ready to add to the cookies right when they come out of the oven.
Pull the cookies out of the oven and press 1 Reese’s in the center of each cookie.
Let cool in the muffin tin for about 15 minutes so they can finish cooking and setting up. Then pop them out of the muffin tin.
Pro Tip: You may need to run a sharp knife around the edge to release from the pan.
Storing and Freezing
Store the Reece’s Peanut Butter Cup Cookies at room temp. in an airtight container for up to a week.
You can freeze them for longer storage. Place cooled cookies in an airtight/freezer safe container or baggie and pop in the freezer for up to 3 months. To thaw place at room temp for an hour or two.
More Chocolate & Peanut Butter Treats
If you are a lover of anything “peanut butter & chocolate” try some of these treats too:
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Reece’s Peanut Butter Cup Cookie Recipe
Ingredients
- ½ cup butter - , softened at room temp.
- ½ cup creamy peanut butter - (Jif or Skippy are great, no natural peanut butter)
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 24 Mini Reese's Peanut Butter Cups - 11 oz bag of individually wrapped Reese's Peanut Butter Cups
- non stick spray
Instructions
- Preheat the oven to 350℉. Spray your muffin tin with non stick spray.non stick spray
- In a bowl of a stand mixer with the paddle attachment or a hand held mixer, cream together the butter, creamy peanut butter and sugars until it is combined and fluffy. About 2 minutes.½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
- Blend in 1 egg and ½ teaspoon vanilla for about 1 minute.1 large egg, ½ teaspoon vanilla
- In a bowl or on a piece of parchment paper sift together the flour, baking soda and kosher salt. Slowly add to the cookie dough. Blend just until the flour is incorporated.1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Form the cookie dough into about 1-1.5 inch balls and place in the muffin tin. You will have about 20-24 balls. Do not flatten, leave them in the ball form.The dough is sticky but work quickly so the dough doesn't get too warm.**If you are working with one muffin pan, place the remaining dough in the fridge until the first batch is cooked.
- Bake the cookies for about 10 minutes. Do not overbake, you want them to be golden and the middle to still be soft so you can put a Reese's in the middle. While they are baking unwrap the Reese's Peanut Butter Cups.
- As soon as the cookies come out of the oven press a peanut butter cup into the middle of each cookie. Let them cool for about 15 minutes and then remove them from the muffin tin.24 Mini Reese's Peanut Butter Cups
- Store at room temp. in an air tight container for up to a week.Can freeze for up to 3 months, then thaw at room temp for about 1-2 hours.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Kristy
Delicious! Easy to make and I even switched it up to add peanut butter cups chopped (ran out for one each) and they were a hit!
yvonne
THANKS.so much for this cookies recipes.i”m going to make them this week.thank you.have a bless day happy vailtines ndfay