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You are here: Home / Recipes / Dessert

Reese’s Peanut Butter Cup Cookies

By Susie Weinrich · Date Dec 15, 2024· 2 Comments · May contain affiliate links.

Reese's Peanut Butter Cup Cookies on a cooling rack, pinterest text on top
Text overlay for Pinterest for Reece's Peanut Butter Cup Cookies
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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.

Reece's Peanut Butter Cup Cookie in a muffin tin

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!!

RELATED: Peanut Butter Chocolate Star Cookies

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:

mini Reece's peanut butter cups wrapped and unwrapped

How to Make Reece’s Peanut Butter Cup Cookies

This is a fairly easy and quick cookie recipe to make.

  1. Prep
  2. 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.

  3. Cream sugar and fats.
  4. 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.

  5. Prep
  6. Add in 1 egg and ½ teaspoon of vanilla and mix until combined, about 1 more minute.

    dough for making Reese's cup peanut butter cookies
  7. Sift dry ingredients and add to cookie dough.
  8. 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.

    dry ingredients on a piece of parchment paper
  9. Roll dough.
  10. 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.

    Rolling a ball of peanut butter cookie to be baked in a muffin tin

    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.

    peanut butter cookie balls in a muffin tin
  11. Bake.
  12. 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.

  13. Reece’s Peanut Butter Cups
  14. Pull the cookies out of the oven and press 1 Reese’s in the center of each cookie.

    pressing a mini Reece's Peanut Butter Cup into the middle of the cooked peanut butter cookie cup

    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.

a cookie cooling rack full of Reece's Peanut Butter Cup Cookies

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:

  • a Buckeye Ball with a bite taken out, showing the center
    Peanut Butter Buckeye Balls
  • Chocolate star cookie cooling on parchment paper
    Peanut Butter Chocolate Star Cookies
  • scotcheroos cut into squares
    Foolproof Chewy Scotcheroos Recipe
  • chocolate no bake cookie on a white tray
    Fudgy Chocolate No Bake Cookies

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a photo of a Reece's peanut butter cup in a muffin tin

Reece’s Peanut Butter Cup Cookie Recipe

Reese's Peanut Butter Cups are pressed into the middle of a warm peanut butter cookie. These are a delicious cookie treat!
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Resting time: 5 minutes minutes
Total Time: 28 minutes minutes
Servings: 20 cookies (approx)
Author: Susie Weinrich

Equipment

  • stand mixer or hand held mixer
  • Cookie Scoop (optional)
  • two – 12 cup muffin tin

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
    dough for making Reese's cup peanut butter cookies
  • 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.
    peanut butter cookie balls in a muffin tin
  • 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
    pressing a mini Reece's Peanut Butter Cup into the middle of the cooked peanut butter cookie cup
  • 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.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Kristy says

    October 20, 2024 at 11:09 am

    5 stars
    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!

    Reply
  2. yvonne says

    February 14, 2021 at 9:00 am

    THANKS.so much for this cookies recipes.i”m going to make them this week.thank you.have a bless day happy vailtines ndfay

    Reply
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