This is the only Reeses peanut butter cup cookies recipe you’ll ever need! A golden puffed peanut butter cookie cup topped with mini Reese’s skyrockets this recipe to the very top of the cookie tier list.
Why this recipe works
These Reeses peanut butter cup cookies are insane, in the best way possible. Soft and chewy peanut butter cookies stuffed with slightly melted Reese’s peanut butter cups truly make the best cookies ever.
These cookies are similar to the ever-popular peanut butter blossoms but are heavier on the chocolate and PB flavor thanks to the type of candy they’re topped with. They’re also thicker, more like cookie cups, and are baked in a mini muffin pan until they’re golden brown and puffed. All in all they’re a dreamy cookie, especially if you are a chocolate and peanut butter lover. I always keep a batch of these bad boys tucked in my freezer so I can bake some fresh whenever I’m craving one! There’s a reason I’ve been making them for the past 11 years.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
REESES – You’ll need the miniature Reese’s milk chocolate peanut butter cups for this recipe. One 10.5-ounce family-sized bag should be enough for this recipe. They’d also be great with the white chocolate or dark chocolate mini peanut butter cups!
COOKIE – The peanut butter cookies themselves are chewy and soft. Your teeth will sink right into them. Depending on how much dough you put into each mini muffin well will determine how many cookies you get from this recipe. I would suggest sticking to 1-inch dough balls so they aren’t overflowing once baked.
How to Make Reese’s Peanut Butter Cup Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 325F and grease a mini-muffin pan.
- In a large mixing bowl beat together the butter, peanut butter, granulated white sugar, and brown sugar. Beat in the egg and vanilla.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.
- Use a cookie scoop to measure out 1-inch dough balls. Roll gently in your hands and add 1 ball to each muffin cup.
- Bake in preheated oven for 11 minutes. Remove from oven and gently push a mini peanut butter cup into each cookie cup. Bake for another 4 minutes, or until light golden brown and the surface of the candies are beginning to melt.
- Remove from oven and allow to cool in the pan for 10 minutes. Remove from muffin wells using a spoon and let cool on wire racks.
Frequently Asked Questions & Expert Tips
In theory, yes, you can use a regular-sized muffin pan to make these cookies. However, you’ll need a lot more dough per each muffin well in order to fill it properly which also means you’ll end up with extra large jumbo cookies and a tiny ratio of candy to dough (plus, you’ll need to bake them for longer). It’s best to use a mini muffin pan here.
Yes, absolutely! Prepare and roll the dough into 1-inch dough balls then flash freeze them on a baking sheet until solid. Once solid and mostly frozen, transfer the dough balls to a large ziptop bag and freeze for up to 3 months. Allow the dough balls to rest at room temperature as you preheat the oven then bake as directed.
Store your peanut butter cup cookies in an air-tight container kept at room temperature for 4-5 days.
Yes! In fact, we’ve topped our peanut butter cup cookies with a bunch of different chocolate candies over the years. I have tried them with Rollo’s, Hershey’s Drops, mini Milky Ways, and mini Snickers and they all flew off the plate in less than an hour. Feel free to experiment with your favorite mini candy bars here!
Serving Suggestions
Serve your Reeses peanut butter cup cookies with a tall glass of cold milk. Enjoy them slightly warmed from the oven or at room temperature. These are excellent for holiday cookie swaps and parties but are just as delicious year-round. Enjoy!
More Chocolate Peanut Butter Recipes
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Reeses Peanut Butter Cup Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup unsalted butter softened at room temperature
- ½ cup creamy peanut butter such as Jif or Skippy
- ½ cup granulated white sugar
- ½ cup brown sugar packed
- 1 egg
- ½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 36 miniature Reeses peanut butter cups
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- One 10.5 ounce family-sized bag should be enough for this recipe. They’d also be great with the white chocolate or dark chocolate mini peanut butter cups!
- Depending on how much dough you put into each mini muffin well will determine how many cookies you get from this recipe.
Instructions
- Preheat the oven to 325 F and grease a mini-muffin pan.
- In a large mixing bowl beat together the butter, peanut butter, granulated white sugar, and brown sugar. Beat in egg and vanilla.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.
- Use a cookie scoop to measure out 1-inch dough balls. Roll gently in your hands and add 1 ball to each muffin well.
- Bake in preheated oven for 11 minutes. Remove from oven and gently push a miniature Reeses cup into each cookie. Bake for another 4 minutes, or until light golden brown and the surface of the candies are beginning to melt.
- Remove from oven and allow to cool in the pan for 10 minutes. Remove from cups using a spoon and cool on wire racks.
Expert Tips & FAQs
- Storage – Store your peanut butter cup cookies in an air-tight container kept at room temperature for 4-5 days.
- Freezing – Prepare and roll the dough into 1-inch dough balls then flash freeze them on a baking sheet until solid. Once solid and mostly frozen, transfer the dough balls to a large ziptop bag and freeze for up to 3 months. Allow the dough balls to rest at room temperature as you preheat the oven then bake as directed.
Nutrition
This post originally appeared here on December 7, 2013 and has since been updated with new photos and expert tips.
Amanda Davis
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Karen says
Delicious! Will make again for sure 😊
Peggy says
I have been making these cookies for at least 40 years. My boys loved them now my grandchildren love them too. My youngest grandson was here and he suggested I put a Lindt chocolates in them. We used the white chocolate covered with milk chocolate. They were delicious. I got my recipe from package of Reese’s miniature peanut butter cups. I only bake mine for 9 minutes.
kathy lacy says
If you have not tried the Oreo cookie and chocolate chip cookie you should YUMMY also try taking the Oreo cookie bake them into chewy brownies cut and wrap them in your chocolate chip dough and bake them again.
The result is cookie heaven. OK a full blown sugar buzz too. The fact is these cookies only take one cookie to satisfy your taste buds for days.
Arlene says
I’d love to make these. How many cookies does the recipe yield? They look delish.
Amanda Formaro says
Hi Arlene. Honestly I didn’t record how many, sorry! That pan in the photo holds 24, but it’s been a while since I made them so I can’t remember if I did more than one. I guess I’ve just never worried about how many there were LOL
Velva says
These are delightful! Perfect for a cookie exchange or to share during he holidays, Nice.
Amanda Formaro says
Thank you Velva!
Mique says
Yum yum yum! Love these kind of cookies. Can’t wait to make some.
Amanda Formaro says
Thanks Mique!