Reese’s peanut butter cup cookies are amazing and the perfect recipe for peanut butter fans. Chocolate and peanut butter come together for a heavenly treat.
These peanut butter cookies are stuffed with Reese’s Peanut Cups for the ultimate cookie. Anything with peanut butter is always a good idea. We also love Peanut Butter Cake Mix cookies for another easy cookie recipe. I’m a busy mom and love that I have time make these desserts along with Reese’s Peanut Butter Pie.
For more luscious desserts, try Reese’s Dessert Recipes.
Table of contents
Why we love this recipe
The peanut butter combined with chocolate make for a delicious and decadent dessert. Not only is this recipe delicious but it is so easy to make as well.
Ingredients
- All-Purpose Flour
- Baking Soda
- Butter, softened
- White Granulated Sugar
- Peanut Butter
- Packed Brown Sugar
- Reese’s Mini Peanut Butter Cup
If you skip to the bottom, you will find the complete ingredient list and recipe instructions.
Variations
- Try adding chocolate chips to the peanut butter cookie mixture.
- Peanut butter chips are also tasty in cookies.
- We used creamy peanut butter but you can try other variations. We recommend using Crunchy Peanut Butter.
- Try using White Chocolate Peanut Butter Cups.
- Instead of making peanut butter cookies, you can use store bought peanut butter cookie dough.
- Use Hershey Chocolate Kisses.
- Rolo’s Candy is a great alternative.
- Mini Butterfingers or mini Snickers.
- Top with sprinkles for the holiday or party that you are celebrating.
How to make Reese’s Peanut Butter Cup Cookies
- Step 1. Prepare Oven – First, preheat oven to 350 to 375 degrees.
- Step 2. Whisk together the flour, baking soda and salt in a medium bowl. Set aside.
Step 3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk in a large bowl.
Step 4. Mix dry and wet ingredients together with a hand mixer.
Step 5. Shape into 1 inch balls using a cookie scoop. Then place into a greased mini muffin tin (or use paper liners).
Step 6. Bake the cookies then remove from oven. Immediately press a mini peanut butter cup into each ball. Cool completely and carefully remove from pan.
Tips for Peanut Butter Cup Cookies
- Cookie Scoops – We love to use cookie scoops to shape the cookie dough into 1 inch balls. This makes it so quick and easy. If you are still scooping cookies with two spoons, you really need to get yourself some stainless steel scoops!
- Freeze Peanut Butter Cups – To prevent the peanut butter cups from falling apart, we recommend freezing them. Unwrap the peanut butter cups and place in the freezer.
- Refrigerate the dough – To help with scooping the dough, we recommend refrigerating the dough at least an hour.
- Do not overbake – Make sure to not overbake the cookies. They will continue to cook in the muffin pan when you remove it from the oven.
- Cookie Sheet – If you don’t have a muffing plan, a cookie sheet works great also.
- Grease Muffin Pan – Spray muffin pan with cooking spray to easily remove the cookies from the pan.
FAQs
Yes, this is the perfect dough to make ahead of time. Simply prepare the dough and place in the refrigerator. The dough will stay good for up to 3 days in the refrigerator.
When you are ready to prepare, take out of the refrigerator and wait about 30 minutes before baking.
Store leftover cookies in an airtight container. You can place in the refrigerator or keep them at room temperature.
These peanut butter cup cookies freeze great. Place cookies in an freezer safe container or a zip lock freezer bag and place in the freezer. They cookies will stay fresh up to 3 months.
Try these other easy cookie recipes
- Peanut Butter Hershey Kiss Cookies
- Chocolate Peanut Butter Cookies
- Chocolate Crinkle Cookie Recipe
- Peanut Butter Stuffed Chocolate Cookies
- Reese’s Peanut Butter Cup Cookies
Make these Peanut Butter Cookie Cups and impress your family. Then leave a star recipe rating and comment please.
Reese’s Peanut Butter Cup Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- about 30 miniature Reese’s butter cups unwrapped
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 1 inch balls and place each into a greased mini muffin tin (or use paper liners).
- Bake at 375 degrees for about 8 minutes. Do not over bake! Remove from oven and immediately press a mini peanut butter cup into each ball. Cool completely and carefully remove from pan.
