reese’s peanut butter cup cookies recipe

Written BySheba G Updated On
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The Best reese’s peanut butter cup cookies recipe

These peanut butter cup cookies are the recipe I reach for when I want something that feels like a treat without a lot of work. My kids ask for them the second they see the bag of peanut butter cups in the pantry, and I usually end up making a double batch because the first one disappears before dinner. They are the kind of cookie that works for a bake sale, a birthday table, or a Tuesday afternoon when everyone needs a snack.

What I like most is how simple the process is. The dough comes together in one bowl with basic ingredients I already keep on hand, and there is no chilling, no rolling, and no fussy decorating. You scoop, bake, and press a peanut butter cup into each cookie while they are still warm so it settles into the center. My eight year old handles that part, and she takes the job very seriously.

I also feel good about what goes into them. Peanut butter brings some protein to the dough along with the flavor everyone expects, and the peanut butter cups add milk chocolate and more peanut butter in the middle. These are still cookies, so I treat them as a dessert and not a health food, but they do stick with you longer than a plain sugar cookie. That makes them a good fit for lunchboxes, road trips, and the plate I bring to a neighbor who just had a baby.

Reese’s Peanut Butter Cup Cookies

4.8 from 1261 votes

Soft peanut butter cookies baked in a muffin tin, each one cupping a whole Reese’s Peanut Butter Cup pressed into the center while still warm. The result is a chewy cookie with a molten chocolate-peanut butter middle that sets as it cools.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time40 mins
Servings: 24 cookiesCuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp whole milk, only if the dough feels dry

For Assembly

24 Reese’s Peanut Butter Cups, standard size, unwrapped
Flaky sea salt, optional

👨‍🍳Directions

1Preheat the oven to 375°F and lightly grease a mini muffin tin. The cups need a thin coat of grease or the cookie edges will stick.
2Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
3In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar on medium speed for two to three minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl once.
4Beat in the egg and vanilla until fully incorporated, about 30 seconds.
5Add the dry ingredients in two additions on low speed, mixing only until the flour disappears. The dough should be soft and hold together when pressed; if it crumbles, add the milk a tablespoon at a time.
6Scoop rounded tablespoon portions of dough, about one inch across, and press each one into a cup of the muffin tin. Do not flatten them.
7Bake for nine to 11 minutes, until the edges are set and golden and the centers have puffed up but still look slightly soft. Rotate the pan halfway through if your oven runs uneven.
8Pull the pan from the oven and immediately press one unwrapped peanut butter cup into the center of each cookie, pushing down until the top of the cup sits level with the cookie surface.
9Let the cookies cool in the pan for five minutes, until the chocolate firms slightly and the cups hold their shape.
10Run a thin knife around the edge of each cup and lift the cookies onto a wire rack. Cool completely before storing, about 20 minutes, so the chocolate can set.
11Sprinkle with flaky sea salt while the chocolate is still tacky, if using, then serve.

🔧Equipment

Mini muffin tin
Two mixing bowls
Whisk
Electric hand mixer
Cookie scoop or tablespoon
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 11g💛Saturated Fat: 5g❤️Cholesterol: 18mg🧂Sodium: 115mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: The cookies are easiest to release while the pan is still warm, so keep a knife handy and work in batches. For a slightly chewier cookie, pull the pan at nine minutes; the residual heat finishes the centers. Store in an airtight container at room temperature for up to four days, or freeze baked cookies for up to two months and rewarm briefly. Nutrition values are estimates calculated per cookie using standard-size peanut butter cups.

Watch Video Of How Reese’s Peanut Butter Cup Cookies Works

I make these Reese’s peanut butter cup cookies for every family gathering because they come together fast and everyone from the kids to my dad reaches for a second one. The peanut butter dough stays soft, the chopped cups melt into little pockets of chocolate, and they hold up well on a platter or in a container on the drive over. Any occasion works here, whether it is a birthday, a holiday spread, or a random Sunday when you just want something sweet on the counter.

❓ Frequently Asked Questions About Reese’s Peanut Butter Cup Cookies

1. Can I use mini peanut butter cups instead of full-size ones?

Yes. Mini peanut butter cups work well and press into the dough easily, though you may want two per cookie for a stronger peanut butter center. If you use full-size cups, chill them for about 15 minutes first so they hold their shape when pressed in. Either way, add them right after baking while the cookies are still soft.

2. Why did my peanut butter cups melt or sink to the bottom?

The dough was likely too warm or the cups went in too early. Press the candy into the cookie immediately after it comes out of the oven, when the surface is set but still yielding, and avoid pushing all the way through. Chilling the peanut butter cups and letting the dough rest in the fridge for 20 to 30 minutes helps them stay put.

3. Do I need to chill the cookie dough before baking?

Chilling for at least 30 minutes keeps the cookies from spreading too thin and gives them a chewier center. If you’re short on time, bake a test cookie first to check the spread. If it flattens too much, chill the rest of the dough for 15 minutes and try again.

4. How should I store leftover cookies, and how long do they keep?

Store them in an airtight container at room temperature for up to three days, layering parchment between rows so the chocolate doesn’t stick. For longer storage, freeze baked cookies for up to two months and thaw at room temperature. Reheat for a few seconds in the microwave if you want the peanut butter center soft again.

5. Can I make these cookies ahead of time or freeze the dough?

Yes to both. Scoop the dough into balls, freeze on a sheet pan until solid, then transfer to a freezer bag for up to three months. Bake from frozen at the same temperature, adding two to three minutes to the bake time. You can also bake and freeze the finished cookies, then press in fresh peanut butter cups after reheating if you want the candy to taste newly added.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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