Peanut Butter Cup Cookies
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Get ready to dive into dessert heaven with a treat that’s as irresistible as it sounds: Peanut Butter Cup Cookies! If you’re a peanut butter fanatic (who isn’t, really?), and you’re on a quest for the perfect fusion of cookie magic and nutty delight, you’re in for a sweet ride. These cookies are like a peanut butter cup’s cooler, trendier cousin – they’ve got that classic combo we all love, but with an extra dash of homemade goodness.
Searching for more must-try cookies to add to your cookie tray? Be sure to try my soft and chewy Smore’s Cookies, Brown Butter Chocolate Chip Cookies, and Oatmeal Chocolate Chip Cookies.
Why You’ll Love These Reese’s Cookies
- Super Easy: These don’t require chill time and come together so quickly.
- Loaded with Flavor: Each cookie is soft and pillowy with melted chocolate and peanut butter in each and every bite.
- Freezer Friendly: Like most of my cookie recipes, there are freezer friendly! You can prep a batch and keep the dough frozen for up to three months!
This stuffed cookie is inspired by peanut butter blossoms. A soft and chewy peanut butter cookie base that bakes up fluffy is pressed with a chocolate peanut butter candy. SO. DANG. DELICIOUS. Even my husband, who isn’t a fan of peanut butter desserts, cannot resist a fresh batch of these beauties.
Peanut Butter Cup Cookies are a delightful dance of rich peanut butter and decadent chocolate, creating a symphony of flavors that’ll make your taste buds sing! With every bite, you’ll experience the creamy sweetness of peanut butter perfectly balanced by the luscious cocoa notes. It’s like a peanut butter cup and a classic cookie had a deliciously irresistible lovechild.
Reese’s Peanut Butter Cup Cookies Ingredients
These cookies include almost all of the same ingredients as a peanut butter cookie. The only addition are candy pieces. Here is what you will need to make these cookies:
- Flour: I have personally only tested these cookies with all-purpose flour.
- Baking Soda and Salt: I always like to suggest double checking the expiration date of your baking soda. Leavening agents should be replaced about every six months for optimal freshness.
- Butter: Because peanut butter is a little salty on its own use unsalted in this recipe.
- Peanut Butter: I prefer creamy peanut butter in cookies. These cookies already have a lot going on so keeping the cookie more basic is actually a great way to help the flavors meld together.
- Sugar: Granulated sugar, or white sugar, is the best option.
- Egg: One large egg.
- Vanilla: Vanilla works to help meld the flavors together while simultaneously boosting them.
- Milk: Just enough to help moisten the dough for scooping.
- Candies: Look for MINI Reese’s cups.
Reese’s Peanut Butter Cookies Recipe
- PREP: Preheat the oven to 375 degrees. Get out two mini muffin trays. Remove the wrappers on the candies and place them into the freezer while you prep the rest of the recipe.
- DRY INGREDIENTS: Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside for later.
- CREAM: Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Mix on low speed for 1 minute and slowly increase to medium speed. Continue to mix for about 1 minute more, or until light and fluffy.
- DOUGH: Add the peanut butter and stir until combined with the butter. Add the egg, vanilla, and milk. Stir for 1 to 2 minutes, or until mixed into the butter. Slowly add the dry ingredients and stir until the dough forms.
- BAKE: Divide the dough between the two pans, filling each cup with about 2 tablespoons of dough. Bake for 9 minutes.
- CANDY: Immediately after removing from the oven press a single Reese’s candy into the center of each cookie. Allow the cookies to cool completely.
- REMOVING FROM THE PAN: Once cooled, place the pan into the freezer for five minutes. The cookies should pop out with minimal effort.
Helpful Tools
- Mini Cupcake Tin: Can you make these on a regular cookie tray (affiliate)? Yes. However, using a mini muffin tin (affiliate) makes it easy for the cookie to push up over the size of the candies when pressed in.
- Cookie Scoop: You can use a measuring cup. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
- Airtight Container: Extend the life of your cookies by keeping them stored in a large airtight container (affiliate).
Recipe Notes:
Absolutely! While creamy peanut butter lends a smoother texture, crunchy adds a delightful crunch. It’s all about your preference.
Absolutely! Portion out the dough, freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from the freezer, adding a minute or two to the baking time.
Yes. You can use any candy that you think will pair well with peanut butter cookies. Try Hershey kisses or kit kat pieces.
Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw as needed.
Definitely! Get creative and customize your cookies with your favorite mix-ins for an extra layer of yum.
More Cookies You Need To Try
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Peanut Butter Cup Cookies
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened )
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 36 mini peanut butter cups
Instructions
- Preheat the oven to 375 degrees. Get out two mini muffin trays.
- Remove the wrappers on the candies and place them into the freezer while you prep the rest of the recipe.
- Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside for later.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Mix on low speed for 1 minute and slowly increase to medium speed. Continue to mix for about 1 minute more, or until light and fluffy.
- Add the peanut butter and stir until combined with the butter. Add the egg, vanilla, and milk. Stir for 1 to 2 minutes, or until mixed into the butter. Slowly add the dry ingredients and stir until the dough forms.
- Divide the dough between the two pans, filling each cup with about 2 tablespoons of dough. Bake for 9 minutes.
- Immediately after removing from the oven press a single Reese’s candy into the center of each cookie. Allow the cookies to cool completely.
- Once cooled, place the pan into the freezer for five minutes. The cookies should pop out with minimal effort.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
