The Ultimate Homemade Reese’s Peanut Butter Cup Cookies Recipe
Prepare yourself for the only Reese’s Peanut Butter Cup Cookies recipe you’ll ever need! These irresistible treats combine a perfectly golden, puffed peanut butter cookie cup with a gooey, slightly melted mini Reese’s, instantly catapulting this dessert to the very top of your cookie tier list. If you adore the classic combination of chocolate and peanut butter, then get ready for a truly extraordinary baking experience.
Why This Reese’s Peanut Butter Cup Cookie Recipe Works So Well
These Reese’s Peanut Butter Cup Cookies are more than just a dessert; they are an experience – a truly insane, in the best possible way, treat that will have everyone asking for more. What makes this recipe an absolute standout? It’s the perfect harmony of textures and flavors. We start with incredibly soft and chewy homemade peanut butter cookies, baked to a golden perfection. But the magic truly happens when these cookies are generously stuffed with slightly melted Reese’s peanut butter cups, creating a warm, gooey center that defines pure bliss.
While similar to the beloved peanut butter blossoms, these cookies offer a richer, more pronounced chocolate and peanut butter flavor profile, thanks to the substantial Reese’s candy nestled within each one. They’re also wonderfully thicker, designed as individual “cookie cups” rather than flat cookies. Baking them in a mini muffin pan ensures they develop that perfect puffed shape and a consistent golden-brown finish, making them visually appealing and perfectly portioned. This method creates a delightful cup that cradles the warm, melty Reese’s, offering a satisfying bite every single time.
For any true chocolate and peanut butter enthusiast, these cookie cups are an absolute dream. Their irresistible combination makes them a go-to treat for any occasion, or simply for satisfying a sudden craving. I’ve been perfecting and making this exact recipe for over 11 years, and its enduring popularity in my kitchen is a testament to its deliciousness and reliability. I even keep a batch of the dough tucked away in my freezer, ready to bake fresh cookies whenever that sweet tooth calls. Trust me, once you try them, you’ll understand why they’re a timeless favorite!
Essential Ingredients for Reese’s Peanut Butter Cup Cookies
To whip up a batch of these divine Reese’s Peanut Butter Cup Cookies, you’ll need a selection of common baking staples and, of course, the star candy! For all precise measurements, ingredient quantities, and step-by-step instructions, please refer to the printable recipe card located at the very end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role can elevate your baking, ensuring perfect results every time. Here’s a closer look at what you’ll need and how you can adapt the recipe to your preferences:
REESE’S Peanut Butter Cups – The star of the show! For this specific recipe, you’ll want to use the miniature Reese’s milk chocolate peanut butter cups. A standard 10.5-ounce family-sized bag typically contains enough for a full batch of 36 cookies, ensuring every cookie cup gets its delightful chocolatey, peanut buttery heart. While the classic milk chocolate is always a winner, don’t hesitate to get creative! These cookies are equally fantastic with white chocolate mini peanut butter cups or dark chocolate mini peanut butter cups, offering a subtle twist on the traditional flavor. The key is to use the miniature size, as it melts beautifully within the cookie cup without overwhelming the delicate peanut butter cookie base.
The PEANUT BUTTER COOKIE Base – The foundation of these incredible treats is a soft and chewy peanut butter cookie that practically melts in your mouth. The combination of both granulated white sugar and brown sugar, along with creamy peanut butter and softened butter, creates a tender crumb that your teeth will sink right into. The amount of dough you place into each mini muffin well is crucial for achieving the perfect “cookie cup” shape and consistency. I highly recommend sticking to consistently sized 1-inch dough balls. This ensures that the cookies bake evenly, don’t overflow the muffin wells, and achieve that ideal puffed, golden appearance. Using a cookie scoop is a fantastic way to maintain uniformity across all your cookies.
How to Make Irresistible Reese’s Peanut Butter Cup Cookies
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a quick jump to the printable version, complete with all measurements and full instructions, simply Jump to Recipe at the bottom of this page.
- **Prepare Your Pan & Oven:** Begin by preheating your oven to 325°F (160°C). This lower temperature helps the cookies bake evenly without over-browning too quickly. Generously grease a mini-muffin pan. Proper greasing is essential to prevent sticking and ensure your beautiful cookie cups come out easily.
- **Cream Wet Ingredients:** In a large mixing bowl, combine the softened butter, creamy peanut butter, granulated white sugar, and packed brown sugar. Beat these ingredients together using an electric mixer until the mixture is light, fluffy, and well-combined. This creaming process incorporates air, contributing to the cookies’ soft texture. Next, beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is mixed evenly.
- **Combine Dry and Wet:** In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry flour mixture to the wet sugar-peanut butter mixture in batches, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added, as this can lead to tougher cookies. Stop mixing as soon as no streaks of flour are visible.
- **Portion the Dough:** Use a small cookie scoop to measure out consistent 1-inch dough balls. Gently roll each ball in your hands to smooth it out, then place one dough ball into each greased muffin cup in your mini-muffin pan. Ensure they are somewhat uniform in size for even baking.
- **First Bake & Add Reese’s:** Bake the cookie dough in the preheated oven for 11 minutes. After this initial bake, the cookies should be slightly puffed and set but still soft. Carefully remove the pan from the oven, and while the cookies are still warm, gently press one miniature Reese’s peanut butter cup into the center of each cookie cup. Return the pan to the oven and bake for an additional 4 minutes, or until the cookies are lightly golden brown around the edges and the surface of the candies are just beginning to melt and soften. This two-stage baking ensures the cookie base is cooked through while the Reese’s cup becomes perfectly gooey.
- **Cool & Serve:** Once baked, remove the mini muffin pan from the oven and allow the cookies to cool in the pan for at least 10 minutes. This crucial cooling time allows the cookies to set and firm up, making them easier to remove without crumbling. After 10 minutes, gently use a spoon to lift each cookie cup from its well and transfer them to wire racks to cool completely.
Frequently Asked Questions & Expert Tips for Perfect Cookies
While technically possible, using a regular-sized muffin pan is not recommended for this recipe. To properly fill a standard muffin well, you would need a significantly larger amount of dough per cookie. This would result in extra-large, jumbo cookies with a disproportionately small candy-to-dough ratio, fundamentally changing the beloved cookie cup experience. Furthermore, the baking time would need to be substantially adjusted, potentially leading to an over-baked exterior or an undercooked center. For the best results – that perfect soft, chewy texture and ideal melty Reese’s center – sticking to a mini muffin pan is crucial.
Absolutely, freezing the dough is a fantastic way to prepare ahead and enjoy fresh-baked cookies anytime! To do so, prepare the dough as directed, then roll it into 1-inch dough balls. Arrange these dough balls on a baking sheet lined with parchment paper and flash freeze them until they are solid (this prevents them from sticking together). Once completely frozen, transfer the solid dough balls to a large freezer-safe ziptop bag. The dough can be stored in the freezer for up to 3 months. When you’re ready to bake, simply allow the frozen dough balls to rest at room temperature for about 15-20 minutes while your oven preheats, then bake as directed in the recipe. No need to fully thaw!
To keep your delicious peanut butter cup cookies fresh and chewy, store them in an airtight container at room temperature. They will maintain their best quality for 4-5 days. Beyond that, they might start to lose some of their softness, though they’ll still be perfectly edible. For longer storage, consider freezing the baked cookies (see next tip).
Yes, absolutely! This recipe is incredibly versatile, and you can definitely experiment with other miniature chocolate candies to crown your cookie cups. Over the years, I’ve tried them with various options like Rollo’s for a caramel kick, Hershey’s Drops for pure chocolate, mini Milky Ways for a nougat and caramel experience, and mini Snickers for a nutty twist. All of these alternatives were devoured quickly! The key is to use candies that are small enough to fit into the cookie cup and that melt nicely, adding their unique texture and flavor. Feel free to unleash your creativity and try your favorite mini candy bars here!
Delightful Serving Suggestions
These Reese’s Peanut Butter Cup Cookies are perfect served in a multitude of ways. Enjoy them fresh from the oven, when the Reese’s center is still wonderfully warm and gooey – a truly magical experience! Or, allow them to cool completely to room temperature for a firmer, yet still incredibly soft and chewy, bite. They pair perfectly with a tall, frosty glass of cold milk, making for a classic and comforting treat. For an extra indulgent dessert, consider serving them alongside a scoop of vanilla bean ice cream or a drizzle of chocolate fudge sauce.
These cookies are an excellent choice for any gathering. Their charming cookie cup shape and universally loved flavor make them a hit at holiday cookie swaps, birthday parties, potlucks, and bake sales. They also make a fantastic after-school snack or a comforting evening dessert year-round. No matter the occasion, these delightful cookies are sure to bring smiles and satisfy any sweet craving. Enjoy every single bite!
More Irresistible Chocolate Peanut Butter Recipes
Can’t get enough of that classic chocolate and peanut butter combination? Neither can we! If you’ve loved these Reese’s Peanut Butter Cup Cookies, be sure to explore some of our other favorite recipes that celebrate this iconic pairing:
- Reese’s Pie: A decadent, no-bake pie packed with Reese’s flavor.
- Peanut Butter Brownies: Fudgy brownies swirled with creamy peanut butter.
- Chocolate Peanut Butter Balls: Simple, no-bake bites perfect for holidays or quick treats.
- Chocolate Peanut Butter Cookies: Another classic cookie combining both flavors in one delicious package.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Reese’s 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
Pin It
Rate It
Save ItSaved!
Ingredients
- 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 Reese’s peanut butter cups
Things You’ll Need
-
Mini muffin tin
-
Large mixing bowl
-
Hand mixer or stand mixer
-
Whisk
-
Wire cooling rack
Before You Begin
- One 10.5-ounce family-sized bag of miniature Reese’s peanut butter cups should provide enough candy for this recipe. Feel free to use white chocolate or dark chocolate mini peanut butter cups for a delightful variation!
- The final number of cookies you yield from this recipe will depend on how much dough you place into each mini muffin well. For consistent results and to prevent overflow, we recommend using 1-inch dough balls.
Instructions
-
Preheat your oven to 325°F (160°C). Generously grease a mini-muffin pan to ensure easy removal of the baked cookies.
-
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated white sugar, and brown sugar until light and fluffy. Then, beat in the egg and vanilla extract until well combined.
-
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined and no flour streaks remain. Avoid overmixing.
-
Use a cookie scoop to measure out 1-inch dough balls. Gently roll them in your hands, then place one dough ball into each cup of the greased mini-muffin pan.
-
Bake in the preheated oven for 11 minutes. Remove the pan from the oven, and immediately press one miniature Reese’s cup into the center of each warm cookie. Return to the oven and bake for an additional 4 minutes, or until the cookies are lightly golden brown and the Reese’s cups are just beginning to melt.
-
Remove the pan from the oven and allow the cookies to cool in the pan for 10 minutes. This allows them to set. Then, gently use a spoon to remove them from the muffin wells and transfer them to wire racks to cool completely.
Expert Tips & FAQs
- Storage – Store your baked peanut butter cup cookies in an airtight container at room temperature for 4-5 days to maintain their softness and flavor.
- Freezing Dough – Prepare and roll the dough into 1-inch balls, then flash freeze them on a baking sheet until solid. Transfer the frozen dough balls to a large ziptop bag and freeze for up to 3 months. When ready to bake, allow them to rest at room temperature briefly while the oven preheats, then bake as directed.
- Candy Variations – While miniature Reese’s are classic, feel free to experiment with other small, meltable candies like mini Rollo’s, Hershey’s Kisses, or mini Snickers for different flavor combinations.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on December 7, 2013 and has since been updated with new photos and expert tips.