Reese’s Peanut Butter Cookie Cups Recipe

Introduction

These Reese’s Peanut Butter Cookie Cups are a delightful treat combining soft, fluffy peanut butter cookies with a melty miniature Reese’s peanut butter cup in the center. They’re perfect for anyone who loves the classic peanut butter and chocolate combination in a fun, bite-sized form.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 36 unwrapped Reese’s miniature peanut butter cups

Instructions

1. Step 1: Heat the oven to 375°F (190°C). Prepare a miniature muffin tin by spraying it with cooking spray and set aside.
2. Step 2: In a small bowl, whisk together the flour, baking soda, and salt to remove any lumps. Set aside.
3. Step 3: In a larger mixing bowl, cream the softened butter, granulated sugar, brown sugar, and creamy peanut butter together. Beat for 1 to 2 minutes until the mixture is lighter in color and fluffy.
4. Step 4: Add the vanilla extract, egg, and milk to the butter mixture and beat until combined. Stir in the dry ingredients by hand with a wooden spoon just until incorporated.
5. Step 5: Roll the cookie dough into 1-inch balls and place one dough ball into each cavity of the prepared miniature muffin tin. Bake for 7 to 8 minutes. The cookie cups should look puffy and lighter in color but not browned on the sides.
6. Step 6: As soon as you remove the cookie cups from the oven, gently press an unwrapped miniature Reese’s peanut butter cup into the center of each warm cookie. Allow to cool in the pan for 10 to 15 minutes before transferring the cookie cups to a wire rack to cool completely.

Tips & Variations

• For a crunchier texture, sprinkle a pinch of chopped peanuts on top before baking.
• Use crunchy peanut butter instead of creamy for added texture.
• If miniature Reese’s aren’t available, regular-sized Reese’s cut into smaller pieces work well too.
• Chill the dough for 30 minutes before rolling to make shaping easier, especially in warm kitchens.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. Reheat gently in the microwave for 5–10 seconds if you prefer the Reese’s melty and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

You can, but natural peanut butter is often thinner and oilier, which may affect the dough consistency. If using natural peanut butter, consider chilling the dough before baking to help it hold shape better.

Can I make these cookie cups ahead of time?

Yes, you can bake them a day ahead and store them in an airtight container. If you want them warm, briefly reheat in the microwave before serving to soften the peanut butter cups inside.

Reese’s Peanut Butter Cookie Cups Recipe

Print Recipe

★★★★★

5 from 141 reviews

These Reese’s Peanut Butter Cookie Cups are soft, fluffy cookie dough baked in miniature muffin tins with a melted Reese’s peanut butter cup center. A perfect combination of rich peanut butter flavor and a gooey chocolate peanut butter surprise, these cookie cups make a delightful treat for peanut butter lovers.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 36 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Add-ins

• 36 unwrapped Reese’s miniature peanut butter cups

Instructions

1. Preheat and Prepare Pan: Heat the oven to 375°F (190°C). Lightly spray a miniature muffin tin with cooking spray to prevent sticking, then set aside.
2. Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking soda, and salt to break up any clumps. Set aside.
3. Cream Butter and Sugars: In a larger bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter. Beat for 1-2 minutes until the mixture is lighter in color and fluffy.
4. Add Liquid Ingredients: Add in the vanilla extract, egg, and milk to the creamed mixture. Beat until everything is well combined.
5. Combine Dry and Wet Ingredients: Stir the dry ingredient mixture into the wet ingredients by hand using a wooden spoon. Mix just until combined to avoid overmixing the dough.
6. Form and Bake Cookie Cups: Roll the dough into 1-inch dough balls and place one dough ball in each cavity of the prepared miniature muffin tin. Bake for 7-8 minutes. The cookie cups should appear puffy and lighter in color without browning on the sides.
7. Add Reese’s Cups: Immediately after removing the cookie cups from the oven, gently press one unwrapped miniature Reese’s peanut butter cup into the center of each cookie cup.
8. Cool: Allow the cookie cups to cool in the pan for 10-15 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• Do not overbake the cookie cups; they shouldn’t brown on the sides to keep them soft.
• Using miniature Reese’s peanut butter cups ensures they fit well into each cookie cup.
• Letting cookie cups cool in the pan for a bit helps them firm up so they can be transferred without breaking.
• You can substitute creamy peanut butter with natural peanut butter but the texture may slightly vary.
• Store cooled cookie cups in an airtight container at room temperature for up to 3 days.

Keywords: Reese’s peanut butter cookie cups, peanut butter cookies, chocolate peanut butter dessert, miniature muffin tin cookies, easy peanut butter recipe