Reese’s Peanut Butter Cookie Cups Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking soda, and salt to break up any clumps. Set aside.
- 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.
- Add Liquid Ingredients: Add in the vanilla extract, egg, and milk to the creamed mixture. Beat until everything is well combined.
- 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.
- 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.
- 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.
- 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
