Why You’ll Love This Twist on a Holiday Classic
- Double peanut butter flavor: Soft peanut butter base + Reese’s center.
- Easy and versatile dough: no chilling required.
- Gluten-free friendly: Tested with 1:1 gluten-free flour
- Holiday crowd pleaser: A festive upgrade to the traditional peanut butter blossoms.
- Make-ahead friendly: Dough and baked cookies both freeze well.
Peanut butter lovers, try flourless oatmeal peanut butter cookies, peanut butter cookies bars, and peanut butter Ritz cookies next.
Ingredients You’ll Need
- All purpose flour: We tested this recipe with Bob’s Red Mill Gluten-Free 1:1 Baking Flour (which includes xanthan gum) and it worked perfectly.
- Creamy peanut butter: Use a no stir, thick, peanut butter, like JIF. Natural peanut butter that is drippy and needs stir will yield a different consistency that i don’t recommend!
- Baking soda, Salt, Unsalted butter, Sugar, Light brown sugar, Egg, Milk, Vanilla extract, and Reese’s miniature peanut butter cups
How to Make Peanut Butter Blossoms with Reese’s Cups
- Combine Wet Ingredients. Beat the butter and sugar. Add the sugar and cream until fluffy. Add the egg, milk, and vanilla and beat well.
- Add Dry Ingredients. Combine the dry ingredients in a separate bowl and mix until the dough forms.
- Roll in Sugar. Use a heaping teaspoon to scoop the peanut butter cookie dough and roll them in sugar.
- Bake. Place the cookie dough balls in a greased mini muffin tin. Bake for 7-9 minutes, until puffed and golden.
- Press Reese’s Into Center. Press a miniature Reese’s into the center of each cookie right out of the oven.
- Cool. Allow the cookies to cool for 10 minutes in the muffin tin then transfer to a cooling rack to cool completely.
Molly’s Tips
- Don’t overbake them! They’re small cookies so they bake fast. They’ll be dry and slightly crumbly if overbaked.
- Don’t overfill the muffin tins. A little goes a long way.
- These cookies bake fast— remove the wrappers from the Reese’s before baking so you’re ready to press them into the cookies.
- Cool them completely before serving. The warm cookies will melt the candy and it needs to set again before serving. Pop them in the fridge or freezer to speed this up.
Can I Make them On A Cookie Sheet?
If you don’t have a mini muffin pan on hand, you can make them on a baking sheet just like peanut butter blossoms. We’ll also be making them a little larger!
How to make them on a cookie sheet: Follow the instructions to make the dough. Use a small cookie scoop (about 1 heaping Tablespoon) to scoop and roll them in sugar. Line a baking sheet with parchment paper or a silicone mat and bake for 8-10 minutes. Place the miniature reeses in the baked cookies right out of the oven.
How to Store and Freeze
Store baked cookies in an airtight container at room temperature for up to one week. You can chill the cookie dough covered in the fridge for up to 4 days.
To freeze baked cookies, allow them to cool completely until the pb cups are set. Store in a freezer bag or airtight container for up to three months.
To freeze the cookie dough, follow the steps to make the dough and scoop into balls, without rolling in sugar. You can bake the cookie dough directly from frozen. Roll the frozen dough in sugar and bake as directed, adding an extra minute to the bake time.
More Holiday Cookies
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Peanut Butter Blossoms with Reese’s Cups
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Ingredients
- 1 1/2 cups all purpose flour gluten-free if needed (Note 1)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup creamy peanut butter (Note 2)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg at room temperature
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup extra sugar for rolling
- 24 Reese's miniature peanut butter cups unwrapped
Instructions
- Preheat the oven to 350°F degrees. Spray a 24-count (or 2 12-count) mini muffin tin with nonstick spray and set aside.
- Unwrap all of the Reese’s peanut butter cups.24 Reese's miniature peanut butter cups
- Whisk the flour, baking soda and salt in a medium bowl.1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl using a electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together until well combined, 1-2 minutes. Add the white sugar and brown sugar and beat until light and fluffy, at least 2-3 minutes.1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/3 cup granulated sugar, 1/3 cup packed light brown sugar
- With the mixer on medium low speed, add the egg, milk and vanilla and beat until combined.1 egg, 1 Tablespoon milk, 1 teaspoon vanilla extract
- Turn the mixer on low and gradually add the dry ingredients, scraping down the bottom and sides of the bowl as needed. Continue to mix until full incorporated.
- Place the extra cup of granulated sugar in a small bowl. Use a heaping teaspoon to scoop the dough and roll them into 1-inch balls. Roll each ball in the sugar and place them in the prepared muffin tin.1 cup extra sugar
- Bake them for 7-9 minutes, until puffed and slightly golden around the edges. Immediately press the unwrapped Reese’s peanut butter cups into the center of each cookie, so that the candy is inside and the cookie comes up and around the edges.
- Cool them in the pan for 10 minutes then use a knife of fork to pop the cookies out of the tins and transfer them to a wire rack to cool completely. The Reese’s cups will melt and harden again as they cool.
Notes
Equipment
- 24-count (or 2 12-count) mini muffin pan (Note 3 Sheet Pan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes! Freeze baked cookies in a single layer until solid, then store in an airtight container for up to 2 months.
No, it’s too oily and will make the cookies spread. Stick with JIF or Skippy.
No. You can bake on a sheet pan, but chill the dough first so they don’t spread too much.
Yes—both dough and baked cookies freeze beautifully, making them perfect for cookie trays.
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Can the Peanut Butter Cup cookies be frozen after baking? Thank you.
Yes they can! Freeze them in an air tight container for up to 3 months.
Great classic recipe I use each year!