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These thick and chewy Reese’s peanut butter cup cookies surround a chocolate peanut butter Reese’s cup for the ultimate peanut butter cookies. They’re exactly like classic peanut butter blossoms, but with a peanut butter cup!
Peanut butter lovers, try flourless oatmeal peanut butter cookies, peanut butter cookies bars, and peanut butter Ritz cookies next.
Who could say no to chewy peanut butter cookies with more peanut butter and chocolate inside? It’s a peanut butter lover’s dream come true. This recipe could take down even the most intense pb craving. Which is basically every day in my case.
Peanut butter cookies are some of my favorites. I love the chewy texture of flourless oatmeal peanut butter cookies and peanut butter cookie bars.
Want another peanut butter and chocolate cookie recipe? Try these peanut butter blossoms next.
How to Make Peanut Butter Cup Cookies
Here are the basic steps, with images, for this Reese’s peanut butter cup cookies recipe. Skip down to the recipe card below for the full printable recipe.
Wet ingredients: In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the peanut butter and room temperature butter on high speed until combined and creamy (some lumps are ok!). Add the sugars and beat for 2-3 minutes, until lightly and fluffy. Add the egg, milk, and vanilla and beat until combined.
Dry ingredients: Whisk the baking soda, flour, and salt in a separate bowl. Gradually beat the flour mixture into the dough on medium speed, scraping down the sides and bottom of the bowl as needed.
Scoop and bake: use a small cookie scoop or heaping teaspoon to scoop the peanut butter cookie dough out and roll them into 1-inch balls. Roll the cookie dough balls in extra sugar and place them in a greased mini muffin tin. Bake for 7-9 minutes, until puffed and slightly golden brown.
Success tip: these cookies bake fast, so remove the wrappers from the pb cups before baking so you’re ready to press them into the cookies when they come out of the oven.
Press the peanut butter cups inside: 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.
Can I Make them On A Cookie Sheet?
If you don’t have a mini muffin pan on hand, you can make these peanut butter cup cookies on a baking sheet. However, you’ll need a bit of extra time to chill the dough and ensure they don’t spread. We’ll also be making them a little larger!
How to make them on a cookie sheet: Follow the instructions to make the dough. Cover and chill dough for 1 hour then scoop them using a small cookie scoop (about 1 heaping Tablespoon) and roll them in sugar. Line a baking sheet with parchment paper. Bake for 8-10 minutes, until puffed and golden brown. 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. Sit at room temperature to soften slightly for 30 mintues before following the directions to scoop and bake.
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.
If you make these Reese’s peanut butter cookies, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Holiday Cookies
Next time, try any of our other favorite cookie recipes:
- These chocolate marshmallow cookies, Rolo cookies, chocolate shortbread cookies, and triple chocolate cookies use my favorite chocolate cookie base.
- And for classic chocolate chip cookies, you have to try this chocolate chip pudding cookie recipe. (They’re the best cookies — and they’re famous!)
- Need a classic cutout? Try gingerbread snowflake cookies, gluten-free dairy-free sugar cookies, or chewy gingerbread man cookies with icing.
- Love a thick, chewy cookie? Try maple pecan cookies or chewy ginger cookies.
- Looking for a peanut butter chocolate chip cookie? These flourless monster cookies have peanut butter, chocolate chips, and M&Ms!
Peanut Butter Cup Cookies
Save this Recipe!
Ingredients
- 1 1/2 cups (188g) all purpose flour gluten-free if needed (Note 1)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 113g) unsalted butter softened to room temperature
- 3/4 cup (194g) creamy peanut butter (Note 2)
- 1/3 cup (66g) granulated sugar
- 1/3 cup (66g) packed light brown sugar
- 1 egg at room temperature
- 1 Tablespoon (15ml) milk
- 1 teaspoon vanilla
- 1 cup extra sugar for rolling
- 24 mini Reese's 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.
- Whisk the flour, baking soda and salt in a medium bowl.
- 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. With the mixer on medium low speed, add the egg, milk and vanilla and beat until combined.
- 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.
- 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.
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!