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Peanut butter cup cookies are made with peanut butter cookie dough baked in a mini muffin pan. Once the peanut butter cookies are done, then press a reese’s cup into the center of each cookie! Reese’s cup cookies are ready in 25 minutes!
Reese’s Cup Cookies are..
- easy to make in one bowl
- no fuss because no chilling of the dough is needed
- made with everyday ingredients
- the best because this recipe combines chocolate and peanut butter!
Peanut Butter Cup Cookies Ingredient
- unsalted butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- creamy peanut butter: gives flavor and structure
- egg: binds the cookies together by providing structure
- vanilla extract: adds flavor
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough, affects browning and flavor
- baking powder: helps to leaven and lift the dough, affects browning and flavor
- salt: enhances the other flavors in the cookies
- reese’s peanut butter cups: the star of the cookie
How to Make Reese’s Peanut Butter Cookies
- Unwrap the peanut butter cups, place in a bowl and put in the freezer.
- In a mixing bowl, beat the butter, brown sugar, and sugar.
- Add in the peanut butter, egg, and vanilla extract, beat again.
- Next, add in the dry ingredients mixing on low until combined.
- Use a cookie scoop to form dough balls. Place the balls in an un-greased mini muffin pan. Bake for 8-10 minutes.
- Remove the cookies from the oven and press a mini peanut butter cup into the center of each cookie. Before eating, allow the cookies to cool for 15-20 minutes before moving to cooling rack.
Total Time Required
- 10 minutes to make the cookie dough
- 8-10 minutes to bake the cookies
- 15-20 minutes to cool the cookies
Making Peanut Butter Cup Cookie Dough ahead of time
The good news is that this peanut butter cookie dough doesn’t need to be refrigerated before making the reese’s cup cookies. However, you can definitely make the dough ahead of time and keep it in the fridge. Press the dough into a ball, wrap in plastic wrap and keep it in the fridge for 2-3 days.
Reeses Cup Cookies Tips
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- I recommend using processed (not natural) creamy peanut butter, like Jif or Skippy.
- Unwrap the peanut butter cups and place in a bowl. Put them in the freezer before making the dough. This helps them to maintain their shape once they are added to the hot cookies.
- Place the dough balls in an un-greased mini muffin pan. This recipe has not been tested using a regular sized muffin pan.
How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.
More Cookies
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Reeses Peanut Butter Cup Cookies
Peanut butter cup cookies are made with peanut butter cookie dough baked in a mini muffin pan. Once the peanut butter cookies are done, press a peanut butter cup into the center of each cookie! Reese’s peanut butter cup cookies are ready in 25 minutes!
Ingredients
- 1 stick unsalted butter (1/2 cup), room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 10.5 oz bag Mini Reese’s Peanut Butter Cups
Instructions
- Unwrap the peanut butter cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
- Use a cookie scoop to form dough balls. Place the balls in an un-greased mini muffin pan. Bake for 8-10 minutes or until the cookie begins to turn golden.
- Remove the cookies from the oven and press a frozen mini peanut butter cup into the center of each cookie. Once the cookies are cool, I use a small spatula and go around the edge of the pan to help release them. Then use the spatula to pop them out.
Notes
I’ve made this recipe with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 189mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Like this recipe? Rate and comment below!
This recipe was so easy and it’s so good. The best part it makes a lot so for cookie trays or you are you are taking them some where you have plenty. My kids and their friends walked in as they were warm and they were right incredible warm and cooked I had to hide them
So good and very rich! Peanut butter lovers dream. I didn’t use non stick spray and I was worried they were stuck. I tried a spatula, knife, and toothpick but they were just making them crumble apart. Instead I twisted them with my fingers and they popped right out.
Love these. Easy to make and taste great!