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To make peanut butter cup cookies (loved by countless families), I took my popular peanut butter cookie recipe and baking them in a mini muffin pan, then added a Reese’s cup to the center. This fun twist on peanut butter cookies is always a crowd-pleaser!
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.
How to Store Reeses Peanut Butter Cup Cookies
To store Reese’s Peanut Butter Cup cookies, keep them in an airtight container at room temperature for up to a week to maintain their freshness. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to three months; just thaw at room temperature before enjoying.
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Reeses Peanut Butter Cup Cookies
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
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I don’t usually leave comments on recipes, but these were SO good I had to. Great job and I’m gonna try more of your recipes. God bless you! :)
Very yummy and easy.
Made these for the baking challenge. Love them even more than traditional peanut butter blossoms. I’m not sure if it’s my mini muffin tin, but I had to use mini cupcake liners as they stuck badly without. Excellent flavor and will definitely make again.
Did you adjust your baking time, Steph? And also did you spray the liners?
I thought the oreo balls were my fave, then made the peanutbutter reeses cup bites, umm so good and rich, my new fave, and my sons.
How do you get out of pan when done?
I use a small spatula and go around the edge of the pan once they are cool to help release them. Then use the spatula to pop them out.
I’m excited to make these this year. Wondering if you’ve ever done a version with sugar cookie or butter cookie dough and some kind of fruity candy pressed in??
I’ve been making these for years. I line my mini muffin tin with the liners you find on the baking aisle. The cookies are much easier to remove and the pan isn’t as dirty. If available I buy a roll of refrigerated peanut butter cookie dough. Cut the roll into about 1/4” slices, then quarter those slices. Place in muffin tin pointed side up and bake. Then, of course, add your peanut butter cups. Takes no time at all to make this way and delicious.
I’ve made these cookies for years, long before you ever posted. They are delicious.
Once baked and cooled, can these be frozen?
Yes!
Can you spray the muffin pans with nonstick spray
Yes! I do.