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4.75 from 27 ratings

Reeses Peanut Butter Cup Cookies

For these crowd-pleasing peanut butter cup cookies, I baked my popular peanut butter cookie recipe in a mini muffin pan and added a Reese’s cup in the center.
Prep Time10 minutes
Cook Time10 minutes
Additional Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: peanut butter cup cookies, reese’s cup cookies, reese’s peanut butter cup cookies
Servings: 24 cookies
Author: Beth

Equipment

Ingredients

  • ½ cup (113g) unsalted butter room temperature, 1 stick
  • ½ cup (107g) brown sugar
  • ⅓ cup (66g) granulated sugar
  • ¾ cup (201g) creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups (180g) 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.
    10.5 oz bag Mini Reese’s Peanut Butter Cups
  • In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
    ½ cup (113g) unsalted butter, ½ cup (107g) brown sugar, ⅓ cup (66g) granulated sugar
  • Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
    ¾ cup (201g) creamy peanut butter, 1 large egg, 1 tsp vanilla extract
  • 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.
    1 ½ cups (180g) all purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
  • 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.

Video

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