Reese's 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!

Course Dessert

Cuisine American

Keyword peanut butter cup cookies, reese’s cup cookies, reese’s peanut butter cup cookies

Prep Time 10

Cook Time 10

Additional Time 15

Total Time 35

Servings cookies

Calories 205kcal

Author Beth

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.

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