It’s no secret that we love a good cookie recipe! We have been baking these particular peanut butter cup cookies ever since my kids were little. We love Reese’s (hence the reason we have recipes for Homemade Reese’s and White Chocolate Reeses Fudge), so of course we love stuffing a Reese’s cup in the center of a soft and chewy peanut butter cookie!
Reese’s peanut butter cups add a little extra something to any dessert. If you’re a fan, you’ll also like these favorites: Candy Bar Brownies, Oreo Peanut Butter Delight, and Frozen Peanut Butter Pie.
Why we think you’ll love it:
- PB lovers. They are perfect for the chocolate + peanut butter lover in your family!
- A simple batter. Start with a basic peanut butter cookie recipe and simply press the Reese’s cup into the center!
- Ready to enjoy in no time. From start to finish, you will be enjoying this easy cookie recipe in under 30 minutes!
Peanut Butter Cup Cookies Ingredients and Substitutions
- 2½ cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking soda
- 1 cup brown sugar – light or dark brown sugar
- 1 cup creamy peanut butter – Use regular peanut butter like JIF or Skippy.
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup butter, softened – How to Soften Butter Quickly. If you use salted butter, then omit the added salt.
- 2 large eggs – Room temperature eggs will incorporate better than cold eggs.
- 1 (10.5-ounce) bag Mini Reese’s peanut butter cups – You will need about 18-20 unwrapped mini Reese’s. Instead of Reese’s, try Mini White Chocolate Reese’s, Hershey Kisses (any flavor), Rolo, or Mini Snickers.
How to Make Peanut Butter Cup Cookies
- PREP. Preheat the oven to 350°F. Remove the wrappers from 18-20 peanut butter cups.
- BATTER. Combine all-purpose flour, baking soda, brown sugar, peanut butter, vanilla, salt, granulated sugar, butter, and eggs in a mixing bowl or stand mixer. Mix on SLOW until everything is well combined.
- SHAPE. Form the cookie dough into 1-1½ inch balls and put the cookie dough balls in a greased mini muffin tin. Use the back of a spoon to make a little indent in the top (this will help the cookies bake perfectly to add the candy).
- BAKE. Bake for 8-10 minutes at 350°F.
- REESE’S. Once removed from the oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from the pan. ENJOY!
Kristyn’s Recipe Tips
- Letting them cool in the pan helps them firm up and prevents them from falling apart when you try to transfer them.
- If you don’t have a mini muffin pan, make these on a parchment paper-lined baking sheet. They’ll be flatter, more like a “blossom style” cookie, but just as delicious.
- Instead of classic mini Reese’s, try Mini White Chocolate Reese’s, Hershey Kisses (any flavor), Rolos, or Mini Snickers.
Peanut Butter Cup Cookies
Soft and decadent peanut butter cup cookies are stuffed with a Reese's center for a sweet and salty bite in under 30 minutes!
Equipment
Video
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 (10.5-ounce) bag Mini Reese’s peanut butter cups
Instructions
- Preheat oven to 350°F.
- Combine flour, baking soda, brown sugar, peanut butter, vanilla salt, granulated sugar, butter, and eggs in a bowl and mix on SLOW until well combined.
- Form dough into 1 – 1½ inch balls and place in greased mini muffin tin. Bake for 8-10 minutes.
- Once removed from oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from pan. ENJOY!
Notes
Recipe Tips.
- Letting them cool in the pan helps them firm up and prevents them from falling apart when you try to transfer them.
- If you don’t have a mini muffin tin, make these on a parchment paper-lined baking sheet. They’ll be flatter, more like a “blossom style” cookie, but just as delicious.
- Instead of classic mini Reese’s, try Mini White Chocolate Reese’s, Hershey Kisses (any flavor), Rolos, or Mini Snickers.
Nutrition
Calories: 335kcal, Carbohydrates: 39g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 435mg, Potassium: 137mg, Fiber: 1g, Sugar: 24g, Vitamin A: 340IU, Calcium: 25mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
Store the dough covered in the fridge for 1-2 days before baking, or freeze the cookie dough for about 3 months before baking.
How to store?
Place cooled cookies in an airtight container on the counter for 3-4 days or in the freezer for up to 3 months.
More Like This
Peanut Butter Cookies
Peanut Butter Desserts
Peanut Butter Cupcakes
30 mins
Peanut Butter Pie
2 hrs 20 mins
Peanut Butter Brownies
1 hr 20 mins
Peanut Butter Balls Recipe
55 mins
Collections
This recipe was originally published March 2019.
These are fabulous!
I make these for my daughter-in-law 2 times a year, her birthday and Christmas.
Thanks for sharing!!!!
I’m happy to hear the recipe has become part of a fun family tradition!