Chewy Peanut Butter Cup Cookies are so simple to make, and SO yummy! They’re a deliciously sweet and salty bite!
Reese’s add a little extra something to any dessert. Take for example our Candy Bar Brownies, Oreo Peanut Butter Delight, or Frozen Peanut Butter Pie.
for the Reese’s Lovers
I love a good cookies recipe. I have been baking this particular cookie ever since my kids were little.
We love Reese’s (hence the reason we have recipes for homemade Reese’s and Reese’s Fudge), so these Peanut Butter Cup Cookies were a HIT! The cookie part tastes sooo good, and they turned out nice and chewy.
My favorite part of making these cookies was putting the Reese’s Peanut Butter Cup in the middle once they came out of the oven. I bet your kids would have fun making these cookies with you too!
How to Make reeses cup cookies
These are so easy to make!
PREP. Preheat the oven to 350°F
DOUGH. All you have to do is combine the ingredients (besides the Reese’s) in a mixer. Mix on SLOW until everything is well combined.
FORM. Form the cookie dough into 1 – 1 ½ inch balls and put them 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 they come out of the oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let the cookie cups cool before removing from pan.
Variations
Change the candy center: Instead of adding a Reese’s cup to the center you can insert other similar sized candies such as
- White Chocolate Reese’s
- Rolo
- Mini Butterfingers
- Mini Snickers
- Hershey Kisses any flavor
- Peanut Butter frosting
- Mini Milky Ways
Not all the kids in our family love nuts, so we typically stay with creamy peanut butter. Having said that, crunchy peanut butter works well too.
Storing Tips
Once peanut butter cup cookies are baked and cooled, place in a Ziploc bag and STORE on the counter for 3-4 days. If you want to enjoy these warm, we recommend placing them in the microwave for 8-10 seconds.
To FREEZE the dough, place in a Ziploc bag and then in an air-tight container and put in the freezer for up to 3 months. Let thaw in fridge overnight before placing in muffin tins to bake.
FREEZE the dough in pre shaped dough balls so all you have to do is place frozen dough balls into the mini muffin pan, thaw, and bake.
We love these peanut butter cup cookies and think you will too – they’re perfect for the chocolate + peanut butter lover in your family! Let us know if you give them a try. 🙂
For more chocolate + PB treats, check out:
- Peanut Butter M&M Cookies
- Mini Peanut Butter Cookies
- Peanut Butter Cookie Bars
- Peanut Butter Kiss Cookies
- Peanut Butter Chews
- Peanut Butter Cookies
Peanut Butter Cup Cookie Recipe
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine all ingredients in kitchen aid (minus the Reese’s) 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!
Hi, I just made these today. They were really crumbly when I tried taking them out of the pans. I let them cool in the pans, but I think they needed to stay in the pans a lot longer than what I had done. The ones I left in the pans the longest did come out better, but still kind of crumbly. Maybe chilling them in the pans next time would work better.
Hi Julie! I’m sorry you had problems with the cookies. 🙁 We’ve made these several times without issues so I’m trying to think what would cause them to be crumbly. Was your butter softened? That may have played a role. :/
EXAct same, very crumbly and dont TASTE as expected
Peanut butter cups are my favorite!! I was so excited to try these & let me say, they are my favorite!!! They are so soft & pretty easy to make. I will be adding these to my goodie plates this Christmas!
Love anything reeses! And THEse cookies are no exception. They are a fun alternative to peanut butter cookies. So good!
Made for the perfect Sunday Treat! 🙂
These sound on the order of a recipe I had years ago and Lost 🙁 The cookies were called Drop Filled Sugar Cookies and you could use anything for the filling that you wanted. Mine didn’t have peanut butter in the dough. I used to put a few peanut butter chips and a scant teaspoon of raspberry jam in the indentation before baking, and they were put on a baking sheet. That combination was a real winner (peanut butter and jelly sandwich flavor). My husband loved them and all of the men he worked with at the railroad loved them too. I’m going to try it and maybe others might like to as well. Of course, I’m also going to make them with the Reese’s cup in them too. I have a GREAT pan that I can finally put to use. It is made to hold the amount of cupcakes that a cake mix produces (24). It is also stick proof. I don’t know if I can mention company names but it is made by the Wilton Company and can be found in their online store.
Oh that sounds like a fun combo with the raspberry jam and the pb chips! Hopefully you (and your husband + his coworkers) will enjoy these ones as well. The pan sounds like the perfect tool to bake these!
Oh, yes! These are the best!! The recipe makes so many, so they are great for taking to parties.
These are so fun to make with the kids! They look more difficult to make than they really are too. I love that they are bite-sized. My favorite combo Peanut Butter and Chocolate!
Thank you so much for sharing this peanut buttercup cookies! Really easy to make and tasty!