Peanut Butter Cup Cookies Recipe

Introduction

These Peanut Butter Cup Cookies bring together the perfect combination of soft, buttery cookie dough and rich, melty Reese’s peanut butter cups. They’re easy to make and great for any peanut butter lover looking for a delightful treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (softened)
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature Reese’s Cups (unwrapped)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. Step 3: In another large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Step 4: Beat in the egg, vanilla extract, and milk until smooth. Then gradually add the flour mixture and mix until well combined.
5. Step 5: Roll the dough into 40 balls, each approximately ¾ inch in diameter. Place each ball into the cups of an ungreased mini muffin pan.
6. Step 6: Bake the dough balls at 375°F for 8 minutes. Be careful not to overbake. As soon as they come out of the oven, press one miniature Reese’s Cup into the center of each cookie.
7. Step 7: Chill the cookies in the refrigerator or freezer until the chocolate is set. Use a butter knife to gently pop each cookie cup out of the muffin pan.

Tips & Variations

• For a richer flavor, use natural peanut butter and adjust sugar to taste.
• Try substituting miniature peanut butter cups with other chocolate candies for variation.
• If you prefer crispier cookies, bake for an extra 1-2 minutes, watching carefully to avoid burning.
• Make sure the butter is softened, not melted, for the best dough texture.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months. Let frozen cookies thaw at room temperature before serving. Reheat briefly in the microwave if you like the filling melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used and will add a nice texture to the cookies, but the dough may be slightly less smooth.

Do I need a mini muffin pan to make these cookies?

A mini muffin pan works best to shape these cookies and hold the candy, but you can also bake them on a cookie sheet and press the peanut butter cups in carefully while still warm.

Peanut Butter Cup Cookies Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

Delight in these soft and chewy Peanut Butter Cup Cookies, each topped with a miniature Reese’s Cup for an irresistible chocolate and peanut butter combo. Perfect for parties or a sweet afternoon treat, these cookies combine classic flavors with a fun twist that melts in your mouth.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 30 minutes
• Yield: 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Topping

• 40 miniature Reese’s Cups, unwrapped

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully heat up for even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
3. Cream Wet Ingredients: Using an electric mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is fluffy and light in texture.
4. Add Eggs and Flavorings: Beat in the egg, vanilla extract, and milk until the batter is smooth and uniform. Then gradually add the flour mixture and mix thoroughly until dough forms.
5. Shape Dough: Roll the dough into 40 individual balls, each about ¾ inch in diameter. Place one ball into each cavity of an ungreased mini muffin pan.
6. Bake Cookies: Bake the dough balls in the preheated oven for 8 minutes. Be careful not to overbake, as these cookies are best when soft and chewy.
7. Add Reese’s Cups: Immediately after removing the cookies from the oven, press one miniature Reese’s Cup into the center of each cookie gently but firmly.
8. Chill Cookies: Place the pan in the refrigerator or freezer until the chocolate on top is set and firm, usually about 15-20 minutes.
9. Remove and Serve: Use a butter knife to carefully pop each cookie cup out of the muffin pan. Serve and enjoy these delicious peanut butter treats!

Notes

• Do not overbake the cookies to keep them soft and chewy.
• Using a mini muffin pan helps the cookies hold their shape and creates the perfect spot for the Reese’s Cup topping.
• Chilling the cookies is essential to set the chocolate topping properly before serving.
• Storing leftovers in an airtight container in the refrigerator keeps them fresh longer.

Keywords: Peanut Butter Cup Cookies, Reese’s Cups, peanut butter cookies, chocolate peanut butter desserts, easy cookie recipe