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Reese’s Peanut Butter Cup Cookies

October 21, 2021 | Christmas

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Peanut Butter Cup Cookies take Reese’s to the next level! This iconic candy is surrounded by a yummy, soft and chewy peanut butter cookie creating a mouth watering treat that everyone loves.

Peanut Butter Cup Cookies on a cooling rack with wrapped Reese's to the side.

Is there any candy better than a Reese’s Peanut Butter Cup??? The combination of chocolate and peanut butter is divine! If you love chocolate and peanut butter, you must make my Peanut Butter Blossoms, No Bake Cookies, and Soft & Chewy Monster Cookies.

Peanut Butter Cup Cookies

Aren’t these cookies the cutest?! They yummy too and look so cute on a cookie platter, especially for the holidays. They’re also just a fun way to use up any leftover Reese’s you have from holidays like Halloween or Easter.

Peanut Butter Cup Cookies stacked on top of each other with a bit out of the top one and a bottle of milk to the side.

Ingredients for Reese’s Cookies:

  • Peanut Butter Cups– Get the MINI Reese’s. Trader Joe’s Peanut Butter Cups should work too. If you’re feeling adventurous try out the White Chocolate Reese’s!
  • Butter– I always use salted because that’s what I keep on hand. (If using unsalted butter, add 1/4 more tsp. salt.) The butter should be softened but not too soft. Usually 20 minutes on the counter does the trick.
  • Peanut Butter– JIF or Skippy works best in this recipe. Use another type of nut butter if one has peanut allergies.
  • Granulated Sugar– This type of sugar makes cookies tender with crisp edges.
  • Brown Sugar– This type of sugar is granulated sugar with molasses. It adds more flavor as well as moisture, making the cookies chewy. Brown sugar is acidic so it also reacts with the baking soda.
  • Egg– Eggs play an important role in the structure of a cookie. They help bind the ingredients together and the moisture and protein help create a chewy texture.
  • Vanilla Extract– For best flavor use pure vanilla extract.
  • Milk– Just a little bit of milk is often used in protein cookies to add a little more moisture.
  • All-Purpose Flour– This is the best kind of flour for making cookies resulting in a tender chewy texture.
  • Salt– Salt is important in cookies because it helps enhance the flavors of other ingredients. The salted butter and peanut butter contribute to the amount of salt in the dough as well.
  • Baking Soda– This type of leavening agent is used in this recipe because it reacts with the brown sugar and gives rise to the dough resulting in a chew cookie.
Ingredients on a marble surface- vanilla, sugar, egg, milk, butter, chocolates, peanut butter, flour, and baking soda.

How to make Peanut Butter Cup Cookies:

Time needed: 30 minutes.

  1. Prep

    Preheat oven to 375°F (350°F if using a dark pan).

  2. Cream the butter

    Cream butter, sugars, and peanut butter together for 2 minutes on medium speed or until lighter in color and fluffy.Butter, sugar, and peanut butter in a metal mixing bowl; creamed butter, sugar, and peanut butter.

  3. Add liquids

    Mix in the egg, vanilla, and milk until cominbed. Scrape down sides as needed.Process shots of mixing in an egg, vanilla, and milk into cookie dough.

  4. Add dry ingredients

    Add the flour, salt and soda and mix until combined.A metal mixing bowl with flour added to batter and then mixed in.

  5. Scoop

    Using a small trigger cookie scoop (2 teaspoons), drop cookie dough into the wells of a mini muffin pan. Cookie dough balls in a mini muffin pan with a cookie scooper to the side; baked cooked in a mini muffin tin.

  6. Bake

    Bake for 7-8 minutes. Remove from the oven and immediately press a peanut butter cup into each cookie. Let cookies cool in pan for about 10 minutes before removing from pan (use a table knife to gently pop the cookies out).A hand placing a Reese's cup into a cooking in a muffin in; fresh peanut butter cookies with peanut butter cups inside.

Top view of many Peanut Butter Cup Cookies pressed close to each other.

FAQs

Cookies don’t look done. Should I cook them longer?

NO! It’s important to only cook the cookies for 7-8 minutes. Since you have to leave them in the hot pan while the chocolate firms back up, the cookie will continue to cook.

Can I use a different kind of candy?

Sure! That sounds awesome! I bet mini Snickers or Milk Ways would be amazing in this cookie! A great way to use up left over candy, take it up a notch, and share with others!

Stacked peanut butter cookies with a Reese's Cup inside with a few cut in half.

TOOLS USED TO MAKE THESE COOKIES:

  • Mini Muffing Pan– This is the same brand of muffin pan pictures but has twice the wells! Get two and you can bake all the cookies at once! After years of baking I prefer lighter colored pans and have my sights on this one.
  • Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
  • Small Trigger Scoop– This small trigger scoop portions out 2 teaspoons of the ganache. It makes the perfect size truffles.
Reese's Peanut Butter Cookies on a cooling rack.

LOOKING FOR MORE COOKIES? CHECK OUT THESE:

  • Rocky Road Cookies
  • Toll House Chocolate Chip Bars
  • Cookies and Cream Cookies
  • Strawberry Chocolate Marshmallow Cookies
  • Fudgy Chocolate Crinkle Cookies
Close up of the tops of Peanut Butter Cup Cookies.
Print Recipe

Reese’s Peanut Butter Cup Cookies

Peanut Butter Cup Cookies take Reese's to the next level! This iconic candy is surrounded by a yummy, soft and chewy peanut butter cookie creating a mouth watering treat that everyone loves.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 48
Calories: 104kcal
Author: Garnish and Glaze

Ingredients

  • 1/2 cup salted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup peanut butter, (JIF or Skippy)
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 48 Mini Reese's Peanut Butter Cups, unwrapped

Instructions

  • Preheat oven to 375°F (350°F if using a dark pan).
  • Cream butter, sugars, and peanut butter together for 2 minutes on medium speed or until lighter in color and fluffy.
  • Mix in the egg, vanilla, and milk until cominbed. Scrape down sides as needed.
  • Add the flour, salt and soda and mix until combined.
  • Using a small trigger cookie scoop (2 teaspoons), drop cookie dough into the wells of a mini muffin pan.
  • Bake for 7-8 minutes. Remove from the oven and immediately press a peanut butter cup into each cookie. Let cookies cool in pan for about 10 minutes before removing from pan (use a table knife to gently pop the cookies out).
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cup Cookies
Nutrition Facts
Reese's Peanut Butter Cup Cookies
Amount Per Serving
Calories 104 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 103mg4%
Potassium 52mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 69IU1%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Christmas Cookies DessertChocolate peanut butter

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Hey There, I'm Melanie!

Thanks for stopping by!

I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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