Reese's Peanut Butter Cup Cookies Easy Recipe (2024)

These thick and chewy Reese’s peanut butter cup cookies surround a chocolate peanut butter Reese’s cup for the ultimate peanut butter cookies. They’re exactly like classic peanut butter blossoms, but with a peanut butter cup!

​Peanut butter lovers, try flourless peanut butter cookies, peanut butter cookies bars, and peanut butter Ritz cookies next.

Who could say no to chewy peanut butter cookies with more peanut butter and chocolate inside? It’s a peanut butter lover’s dream come true. This recipe could take down even the most intense pb craving. Which is basically every day in my case.

Thispeanut butter sweatshirtshould be my uniform because I love it that much. I love peanut butter flavor in smoothies, on toast, in ice cream, and especially in cookies.

Want another peanut butter and chocolate cookie recipe? Try these peanut butter blossoms next.

​Peanut Butter Cup Cookie Recipe Details

These cookies are nothing like crunchy hard peanut butter cookies you may see in bakeries or have eaten before. They’re ultra soft and chewy with just the right amount of peanut butter.

I make them in mini muffin cups by rolling the dough into one inch balls and placing them in a mini muffin cup. Which means the dough is contained andyou don’t have to chill the dough!

They will puff up gorgeously in the oven and fill the tin with delicious cookie goodness until they’re golden brown and just right. Stuff mini peanut butter cups inside each one and you have the most delicious chewy peanut butter cookie and a chocolate candy inside.

How to Make Peanut Butter Cup Cookies

Here are the basic steps, with images, for this Reese’s peanut butter cupcookies recipe. Skip down to the recipe card below for the full printable recipe.

Wet ingredients:In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the peanut butter and room temperature butter on high speed until combined and creamy (some lumps are ok!). Add the sugars and beat for 2-3 minutes, until lightly and fluffy. Add the egg, milk, and vanilla and beat until combined.

Dry ingredients:Whisk the baking soda, flour, and salt in a separate bowl. Gradually beat the flour mixture into the dough on medium speed, scraping down the sides and bottom of the bowl as needed.

Scoop and bake: use a small cookie scoop or heaping teaspoon to scoop the peanut butter cookie dough out and roll them into 1-inch balls. Roll the cookie dough balls in extra sugar and place them in a greased mini muffin tin. Bake for 7-9 minutes, until puffed and slightly golden brown.

​Success tip:these cookies bake fast, so remove the wrappers from the pb cups before baking so you’re ready to press them into the cookies when they come out of the oven.

Press the peanut butter cups inside:Immediately press the unwrapped Reese’s peanut butter cups into the center of each cookie, so that the candy is inside and the cookie comes up and around the edges.

Can I Make them On A Cookie Sheet?

If you don’t have a mini muffin pan on hand, you can make these peanut butter cup cookies on a baking sheet. However, you’ll need a bit of extra time to chill the dough and ensure they don’t spread. We’ll also be making them a little larger!

How to make them on a cookie sheet: Follow the instructions to make the dough. Cover and chill dough for 1 hour then scoop them using a small cookie scoop (about 1 heaping Tablespoon) and roll them in sugar. Line a baking sheet with parchment paper. Bake for 8-10 minutes, until puffed and golden brown. Place the miniature reeses in the baked cookies right out of the oven.

How to Store and Freeze

Store baked cookies in an airtight container at room temperature for up to one week. You can chill the cookie dough covered in the fridge for up to 4 days. Sit at room temperature to soften slightly for 30 mintues before following the directions to scoop and bake.

To freeze baked cookies, allow them to cool completely until the pb cups are set. Store in a freezer bag or airtight container for up to three months.

To freeze the cookie dough, follow the steps to make the dough and scoop into balls, without rolling in sugar. You can bake the cookie dough directly from frozen. Roll the frozen dough in sugar and bake as directed, adding an extra minute to the bake time.

If you make these Reese’s peanut butter cookies, I’d love for you to give it a star rating ★ below. You can alsotag me on Instagramso I can see it!

More Holiday Cookies

Next time, try any of our other favorite cookie recipes:

• Thesechocolate marshmallow cookies,Rolo cookies,chocolate shortbread cookies, andtriple chocolate cookiesuse my favorite chocolate cookie base.
• And for classic chocolate chip cookies, you have to try thischocolate chip pudding cookie recipe. (They’re the best cookies — and they’re famous!)
• Need a classic cutout? Trygingerbread snowflake cookies,gluten-free dairy-free sugar cookies, orchewy gingerbread man cookies with icing.
• Love a thick, chewy cookie? Try thesechewy ginger cookies.
• Looking for a peanut butter chocolate chip cookie? Theseflourless monster cookieshave peanut butter, chocolate chips, and M&Ms!