This recipe for Reese's peanut butter cup cookies is fast and easy, making it ideal for any occasion, especially the holidays! It combines the classic flavors of peanut butter and chocolate in a single cookie. The cookies bake up soft and chewy with a delicious peanut buttery cup filling; this is a recipe you'll want to keep in your repertoire! For more Peanut Butter Inspired desserts, check out these recipes: Peanut Butter Blossoms Cookies, Perfect Peanut Butter Cookies, and Reese's Brownies with Peanut Butter Frosting.
Jump to:
- What Are Peanut Butter Cup Cookies?
- Brief Highlight Of Our Peanut Butter Cup Cookies Recipe:
- Peanut Butter Cup Cookies Ingredients
- Tools you'll need
- How to Make Peanut Butter Cup Cookies
- How to Assemble Peanut Butter Cup Cookies
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Peanut Butter Cup Cookies
- FAQ
- More Favorite Cookies Recipes:
- 📋 Recipe
What Are Peanut Butter Cup Cookies?
Peanut butter cookies are cookies with peanut butter cup-shaped chocolate candy inside, such as Resse's. The cookie dough can be made with creamy peanut butter or crunchy peanut butter to give it more texture.
Brief Highlight Of Our Peanut Butter Cup Cookies Recipe:
- Taste: Reese's Peanut Butter Cup Cookies combine the classic flavors of peanut butter and chocolate in a single, irresistible cookie. These cookies are sweet, nutty, and rich, with a perfect blend of creamy peanut butter and indulgent chocolate.
- Texture: These cookies bake up soft and chewy, with a delightful contrast between the tender cookie exterior and the gooey, melty peanut butter cup filling. The peanut butter cups add a creamy and slightly crunchy texture to each bite, making these cookies a delightful treat for texture lovers.
- Method: Making Reese's Peanut Butter Cup Cookies is fast and easy, making them perfect for any occasion, especially during the holidays. The dough is prepared with a stand mixer, and it's chilled before assembly. The cookies are assembled by placing a miniature Reese's peanut butter cup in the center of each cookie. They are then baked until the edges are set and lightly golden. The assembly process is simple, and the result is a delicious treat that everyone will enjoy.
Peanut Butter Cup Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: It gives richness, tenderness, and structure to cookies.
- Granulated Sugar: It functions as a sweetener and provides flavor. It also helps to create a tender and rustic texture.
- Pure vanilla extract and Clear Vanilla: It enhances the flavor.
- All-purpose flour: It creates structure and helps bind the other ingredients together, creating a more consistent cookie.
- Reese's Miniature White Creme Peanut Butter Cups: Use your favorite Reese's Miniature chocolate cup candy.
- Peanut Butter: I use Jif crunchy peanut butter, but you can use any brand and texture.
Tools you'll need
How to Make Peanut Butter Cup Cookies
Note: The full instruction is provided in the recipe card below.
In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In a stand mixer with the paddle attachment, cream the butter, sugars, and salt together on medium speed until creamy, about 3 minutes. At low speed, beat in the peanut butter until combined. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg and pure vanilla extract.
Turn the mixer up to high and beat until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula again. At low speed, add the dry ingredients. Mix until just combined, do not over-mix! Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
How to Assemble Peanut Butter Cup Cookies
Lightly grease (2) 24 mini muffin pans with shortening or cooking spray. Shape the dough into 1-inch balls (about a tablespoon) and place a dough ball in each miniature muffin cup. Press a miniature peanut butter cup in the middle of each cookie, pressing it down so that the top of the cup is even with the top of the cookie. Cover pan tightly with plastic wrap and chill for a least 15 minutes.
Meanwhile, preheat the oven to 350 °F. Bake the Peanut Butter Cup Cookies until the edges of the cookies are set and lightly golden, 10 minutes. Do not overbake! Chill the remaining batch while the first batch bakes. Remove the pan to a wire rack. When the Peanut Butter Cup Cookies are completely cool, remove the Peanut Butter Cup Cookies from the muffin pans with the tip of the butter knife. Enjoy!
Substitutions
- Flour: You can substitute all-purpose flour with whole wheat flour or gluten-free flour if you prefer a different texture or have dietary restrictions.
- Butter: If you don't have unsalted butter, you can use salted butter instead. Just remember that the cookies may have a slightly different taste due to the additional salt.
- Sugars: Light brown sugar and dark brown sugar can usually be used interchangeably in recipes. If you don't have either, you can substitute them with granulated sugar. However, remember that the cookies' texture and flavor may differ slightly.
- Peanut Butter: The recipe calls for creamy or crunchy peanut butter. You can choose whichever type you prefer. If you have a peanut allergy or prefer an alternative, use almond butter or sunflower seed butter as a substitute.
- Reese's Miniature White Chocolate Peanut Butter Cups: If you can't find or prefer not to use white chocolate peanut butter cups, you can substitute them with regular Reese's Miniature Peanut Butter Cups or any other mini chocolate candies of your choice.
Variations
- Chocolate Chip Peanut Butter Cup Cookies: Add a handful of chocolate chips to the cookie dough before shaping them into balls. This will give you a combination of peanut butter, chocolate, and the peanut butter cup in every bite.
- Nutella Stuffed Peanut Butter Cup Cookies: Instead of using peanut butter cups, try using spoonfuls of Nutella as the filling. Shape the dough around a teaspoon-sized dollop of Nutella, enclosing it completely. Bake as instructed.
- Peanut Butter and Jelly Thumbprint Cookies: After shaping the dough into balls, make an indentation in the center of each cookie using your thumb or the back of a spoon. Fill each indentation with a small spoonful of your favorite jelly or jam before baking.
- Peanut Butter Cup Surprise Cookies: Instead of placing the peanut butter cup in the center of the cookie, try hiding it inside the cookie dough. Take a tablespoon of dough and flatten it in your palm. Place the peanut butter cup in the center and fold the dough around it, completely enclosing the candy. Shape into a ball and bake as instructed.
- Sea Salt Peanut Butter Cup Cookies: Sprinkle a small amount of flaky sea salt on top of each cookie just before baking. Combining sweet and salty flavors adds an extra dimension to the cookies.
How to Serve
To serve, allow the Peanut Butter Cup Cookies to cool completely. Transfer them to a plate or store them in an airtight container. Enjoy these delightful treats alone or with a glass of milk or coffee. Perfect for parties, gatherings, or as a special homemade gift.
How to Store & Re-Heat
To store: Peanut Butter Cup Cookies, let them cool completely, then store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
To reheat: Warm in the oven at 350°F (175°C) for a few minutes or microwave briefly.
Make-Ahead
Peanut Butter cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Peanut Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. When ready to bake, remove the cookie balls from the freezer and let them thaw overnight in the refrigerator. Bake as directed in the recipe, adding 1 to 2 extra minutes to the baking time.
Tips for Making The Best Peanut Butter Cup Cookies
- Use Quality Ingredients: Use good-quality peanut and real butter for the best flavor and texture.
- Cream the Butter and Sugars Properly: Cream the butter, sugars, and salt together until light and fluffy. This helps incorporate air into the dough, producing a tender and soft cookie.
- Chill the Dough: Chilling the cookie dough for at least an hour (and up to 3 days) is essential. Chilled dough prevents excessive spreading during baking, which ensures thicker cookies with the peanut butter cup candy perfectly nestled in the center.
- Press the Peanut Butter Cup: When placing the peanut butter cup in the center of each cookie, press it down gently, so it's level with the top of the cookie dough. This will ensure even baking and a neat appearance.
- Avoid Overbaking: Peanut butter cookies can quickly go from perfectly soft and chewy to dry and crumbly if overbaked. Bake until the edges are set and golden, but the center should still look slightly undercooked. They will continue to firm up as they cool.
- Use Mini Muffin Pans: Mini muffin pans are perfect for shaping the cookies with the peanut butter cup inside. Grease the pans lightly to ensure easy removal after baking.
- Choose Your Peanut Butter Cup: While the recipe suggests using Reese's Miniature White Creme Peanut Butter Cups, feel free to use any other peanut butter cup you prefer, such as regular Reese's, dark chocolate, or milk chocolate varieties.
- Adjust the Sweetness: Depending on your preference and the sweetness of the peanut butter cup used, you can adjust the sugar in the cookie dough. If your cookies are less sweet, consider reducing the granulated sugar slightly.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing the dough. This helps with better incorporation of ingredients and more even baking.
- Customize with Mix-ins: While the recipe is delicious on its own, you can get creative and add mix-ins like chopped nuts, chocolate chips, or even a dollop of jelly or jam in the center before baking for different flavor variations.
- Store Properly: Store the cooled cookies in an airtight container at room temperature to maintain their freshness and soft texture.
- Share and Enjoy: These cookies are perfect for sharing with friends and family or gifting during the holidays.
FAQ
Can you freeze Peanut Butter Cup Cookies?
Peanut Butter Cup Cookies, freeze well for up to 3 months. Allow to cool completely before layering it between sheets of parchment paper in a freezer-safe container for up to 3 months: Thaw in the refrigerator or at room temperature.
Can I use natural peanut butter instead of Jif or other creamy peanut butter?
You can use natural peanut butter as a substitute in this recipe. Just keep in mind that natural peanut butter may have a different consistency and flavor, which can affect the texture and taste of the cookies.
Can I use margarine instead of butter?
While you can technically use margarine as a substitute for butter, remember that it may affect the taste and texture of the peanut butter cup cookies. Butter provides a richer flavor and better texture, so using margarine may result in slightly different results.
Can I use a different type of chocolate candy instead of Reese's Miniature White Chocolate Peanut Butter Cups?
You can experiment with chocolate candies, such as regular Reese's Miniature Peanut Butter Cups, Hershey's Kisses, or other mini chocolate candies. The choice of candy can add a unique twist to the peanut butter cup cookies.
Can I skip the chilling step in the recipe?
Chilling the dough is essential for the cookies to retain their shape and prevent spreading during baking. It also helps develop the flavors. It's recommended to chill the dough for at least 1 hour, but if you're short on time, you can chill it for 30 minutes as a minimum.
Can I double the recipe?
You can double the recipe to make a larger batch of peanut butter cup cookies. Ensure you have enough baking pans and oven space to accommodate the increased quantity of dough. Adjust the baking time if needed, as larger batches may require a slightly longer baking time.
More Favorite Cookies Recipes:
- Chocolate chip cookies,
- Lemon Ricotta Cookies
- Fig Cookies
- Chocolate Chip Cookies with Oats,
- Pecan Snowball Cookies
- Snickerdoodles Cookies
📋 Recipe
How to Make Peanut Butter Cup Cookies (Reese's)
Ingredients
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 stick or ½ cup unsalted butter , softened to room temperature
- ¾ cup packed light brown sugar or dark brown sugar
- ¼ cup granulated sugar
- 1 cup creamy or crunchy peanut butter , such as Jif
- 1 large egg , at room temperature
- 3 teaspoons pure vanilla extract
- 36 Reese’s Miniature White chocolate Peanut Butter Cups , unwrapped
Instructions
- How to Make Peanut Butter Cup Cookies
- In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In a stand mixer with the paddle attachment, cream the butter, sugars, and salt together on medium speed until creamy, about 3 minutes.
- At low speed, beat in the peanut butter until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the egg and pure vanilla extract. Turn the mixer up to high and beat until combined, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula again.
- At low speed, add the dry ingredients. Mix until just combined, do not over-mix! Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- How to Assemble Peanut Butter Cup Cookies
- Lightly grease (2) 24 mini muffin pans with shortening or cooking spray. Shape the dough into 1-inch balls (about a tablespoon of dough) and place a dough ball in each miniature muffin cup. Gently press a miniature peanut buttercup in the middle of each cookie, pressing it down so that the top of the peanut butter cup is even with the top of the cookie. Cover pan tightly with plastic wrap and chill for a least 15 minutes.
- Meanwhile, preheat the oven to 350 °F. Bake the Peanut Butter Cup Cookies until the edges of the cookies are set and lightly golden, 10 minutes. Do not overbake! Chill the remaining batch while the first batch bakes. Remove the pan to a wire rack. When the Peanut Butter Cup Cookies are completely cool, remove the Peanut Butter Cup Cookies from the muffin pans with the tip of the butter knife. Enjoy!
Notes
- To store: Peanut Butter Cup Cookies, let them cool completely, then store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
- To reheat: Warm in the oven at 350°F (175°C) for a few minutes or microwave briefly.
- Peanut Butter Blossoms Cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
