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.
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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.
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!
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Recipe
Easy 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: 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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
