Reese’s Peanut Butter Cup Cookies are a mega soft and chewy peanut butter cookie, baked and then topped with a Peanut Butter Cup straight out of the oven! Perfect peanut butter cookie for all Peanut Butter and Chocolate lovers!
Peanut Butter Cookies with Reese’s Cups
I’m sure you’ve seen them, the peanut butter cookies made in the mini muffin tins and then the little Reese’s cup is pushed into the cookie cup? These cookies are very similar.. only you don’t have to scratch your non-stick mini muffin pan with the fork while trying to get the little guys out! (please tell me I’m not the only. one to accidentally ruin a pan doing this as a teen??)
First, let’s talk about the peanut butter cookie. I have never been more serious in my life than when I say this cookie is thee most pillowy, soft, chewy, melt in your mouth goodness I’ve ever experienced with a peanut butter cookie. The base cookie recipe is tried and true. Perfect for this recipe, topping the cookie with a Reese’s Thin Cup or you can roll the cookie dough and smash with a fork for the classic peanut butter cookie should the need arise.
I will always top these cookies with Reese’s new Thins Cup. It is wide enough to cover the majority of the cookie’s top, but thin enough. that it doesn’t take over the entire cookie eating experience. The Thins are perfect!
What ingredients are in Peanut Butter Cup Cookies?
To successfully make Reese’s Peanut Butter Cup Cookies at your home, you’ll need the following ingredients on hand. We will go over specific amounts and instructions below.
- Peanut butter- I like to use creamy, but if you prefer a little crunch to your cookie, crunchy would work fine, too!
- Butter, softened
- White sugar
- Brown sugar
- Egg
- Milk
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- 36 Reese’s Thins
How to make Peanut Butter Cookies
Making peanut butter cookies isn’t hard or complex. As long as you have an electric hand mixer or stand mixer, this will be a breeze!
Make the cookie dough
The first step is to cream together the peanut butter, butter, sugar and brown sugar. Cream together until all of the ingredients are incorporated and smooth. While continuing to mix, add in the egg, milk and vanilla extract. The mixture will be come very creamy as all of the ingredients combine.
Add in the dry ingredients, flour, baking powder and salt. Mix until well combined. The dough will be very soft.
Scoop dough
Using a 1 1/2 tbsp scoop, scoop and roll cookie dough balls, arranging them a parchment lined cookie sheet. Allow approx 2 inches in between each cookie.
Bake cookies
Bake at 350° for 8-10 minutes. Take care not to over bake the cookies! If the cookies are over baked, they will be dry and crumbly instead of soft and chewy. The cookies won’t change shape too much as they cook, they will still very much be in the ball shape when they come out of the oven.
Press in Peanut Butter Cups!
Immediately after the come out of the oven, gently press a Reese’s Thins Peanut Butter Cup into the center of each cookie.
The chocolate will melt from the heat of the cookie, so once you press in the peanut butter cup, don’t touch it again until the chocolate has set back up! If you are like me and want the chocolate set up like, yesterday, feel free to pop them into the fridge to speed that process up.
Store at room temperature in and airtight container or baggie for up to 3 days.
Best Peanut Butter for Cookies
I prefer to use creamy peanut butter for cookies because they look better after they’re baked. But I love crunchy peanut butter so if that’s all you have on hand, use it!
Generally speaking, most natural peanut butters cannot be swapped in a cookie recipe because it has a different consistency. People report inconsistencies in how the cookies hold up when they use natural peanut butter.
Reese's Peanut Cup Butter Cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup + 2 TBSP butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 36 Reese's Thins
Instructions
- With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
- Beat in the egg, milk, and vanilla.
- Combine the flour, baking powder and salt in a separate bowl.
- Add flour mixture to the peanut butter mixture and mix together.
- Scoop tablespoonfuls of dough and roll into balls.
- Place cookies 2 inches apart on parchment lined cookie sheets.
- Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.
- Immediatly after removing the cookies from the oven, gently press a Reese's Thins Peanut Butter cup into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.
Nutrition
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Reese’s Peanut Butter Cup Cookies are a mega soft and chewy peanut butter cookie, baked and then topped with a Peanut Butter Cup straight out of the oven! Perfect peanut butter cookie for all Peanut Butter and Chocolate lovers!
Joyce Gaiser says
They never baked up like the picture. I don’t think there was enough flour. They turned out VERY flat.
Jessica says
Sounds like something didn’t go quite right Joyce- I’ve not heard this feedback before.
Jen says
Added another 1/2 cup of flour as the dough was too sticky to get out of the cookie scoop. Baked nicely and tasted delicious after adding the thin Reese’s. Yum!
Christy says
About to put these in the oven and the dough is SUPER soft and sticky. Just added another 1/2 cup of flour as someone suggested and it’s still sticky… It doesn’t AT ALL look like the photo of the dough balls. Are you sure it’s only supposed to have 1 1/2 C of flour and not 2 1/2 C? I’m going to go ahead and put them in the oven and cross my fingers… 😬🤞🏼
Nellie says
Not sure why the dough would be so sticky…what kind of peanut butter did you use? There have been times I’ve added a little bit of extra flour, but it really shouldn’t be sticky at that point. Hope the cookies turned out for you!
Cathy says
Can’t make enough of these cookies my grandkids LOVE them!!!
Alison says
Yay Cathy! So glad you are enjoying these with your grandkids!
Joni says
Wish I would have read the comments first, it definitely needed more flour, SUPER sticky, and cookies were very flat. Next time I’ll add another cup at LEAST and it’ll hopefully be good 🤞🏼
Joni says
I should add, they still tasted great! I baked them 13 minutes (3tbsp) and they were great! Just not the round balls and much bigger than the Reese’s, but still great! Thanks for the recipe!
Kaylie says
Thank you, Joni!
Christy says
Making these for someone for the second time because they haven’t stopped raving about them…for months! As I finished making the dough, I remembered that THIS is the recipe that needed extra flour! I’m wondering if the recipe is written wrong… I had to add a whole extra cup! They came out AMAZING though!
Crysta says
Made these and loved them. Can you make the dough and refrigerate overnight?? Thanks!
Jessica says
Absolutely Crystal! So glad you liked them!
Kelly says
Glad i checked the comments as the dough is very fluffy and not able to be rolled. Will add more flour and see how it goes!
Maybe it should be updated? Seems like the consensus is something is wrong with the measurements.
Sharon says
like so many others sticky and flat. think I’ll use a different recipe next time.
becky says
do these freeze well? I made them once and they were great but I’m wondering about making them ahead and freezing them
Jessica says
I’ve not tried freezing these cookies, Becky. My only hesitation is with the Reese’s on top… it will work, but I’m not sure how pretty it will look after being frozen and thawed. But if it’s just for you, I say go for it and who cares if they don’t look as pretty!
Heidi says
I was reading through your instructions and it said bake at 350 but in the recipe it has 375. Which is the preferred temperature?
Thanks.
Jessica says
It is 375°F- I’ll fix it! Thank you!
Mandy Seber says
I made these the first time prior to reading the comments and they were a crumbled mess. I read the comments and decided to add close to a cup more flour and they came out really good 🙂