Reese’s Peanut Butter Cup Cookies – soft and chewy peanut butter cookie cups stuffed with a Reese’s peanut butter cup. Made in mini muffin pans, they are a fun treat to serve and eat!
Like a lot of you, I am a serious peanut butter lover, so these cookies are a favorite. I also adore Peanut Butter Nutella Cookies and Reese’s Peanut Butter Swirl Brownies.
I’m posting another treat recipe today, but I don’t even feel guilty about it. Sometimes I worry that if I post too many, you guys will get sick of them.
But guess what? When I post a main dish or salad recipe, I only get a few comments. However, when I post a dessert, I get waaaay more. So I can tell you all like trying new desserts just as much as I do. 🙂
Over the years I’ve tried several varieties of peanut butter cookies with peanut butter cups, but this is definitely my favorite recipe. I got it from my friend Jeni, and as soon as I made them my entire family declared them the best. They have been a family favorite ever since.
They are always nice and soft with just the right amount of peanut butter flavor. And of course the Reese’s peanut butter cup in the middle makes them totally addicting!
I like most cookies warm from the oven, but not these. Not only are they way less messy when cool, I think they taste WAY better. They may actually taste even better the next day.
How to Make Reese’s Peanut Butter Cup Cookies
Ingredients needed for these cookies:
- butter
- peanut butter
- sugar
- brown sugar
- vanilla extract
- eggs
- flour
- baking powder
- salt
- mini peanut butter cups
Cream together butter, peanut butter, and sugars. Add vanilla and eggs. Stir in dry ingredients.
Roll in balls and place in well greased mini muffin pans. Bake at 350° for 8-10 minutes. Remove from oven and immediately press a Reese’s in the middle till even with the top.
Let cool in pans for a few minutes before removing. Cool completely on cooling racks.
How To Store Muffin Tin Peanut Butter Cup Cookies
-These cookies will last for up to a week at room temperature if stored in an airtight container. They also freeze really well. I freeze them in gallon sized freezer ziplock bags and they will last for 3-4 months.
Pro Tips:
-
I have found that non-stick muffin tins work best. For my regular pans, I run a knife around the edge after they have been cooling for 5-10 minutes, then let them cool all the way before I try to remove them.
-
It takes awhile for the chocolate to set up, so make sure you bake them a few hours before you want to serve them. If you need to, you can put them in the refrigerator to speed up the process, but sometimes it makes the chocolate splotchy.
- Creamy peanut butter works best for this recipe. If you use crunchy peanut butter, the cookies end up a little dry. I always use either Skippy or Jif peanut butter.
- Milk chocolate Reese’s peanut butter cups are my go-to for this recipe. However, I have also made them with the Costco brand of peanut butter cups and they are just as good. You could also try dark chocolate or white chocolate peanut butter cups.
These cookies are always a hit at parties, potlucks, and any gathering. I love adding them to the plates I hand out for Christmas. I usually make a double batch, because no one can resist them!
LOOKING FOR MORE PEANUT BUTTER TREATS? TRY THESE:
- Peanut Butter Sheet Cake
- Reese’s Peanut Butter Chocolate Chip Cookies
- Peanut Butter Stuffed Chocolate Cupcakes
- White Chip Peanut Butter Oatmeal Cookies
- Peanut Butter Fudge Pie
Give these cookies a try. If you love them, please leave a rating! 🙂
Reese's Peanut Butter Cup Cookies
Soft peanut butter cookies made in mini muffin tins and stuffed with Reese's peanut butter cups.
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 (11 oz) bag mini Reese’s peanut butter cups
Instructions
- Preheat oven to 350 degrees.
- Cream butter, peanut butter, and sugars in a large bowl. Add vanilla extract and eggs, beat till well combined.
- Stir in dry ingredients.
- Roll dough in balls and place in well greased mini muffin pans.
- Bake for 8-10 minutes. (While they are baking, unwrap all the Reese’s.)
- Remove from oven and immediately press a Reese’s in the middle of each cookie till even with the top. Let cool in pans for a few minutes before removing to cooling racks.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 56mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
Originally posted February 26, 2010. Updated July 2019.
See all my COOKIE RECIPES.
I made these with weed sugar and weed butter they are amazing!!…lol i almost forgot the sugar due to consuming weed koolaid lolol
I made these with weed sugar and weed butter they are amazing!!…lol i almost forgot the sugar due to consuming weed koolaid lolol
They are very good. I have been making them for several years now and wanted to find out how long they need to cool b4 taking them out of the pan. I think I’ll let them cool a little longer b4i try and take them out of the pan.
How much butter?
Oh danggit, can’t believe I somehow missed that ingredient on the recipe card. It’s 1/2 cup butter, and I’ve updated the recipe now. Thanks for letting me know!
Yum! Thank you for this recipe, my husband’s favorite things combined! I love the new blog design!!
Sounds like your husband and I have the same favorite things! haha And I’m so glad you like the new blog design, I obsessed over it for months!
How many cookies does it make?
It makes about 40 cookies.
Thank you so much for this recipe. Someone made them for a school event this evening, but I couldn’t find out who to ask about the recipe. I googled and found you. This sounds exactly right and my mouth is already watering! Thanks again for sharing!