Reese’s Peanut Butter Cookie Cups Recipe

Introduction

These Reese’s Peanut Butter Cookie Cups are a delightful treat for peanut butter lovers. Soft, fluffy cookie cups envelop a miniature Reese’s peanut butter cup, creating a perfect balance of flavors and textures in every bite. They’re easy to make and sure to impress at any gathering.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk (2% or higher recommended)
• 36 unwrapped Reese’s miniature peanut butter cups

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare a miniature muffin tin by spraying it with cooking spray and set aside.
2. Step 2: In a small bowl, whisk together the flour, baking soda, and salt to break up any clumps. Set aside.
3. Step 3: In a larger mixing bowl, cream the softened butter, granulated sugar, brown sugar, and creamy peanut butter together until lighter in color and fluffy, about 1-2 minutes.
4. Step 4: Add the vanilla extract, egg, and milk to the creamed mixture and beat until combined.
5. Step 5: Stir the dry ingredients into the wet mixture by hand with a wooden spoon until just combined—avoid overmixing.
6. Step 6: Roll the cookie dough into 1-inch dough balls and place one ball into each cup of the prepared miniature muffin tin.
7. Step 7: Bake for 7-8 minutes. The cookie cups will appear puffy and lighter in color but should not be browned on the sides.
8. Step 8: Immediately after removing them from the oven, gently press one unwrapped miniature Reese’s peanut butter cup into the center of each cookie cup.
9. Step 9: Allow the cookie cups to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use 2% or higher fat milk, such as half-and-half, for a richer flavor and softer texture.
• For an added crunch, sprinkle a few chopped peanuts on top before baking.
• Try substituting creamy peanut butter with natural or chunky peanut butter for different texture and taste.

Storage

Store these cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm them gently in a microwave for 10-15 seconds to soften the peanut butter cup center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin tin instead of a miniature one?

Using a regular muffin tin will result in larger cookie cups, so adjust baking time accordingly and increase the number of dough balls per tin if needed. Keep an eye on them to avoid overbaking.

Do I have to use Reese’s peanut butter cups?

While Reese’s are the classic choice, you can substitute with any miniature peanut butter cups or even chocolate chips for a slightly different flavor.

Reese’s Peanut Butter Cookie Cups Recipe

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★★★★★

4.9 from 94 reviews

Delicious and easy-to-make Reese’s Peanut Butter Cookie Cups that combine soft, fluffy peanut butter cookie dough with the classic taste of Reese’s miniature peanut butter cups. Perfect for a sweet treat or party snack, these cookie cups bake quickly in a miniature muffin tin for a perfect bite-sized dessert.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 7-8 minutes
• Total Time: 20-25 minutes
• Yield: 36 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk (preferably 2% or higher fat, such as half-and-half)

Additional Ingredients

• 36 unwrapped Reese’s miniature peanut butter cups

Instructions

1. Preheat Oven and Prepare Pan: Heat oven to 375°F (190°C). Spray a miniature muffin tin pan with cooking spray and set aside.
2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt to break up any clumps. Set aside.
3. Cream Butter and Sugars: In a larger mixing bowl, beat the softened butter, granulated sugar, brown sugar, and creamy peanut butter for 1-2 minutes until the mixture is light in color and fluffy in texture.
4. Add Wet Ingredients: Add the vanilla extract, egg, and milk to the butter mixture and beat until fully combined.
5. Combine Dry and Wet Ingredients: Stir in the dry ingredients by hand using a wooden spoon just until the dough comes together and no flour pockets remain.
6. Form Cookie Dough Balls: Roll the cookie dough into 1-inch dough balls and place one ball into each cup of the miniature muffin tin.
7. Bake the Cookie Cups: Bake for 7-8 minutes. The cookie cups should appear puffy and lighter in color but should not brown on the sides.
8. Add Reese’s Cups: Immediately after removing from the oven, gently press one unwrapped miniature Reese’s peanut butter cup into the center of each cookie cup.
9. Cool: Let the cookie cups cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Notes

• Use 2% milk or higher fat milk (like half-and-half) for best texture and flavor.
• Do not overbake; the cookie cups should not brown on the sides.
• Cool the cookie cups in the pan before removing to prevent breaking.
• These cookie cups are perfect for portion control and serving at parties.

Keywords: Reese’s peanut butter cookie cups, peanut butter cookies, mini cookie cups, easy dessert, peanut butter treats, miniature muffin tin cookies