Reese’s Peanut Butter Cookie Cups Recipe
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.
- 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
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
- Preheat Oven and Prepare Pan: Heat oven to 375°F (190°C). Spray a miniature muffin tin pan with cooking spray and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt to break up any clumps. Set aside.
- 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.
- Add Wet Ingredients: Add the vanilla extract, egg, and milk to the butter mixture and beat until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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
