Peanut Butter Cup Cookies are a peanut butter dough chock full of Reese’s Peanut Butter Cups and chocolate chips. They’re absolutely delicious and satisfying, and as a bonus, they come together in a matter of minutes so you can enjoy them almost as soon as you crave them. 
When you’re in the mood for a cookie that is indulgent in every way, then you need to pull out all of the stops and make Peanut Butter Cup Cookies. Incorporating Reese’s Peanut Butter Cups into a peanut butter cookie dough is a path that is destined for greatness. Throw in a few extra chocolate chips to make sure the whole cookie is over the top.
Turning favorite treats into cookies makes for some fabulous desserts. Try some of my other candy and cookie combinations like Peanut Butter Blossoms, Cookies and Cream Cookies, Reese’s Pieces Cookies, and Mini Egg Cookies.
Reeses Cookies have an outside that is sturdy and firm – perfect for dipping into milk or coffee. Yet the inside stays soft and moist so that you get to enjoy the melty peanut butter cups and chocolate chips. It feels a little sinful – and maybe it is – but you’ll love every bite!
Easily make a batch of these to surprise your family and neighbors. Their visual appeal and amazing taste will make these cookies the first to disappear at a party or potluck. Just make sure people know there is peanut butter in them!
Table of Contents
About Peanut Butter Cup Cookies
- Peanut Butter and Chocolate!
- Basic Cookie Ingredients + Reese’s Peanut Butter Cups
- Fun for Parties
Tools You Need
- Stand Mixer with Paddle Attachment or Hand Mixer
- Measuring Cups and Spoons – learn how to properly use baking measurements here
- Rubber Spatula – scrape the sides of the mixing bowl (when not in use) to make sure all ingredients are mixed in
- Small Bowl and Fork or Whisk – to mix the dry ingredients
- Cookie dough scoops or Spoons – to measure and form the dough into balls
- Large Wooden or Metal Spoon – use this to fold the chocolate and PB cups in
- Baking Sheets
- Silpat Mats or Parchment Paper, optional – these are so nice for easy removal of the cookies from the baking sheet
What You Need to Make Reeses Cookies
- Butter, softened – use salted or unsalted; the peanut butter has salt in it and that tends to be enough for me, but if you want a little more, then use salted
- Sugar – granulated white sugar is perfect for this recipe because the neutral flavor lets the PB and chocolate shine; replace 1/2 cup white sugar with 1/2 cup brown sugar for an even richer flavor, if desired
- Creamy Peanut Butter – I like creamy, but you could also use crunchy peanut butter for more texture; avoid natural PBs because they don’t bake the same
- Egg – this gets all of the ingredients to stick together
- Vanilla Extract – this adds a depth of flavor
- All-Purpose Flour – this gives the cookie its substance and consistency
- Baking Powder – activates with other ingredients to create a soft cookie
- Chocolate Chips – milk or semi-sweet for even more chocolate!
- Reese’s Cups, chopped – these are the heart of this cookie; use regular, bite-size or mini, and chop with a knife on a cutting board to about the size of the chocolate chips
Variations
- Replace the creamy peanut butter with chunky if you like more crunch in your cookies.
- Pull out the cookies two minutes before they’re done baking and place a bite-size peanut butter cup on the top. Return to oven and bake for the final two minutes.
- Drizzle with melted peanut butter or chocolate for a very elegant cookie.
Overview | How to Make Peanut Butter Cup Cookies
The full printable recipe is below
- Cream butter and sugar.
- Add peanut butter, egg, and vanilla until combined.
- Add the flour and baking powder.
- Fold in chocolate and peanut butter cups.
- Bake, then enjoy!
Tips
Tips- Really watch the time on your cookies. These are supposed to be firm on the outside, but still soft on the inside. If you cook them too long they’ll be firm all the way through. They’ll still taste fantastic dipped in milk, but won’t have the firm and soft combination.
- If your kitchen is warm, let the Reese’s cups sit in the fridge for a few minutes before chopping. This will make sure that the chocolate stays firm while you’re chopping them, and while you’re stirring them into the dough.
How to Store
Room Temperature – You can store these cookies for up to five days in an airtight container at room temperature. They may start to lose their moisture, but they’ll still be safe to eat and will taste great dipped in milk or coffee.
Refrigerator – Store cookies in a bag or container for up to a week in the fridge. However, if you need your cookies stored for a week, they will stay fresher if you put them in the freezer soon after baking and let them thaw a few days later when you need them.
Freezer – Make sure the cookies have cooled before freezing them in an airtight container. They will last in the freezer for up to three months. They will definitely last longer in the freezer without going bad, but after three months they could start absorbing other odors from the freezer.
You can also freeze this cookie dough. Roll it into balls and place on a baking sheet in the freezer. After they’re frozen, you can place in an airtight container and return to freezer for long-term storage. Store for up to three months. When ready to use, let thaw and bake as directed. Or you can bake from frozen state and just add two minutes to bake time.
I definitely love the additional chocolate, but you could leave out the chocolate chips without needing a substitution. Or you could add more peanut butter cups.
For baking, processed peanut butter tends to mix better than a natural, oily variety. You could certainly try other varieties of nut butters. The results will probably taste good, but the texture could be different.
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Peanut Butter Cup Cookies
Ingredients
Ingredients
- ½ cup (1 stick) butter, at room temperature
- 1 cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup chocolate chips
- ½ cup Reese’s cups, chopped
Instructions
Instructions
- Preheat the oven to 350° F.
- Line two baking sheets with parchment paper or silpat mats.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is well combined – about 1 minute.
- Next add in the peanut butter, egg, and vanilla and mix to combine.
- Stir together the flour and baking powder in another small mixing bowl then beat into the wet ingredients on low speed, just until no large lumps of flour remain.
- Fold in the chocolate chips and chopped Reese’s cups.
- Once well incorporated, scoop out the dough and shape into 1” balls. Flatten the balls with a fork, if desired.
- Bake until the edges begin to turn golden brown – about 13-15 minutes.
- Transfer to a wire rack to cool slightly before enjoying.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Really watch the time on your cookies. These are supposed to be firm on the outside, but still soft on the inside. If you cook them too long they’ll be firm all the way through. They’ll still taste fantastic dipped in milk, but won’t have the firm and soft combination.
- If your kitchen is warm, let the Reese’s cups sit in the fridge for a few minutes before chopping. This will make sure that the chocolate stays firm while you’re chopping them, and while you’re stirring them into the dough.
Carm says
Omg I’m drooling just reading this recipe.
My oldest loves peanut butter and the cups but my youngest is allergic to tree nuts and peanuts so I’ll try his Wow butter for his.