Looking for the classic Reese’s peanut butter cup cookies recipe? This recipe is the classic that everyone loves at Christmas time, and amazing to make all year long for any chocolate and peanut butter lover!
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Do you love chocolate and peanut butter? This classic Reese’s peanut butter cup cookies recipe is one I’ve been making for decades.
We tend to make this Reese’s cookie recipe at Christmas, but we will also make them anytime we’re in the mood for chocolate and peanut butter cookies. Wonderfully moist, chewy and the the perfect way to enjoy a Reese’s peanut butter cup!
What do I need to make Reese’s cookies?
Here’s a list of the ingredients you’ll need to make these easy, delicious Reese’s peanut butter cup cookies:
- Reese’s Mini Peanut Butter Cups – these are the 1″ mini cups that typically come in a bag. You can definitely use the Christmas wrapped cups, or a package you would find in the candy aisle. This recipe makes about 40 cookies, so buy 2 regular sized bags, or 1 large bag of peanut butter cups.
- Butter – room temperature butter works best for making the cookie dough.
- Granulated sugar – this is also refered to as “white” sugar.
- Brown sugar – light brown sugar is best, but you can also substitute dark brown sugar.
- Cream peanut butter – I recommend using creamy peanut butter, which will render the best texture for the peanut butter cookie dough.
- Vanilla extract
- All purpose flour
- Baking Soda
For exact ingredient amounts and full recipe instructions be sure scroll down to the recipe card at the bottom of this post. Thanks!
How do I make Reese’s peanut butter cup cookies?
- Start by making the peanut butter cookie dough. Just like any other cookie dough recipe, you’ll combine the wet and dry ingredients separately. The gradually add the dry ingredients to the wet ingredients.
- You can use a hand mixer, stand mixer or mix manually. If using mixers, stop often to scrape down the sides of the mixing bowl with a rubber scraper. The cookie dough should be smooth and thick.
- Once the cookie dough has been made, begin rolling the dough into 1″ balls. The dough balls will then be placed into a mini muffin tin. This Wilton 24-Cavity Non-Stick Mini Muffin tin is ideal for this cookie recipe.
- Optional: feel free to use mini-muffin liners. I tend to not use them, as it’s just one more thing to worry about. The non-stick pan releases the cookies easily.
- Bake the cookies. While the cookies bake, take the time to unwrap the Reese’s mini peanut butter cups. Having them unwrapped and ready to go is very helpful, as you’ll need to work quickly to place the peanut butter cups into the cookies while they are still hot.
- Once the cookies are done baking, place an unwrapped peanut butter cup into the center of cookie, and gently pressing gently to sink the peanut butter cup. You’ll need to do this while the cookies are still hot, so having the peanut butter cups unwrapped and ready to go is highly recommended.
- Once the peanut butter cups are inserted into the cookie, using a table knife, gently run the knife around the edge of the cookie. The cookies will lift right out.
- Transfer the cookies to a cooling rack to cool completely before storing.
Frequently asked questions about making Reese’s cookies:
A 24-cavity mini muffin pan is best for making Reese’s peanut butter cup cookies.
No, the peanut butter cookie dough does not need to be refrigerated before baking the cookies. The cookie dough will roll out easily immediately after mixing at room temperature.
Reese’s mini peanut butter cups, the 1″ size, are best for baking Reese’s peanut butter cup cookies.
Reese’s peanut butter cup cookies, baked in a mini muffin pan, are baked for 9-11 minutes at 375 degrees.
When baking peanut butter cup cookies, the peanut butter cookies are baked first. Once the peanut butter cookies come out of the oven, then add the peanut butter cups. They are pressed into the center of the hot cookies immediately after baking.
If you love baking cookies, check out these other delicious, simple cookie recipes:
- Reese’s Pieces Cookies
- Chocolate Chip Cake Mix Cookies
- Chocolate Crinkles
- Reindeer Pretzels
- Rice Krispie Christmas Trees
- Penguin Cookies
- Double Chocolate Mint Cookies
- Chewy Ginger Cookies
- M&M Oatmeal Cookie Bars
- White Chocolate Chip Cranberry Oatmeal Cookies
- The BEST Monster Cookie Recipe
- Chocolate Chip Peanut Butter Oatmeal Bars
Love chocolate and peanut butter? Check out these other recipes:
- 40 Mini Reese's peanut butter cups, 1" size
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 375 degrees. Unwrap the peanut butter cups and place in a bowl. Set aside.
- Using a hand or stand mixer (as also be mixed manually), beat together the room temperature butter, granulated sugar and brown sugar. Mix until fluffy. Add in the peanut butter, egg and vanilla, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the wet ingredients a few spoonful's at a time. If using a mixer, stop to scrape down the sides of the bowl. Once all the dry ingredients are incorporated, the dough will be thick.
- Using your hands, begin rolling the dough into 1" cookie dough balls. Place each dough ball into the mini muffin pan. Once the pan is filled, bake the cookies at 375 degrees for 9-11 minutes or until the cookies are puffy and slightly golden brown. Don't overbake.
- Once the cookies come out of the oven, while still hot, press a single peanut butter cup into the center of each cookie. Once peanut butter cups have been places, using a table knife, gently run around the edge of the cookie, and lift it out. Cookies will come out easily.
- Transfer baked cookies to a cooling rack to cool to room temperature.
Storage: Cookies can be stored at room temperature. Store cookies in an airtight container. Be sure to cookies have cooled completely before storing.
Freezing: Cookies can be frozen. Store in a freezer bag or freezer container. Cookies will keep for up to 3 months frozen.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 91mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 2g