Reese’s Cookie Cups
If you love peanut butter, then these Reese’s Cookie Cups are the perfect cookie for you! You’ll drool over these peanut butter chocolate chip cookies that are filled with creamy peanut butter and Reese’s Pieces candies. These bite-sized homemade cookies are a chocolate peanut butter lover’s dream!
Reese’s Pieces are kind of a big deal in our house because my husband LOVES them. They are the movie candy of choice, and it wouldn’t be a road trip without a big bag of those crunchy little candies! I knew it was time to create a recipe centered around these delightful little treats.
Now these aren’t your ordinary cookies. This cookie dough is baked in a mini muffin tin for that fun cookie cup shape. We’ll create a little space in the center and fill it with peanut butter and Reese’s pieces. The result? Perfect Reese’s Peanut Cup Cookies!
SAVE THIS RECIPE FOR COOKIE CUPS WITH PEANUT BUTTER TO YOUR FAVORITE PINTEREST BOARD!
Equipment Needed
Besides the usual baking equipment, you’ll need a mini muffin pan, a piping bag or Ziploc bag, and possibly a baking sheet to place underneath your muffin pan.
Ingredients for Reese’s Cookie Cups
Gather the following ingredients to make peanut butter cookie bites:
Salted butter, softened (unsalted will work too but I prefer using salted in cookies)
Light brown sugar
Granulated white sugar
Peanut butter (you can use either crunchy peanut butter or creamy)
Large eggs
Pure vanilla extract
All-purpose flour
Baking soda
Baking powder
Semi-sweet chocolate chips
Reese’s pieces
You can find the detailed ingredient list in the recipe card at the bottom of the post!
How to make Reese’s Peanut Cup Cookies
First, preheat your oven to 350°F.
Using an electric hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together in a mixing bowl until smooth and creamy. This should take 2-3 minutes on medium speed.
Whisk in ½ cup of peanut butter and your vanilla followed by the eggs. Make sure the peanut butter and eggs are fully combined with the creamed butter mixture.
Next, add the flour, baking powder, and baking soda on low speed, or you can even pulse gently so the flour doesn’t fly all over! Then gently whisk the wet and dry ingredients together until fully combined. If you have pockets of wet ingredients then the cookie dough will spread too much.
Fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
Use a small cookie scoop to place the peanut butter cookie dough balls into the mini muffin cups and bake your cookies for 10-12 minutes, or until the edges begin to turn golden brown.
Once your cookies are done baking, make an indentation in the middle of each cookie with the handle of a wooden spoon or whisk. Fill the indentations with the remaining peanut butter and top with Reese’s pieces.
Let your cookies cool for 10-20 minutes and then transfer them to a wire cooling rack. Serve and enjoy!
Recipe Notes
I find it easiest to fill my cookies with peanut butter by placing the peanut butter in a piping bag or Ziploc bag and then piping it into the cookies. Spooning the peanut butter can be a little messy. Natural peanut butter will be easier to pipe, but any creamy peanut butter will work just fine.
When it comes to filling your cookies, use creamy peanut butter; however, you can use crunchy peanut butter in your cookie dough if you want.
Feel free to switch out your chocolate chips for milk or dark chocolate. You can also top your cookies with chopped Reese’s peanut butter cups instead of Reese’s pieces.
Make sure you let your cookies cool for 10-20 minutes before removing them from the pan. Once you create that indention in the cookies they will be a little less stable, so you want them to cool before moving them.
FAQs
How do I store Reese’s Cookie Cups?
Store your cookies in a large airtight container on the counter for 5 days.
Can you freeze these cookies?
Yes, these cookies freeze well! Once the cookies cool completely, place them in the freezer for about 30 minutes to flash freeze. Once solid, transfer them to a freezer bag or airtight container. Cookies will keep well for up to 3 months.
When you’re ready to serve the cookies, thaw them for a few hours or overnight at room temperature.
Can I make these in a regular size muffin tin?
If you don’t have a mini muffin tin then you can use a regular-sized muffin tin and make 18 cookies. Though I really do suggest investing in a mini muffin pan and making the smaller version of these peanut butter cookies. That way you can eat more AND these TWIX® Bites Brownies, too!
More Peanut Butter Treats You’ll Love
Peanut butter lovers unite! I know you’ll love making and eating one of these delicious treats:
3 Ingredient Peanut Butter Cookies
Chocolate Peanut Butter Dream Bars
Frosted Peanut Butter Cookie Cups
Reese’s Peanut Butter Rice Krispie Treats
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Reese’s Cookie Cups
Equipment
Ingredients
Instructions
Notes
Make sure you let your cookies cool for 10-20 minutes before removing them from the pan. Once you create that indention in the cookies they will be a little less stable, so you want them to cool before moving them.
Store your cookies in a large airtight container on the counter for 5 days.
Nutrition
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