The only thing I can think of that’s better than a Reese’s peanut butter cup are these Reese’s peanut butter cup cookies. I stuffed tender peanut butter cookies with mini peanut butter cups to create these delicious stuffed peanut butter cookies. They’re surprisingly easy to make with just 10 ingredients and a mini muffin pan!
These Reese’s peanut butter cup cookies are everything I love about the classic candy wrapped up in a delicious buttery peanut butter cookie. Straight from the oven when the cups are just a little melty is the best time to eat these cookies– yum!
What’s in This Reese’s Peanut Butter Cup Cookie Recipe?
- Flour: All-purpose flour gives the cookies structure.
- Baking Soda: Helps the cookies rise in the oven.
- Salt: Kosher salt enhances the peanut flavor of the cookies.
- Butter: Unsalted butter keeps the cookies moist.
- Sugar: A combination of granulated and brown sugars add richness and sweetness to the cookies.
- Egg: Binds the cookies and keeps them moist.
- Vanilla Extract: Enhances the sweetness of the cookies.
- Peanut Butter: Adds rich peanut flavor to the cookies. I recommend using a creamy, no-stir variety for the best results. All-natural peanut butter tends to separate.
- Mini Peanut Butter Cups: The perfect size for stuffing these delicious PB cookies.
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How to Store and Reheat
Store leftover Reese’s peanut butter cup cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- You will need a mini muffin pan for these peanut butter cup cookies. This allows the cookies to bake in a cup form so that you can add the mini Reese’s to the center. Make sure to grease your mini muffin pan before adding the dough.
- Make sure you scrape down the side of the bowl to fully incorporate your ingredients.
- Freeze the unwrapped peanut butter cups while you prepare the cookies. They are much easier, and less messy, to push into the warm cookies if they are frozen.
- Be sure to add the peanut butter cup to the cookie as soon as it’s done baking. This will allow the peanut butter cup to literally melt into the center of the cookie.
Peanut Butter Cup Cookies
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter (1 stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter
- 24 mini peanut butter cups
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
- Hand Mixer
Instructions
- Preheat the oven to 375°F. Spray a mini muffin tin with nonstick spray. Set aside.
- In a medium bowl, combine the flour, baking soda, and salt. Set aside.1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a large bowl, using a hand mixer, combine the butter, sugar, and brown sugar, mixing on medium speed until they are combined. Add in the egg, vanilla, and peanut butter, and continue to mix on medium speed until the mixture resembles wet sand.½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup creamy peanut butter
- Add the flour mixture in 2 batches, slowing mixing to combine the flour into the dough. Use a rubber spatula and scrape the sides of the bowl if necessary.
- Scoop the dough into 1½-inch balls of dough into the prepared mini muffin tin.
- Bake for about 9-11 minutes, until the cookies begin to turn golden brown. Remove from the oven and quickly add a peanut butter cup to the center of each cookie and press down. Repeat until all of the cookies are done.24 mini peanut butter cups
- Remove cookies from pan and allow to cool.
Notes
- I used a 1½ inch cookie scoop and had enough to make 24 cookies.
How to Make Reese’s Peanut Butter Cup Cookies Step-by-Step
Whisk the Dry: Preheat your oven to 375°F, spray a mini muffin tin with nonstick spray, and set aside. In a medium bowl, combine 1½ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Set aside.
Beat the Wet: In a large bowl, using a hand mixer, combine ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar, mixing on medium speed until they are combined. Add in 1 large egg, 1 teaspoon of vanilla extract, and ½ cup of creamy peanut butter, and continue to mix on medium speed until the mixture resembles wet sand.
Mix the Dough: Add the flour mixture in 2 batches, slowing mixing to combine the flour into the dough. Use a rubber spatula and scrape the sides of the bowl if necessary.
Portion the Dough: Scoop the dough into 1½-inch balls of dough into the prepared mini muffin tin.
Bake the Cookies: Bake for about 9-11 minutes, until the cookies begin to turn golden brown. Remove from the oven and quickly add a peanut butter cup to the center of each cookie and press down. Repeat until all of the cookies are done.
Cool the Cookies: Remove cookies from pan and allow to cool.
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