If you have a peanut butter and chocolate obsession like I do, you are going to fall head over heels for this Peanut Butter Cup Cookies Recipe. These little delights are a perfect marriage of soft, chewy cookie dough and gooey chocolate peanut butter cups, baked into bite-sized treats that feel like a hug in cookie form. The balance between the rich peanut butter flavor and the sweet, melty chocolate will keep you coming back for more, and the simplicity of the recipe makes it an easy weekend project or a show-stopping addition to any cookie swap.
Ingredients You’ll Need
This Peanut Butter Cup Cookies Recipe uses simple, pantry-friendly ingredients that work together to create a luscious texture and irresistible flavor. Each component plays a specific role, from the all-purpose flour giving structure, to the peanut butter and butter delivering rich creaminess, and the sugars adding just the right amount of sweetness and chewiness.
- All-purpose flour (1 3/4 cups): Provides the base and structure for the cookies to hold their shape.
- Baking soda (1 teaspoon): Helps the cookies rise lightly for a tender crumb.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the peanut butter flavor.
- Butter, softened (1/2 cup): Adds richness and a soft texture to the cookie dough.
- Peanut butter (1/2 cup): The star ingredient that packs nutty, creamy flavor into each bite.
- Granulated sugar (1/2 cup): Sweetens and contributes to the cookie’s classic texture.
- Brown sugar, packed (1/2 cup): Adds moisture and a subtle caramel note for chewiness.
- Egg (1): Binds the ingredients together and provides moisture.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its warm, aromatic touch.
- Milk (2 tablespoons): Keeps the dough soft and easy to handle.
- Miniature Reese’s Cups (40, unwrapped): The irresistible chocolate and peanut butter topping that melts perfectly into the cookie.
How to Make Peanut Butter Cup Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375 degrees Fahrenheit. This ensures the oven is just right when the cookies go in, helping them bake evenly with the perfect outer texture and soft center.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a large bowl. This step might seem simple, but it’s crucial to evenly distribute the raising agent and salt so every cookie bakes to perfection.
Step 3: Cream the Butter and Sugars
In a separate large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy and light-colored. This step is where the dough gains structure and that wonderful melt-in-your-mouth texture.
Step 4: Add the Wet Ingredients
Beat the egg, vanilla extract, and milk into the creamed mixture until everything is smooth and perfectly combined. Then, add the flour mixture from step 2 and mix well but don’t overmix; this keeps the cookie tender and soft.
Step 5: Shape the Cookies
Roll the dough into 40 little balls about three quarters of an inch in diameter, and place each one into a mini muffin pan. Using a muffin pan gives each cookie a neat, uniform shape and a slight cup to nestle the Reese’s Cups in later.
Step 6: Bake and Add the Reese’s Cups
Bake the cookies at 375 degrees for exactly 8 minutes to achieve a soft bake. Right when they come out of the oven, immediately press one miniature Reese’s Cup into the center of each cookie. The warmth will make the chocolate slightly melt and stick perfectly.
Step 7: Chill and Release
Pop the pan into the refrigerator or freezer until the chocolate has set, about 15 to 20 minutes. Once chilled, carefully run a butter knife along the edges and pop each cookie out. They should have a firm, crisp edge with a tender inside surrounding that luscious peanut butter cup.
How to Serve Peanut Butter Cup Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top right after pressing in the Reese’s Cups adds a lovely contrast to the sweetness and really elevates each bite. You could also drizzle a little melted peanut butter or chocolate over the top for extra visual appeal and richness.
Side Dishes
Serve these cookies alongside a glass of cold milk or a cup of creamy coffee or hot chocolate for a comforting snack or dessert experience. Their peanut butter and chocolate combo pairs beautifully with beverages that cut through the richness.
Creative Ways to Present
For a festive gathering, arrange these cookies on a tiered dessert stand with a sprinkling of chopped peanuts around the plate for crunch and texture contrast. They also make wonderful edible gifts when wrapped individually in cellophane tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Store leftover Peanut Butter Cup Cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. Placing a slice of bread in the container can help maintain moisture in the cookies.
Freezing
If you want to keep these treats for longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They freeze well for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
To refresh a cookie, microwave for about 10 to 15 seconds or warm them briefly in a 300-degree oven for 5 minutes. This melts the chocolate a bit and revives that fresh-baked softness that makes the Peanut Butter Cup Cookies Recipe so irresistible.
FAQs
Can I use natural peanut butter for these cookies?
Yes! Natural peanut butter works just fine, but because it tends to be oilier, you might want to chill the dough a bit before rolling to make it easier to handle.
Can I substitute the miniature Reese’s Cups?
Absolutely. You can use any mini peanut butter chocolates, or chop up regular-sized cups into smaller pieces. Just make sure to press them in immediately after baking so they melt slightly.
What if I don’t have a mini muffin pan?
You can place the cookie dough balls on a regular baking sheet, but the shape won’t be quite as neat, and it might be trickier to get that perfect nest for the peanut butter cup on top.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so they are not gluten-free as is. You could experiment with a gluten-free flour blend, but results may vary.
How do I prevent the cookies from spreading too much?
Using chilled dough can help control spreading. Also, do not overbake them—8 minutes is just right to keep the edges firm but centers soft.
Final Thoughts
I cannot recommend this Peanut Butter Cup Cookies Recipe enough for anyone who loves the classic combo of peanut butter and chocolate in a homey, simple cookie. They come together quickly, smell heavenly, and taste even better than you imagine. Whether for sharing or just indulging yourself, these cookies will become a fast favorite you’ll turn to again and again.
Print
Peanut Butter Cup Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Cup Cookies combine the rich, creamy flavors of peanut butter with the irresistible sweetness of miniature Reese’s Cups. Soft and chewy cookie dough baked to perfection, then topped with a melted chocolate peanut butter cup for a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Topping
- 40 miniature Reese’s Cups (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. Set this aside for later use.
- Cream Butter and Sugars: In another large bowl, use an electric mixer to cream the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add Wet Ingredients and Flour: Beat in the egg, vanilla extract, and milk to the creamed mixture until smooth. Gradually add the flour mixture and continue mixing until well combined.
- Shape Dough: Roll the cookie dough into 40 balls, each about ¾-inch in diameter. Place each ball into an ungreased mini muffin pan slot, spacing evenly.
- Bake Cookies: Bake the dough balls at 375°F for 8 minutes. Be careful not to overbake to keep the cookies soft and chewy.
- Insert Reese’s Cups: Immediately after removing the cookies from the oven, press one unwrapped miniature Reese’s Cup into the center of each cookie while still warm.
- Chill and Set: Place the cookie pan in the refrigerator or freezer until the chocolate Reese’s Cups are set and firm.
- Remove Cookies: Use a butter knife to gently pop each cookie cup out of the muffin pan without breaking them. Serve and enjoy!
Notes
- Do not overbake the cookies to maintain their soft, chewy texture.
- Press the Reese’s Cups into the cookies immediately after baking, while the cookies are still hot, to allow them to slightly melt and adhere.
- Chilling the cookies helps the chocolate candy set quickly and makes removing the cookies from the pan easier.
- Use a mini muffin pan for uniform cookie sizes and easier handling.
- You can substitute creamy peanut butter with natural peanut butter but it may slightly alter the texture.
