Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Reese’s Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Chocolate and peanut butter are one of those flavor combinations that never go out of style, and these Peanut Butter Cup Cookies prove exactly why. Soft, chewy peanut butter cookie cups are baked in a mini muffin pan before being topped with a creamy miniature Reese’s Peanut Butter Cup while they’re still warm.

They’re simple enough for a weekday baking project but impressive enough for holiday cookie trays, cookie exchanges, bake sales, and family gatherings. Every time I bring these cookies somewhere, they disappear quickly—and everyone asks for the recipe.

The biggest secret? Don’t overbake them. Slightly underbaked cookie cups stay wonderfully soft and chewy, creating the perfect contrast to the rich chocolate and peanut butter center.

Why You’ll Love This Recipe

  • Soft and chewy peanut butter cookies
  • Classic chocolate and peanut butter flavor
  • Easy holiday cookie recipe
  • Great for cookie exchanges
  • Kid-friendly baking project
  • Freezer friendly
  • Makes approximately 4 dozen cookies
  • Perfect for parties and bake sales

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • Miniature Reese’s Peanut Butter Cups (about 48)

Kitchen Supplies

How to Make Peanut Butter Cup Cookies

Step 1

Preheat your oven to 375°F.

Lightly grease a mini muffin pan or use a nonstick pan.

Step 2

In a large mixing bowl, cream together:

  • Butter
  • Peanut butter
  • Granulated sugar
  • Brown sugar

Mix until light and fluffy.

Step 3

Beat in the eggs and vanilla extract until smooth.

Step 4

Add the flour, baking soda, and salt.

Mix until a soft cookie dough forms.

Step 5

Using a small cookie scoop, roll the dough into balls and place one into each cavity of the mini muffin pan.

Step 6

Bake for 8–10 minutes, or until the edges are lightly golden.

Avoid overbaking to keep the cookies soft.

Step 7

Immediately after removing the pan from the oven, gently press one miniature Reese’s Peanut Butter Cup into the center of each cookie.

Step 8

Allow the cookies to cool in the pan for about 5 minutes before transferring them to a cooling rack.

Tips for the Best Peanut Butter Cup Cookies

  • Use room-temperature butter for easier mixing.
  • Don’t overbake the cookies.
  • Unwrap all the peanut butter cups before baking to save time.
  • Spray the muffin pan well for easy removal.
  • Let the cookies cool slightly before removing them from the pan.

Variations

Double Chocolate

Add mini chocolate chips to the dough.

Holiday Version

Use Reese’s Peanut Butter Cups wrapped in seasonal foil for Christmas, Halloween, or Valentine’s Day.

Mini Chocolate Drizzle

Drizzle melted milk chocolate over the cooled cookies.

Crunchy Peanut Butter

Swap creamy peanut butter for crunchy peanut butter for extra texture.

Storage

Store cookies in an airtight container for up to 1 week at room temperature.

Freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use natural peanut butter?

Regular creamy peanut butter works best because natural peanut butter can separate and affect the texture.

Why do I press the peanut butter cups in after baking?

Adding them immediately after baking allows them to soften slightly while still holding their shape.

Can I make these ahead of time?

Yes! These cookies freeze beautifully, making them perfect for holiday baking.

Do I have to use a mini muffin pan?

Yes. The muffin pan creates the perfect cookie cup shape to hold the peanut butter cup.

These Peanut Butter Cup Cookies are one of those classic recipes that never disappoint. Soft peanut butter cookie cups paired with rich chocolate and creamy peanut butter create the perfect bite every time. Whether you’re baking for the holidays, a birthday party, or simply satisfying a chocolate-peanut butter craving, this recipe is guaranteed to become a family favorite.

Check out some of our other cookie recipes.

Print Pin

Reese's Peanut Butter Cup Cookies

Course Dessert
Cuisine American

Ingredients

  • 1 C Butter, unsalted
  • 1 C Peanut Butter
  • 1 C Sugar
  • 1 C Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 1/2 C All-Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 48 Reese's Peanut Butter Cups Miniature

Instructions

  • Preheat the oven to 375 degrees.
    First, you are going to cream together the butter, peanut butter, sugar, and brown sugar.
    Then beat in the eggs and vanilla extract.
    Lastly, mix in the flour, baking soda, and salt.
    Take a small scoop of the batter and roll into a ball. Place in the mini muffin tin and bake for 8 to 10 minutes. You want to take them out of the oven when they are golden brown.
    When they are baked, remove them from the oven and press the Reese's Peanut Butter Cups into the center of the cookies.
    Let the cookies cool for about 5 minutes then remove the cookies from the pan let them finish cooling on a wire rack.
    Store the cookies in an airtight container. They are best fresh but will last a week or two if stored properly. They also freeze well.
    This recipe makes about 4 dozen cookies.


 

 

 

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!