Reese’s Peanut Butter Cup Cookies

If you like chocolate and peanut butter then these cookies are for you. It’s a classic twist on the peanut butter blossom cookie. Whenever I bring these Reese’s Peanut Butter Cup Cookies to a get together they are a huge hit. The secret to their popularity is not overbaking the cookie. Just bake it until it’s lightly brown, then it’ll be a moist chewy cookie. If you over back the cookie it’ll be dry and brittle.

To make these Reese’s Peanut Butter Cup Cookies you’ll need the following –

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
Reese’s Peanut Butter Cups Miniatures

Mini Muffin Pan

I personally like to use a stand mixer and paddle attachment to make these cookies. Also, using fresh peanut butter gives it the best flavor.

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.

Check out some of our other cookie recipes.