Reese’s Peanut Butter Cup Cookies are loaded with both chocolate chips and mini Reese’s cups, you can’t go wrong with this absolutely tasty cookie recipe!
Reese’s Peanut Butter Cup Cookies – one epic cookie! When I think of home-baked cookies, I often think about the delicious taste of moist chocolate chip cookies.
There’s simply something about that fresh-baked taste of chocolate chips slightly melted all within a delicious cookie.
While chocolate chip cookies are delightful, cookies with peanut butter cups tend to delight my senses a bit deeper. It is my favorite candy after all!
One of my favorite candies is Reese’s Peanut Butter Cups, so I figured why not create a recipe for these Reese Peanut Butter Cup Cookies?
You’ll be pleasantly surprised at how tasty these cookies with peanut butter cups taste and will soon be whipping this recipe up as a large batch to freeze for future enjoyment.
Like I said I love a normal chocolate chip cookie but when you mix chocolate and peanut butter together you have yourself a handheld piece of heaven.
With easy ingredients, you will have no time making a batch! They come together quickly and they go down even faster, trust me you are going to want to try this one.
Some of my other favorite cookie recipes we have on our site include: M&M Chocolate Chip Peanut Butter Cookies, S’mores Cookies and Mini Monster Cookies.
WHY THIS RECIPE WORKS:
- With easily available pantry ingredients, these come together easily.
- You can double the recipe to have more to serve now or save for later.
- While peanut butter cups are the candy of choice, you can also use Reese’s Pieces.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Salt
Baking soda
Unsalted butter
Granulated sugar
Light brown sugar
Eggs
Vanilla bean paste or vanilla extract
Chocolate chips
Mini reese’s peanut butter cups
HOW TO MAKE REESE’S PEANUT BUTTER CUP COOKIES:
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In a medium-sized bowl, add the flour, baking powder, salt, and the baking soda. Whisk to combine, set aside. Do not preheat the oven yet, the dough will need to chill.
-
In a large bowl, cream together the butter, the granulated sugar, and the brown sugar until the mixture is creamy. You can do this with a hand or stand mixer. Add in the eggs and the vanilla, mix to combine.
-
Slowly add the dry ingredients a little at a time into the wet ingredients, until it’s fully mixed.
-
Fold in the chocolate chips and 1 1/2 cups of the Reese cups into the dough. Place bowl in the fridge, covered with plastic wrap for one hour to chill. Do not skip this step!
-
While chilling, preheat oven to 375°F.
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Dollop 1 tablespoon-sized dough balls onto a parchment lined baking sheet, about 4 inches apart. Roll into balls.
-
Take the remaining cut-up peanut butter cups and add one on top of each piece of cookie dough for presentation. You can also add a few chocolate chips as well.
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Bake for 9-10 minutes but do not overbake. Cookies will look slightly underbaked in the center.
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Let cool on the sheet tray for 5 minutes, transfer to a wired rack to cool the cookies completely.
WHY DO I NEED TO LET MY DOUGH CHILL?
Letting the dough chill is an essential part of some cookie recipes. This helps them not spread as much while they are baking.
When the dough is chilling the fat solidifies and while it is baking that fat will melt at a slower rate which in turn will help the cookies not spread.
DO I HAVE TO USE REESE’S PEANUT BUTTER CUPS?
If you do not have them or do not want to use them you can use Reese’s Pieces in its place. You will want some peanut butter aspect in this cookie.
WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?
Usually, in any form of cookie, we like to use semi-sweet chocolate chips because it gives the perfect balance of sweetness.
You can use any of your favorite chocolate chips or chunks such as milk chocolate or even dark chocolate. Use what you like or what you have on hand.
HOW TO STORE:
These Reese’s Peanut Butter Cup Cookies can be stored in an airtight container or ziptop bag at room temperature where they will keep for up to 5-7 days.
These can also be frozen baked or unbaked. To freeze baked cookies make sure your cookies are fully cooled. Put the baking sheet with cooled-down cookies in your freezer for as long as it takes to freeze solid.
Once frozen, they can be transferred to a freezer bag or freezer container. These should keep in the freezer for up to 3 months.
To defrost, take cookies out of the freezer and allow them to get to room temperature. If you want them slightly warmed, from there you’ll reheat the cookies in the oven at 275°F for about 5 minutes.
Alternatively, you can even freeze the dough before baking. This is a wonderful option for a make-ahead treat. Kind of like meal prepping, you can cookie prep too!
To freeze cookie dough, make the dough as instructed in the directions. Then, roll out the cookie dough balls into portions like you would do just before baking.
Place them on a sheet tray, not touching, and place the whole thing into the freezer. Freeze until frozen solid, about three hours.
From here, you can layer them into a freezer container with parchment paper in-between. OR, you can just pop all the dough balls into a freezer-safe bag and place them in the freezer.
Let defrost in the refrigerator overnight and then bake according to directions.
TIPS AND TRICKS:
- Double this recipe to have more on hand or to save for later.
- This can be frozen baked or as dough, see my tips above.
- Use any of your favorite chocolate chips, we like to use semi-sweet.
- If you do not want to use peanut butter cups, you can use Reese’s Pieces instead (you’ll want some peanut butter aspect in the recipe).
- Do not forget to chill your dough, this is an essential part of this recipe to help them not spread while baking.
- Vanilla bean paste and vanilla extract can be swapped out 1:1.
If you are looking for that perfect chocolate and peanut butter treat then you have to make my Reese’s Peanut Butter Cup Cookies!
If you like this recipe you might also like:
- Soft Coconut Chocolate Chip Cookies
- No Chill Chewy Chocolate Chip Cookies
- Chocolate Peanut Butter Overload Sandwich Cookies
If you’ve tried these REESE’S PEANUT BUTTER CUP COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Reese's Peanut Butter Cup Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups mini reese's peanut butter cups cut in half, divided
Instructions
- In a medium-sized bowl, add the flour, baking powder, salt, and the baking soda. Whisk to combine, set aside. Do not preheat the oven yet, the dough will need to chill.
- In a large bowl, cream together the butter, the granulated sugar, and the brown sugar until the mixture is creamy. You can do this with a hand or stand mixer. Add in the eggs and the vanilla, mix to combine.
- Slowly add the dry ingredients a little at a time into the wet ingredients, until it's fully mixed. Fold in the chocolate chips and 1 1/2 cups of the Reese cups into the dough. Place bowl in the fridge, covered with plastic wrap for one hour to chill. Do not skip this step!
- While chilling, preheat oven to 375°F. Dollop 1 tablespoon-sized dough balls onto a parchment lined baking sheet, about 4 inches apart. Roll into balls.
- Take the remaining cut-up peanut butter cups and add one on top of each piece of cookie dough for presentation. You can also add a few chocolate chips as well. Bake for 9-10 minutes but do not overbake. Cookies will look slightly underbaked in the center. Let cool on the sheet tray for 5 minutes, transfer to a wired rack to cool the cookies completely.
Notes
- Double this recipe to have more on hand or to save for later.
- This can be frozen baked or as dough, see my tips above.
- Use any of your favorite chocolate chips, we like to use semi-sweet.
- If you do not want to use peanut butter cups, you can use Reese's Pieces instead (you'll want some peanut butter aspect in the recipe).
- Do not forget to chill your dough, this is an essential part of this recipe to help them not spread while baking.
- Vanilla bean paste and vanilla extract can be swapped out 1:1.
Nutrition
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