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Reeses Peanut Butter Cup Cookies are a real indulgence. Cookies filled to the brim with tasty ingredients and then sandwiched with a peanut butter frosting and a Reese’s peanut butter cup center.
You’ve guessed it, reeses peanut butter cup cookies are one heck of a cookie! Super moist chocolate cookies are loaded with mini peanut butter cups, chocolate chips, and peanut butter chips!
HERE IS WHAT OUR READERS ARE SAYING:
“Yum! These look delicious! Chocolate and peanut butter are the best combination ever!” – Becky Blad
These are overloaded, I am not kidding with these, and that is in a good way. These are one of those Sandwich Cookies that you literally savor. They are rich, flavorful, and deliciously sinful.
I sometimes can’t help myself when it comes to combining some of my favorite flavors, but when it comes to these Reese’s Sandwich Cookies, everything pairs so well.
With the silky peanut butter frosting that is encased by two chocolate and peanut butter-filled cookies and a Reese’s peanut butter cup tucked inside, you just can’t go wrong at all.
I know some people will say OMG, the calories, yes, I do agree, but I also have the motto that everything is in moderation. I will not keep myself from these pleasures but will limit them.
The hardest part is not eating them straight off the cooling rack, haha! Yes, if you’re looking to gain a pound or two, I’ve got the perfect cookie.
Trust me when I say that you at least have to give these Reeses Peanut Butter Cup Cookies a try at least once! You absolutely will not regret it.
Some of my other favorite chocolate and peanut butter desserts include: Peanut Butter Lasagna, Peanut Butter Oreo Buckeyes and M&M Chocolate Chip Peanut Butter Cookies.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE REESES PEANUT BUTTER CUP COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE REESE’S PIECES?
- DO I HAVE TO PUT A PEANUT BUTTER CUP IN BETWEEN THE SANDWICHES?
- WHAT ELSE CAN I ADD TO THESE SANDWICH COOKIES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Reeses Peanut Butter Cup Cookies (Sandwich Cookies)
WHY THIS RECIPE WORKS:
- The flavors complement each other so well.
- These make 10 large sandwich cookies, enough to fill everyone up.
- You can switch out the frosting with chocolate for a more chocolate flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Granulated sugar
- Dark brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Milk
- Semi-sweet chocolate chips
- Peanut butter chips
- Mini peanut butter cups
- Peanut butter cups (used for stuffing the cookies at assembly)
- Creamy peanut butter
- Powdered sugar
- Heavy cream
HOW TO MAKE REESES PEANUT BUTTER CUP COOKIES:
Chocolate Peanut Butter Cookies:
-
Preheat oven to 350. In the bowl of a stand mixer (or hand mixer) cream the butter and sugars, 2-3 minutes until fluffy. Blend in the egg and vanilla, scraping the sides of the bowl if needed.
-
In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add in the dry mix to the wet a little at a time until fully combined, scraping the sides.
-
Slowly add in the milk, fold in the chocolate peanut butter chips and cups.
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Roll dough into 2 tablespoons-sized balls, and place them on a parchment-lined cookie sheet, 2 inches apart. Bake 9-12 minutes. Let cool completely on the baking sheet.
Peanut Butter Frosting:
-
In a large bowl, cream the butter with a hand mixer. Add the peanut butter and vanilla, mix well. Slowly add in the powdered sugar, alternating with the heavy cream.
-
Beat for 2-3 minutes until fluffy.
Sandwich Cookie Assembly:
-
Take one cookie and pipe frosting in a circle around the outside edge, place a peanut butter cup in the center. Top with another cookie, serve and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE REESE’S PIECES?
If you would rather use Reese’s Pieces instead of mixing chocolate chips and peanut butter chips, I say go ahead.
You get the chocolate and peanut butter flavor all in one candy! Or you can add it in addition to the chocolate and peanut butter chips to enhance the flavor even more.
DO I HAVE TO PUT A PEANUT BUTTER CUP IN BETWEEN THE SANDWICHES?
As much indulgence that this really enhances in this Sandwich Cookie, you do not need to add a peanut butter cup to the center if you do not want to.
What you will need to do is make a little more frosting to make sure that the whole cookies are filled, though. So I would add another half of the peanut butter frosting recipe.
WHAT ELSE CAN I ADD TO THESE SANDWICH COOKIES?
While we have pretty much covered and got all the greatest additions added to these Reese’s Sandwich Cookies, you can also dip them in melted chocolate or drizzle it over the top.
ANY ADDITIONS?
These might just be the best cookies ever. They’re the perfect way to use peanut butter cups. An easy way to use up leftover holiday candy, too!
- Stir in extra mini Reese’s peanut butter cups or chopped miniature Reese’s into the peanut butter cookie dough for an even more indulgent treat—perfect for peanut butter lovers.
- Add a drizzle of melted milk chocolate over the assembled cookies for a decadent touch during the holiday season.
- Include white chocolate chips along with the semi-sweet and peanut butter chips to create a trio of flavors in your cookie dough balls.
- Sprinkle crushed peanuts on top of the frosting before sandwiching for added crunch and nutty flavor.
- Roll the cookie dough balls in granulated sugar before baking to give them a sparkly, sweet crust similar to peanut butter blossoms.
- Use a cookie scoop to make uniform cookies, and bake them in a mini muffin pan to create cookie cups that can hold more frosting and a mini Reese’s peanut butter cup in the center.
- Mix in oatmeal to the dry ingredients for a chewy texture, turning them into peanut butter oatmeal chocolate chip cookies.
- Sprinkle sea salt flakes over the assembled cookies for a sweet and salty combo that enhances the chocolate and peanut butter flavors.
- Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate taste for true chocolate peanut butter lovers.
- Top the frosting with colorful sprinkles or crushed candy pieces to make them festive for any occasion.
ANY SUBSTITUTIONS?
If you’ve got another great idea for subs, let me know. Delicious recipes can be made better with experimentation!
- Unsalted butter: You can use salted butter and omit the added salt in the recipe for similar best results.
- Semi-sweet chocolate chips: Substitute with milk chocolate or dark chocolate chips based on your preference.
- Creamy peanut butter: Use crunchy peanut butter in the frosting for added texture in every first bite.
- Reese’s peanut butter cups: If you don’t have miniature Reese’s peanut butter cups, chop up full-size Reese’s cups or use other chocolate-covered peanut butter candies.
- Heavy cream: Replace with milk or half-and-half in the frosting; you may need to adjust the amount to achieve the desired consistency.
- All-purpose flour: For a nuttier flavor and added fiber, substitute half of the flour with whole wheat flour, keeping in mind the texture may be slightly different.
HOW TO STORE:
These can be stored in an airtight container at room temperature, where they will keep for up to 2-3 days.
They can also be frozen, place in a freezer container, where they will keep for up to 3 months.
To defrost, remove to the countertop overnight until thawed.
DANA’S TIPS AND TRICKS:
- This recipe can be doubled to serve more people or to sell at bake sales, etc.
- Use Reese’s Pieces or miniature reeses in the cookies instead of chocolate and peanut butter chips.
- You can use the full-size Reese’s Cup in the center or leave it out, if you do, I would suggest making some more frosting to ensure that they are filled.
- Switch things up with these amazing cookies by changing the frosting in the center and try chocolate buttercream instead.
- This chewy cookie can be frozen, see above on how to do that.
Looking for a super indulgent and tasty cookie recipe, then you have to make these Reeses Peanut Butter Cup Cookies – you won’t regret it!
If you like this recipe, you might also like:
If you’ve tried these REESES 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!
Reeses Peanut Butter Cup Cookies (Sandwich Cookies)
Ingredients
Chocolate Peanut Butter Cookies
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon milk
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup peanut butter chips
- 3/4 cup mini peanut butter cups
- 10 regular sized peanut butter cups used for stuffing the cookies at assembly
Peanut Butter Frosting
- 1/2 cup unsalted butter room temp
- 1/2 Cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 2 ups powdered sugar
- 3 1/2 tablespoons heavy cream
Instructions
Cookies:
- Preheat oven to 350. In the bowl of an electric mixer (or hand mixer) cream the butter and sugars, 2-3 minutes until fluffy. Blend in the egg and vanilla, scraping the sides of the bowl if needed.½ cup unsalted butter, ½ cup granulated sugar, ½ cup dark brown sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add in the dry mix to the wet a little at a time until fully combined, scraping the sides.1 cup all-purpose flour, ½ cup + 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Mix in the milk. Add the chocolate chips, peanut butter chips, and peanut butter cups, and mix until just combined.2 tablespoon milk, 1/3 cup semi-sweet chocolate chips, 1/3 cup peanut butter chips, 3/4 cup mini peanut butter cups
- Roll dough into 2 tablespoons sized balls, and place them on a parchment-lined baking sheet, 2 inches apart. Bake 9-12 minutes until they appear dry on the tops. Let cool completely on the baking sheet.
Peanut Butter Frosting:
- In a large bowl, cream the butter with a hand mixer. Add the peanut butter and vanilla, mix well. Slowly add in the powdered sugar, alternating with the heavy cream.1/2 cup unsalted butter, 1/2 Cup creamy peanut butter, 1/2 teaspoon vanilla extract, 2 ups powdered sugar, 3 1/2 tablespoons heavy cream
- Beat for 2-3 minutes until fluffy.
Sandwich Cookie Assembly:
- Take one cookie and pipe frosting in a circle around the outside edge, place a peanut butter cup in the center. Top with another cookie, serve and enjoy!10 regular sized peanut butter cups
Notes
- This recipe can be doubled to serve more people or to sell at bake sales, etc.
- Use Reese’s Pieces in the cookies instead of chocolate and peanut butter chips.
- You can use the Peanut Butter Cup in the center or leave it out, if you do I would suggest making some more frosting to ensure that they are filled.
- Switch things up by changing the frosting in the center try a chocolate buttercream instead.
- These can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
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The recipe for the cookies is adapted from Love to be in the Kitchen and the frosting is adapted from my friend Rebecca at Sugar & Soul!
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Could I use a cookie scoop for this recipe or an ice cream scoop? If cookie scoop is to small then what time and temp should I use?
These look seriously amazing! Here’s hoping it’s not 90 degrees soon so I can turn on my oven. 😉 Pinned for later. (visiting from Wake Up Wednesday)
Yum! These look delicious! Chocolate and peanut butter are the best combination ever!