Reese's Peanut Butter Cup Cookies Recipe

These Reese's Peanut Butter Cup Cookies are soft, chewy bakery style cookies loaded with chopped mini Reese's and chocolate chips in every bite.

Course Cookies

Cuisine American

Keyword Reese's Peanut Butter Cup Cookies

Prep Time 15

Cook Time 10

Dough chill time 1

Total Time 20

Servings cookies

Calories 105kcal

Author Jason Decker

Ingredients

2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea 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 extract
7.6 ounce bag mini reese's peanut butter cups cut in half, plus more for garnish
1 cup semi-sweet chocolate chips plus more for garnish

Instructions

In a large bowl, stir together the dry ingredients: flour, baking powder, salt, and baking soda, set aside.
2 & 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 1/4 teaspoon baking soda
In the body of a stand mixer with the paddle attachment, cream together the wet ingredients: butter, sugar, and brown sugar until smooth. Place the mixture on medium-high speed and whip for 3 minutes.
1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
Add the eggs one at a time, fully mixing in the first one before adding the next. Stir in the vanilla.
2 large eggs, 1 tablespoon vanilla extract
Add the flour mixture a little at a time until fully combined, and scrape down the sides as needed.
Add the cut mini reese’s peanut butter cups and chocolate stir. Stir just until distributed.
7.6 ounce bag mini reese's peanut butter cups, 1 cup semi-sweet chocolate chips
Line a sheet tray with parchment paper. Scoop dough into 1-tablespoon portions, I like to use a cookie scoop for this and place them closely on the sheet tray.
Cover the sheet tray with plastic wrap, place it in the fridge, and chill dough overnight for best results.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
Take the cookie dough portions and roll them into balls. Place them on the sheet tray about 2 inches apart.
Bake for 9-10 minutes until the cookies are puffed, appear dry on the top, and are very slightly golden brown along the edge. Keep the cookie dough you aren’t working with in the fridge until you need it.
Immediately press in more cut-up peanut butter cups and chocolate chips for garnish if desired into the tops of the cookies. Let cool for 10 minutes on the sheet tray and transfer to a cooling rack to cool 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.

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