These are the best peanut butter cup cookies ever! Make this fail-proof seven step easy-to-follow recipe for a soft and chewy cookie filled with chocolate peanut butter flavor.
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Here’s a huge mistake people make when baking Reese’s peanut butter cup cookies. They don’t roll the cookie dough balls into sugar before baking! Rolling the dough in sugar helps pull the moisture from the surface of the cookies so the cookie can sit flat without having to chill the dough.
This recipe is going to be a keeper in your house for sure!
And these aren’t the only peanut butter options on my blog. Don’t miss my recipes for peanut butter chocolate chip cookies, peanut butter mousse, and peanut butter pie with Cool Whip. I’ve got something for every taste and occasion!
How to Make Cookies with Peanut Butter Cups
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Heat your oven to 375 degrees F and grease your muffin tin.
STEP TWO: Whip the butter, peanut butter, and sugars together until you get a creamy consistency.
STEP THREE: Mix in the vanilla, milk, and eggs until smooth.
STEP FOUR: Fold in the flour, baking soda, and salt to form the cookie dough.
STEP FIVE: Scoop the dough with a cookie scoop, roll each scoop into a ball, then coat it with sugar until it’s completely covered.
STEP SIX: Place the sugar-coated dough balls into the muffin tin and press down each one slightly with a measuring spoon. Bake for 10-12 minutes until they’re just golden.
STEP SEVEN: Once they have baked, immediately press a mini peanut butter cup into the center of each cookie. Let the peanut butter cup cookies cool off in the pan before digging in.
Tips for Cookies with Reese’s Peanut Butter Cups
- Don’t overmix: Once the flour is added, mix just until the dough comes together to avoid tough cookies.
- Add peanut butter cups immediately: Add the peanut butter cups into the cookies right after baking so that they melt right into the cookie.
- Even sugar coating: Be careful to roll the dough balls in the sugar topping evenly for a consistent sweet crust on every cookie.
More Easy Peanut Butter Cookie Recipes
- Peanut Butter Kiss Cookies
- 3 Ingredient Peanut Butter Blossoms
- Chewy Peanut Butter Cookies
- 3 Ingredient Peanut Butter Cookies
Variations to Reese’s Peanut Butter Cup Peanut Butter Cookies
- Add a marshmallow center: Top the cookies with a mini marshmallow alongside the peanut butter cup for a melty s’more-like surprise.
- Use crunchy peanut butter for more texture: I like to use smooth peanut butter myself, but you can try swapping it with crunchy peanut butter to add an extra bite and texture to your cookies with peanut butter cups.
- Incorporate some extra chocolate: Stir in chocolate chips to the dough for a double dose of chocolate with every mouthwatering bite of your Reese’s peanut butter cup cookies.
Can I Make These Cookies Without A Mini Muffin Tin?
You can absolutely make Reese’s peanut butter cup peanut butter cookies without a muffin tin.
Just bake the cookies flat on a cookie sheet and top each one with a peanut butter cup right after baking. They’ll turn out just as delicious!
Should I Let The Cookies Cool Off In The Mini Muffin Tin?
It’s actually best not to let the peanut butter cup cookies hang out in the muffin tin for too long.
Once you’ve got the peanut butter cups in and the cookies are cool enough to handle, pop them out onto a cooling rack. They might stick if they stay in the tin too long, especially without non-stick spray.
When Do I Put The Mini Peanut Butter Cup Into The Cookie?
It’s best to add the mini peanut butter cups to the cookies immediately after you remove them from the oven. Make sure to have the cups ready to go by unwrapping them while the cookies are still baking.
What to Serve with Reese’s Peanut Butter Cup Cookies
If you want to add some extra peanut butter deliciousness to your cookies with Reese’s peanut butter cups, you can top them with this Peanut Butter Icing once they’re cooled.
For an even thicker topping, try this Peanut Butter Cream Cheese Frosting.
On the dessert table, these cookies are delicious next to No Bake Peanut Butter Fudge.
They can also be dipped in Peanut Butter Mousse for a creamy twist on the classic cookie.
More Peanut Butter Recipes
- No Bake Peanut Butter Fudge
- Peanut Butter Rice Krispie Treats
- Hot Cocoa Balls with Peanut Butter
- 3 Ingredient Peanut Butter Frosting
Peanut Butter Cup Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping
- ¼ cup white sugar
- 29 mini Reese’s Peanut Butter Cups
Instructions
- Preheat your oven to 375 degrees F and spray your muffin tin with cooking spray.
- Beat together the butter, peanut butter, and sugars.
- Add in the vanilla, milk, and eggs, and beat again.
- Stir in the flour, baking soda, and salt.
- Once the dough is formed, use a cookie scoop to scoop out your dough, roll it into a ball, and then roll it in a bowl with the ‘topping’ sugar until all balls are coated with sugar.
- Place each ball into your muffin tin and gently press them down into the muffin tin with the back of a measuring spoon and bake for 10-12 minutes or until slightly golden.
- While the cookies are baking, unwrap the mini peanut butter cups.
- As soon as you remove the cookies from the oven, place a mini peanut butter cup into each one, pressing down gently.
- Allow to cool and enjoy!
Notes
- These cookies store well in the fridge for 3-4 days or at room temperature for up to a week.
- It’s best to store at room temperature as the peanut butter cups harden in the fridge and the cookie hardens.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
