It’s too hard to eat just one of these Reese’s Peanut Butter Cup Cookies! With a soft inside and a slight crunchy outside, full of peanut butter goodness, you cannot resist.
Do you love classic Reese’s Peanut Butter Cups? The richness and creaminess of the chocolate and peanut butter is the perfect combination in these Reese’s Peanut Butter Cup Cookies!
These thick cookies that are bursting with flavor are so easy to make. My family loves when I make some new cookies and anytime I mention that these have Reese’s in them, they go crazy.
I always have to make a double batch because everyone always wants a few extra (we usually make some and give some). They are one of those cookies that you just know you will go fast, so we always prepare ahead of time.
They are just slightly crisp on the outside and chewy the rest of the way, just the way that we love our cookies. I cannot stand a crispy cookie, but that is just me.
If you are a fan of peanut butter and chocolate and love yourself a crazy easy dessert, then these Reese’s Peanut Butter Cup Cookies are exactly what you need.
Some of our other favorite cookie recipes we have on our site include: Chocolate Sugar Cookies, Reese’s Cookie Wrap, and Chocolate M&M Cookies.
WHY THIS RECIPE WORKS:
- They’re super easy- the hardest part is waiting for the dough to chill.
- Perfect peanut butter and chocolate combo of flavor.
- This recipe makes so many cookies, but if you need more, you can scale this recipe to make more.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking powder
Fine sea salt
Baking soda
Unsalted butter
Granulated sugar
Light brown sugar
Large eggs
Vanilla extract
Mini reese’s peanut butter cups
Semi-sweet chocolate chips
HOW TO MAKE REESE’S PEANUT BUTTER CUP COOKIES, STEP BY STEP:
- In a large bowl, stir together the flour, baking powder, salt, and baking soda, set aside.
- In the body of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Then beat the mixture on medium-high speed and continue for 3 minutes.
- Add the eggs one at a time, making sure that it is fully mixed in before adding the next one. Then, stir in the vanilla.
- Next a little at a time add the flour mixture beating until fully combined, you can scrape down the sides as needed.
- Add the cut mini peanut butter cups and chocolate chips and fold in until just combined.
- Line a baking sheet with parchment paper and using a cookie scoop, portion out the dough into 1-tablespoon portions. Cover with plastic wrap and place it in the refrigerator overnight to chill.
- Preheat the oven to 375 degrees F, line baking sheets with parchment paper, set aside.
- Take the cookie dough portions out of the refrigerator and roll them into balls with your hands. Place them on the baking sheet about 2-inches apart.
- Bake for 9-10 minutes until the cookies are very slightly browning along the edge. Keep the remaining cookie dough in the refrigerator until ready to use.
- Once the first batch is done you can continue with the remaining until all dough is used up.
- If desired while still warm press more cut-up peanut butter cups and chocolate chips into the tops of the cookies. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Serve and enjoy!
HOW DO I GET THICK COOKIES?
The secret to getting thick, puffed up cookies, is to keep the cookie dough chilled and cold right up until you’re ready to bake them.
This really helps the spread of the cookies, I know some people do not like to chill their dough, but trust me, it is absolutely worth it in the end.
CAN I ADD ANY ADDITIONS?
Want to amp up the flavor of these cookies? Try adding any flavor of chocolate chip you like. For this recipe, we used semi-sweet chocolate chips because I didn’t want overly sweet cookies. But, you can try milk chocolate, dark, or white chocolate chips in its place.
WHAT ELSE CAN I MAKE WITH THESE?
Turn these fantastic cookies into sandwich cookies. It’s super simple, just add some vanilla buttercream, chocolate buttercream, or peanut butter frosting between two of your homemade Peanut Butter Cup Cookies!
HOW TO STORE:
Cookies should be placed in an airtight container and kept in the refrigerator where they will keep for up to 5 days.
They can also be frozen, to freeze place in a freezer-safe container and they will keep for up to 3 months.
To defrost, remove to the refrigerator or countertop overnight until thawed and then enjoy.
TIPS AND TRICKS:
- The cookie dough needs to be refrigerated for 8-12 hours. Then keep it in the refrigerator until you’re ready to bake them.
- Since the dough has be to refrigerated, it is the perfect make ahead recipe.
- You don’t have to add the extra garnishes on top if you don’t want to, but it adds even more fantastic flavor.
- Other chocolate can be used, see my ideas above.
- Chilling the dough and kept it dough is essential to getting those puffed up cookies.
- Add some peanut butter chips to kick up the peanut butter flavor.
- To kick up the chocolate flavor, drizzle these cookies with some chocolate sauce.
Do you love the perfect combination of peanut butter and chocolate? Then you’re going to love these yummy Reese’s Peanut Butter Cup Cookies.
If you like this recipe you might also like:
If you’ve tried these REESE’S PEANUT BUTTER CUP COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Reese's Peanut Butter Cup Cookies
Ingredients
- 2 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ 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 (optional)
- 1 cup semi-sweet chocolate chips plus more for garnish (optional)
Instructions
- In a large bowl, stir together the flour, baking powder, salt, and baking soda, set aside.
- In the body of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Then beat the mixture on medium-high speed and continue for 3 minutes.
- Add the eggs one at a time, making sure that it is fully mixed in before adding the next one. Then, stir in the vanilla.
- Next a little at a time add the flour mixture beating until fully combined, you can scrape down the sides as needed.
- Add the cut mini peanut butter cups and chocolate chips and fold in until just combined.
- Line a baking sheet with parchment paper and using a cookie scoop, portion out the dough into 1-tablespoon portions. Cover with plastic wrap and place it in the refrigerator overnight to chill.
- Preheat the oven to 375 degrees F, line baking sheets with parchment paper, set aside.
- Take the cookie dough portions out of the refrigerator and roll them into balls with your hands. Place them on the baking sheet about 2-inches apart.
- Bake for 9-10 minutes until the cookies are very slightly browning along the edge. Keep the remaining cookie dough in the refrigerator until ready to use.
- Once the first batch is done you can continue with the remaining until all dough is used up.
- If desired while still warm press more cut-up peanut butter cups and chocolate chips into the tops of the cookies. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
- The cookie dough needs to be refrigerated for 8-12 hours. Then keep it in the refrigerator until you're ready to bake them.
- Since the dough has be to refrigerated, it is the perfect make ahead recipe.
- You don't have to add the extra garnishes on top if you don't want to, but it adds even more fantastic flavor.
- Other chocolate can be used, see my ideas above.
- Chilling the dough and kept it dough is essential to getting those puffed up cookies.
- Add some peanut butter chips to kick up the peanut butter flavor.
- To kick up the chocolate flavor, drizzle these cookies with some chocolate sauce.
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