Made in a mini muffin tin, these Reese’s Peanut Butter Cup Cookies are soft-baked, ultra thick, and loaded with peanut butter and chocolate flavor. Perfect for satisfying any sweet tooth, these delectable treats are bound to be a hit with everyone!

four plates of Reese's peanut butter cup cookies with some sliced in half

Why You’ll Love These Peanut Butter Cup Cookies

One bite of these cookies, and we knew we were hooked! Not only are they loaded with flavor, but they’re also: 

  • Inspired by classic peanut butter cookies and peanut butter blossoms for a recipe that is soft, sweet, and loaded with peanut buttery goodness
  • Made with simple ingredients and baked in less than 10 minutes
  • Great for bake sales, parties, and more
  • Bite-sized and perfectly portioned.

Ingredients You’ll Need

Made with a simple dough base, these Reese’s peanut butter cup cookies come together with just a handful of ingredients, most of which you probably already have on hand. Here’s everything you’ll need: 

  • Flour – All-purpose flour forms the base of the dough. If needed, a 1:1 gluten-free all-purpose flour alternative can be used instead. 
  • Butter – We recommend using unsalted butter to create tender, flavorful cookies without overpowering the rest of the ingredients. 
  • Peanut Butter – Smooth, processed peanut butter like Jif or Skippy works best. Chunky and natural varieties will not mix well, creating lumpy cookies. 
  • Sugar – A combination of granulated and light brown sugars help sweeten the dough while maintaining a moist, chewy texture. 
  • Egg – A single egg is used to help provide structure, holding the cookies together. 
  • Milk – We like whole milk for the richest taste, but any milk you have on hand can be used. 
  • Mini Peanut Butter Cups – These are pressed into the center for an out-of-this-world filling. We prefer to use mini peanut butter cups so they fit nicely in the center of the dough without overflowing. 
  • Baking Staples – You’ll also need baking soda, salt, and vanilla extract to form the base of the dough, enhancing the flavor and helping it rise. 

Flavor Variations

Thanks to the simple dough, these peanut butter cup cookies taste incredible with a wide variety of fillings. So, feel free to mix and match your faves! For instance, we love to include items like: 

  • Chocolate-Covered Caramels (like Rolos) 
  • Plain Chocolate
  • A Piece of Snickers
  • A Piece of Twix
  • Hershey’s Kisses or Hugs
overhead image of a plate of Reese's peanut butter cup cookies

How to Make the Best Reese’s Peanut Butter Cup Cookies

The process of making these cookies is nearly identical to that of peanut butter blossoms. However, instead of just topping them with chocolate, we stuff them to form cups. Here’s what to do: 

  1. Mix the Dry Ingredients. In a large bowl, sift the dry ingredients together. 
  2. Cream the Wet Ingredients. In a second bowl, use a hand mixer to cream the wet ingredients. 
  3. Combine the Wet and Dry Ingredients. Gently stir the dry ingredients into the bowl of wet ingredients, mixing just until no streaks remain. 
  4. Form the Cookies. Use a small cookie scoop to portion the dough into 1-inch-sized balls. Place each portion into the cup of a buttered mini muffin tin. Bake until they are light brown and fluffy. 
  5. Fill. While the cookies are hot, press a peanut butter cup into their center, stopping about ⅔ of the way down. 
  6. Cool. Allow the cookies to cool slightly in the pan before transferring them to a wire rack to cool completely. 
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Baking Tips 

Use Room Temperature Ingredients. Let the butter and egg come to room temperature before forming the dough. This will allow them to incorporate with ease, preventing overmixing of the dough and keeping your cookies soft and moist. 

Don’t Overmix. Be careful to mix the dough just until the ingredients are smooth and combined. Continuing to mix will result in dense, dry cookies, and nobody wants that! 

Work Quickly. We highly recommend having all of your peanut butter cups unwrapped and ready to go before you remove the cookies from the oven. This allows you to work quickly and stuff the cookies while they’re still hot so that they don’t crack and fall apart. 

Let the Cookies Cool. It’s super hard to wait, but letting the peanut butter cup cookies cool completely before taking a bite helps the center solidify and ensures they don’t fall apart. 

overhead image of a plate full of Reese's peanut butter cup cookies sliced in half

Storage Options 

We love to make a double batch of these cookies to have on hand whenever a craving strikes! 

Room Temperature: Once baked and fully cooled, these Reese’s peanut butter cup cookies can be transferred to a sealable bag or airtight container and kept at room temperature for up to 4 days. 

Freezer: To freeze the dough, form the cookies in the muffin tin as the recipe states. However, instead of baking, transfer it to the freezer until the dough solidifies. Then, transfer the cookies to an airtight container for up to 3 months. 

Or, bake the cookies completely, and freeze them for 3 months. To eat, bake the dough from frozen, adding a few extra minutes as needed. Or, let the cookies thaw in the fridge overnight, and enjoy! 

More Easy Cookie Recipes 

Craving more cookie goodness? Don’t miss out on more of our top recipes below! 

peanut butter cup cookies sliced in half facing upward on a plate

Reese’s Peanut Butter Cup Cookies

5 from 1 vote
Author: Food Dolls
Servings: 40 cookies
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Made in a mini muffin tin, these Reese’s Peanut Butter Cup Cookies are soft-baked, ultra thick, and loaded with peanut butter chocolate flavor for a dessert everyone will enjoy!


  • 1 ¾ cups all-purpose flour leveled
  • 1/2 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 Tablespoons unsalted butter room temperature
  • 3/4 cup smooth peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 40 mini peanut butter cups frozen


  • Preheat the oven to 375 degrees Fahrenheit. Grease a mini muffin tin, and set aside.
  • In a large bowl, sift together the flour, baking soda, and salt. Set aside.
    1 ¾ cups all-purpose flour, 1/2 teaspoon baking soda, ½ teaspoon kosher salt
  • In a second bowl, cream the butter, peanut butter, granulated sugar, and brown sugar together. Add the egg, milk, vanilla, and cream again.
    8 Tablespoons unsalted butter, 3/4 cup smooth peanut butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 Tablespoon milk
  • Gently stir the flour mixture into the bowl of wet ingredients.
  • Use a cookie scoop to roll the dough into 1-inch balls, and place them in the muffin tin.
  • Bake 8 minutes or until the cookies are light brown and puffed.
  • Remove from the oven, and immediately press a peanut butter cup into the center of each cookie, stopping roughly ⅔ of the way down.
    40 mini peanut butter cups
  • Cool slightly in the pan before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 4 days.


Serving: 1cookie | Calories: 127kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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