Loaded with peanut butter and chocolate in every bite, these Reese’s Peanut Butter Cup Cookies are a candy lover’s dream. Soft, chewy, and easy to make, they’re perfect for holidays, birthdays, and everything in between!
Why You’ll Love These Reese’s Peanut Butter Cup Cookies
If you’re as big of a Reese’s fan as we are, you’re going to want to prepare for your whole life to be changed with just one bite of these cookies. Seriously, they’re that good! You see, we took our standard cookie dough recipe and infused it with loads of peanut butter and chocolate in every bite thanks to the use of peanut butter chips and peanut butter cups. That said, these Reese’s peanut butter cookies are not for the faint of heart. However, they are:
- Soft and sweet
- Super easy to prepare
- Easy to customize in order to satisfy all your cravings
- Great for parties, holidays, and everything in between
The Ingredients You’ll Need
Given their impressive appearance, you might be surprised to learn that these Reese’s Peanut Butter Cup Cookies come together with pretty basic ingredients. Here’s what you’ll need:
- All-Purpose Flour – This forms the base of your dough. If needed, you should be able to easily swap it out with a 1:1 gluten-free flour instead.
- Baking Soda – For the softest, fluffiest cookies make sure your baking soda is fresh.
- Salt – This helps elevate the other ingredients for the most incredible taste.
- Unsalted Butter – We prefer to use unsalted butter in order to control the flavor of the dough. Plus, when combined with the sugar, it creates a sweet caramel or toffee-like flavor!
- Sugar – A combination of light brown sugar and organic cane sugar makes for sweet dough and extra soft, moist cookies.
- Vanilla Extract – Make sure you use pure vanilla extract and not the imitation stuff!
- Egg – We use a combination of whole eggs and egg yolks. The extra yolk helps form a sort of gel that adds moisture to the cookies, creating that ultra soft texture we love.
- Peanut Butter Chips – We use Reese’s peanut butter chips specifically, but any you have on hand is fine.
- Peanut Butter Cups – In order to pack every bite full of candy, we opt for mini peanut butter cups. However, you could easily just chop up the regular-sized candies instead. Or, if you prefer a bit of crunch, use Reese’s Pieces candies instead!
How to Make the Best Reese’s Peanut Butter Cookies
For these cookies, we’ll start with the dough. Then, we add in all the goods. Just follow the steps below!
- Then, whisk the dry ingredients together, and set them aside.
- In a separate bowl, cream together the butter and sugars. Next, beat the vanilla and eggs into the mixture.
- Add the dry ingredients to the wet, and mix until they are just combined.
- Fold in the peanut butter chips and peanut butter cups.
- Roll the dough into a ball, cover, and refrigerate for 2-3 hours.
- Preheat the oven, and grease your baking sheet.
- Section the dough into roughly 24 evenly-sized balls of dough, and arrange them on the baking sheet, leaving room for them to spread.
- Add extra Reese’s on top, if desired.
- Bake until golden brown around the edges. Then, remove them from the oven, and let your cookies cool before transferring them to a wire rack.
Can I use this recipe with different candies? Sure! We’re partial to the irresistible combination of chocolate and peanut butter. However, this recipe should work with any other chocolate-based candy you prefer.
If you want to switch up the flavor profile try adding in extra ingredients like:
- Chopped Nuts
- Chocolate Chips
- Toffee Pieces
- Dark or White Chocolate Peanut Butter Cups
What If I Don’t Have Unsalted Butter? Can I Use Salted Instead?
Yes. However, if you do use salted butter, we highly recommend leaving out the extra salt.
In our homes, these cookies are devoured immediately. So, if somehow you do have leftovers, they’re best stored in an airtight container at room temperature for up to 1 week.
Or, if you prefer to make your dough ahead of time, prepare it as normal. Then, instead of baking the balls of dough, place your baking sheet in the freezer for about 2 hours or until the dough is set. Then, transfer it to a sealable bag, and freeze it for up to 3 months.
When you’re ready to bake, follow the instructions as usual, but be sure to keep an eye on your cookies as they will likely need to stay in the oven for a few minutes longer. For a complete guide to freezing all kinds of different cookie doughs, keep reading here!
More Cookies Recipes to Try
Can’t get enough cookies in your life? Trust us. We get it, and we’ve got you covered with even more great recipes!
- The best of both worlds, these S’mores Cookies have all the flavor of s’mores you love in the convenience of a handheld cookie.
- Ultra-thick, super soft, and positively bursting with chocolate in every bite, these Ultimate Chocolate Chip Cookies are the best dessert you’ll ever make!
- Featuring a little bit of everything, these Monster Cookies are sweet, salty, and guaranteed to satisfy all your tastebuds.
- A chocolate lover’s best friend, these Double Chocolate Chunk Cookies are the only treat you’ll ever need.
Reese’s Peanut Butter Cup Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter (melted)
- 1 cup packed light brown sugar
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk (at room temperature)
- 1 cup Reese's Peanut Butter chips
- 2 cups mini Reese's Peanut Butter Cups or 2 cups Reese's Pieces
- Whisk together the flour, baking soda and salt; set aside. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Beat the vanilla, and eggs until light and creamy. Mix dry ingredients until just blended. Fold in the peanut butter chips and peanut butter cups (or Reese's pieces)
- Roll the dough into a ball. Cover and refrigerate for 2-3 hours.
- Preheat the oven to 325° F, and grease a baking sheet.
- Separate the dough into 24 evenly-sized balls. Arrange them on the prepared baking sheet, leaving room in between. Sprinkle more peanut butter cups on top, if desired.
- Bake for 16-18 minutes or until the edges are lightly browned.
- Remove from the oven, and let cool for 20-30 minutes before transferring them to a wire rack to cool completely.