These peanut butter cup cookies are made with a soft, thick peanut butter cookie topped with a Reese’s peanut butter cup. These are perfect for holiday cookie plates!
Reese’s Peanut Butter Cup Cookies
These amazing peanut butter cup cookies are soft and chewy like my 3 ingredient peanut butter cookies and topped with a Reese’s peanut butter cup like my Halloween spider cookies!
They’re an easier version of a peanut butter blossom with a Reese’s cup on top instead of a Hershey kiss, so they’ve not only got the chocolate on top but a little extra peanut butter, too.
Ingredient Notes
- Peanut butter: Creamy peanut butter is best, use your favorite brand, but avoid natural peanut butter that you have to stir. If you like crunch, use crunchy peanut butter.
- Granulated sugar: Granulated sugar will provide the best texture.
- Egg: One egg is used for binding.
- Reese’s peanut butter cups: You will need 12 mini Reese’s cups. You could also use other Reese’s cup miniatures such as white chocolate peanut butter cups or dark.
How to Make Peanut Butter Cup Cookies
- Combine ingredients: Mix peanut butter, sugar, and egg in a large bowl.
- Roll dough: Roll the dough into balls (or use a cookie scoop for even sizes) and drop into the sugar. Toss to coat.
- Bake cookies: Place on a prepared cookie tray and press down with a fork to make that signature cross on top. Bake for 8-10 minutes.
- Add reese’s peanut butter cup: Rest for 2 minutes before placing peanut butter cup minis upside down in the center of the top of the cookie. Allow cooling completely on a wire rack.
Baking Tips and Variations
- Chill dough. If the peanut butter cookie dough is too sticky once combined, stick it in the refrigerator to chill for 10-20 minutes.
- Mixer. The dough is easy enough to come together by hand, but feel free to use a stand mixer on low speed if desired.
- Don’t over bake. Watch the cookies as they bake. They will be lightly browned on the bottoms when they’re done.
- Mini muffin tin. You possibly could make peanut butter cookie cups, but I prefer to bake them round as there is no fight to remove them from the mini muffin pan!
Storing and Freezing
- Store: Store at room temperature, covered, for up to 3 days. I highly doubt you’ll still have any left by then, but just in case!
- Freeze: Yes! Either freeze your baked cookies in a freezer safe bag for a few months and just thaw before eating or freeze unbaked peanut butter dough balls (without the peanut butter cup) thaw, bake and then add the PB cup.
For more desserts with Reese’s try these Reese’s peanut butter blondies, Reese’s ice cream and Reese’s no bake cheesecake.
More Chocolate and Peanut Butter Recipes
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Peanut Butter Cup Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar , plus more for rolling
- 1 egg
- 12 miniature Reese's peanut butter cups
Instructions
- Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside.
- Mix together 1 cup cream peanut butter, 1/2 cup sugar and 1 egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
- Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet.
- Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
- Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Christmas, Cookies, Desserts, Gluten-Free, Kid-Friendly, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I LOVE peanut butter cup cookies! & these cookies turned out SO GOOD!
So happy to hear that, Jen!
Yum – these are family favorite. Great recipe simple to make, my kids love making them too!