These Reese’s Peanut Butter Cup Cookies take chocolate chip cookies to the next level. They’re soft and chewy and stuffed with creamy Reese’s Peanut Butter Cups in every single bite.
Jump to:
- Soft and Chewy Reese’s Stuffed Cookies
- Ingredients in Reese’s Mini Peanut Butter Cup Cookies Recipe
- How to Make Reese’s Peanut Butter Cup Cookies
- Tips for Making the Best Reese’s Cookies
- How to Store Reese’s Peanut Butter Cup Cookies
- Can I Freeze Reese’s Peanut Butter Cup Cookies?
- Variations to Reese’s Cookies
- Reese's Peanut Butter Cup Cookies Recipe
Soft and Chewy Reese’s Stuffed Cookies
These Reese’s Peanut Butter Cup Cookies are the ultimate peanut butter lover’s dream. They begin with our favorite chewy chocolate chip cookies, but rather than stopping with chocolate chips we stuff them full of Reese’s Peanut Butter Cups.
If you are craving even more peanut butter, feel free to substitute Reese’s Pieces or peanut butter chips for plain chocolate chips. However you want to mix and match, you can be assured they will taste delicious. Best of all, these stay nice and soft for up to a week in an airtight container, if you manage to keep them around for that long.
Ingredients in Reese’s Mini Peanut Butter Cup Cookies Recipe
- Flour - we use all-purpose flour in this recipe.
- Baking Soda - this helps the cookies rise just a touch.
- Salt - we like to use sea salt best.
- Butter - use unsalted room temperature butter.
- Sugar - use regular granulated sugar.
- Brown Sugar - we like to use light brown sugar for this recipe, since you also get plenty of deep caramel flavor from the toffee.
- Vanilla Extract - pure vanilla extract tastes best.
- Eggs - any kind of large eggs will work.
- Chocolate Chips - if you use larger chocolate chips, you may want to roughly chop them. Otherwise, you can use mini chocolate chips. You could also substitute peanut butter chocolate chips or even Reese’s Pieces if you want to up the peanut butter level.
- Reese’s - you can either use mini peanut butter cups, cut into quarters, or larger Reese’s cups chopped into ½” pieces.
How to Make Reese’s Peanut Butter Cup Cookies
- Preheat oven to 325 degrees.
- In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture and mix on low until just combined, then add chocolate chips and ½ of the Reese's Peanut Butter Cups pieces (reserving some of each). Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 ¼" balls. Line them up a couple inches apart on baking sheets lined with parchment paper or a Silpat. Use the palm of your hand to press the balls down down so the dough ball is about ¾" thick.
- Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Reese's Peanut Butter Cups and chocolate chips on top of the cookies.
- Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Tips for Making the Best Reese’s Cookies
- Chill the dough - if you have the time, it’s always a good idea to chill your cookie dough for at least an hour or two before baking, but preferably the day before. You can chill either before or after scooping.
- Freeze your Reese’s - this helps them stick together inside the cookies rather than melt out.
- Do not overbake - these cookies taste best when they are chewy and soft, which is only possible as long as you keep an eye on them in the oven. You want to remove from the oven just as they begin to color around the edges. They will probably still look slightly wet in the center.
How to Store Reese’s Peanut Butter Cup Cookies
You can store your cookies in a covered airtight container for up a week at room temperature. If they last that long, they will still be nice and soft!
Can I Freeze Reese’s Peanut Butter Cup Cookies?
We recommend freezing the cookie dough rather than the baked cookies. A great way to do this is to portion your dough into balls, then freeze like that. This way, you can simply pull your cookies from the freezer onto a prepared baking sheet (covered with parchment paper) and let thaw at room temperature for about 30 minutes - 1 hour before baking.
You can also pull the frozen cookie dough and let thaw in the fridge overnight, then bake as directed. We like that you can pull and bake as many or as little as you would like!
Variations to Reese’s Cookies
- Mini Reese’s Peanut Butter Cup Cookies - skip adding the Reese’s cups into the cookie dough, then bake a smaller scoop of dough inside greased mini muffin tins and top with a full mini Reese’s cup.
- Reese’s Peanut Butter Cookies - add chopped Reese’s cups to Peanut Butter Cookies for a real peanut butter blast.
- Reese’s Peanut Butter Blossom Cookies - add a mini Reese’s cup to the top of these Peanut Butter Blossom Cookies instead of a Hershey’s Kiss.
Reese's Peanut Butter Cup Cookies Recipe
Ingredients
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ tsp Salt
- 1 cup Butter room temperature
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 teaspoon Vanilla Extract
- 2 large Eggs
- 2 cups Chocolate Chips reserve ½ cup to sprinkle on top
- 36 Mini Reeses Peanut Butter Cups chopped into quarters, reserve ½ to sprinkle on top
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture and mix on low until just combined, then add chocolate chips and ½ of the Reese's Peanut Butter Cups pieces (reserving some of each). Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 ¼" balls. Line them up a couple inches apart on a baking sheet lined with parchment paper or a Silpat. Use the palm of your hand to press the balls down down so the dough ball is about ¾" thick.
- Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Reese's Peanut Butter Cups and chocolate chips on top of the cookies.
- Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Nutrition
Here are some other simple cookie recipes that we love!
- Heath Toffee Cookies
- 3 Ingredient Cake Mix Cookies
- Chocolate Peanut Butter Cookies
- Snickerdoodle Cookies
- Einkorn Chocolate Chip Cookies
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These Reese’s Peanut Butter Cup Cookies are the ultimate peanut butter lover’s chocolate chip cookie dream. They’re soft and chewy and stuffed with creamy Reese’s Peanut Butter Cups in every single bite.
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