Reese's Peanut Butter Cup Cookies Recipe

4.56 from 9 votes

Reese's Peanut Butter Cup Cookies Recipe

These Reese’s peanut butter cup cookies take chocolate chip cookies to the next level. They’re soft and chewy and stuffed with creamy peanut butter cups in every single bite.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 7922kcal

Author: The Carefree Kitchen

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips reserve 1/2 cup to sprinkle on top
36 mini Reese's Peanut Butter Cups chopped into quarters (divided)

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
In a medium bowl, combine the flour, baking soda, and salt. Whisk until ingredients are well combined, then set aside. In the bowl of 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 and scraping down the sides as needed.
Add the flour mixture to the butter mixture and mix on low until just combined, then add chocolate chips and 1/2 of the Reese's Peanut Butter Cups pieces. 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 1¼" balls. Place them 2" apart on a baking sheet lined with parchment paper, then use the palm of your hand to press the balls down so the dough ball is about 3/4" 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 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!

Notes

Storing instructions: store cookies in a covered airtight container for up to 5 days at room temperature, up to 1 week in the fridge, or up to 2 months in the freezer.

Make-ahead tips: scooped cookie dough can be stored in the freezer for up to 2 months. When you are ready to bake, transfer to a parchment paper-lined sheet tray and bake as directed, adding about 2-3 minutes onto the total baking time.

Nutrition