🍪 REESE’S PEANUT BUTTER CUP COOKIES

Soft peanut butter cookie dough is mixed with chopped Reese’s Peanut Butter Cups and baked until thick, chewy, and chocolatey. Perfect for peanut butter lovers!

🥜 INGREDIENTS (Makes 18–24 Cookies)

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¾ cup creamy peanut butter (Reese’s brand preferred)
1 teaspoon vanilla extract

Mix-ins

12–16 mini Reese’s Peanut Butter Cups, chopped
(Optional) ½ cup Reese’s Pieces
(Optional) ½ cup chocolate chips

🔪 INSTRUCTIONS

1. Prepare the Dough

In a medium bowl, whisk:
- Flour
- Baking soda
- Baking powder
- Salt
In a large bowl, beat together:
- Softened butter
- Granulated sugar
- Brown sugar
Mix until creamy and fluffy, 1–2 minutes.
Add the egg, peanut butter, and vanilla extract.
Mix until smooth.
Add the dry ingredients into the wet.
Stir gently until combined—don’t overmix.
Fold in the chopped mini Reese’s cups (plus chocolate chips or Reese’s Pieces if using).

2. Chill the Dough (Important!)

Refrigerate the dough 30–60 minutes so cookies bake thicker and don’t spread too much.

3. Shape the Cookies

Scoop 1½–2 tablespoons of dough.
Roll into balls.
Place on a parchment-lined baking sheet.
Press extra Reese’s cup pieces onto the tops for better presentation.

4. Bake

Bake at 350°F (175°C) for 10–12 minutes.
Edges should be set, but centers still soft.
Allow to cool on the baking sheet for 5 minutes, then transfer to a rack.

They firm up as they cool, staying soft and chewy.

🍫 SERVING IDEAS

Enjoy with:

Cold milk
Hot chocolate
Coffee or espresso
Crumbled over ice cream

⭐ TIPS FOR PERFECT COOKIES

Do not skip chilling—Reese’s cups melt fast and need cold dough.
Add extra peanut butter cups on top before baking for a bakery look.
Slight underbaking keeps them soft.
Use creamy peanut butter, not natural oiled peanut butter.

🧁 VARIATIONS

• Reese’s Peanut Butter Blossoms

Press a full mini Reese’s cup into the center after baking.

• Giant Bakery-Style Cookies

Scoop ¼-cup dough mounds and bake 13–15 minutes.

• Double Chocolate Reese’s Cookies

Replace ½ cup flour with cocoa powder.

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ANOTHER great peanut butter cookies recipe to try !
INGREDIENTS

1 pkg. Pillsbury peanut butter refrigerator cookies
1 pkg. miniature Reeses peanut butter cups

INSTRUCTIONS
1. Cut cookie dough in 9 equal parts; then cut each part into 4 pieces.
2. Drop 1 piece (these will be very small) in each cup of a teflon coated muffin tin or spray muffin tins with spray (Baker's Joy).
3. Bake at 350 degrees for 10 minutes.
4. While still hot, push an unwrapped peanut butter cup into each cookie in muffin tin.
5. Cool 10 minutes and remove. Makes 36 peanut butter cookies cups. Enjoy the cookies !
peanut-butter-pinwheel-cookies

VIDEO:

PEANUT BUTTER COOKIES