Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

Indulge in the ultimate sweet delight with this reeses peanut butter cup cookies recipe! These delectable treats offer the perfect harmony of rich peanut butter flavor and the satisfying crunch of a cookie cup, creating a dessert that’s both irresistible and a breeze to whip up.

I love cookies! I have a ton of cookie recipes on my site. Lately, I have been going between my miso chocolate chip cookies and these! But, I also have an unwavering affection for peanut butter, chocolate chips, and anything reminiscent of Fall. Enter my reese’s peanut butter cup cookies!—a twist on the classic peanut butter cookie. Inspired by my love for unconventional treats like peanut butter miso cookies and peanut butter blondies, this recipe combines the rich flavors of brown sugar, and the beloved mini Reese’s Peanut Butter Cups. The result is a heavenly fusion that captures the essence of autumn in every delectable bite. Embrace the cookie that pays homage to the perfect marriage of peanut butter and chocolate.

Jump to:

• ⭐️ Tips, Tricks, and alterations:
• ❤️ Why you will love this recipe:
• 📃 Ingredients for reeses peanut butter cup cookies recipe:
• 📖 How do you make this reeses peanut butter cup cookies recipe:
• ⍰ How can I store these reeses peanut butter cup cookies?
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• Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

⭐️ Tips, Tricks, and alterations:

Even though reeses peanut butter cup is in the name, I actually don’t use the reese’s cups for this recipe! I use the non name-brand ones from Aldi (I think they are better!). 

I like to mix this batter by hand. I know. that for most cookies you’d put all of the ingredients into the bowl of a stand mixer but for me, I put everything into a large bowl and do it myself. That way I can ensure that the batter does not get overworked. So, do not use an electric hand mixer, or an electric mixer. Use a spatula or a wooden spoon to fold everything together. 

I use light brown sugar in this recipe, not dark brown sugar. I have not tried subbing it. 

If you wanted to add some extra peanut butter flavor you could try adding some reese’s pieces or peanut butter chips but do not add creamy peanut butter. The peanut butter will cause the cookies to spread and they will not bake correctly. 

❤️ Why you will love this recipe:

This is a great cookie recipe. If you like classic chocolate chip cookies and also are a member of the peanut butter lovers group then this is going to be a win for you! These are the best cookies to make when you have a craving for a sweet treat. Plus who wouldn’t love a miniature reese’s peanut butter cup cut up into cookies? So for chocolate lovers and peanut butter lovers, this is the cookie for you. 

📃 Ingredients for reeses peanut butter cup cookies recipe:

• Brown Butter: For a richer flavor. I always use unsalted butter.
• Eggs: Essential for binding our concoction together.
• Gluten-Free Flour: I recommend King Arthur Gluten-Free Measure for Measure for the cookies
• Vanilla Extract: Elevate the flavor profile with a dash of vanilla extract.
• White Sugar: Adds a balance to our brown sugar.
• Mini Peanut Butter Cups: A delightful addition for an extra layer of sweetness.
• Brown Sugar: Incorporate this to enhance the overall richness of the fusion.
• Milk: ​I like to add a tablespoon or two of milk if the batter feels a bit dry. It helps keep the cookies moist and soft. 

📖 How do you make this reeses peanut butter cup cookies recipe:

Set the oven to 350°
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside. 
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small (or) medium sized bowl.
Add the sugars: to the bowl with the brown butter and whisk. After the sugars and butter have been creamed together, add the egg and whisk together. 
Add the vanilla: and whisk until everything is smooth.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the peanut butter cups to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the cookie sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand. 
Bake the cookies: for 12 minutes. At the 6 minute mark, turn the tray. Then bake for another 6 minutes. You want the cookies to turn golden brown. 
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a few minutes on the tray. 

When you are done with this recipe, give my linzer cookies a try!

⍰ How can I store these reeses peanut butter cup cookies?

You can either store them in ziploc bag or in an airtight container. They will keep for a few days on the counter. However, you can freeze them. Baked cookies will keep in the freezer for up to three months. You can also store them as unbaked balls of dough. They will also keep for up to 3 months. 

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Thank you so much!
Laura 

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