Peanut butter lovers rejoice! These Reese’s Peanut Butter Cup Cookies incorporate Reese’s Peanut Butter Cups with the infamous Toll House Chocolate Chip cookie recipe for a combination that will make your mouth drool. There is nothing better than peanut butter and chocolate for a chewy, delicious cookie.
This new recipe for peanut butter cup cookies comes together quickly and easily for a sweet treat that is guaranteed to please. These cookies are perfect for any occasion and a great option to include at your Halloween party or at your Christmas cookie exchange.
I like to make a double batch of this great recipe and freeze half so I have them on hand when unexpected guests pop over. These cookies are amazing when they are still warm from the oven but be careful not to burn yourself.
Do cookie recipes with Reese’s Peanut Butter Cups have peanut butter in the cookie batter?
From a quick search online there appear to be a few different options to make Reese’s Peanut Butter Cups cookies. Some have peanut butter in the cookie dough itself and in some, like my Reese’s Peanut Butter Cup Cookie recipe, the peanut butter flavor comes from the addition of the peanut butter cups only.
With just the peanut butter cups adding the peanut butter flavor there is a milder flavor than if the batter also contained peanut butter. Think of them as Cookie Dough Cookies with peanut butter cups.
Ingredients Needed For Reese’s Peanut Butter Cup Cookies
As I mentioned, I started with the Toll House Chocolate Chip Cookies recipe and subbed miniature peanut butter cups for the chocolate chips when I made these cookies. You can find all of the measurements and instructions for these Reese’s cookies in the printable recipe card at the bottom of this post.
- All-purpose flour – I always have a bag of all-purpose flour in the pantry to whip up this cookie recipe or do any baking whenever the mood hits.
- Baking soda – Baking soda helps these cookies rise just a touch.
- Salt – A touch of salt enhances the flavor of these cookies
- Butter – unsalted soft butter or salted butter will both work well.
- Granulated sugar – White granulated sugar helps sweeten up these cookies
- Brown sugar – Brown sugar adds a nice caramel-like flavor to these cookies.
- Vanilla extract – I prefer to use pure vanilla extract which you can pick up at Costco for a reasonable price. If you only have imitation vanilla not to worry, you can use it in these delicious cookies.
- Eggs – I use large eggs when I bake but any size egg will work in these Reese’s Peanut Butter Chocolate Chip Cookies.
- Reese’s Peanut Butter Cup Minis – These mini PB cups add peanut flavor to these cookies. You will find these in the baking asile. They are in a bag by the chocolate chips.
How to make Reeses Cookies
Heat oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
With an electric mixer, on medium speed cream together butter, white sugar, and brown sugar.
Add in eggs and vanilla, and mix.
Sift together flour, baking soda, and salt and slowly incorporate dry ingredients into the wet mixture.
Mix in the Reese’s Peanut Butter Cups baking minis. I used my mixer to do this, and it helped break them apart a bit. If you prefer to mix them in with a wooden spoon give them a bit of a rough chop before you stir them in.
SIXTH: Scoop with a cookie scoop (I use a 1 Tablespoon size measuring spoon) onto the cookie sheet.
I also pressed half of a mini PB cup into the top of each of the cookie dough balls before baking them.
Bake for about 11 minutes, or until the edges are golden brown.
Remove from the oven and let sit on the hot cookie sheet for a few minutes before transferring to a cooling rack.
Love it? Pin it!
If you love this Reeses Cookies Recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Does Reeses use real peanut butter? Yes, if you read the label on the package it appears that Reeses uses real peanuts to make the peanut butter filling.
How do you store these Reese’s Peanut Butter Cup Cookies? These cookies will keep well for a few days in an airtight container on the kitchen counter. They also freeze really well. You can wrap them individually or use wax paper to separate them so you can quickly grab them one at a time.
What should I do if my dough is sticky? If you find your dough is too sticky and it does not come off the tablespoon easily, add a touch more flour and mix well.
Can I add chopped nuts to the cookie dough batter? If you like your cookies with a little more texture then chopped nuts would be great. I like to use a food processor to chop my nuts so they end up in tiny bits.
Can I use all white sugar in this cookie recipe? In most cases, white sugar can be substituted for brown sugar. However brown sugar adds a different type of sweetness and texture to these cookies that can’t be replicated with white sugar. So, yes you most likely can use all white sugar but the taste and texture will be different.
SUBSTITUTIONS For Making REESE’S PEANUT BUTTER CUP COOKIES
- Can’t find miniature Reese’s Peanut Butter Cups? You can usually find them in the baking aisle of your grocery store. If your store doesn’t carry them, feel free to use the regular-sized ones and chop them into small pieces. You could also substitute white chocolate peanut butter cups. Reese’s also makes Peanut Butter Cups with pretzels or potato chips that you can use instead of the plain peanut butter cups.
- Don’t worry too much about using Reese’s brand cups, any other brand of peanut butter cups would work. Or try almond butter cups if you can’t find peanut butter ones. Just make sure to cut them into small pieces.
- If you are up to the task you can also make your own peanut butter cups to use in these cookies.
Tips & Tricks For Making the BEST Reese’s Cookies
- Make sure your butter is softened for this recipe. It will make blending so much easier.
- Bring eggs to room temperature before you start baking.
- Let the cookies cool before removing them from the cookie sheet.
PEANUT BUTTER & CHOCOLATE RECIPES
Are you like me? Do you have a serious love affair with all things peanut butter and chocolate? Here are some more recipes to help you indulge:
- No Bake Peanut Butter Pie (pictured above)
- Peanut Butter Blossoms
- Chewy Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- Reese’s Peanut Butter Cup Ice Cream Cake
- Peanut Butter Chocolate Chunk Cookies
- No Bake Chocolate Peanut Butter Cookie Bars
- Peanut M&M Peanut Butter Pie
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Reese's Peanut Butter Cup Minis
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- With an electric mixer, cream together butter, sugar and brown sugar.
- Add in eggs and vanilla, mix.
- Sift together flour, baking soda and salt and slowly incorporate into the wet mixture.
- Mix in the Reese's Peanut Butter Cups baking minis.
- Scoop with a cookie scoop (I use a 1 Tablespoon size) onto the cookie sheet. I pressed a half of a mini PB cup into the top of each cookie before baking them.
- Bake for about 11 minutes, or until the edges are golden brown. Remove from the oven and let sit on the hot cookie sheet for a few minutes before transferring to a cooling rack.
- Store in an airtight container. These freeze really well, too!
If it's really warm in your kitchen you may need to pop them in the fridge to cool for a bit if the chocolate is really melty on top.
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Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 108mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g
Please note that nutrition is not guaranteed accurate.