Peanut Butter Cup Cookies

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If you are a fan of the classic Peanut Butter Blossom but want something even more indulgent, these Peanut Butter Cup Cookies are a total game-changer. This recipe takes a soft, buttery peanut butter cookie dough and, instead of a simple chocolate kiss, nests a whole Miniature Reese’s Cup right into the center. The result is a thick, chewy cookie with a gooey, chocolatey-peanut butter core that stays soft even after cooling.

The beauty of these Reese’s stuffed cookies is how perfectly they balance textures. You get the slightly crisp edges of the cookie, the tender crumb of the dough, and the iconic snap of the chocolate-covered peanut butter cup. It is a high-impact dessert that is incredibly easy to assemble, making it a favorite for bake sales, holiday platters, or a simple weekend baking project.

Why You’ll Love This Recipe

• Double the Peanut Butter: Features peanut butter in both the dough and the candy center.
• Stays Soft for Days: The high fat content in the dough ensures these cookies remain tender and chewy.
• No Rolling Pin Required: A simple “scoop and bake” method that saves time and mess.
• Perfect Proportions: The mini peanut butter cup provides the ideal ratio of chocolate to cookie in every bite.

Ingredients

• ½ cup Unsalted Butter, softened
• ½ cup Creamy Peanut Butter (shelf-stable works best)
• ½ cup Granulated Sugar
• ½ cup Light Brown Sugar, packed
• 1 Large Egg, room temperature
• 1 tsp Vanilla Extract
• 1 ½ cups All-purpose Flour
• ¾ tsp Baking Soda
• ½ tsp Salt
• 24–30 Miniature Reese’s Peanut Butter Cups (unwrapped)

Instructions

1. Prep and Cream

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, peanut butter, and both sugars until light and fluffy (about 2–3 minutes).

2. Add Wet Ingredients

Beat in the egg and vanilla extract until well combined and smooth.

3. Mix the Dough

Gradually add the flour, baking soda, and salt. Mix on low speed until the flour is just incorporated. Do not overmix!

4. Scoop and Bake

Roll the dough into 1-inch balls (about 1 tablespoon of dough). Place them 2 inches apart on the baking sheets. Bake for 8–10 minutes. The cookies should look slightly puffy and the edges should be just barely golden.

5. The “Press”

Immediately after taking the cookies out of the oven, press an unwrapped Miniature Reese’s Cup into the center of each warm cookie. This will cause the cookie to crack slightly at the edges—this is exactly what you want!

6. Cool and Set

Let the cookies sit on the baking sheet for at least 10 minutes. The residual heat from the cookie will melt the bottom of the candy, “locking” it into place as it cools.

Expert Tips for Success

• Unwrap Early: Unwrap all your peanut butter cups before the cookies come out of the oven. You have a very small window of time to press them in while the cookies are soft!
• Don’t Over-Bake: The cookies will look slightly “underdone” in the center when you pull them out. This is necessary so the candy can be pressed in easily without the cookie crumbling.
• Chill the Candy: If you find the peanut butter cups are melting too quickly or losing their shape, pop the candies in the freezer for 15 minutes before pressing them into the hot cookies.
• Uniform Size: Use a small cookie scoop to ensure all your cookies are the same size. This helps them bake evenly and makes the peanut butter cups fit perfectly in the center.

Variations

• Dark Chocolate Version: Use Dark Chocolate Miniature Reese’s Cups for a richer, less sweet flavor profile.
• Holiday Twist: Use the seasonal “shapes” (like Reese’s Hearts, Eggs, or Pumpkins) depending on the time of year.
• Chocolate Dough: Replace ¼ cup of flour with cocoa powder to make a double chocolate peanut butter cookie.
• Nutty Crunch: Roll the dough balls in crushed peanuts before baking for extra texture and flavor.

FAQ: Peanut Butter Cup Cookies

Q: Can I use a mini muffin tin for these? A: Yes! This is a popular variation. Place the dough balls in a greased mini muffin tin, bake, and then press the candy in. It creates a “cup” shape that holds the candy perfectly.

Q: Why did my cookies crumble when I pressed the candy in? A: This usually means the cookies were over-baked or they cooled too much before the candy was added. Make sure to press the cups in the second the pan leaves the oven.

Q: How do I store these? A: Store in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of white bread in the container with them.

Q: Can I freeze the dough? A: Absolutely. Roll the dough into balls and freeze in a single layer, then transfer to a bag. Bake straight from frozen (adding 1–2 minutes to the bake time) and press the candy in as usual.