These Reese's cup peanut butter cookies are super chewy and soft peanut butter chocolate chip cookies. They are topped with a Reese's cup in the center of the cookie. It is a celebration of peanut butter flavor and chocolate.
These Rees's cup peanut butter cookies are the perfect cookie for peanut butter lovers. and chocolate lovers They are thick peanut butter cookies with chocolate chips, but at the center of each cookie is a Reese's cup! Try this recipe once and you will be hooked!
For other peanut butter recipes, try Reese's Peanut Butter Cup Pie, Peanut Butter Banana Muffins, and Peanut Butter and Jelly Cookies.
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Why This Peanut Butter Cup Cookies Recipe Works
- Peanut butter and chocolate- These cookies show off why peanut butter and chocolate are such a perfect combination. Between the peanut butter cookies, chocolate chips, and Reese's cups both flavors are strong!
- Chewy cookies- This chewy peanut butter cookie has crispy edges and a chewy center like all the best cookies!
- Reese's cups- Reese's is a favorite candy for a reason. That delicious flavor makes an unforgettable center in an already great cookie!
- Easy recipe- These cookies are super simple to make! It is as simple as a classic peanut butter cookie, just with a final addition when they come out of the oven.
Ingredient Notes for Reese's Peanut Butter Cup Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool down.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Chocolate chips- I used mini semi-sweet chocolate chips. If you can find mini dark chocolate chips they can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Peanut butter- I recommend creamy peanut butter as crunchy peanut butter will affect the texture. Natural peanut butter can have a different consistency, so I don't recommend it.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these Reese's cup peanut butter cookies.
STEP 1: Dry ingredients. Sift the all purpose flour with the baking soda and salt into a large bowl. Set aside.
STEP 2: Beat butter and sugar. In a separate bowl, use a mixer to beat the melted butter, brown sugar, white sugar, and peanut butter together on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract and eggs to the butter mixture and mix on medium speed until combined.
STEP 4: Combine. Add the dry ingredients and mix on low speed until just combined. Pour the mini chocolate chips in and mix on low speed.
STEP 5: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before starting to scoop.
STEP 6: Scoop. Use a large cookie scoop (2 oz or 2 TBSP) to scoop 6 cookie dough balls per cookie sheet.
STEP 7: Bake. Bake each sheet for 13-15 minutes. While they are baking prepare the peanut butter cups. The cookies are done when the edges are lightly golden brown. Immediately place peanut butter cups on top of each cookie.
STEP 8: Cool. Let the cookies cool on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes. Replace the full-size Reese's cup with a mini or cut it.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Recipe Variations
- Oreo peanut butter cookies- Replace the peanut butter cup on top with an Oreo!
- Peanut butter Hershey's kiss cookies- Replace the peanut butter cup with a Hershey's kiss!
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
Storing and Freezing
Store the Reese's cup peanut butter cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Try these easy recipes too!
- Salted Caramel Brownies
- Banana Snack Cake
- Chocolate Glazed Donuts
- Oatmeal Cream Pies
- Soft Pretzel Bites
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Reese's Cup Peanut Butter Cookies
Ingredients
- 2 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 ¼ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 2 teaspoon Pure vanilla extract
- 1 cup Peanut butter creamy
- 2 Large eggs
- 1 ½ cups Mini chocolate chips
- 18 Large Reese's peanut butter cups
Instructions
- In a large bowl, mix the flour, baking soda, and salt. Set aside.2 ¼ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- In a separate bowl using a mixer, beat the melted butter, brown sugar, sugar, and peanut butter. Mix on high speed for 2 minutes.1 cup Unsalted butter, 1 ¼ cup Brown sugar, ½ cup White granulated sugar, 1 cup Peanut butter
- Add in the vanilla and eggs. Mix on medium until combined.2 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low speed until just combined. Pour into the mini chocolate chips and mix on low speed.1 ½ cups Mini chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
- Use a large cookie scoop (2 oz or 2 Tablespoons) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes. While baking, get the peanut butter cups ready. Bake until the edges are lightly golden. Immediately top the cookies with peanut butter cups.18 Large Reese's peanut butter cups
- Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack.
Macy says
So easy to make and so SO delicious! My family can't get enough of them. Excited to try even more of your yummy recipes this holiday season.