Reeses Peanut Butter Cup Cookies Recipe

American Dessert

Reese's Peanut Butter Cup Cookies

Soft chewy peanut butter cookies packed with chocolatey crunch and salty caramel notes inspired by classic Reese's cups.

Imagine pulling a tray of peanut butter cookies from the oven, their rich aroma wrapping the kitchen in warm toasted nuttiness and sweet chocolatey promise, each bite tender on the inside with a delicate crunch from mini Reese's pieces.

Make these when you want an easy yet impressive cookie for movie night, game day, or a cozy Sunday afternoon, because they bake quickly, travel well, and turn everyday cravings into a special treat.

I first tested this recipe on a rainy Saturday and ended up with an empty plate, a few crumbs on my face, and the happy realization that you can basically bottle the magic of Reese's peanut butter cups in cookie form.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time10 mins

🕐Total Time30 mins

🍰Servings12 cookies

🇺🇸CuisineAmerican

🔢Calories~260 per cookie

Ingredients

1 cup (226 grams) unsalted butter, softened

3/4 cup (150 grams) granulated sugar

3/4 cup (165 grams) packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup (256 grams) creamy peanut butter

2 1/4 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (260 grams) mini Reese's Pieces or chopped Reese's cups

Substitutions & Variations

★Use smooth peanut butter for a creamier texture or crunchy for extra bite.

★Swap mini Reese's Pieces with chopped candy bars if you prefer larger chunks.

★Replace brown sugar with white sugar for a crisper cookie, though chewiness will reduce.

★Use a gluten free flour blend for a gluten free version with similar texture.

★Add a pinch of sea salt on top before baking for enhanced salinity and visual appeal.

Step-by-Step Instructions

1

Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed.

2

Add Egg, Vanilla, and Peanut Butter

Add the egg and vanilla, mix until combined, then beat in the peanut butter until smooth and fully incorporated into the mixture.

3

Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt so it is ready to add without any clumps.

4

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a soft dough forms to avoid overmixing.

5

Stin in the Reese's Pieces

Fold the mini Reese's Pieces or chopped cups into the dough with a spatula, distributing them evenly without overworking the dough.

6

Chill the Dough

Cover the bowl and chill the dough for at least 15 minutes, which helps prevent spreading and intensifies flavor.

7

Scoops and Shape

Use a cookie scoop or spoon to portion out even dough balls, about 1 to 1.5 tablespoons each, and place them on a parchment lined baking sheet, spacing them about 2 inches apart.

8

Bake Until Edges Set

Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes, until the edges are golden but the centers look slightly soft.

9

Cool on the Sheet

Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer them to a wire rack to cool completely.

10

Optional Sea Salt Finish

For extra flavor contrast, sprinkle a little sea salt on the warm cookies right after they come out of the oven.

Pro Baker Tips

✓For chewier cookies, slightly underbake the centers and cool them fully on the sheet before moving.

✓Use a cookie scoop for uniform size so baking time stays consistent across the tray.

✓Store in an airtight container at room temperature for up to 5 days to keep them soft.

✓If the dough feels too sticky, chill it for 5 to 10 minutes before scooping.

✓Warm cookies briefly in the microwave to revive that fresh soft texture before serving.

Storage & Serving Notes

◆Keep cookies in an airtight container at room temperature for up to 5 days.

◆For longer storage, freeze baked cookies for up to 2 months and reheat in a low oven or microwave.

◆Store cookie dough in the fridge for up to 3 days or freeze for up to 1 month, letting it thaw before baking.

Serving Suggestions

Serve these cookies as a playful dessert or snack alongside milk or coffee for an indulgent pairing.

›Place a few cookies on a plate with a glass of cold milk

›Arrange them on a dessert tray with vanilla ice cream

›Pack one in a lunchbox for a fun midday treat

›Share in a decorative tin at a party or potluck

Frequently Asked Questions

Can I use natural peanut butter that separates?

Yes, but make sure to stir it fully into the softened butter and sugars so the dough has a consistent texture and flavor.

Why are my cookies spreading more than expected?

This usually happens if the dough was too warm or the oven temperature was low; chill the dough before baking and ensure your oven is properly preheated.

How do I know when they are done if the centers look soft?

The edges should be golden while the centers appear slightly soft; they will set as they cool on the baking sheet.

Can I make these in a hurry without chilling the dough?

You can skip the chill for softer, chewier cookies, but they may spread a bit more during baking.

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Go Make It!

These Reese's Peanut Butter Cup Cookies bring that beloved candy bar flavor into cookie form, making any ordinary day feel a little sweeter and perfect for sharing with the people you love.