December 3, 2021 By Kathryn Donangelo 34 Comments

Peanut Butter Cup Cookies

Name: Peanut Butter Cup Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup unsalted butter; softened; 1/2 cup brown sugar; 1/2 cup creamy peanut butter; 1 large egg; at room temperature; 1 tsp. vanilla extract; 1 1/2 cups all-purpose flour; 1/4 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 22 mini Reese's peanut butter cups

Last Updated on December 3, 2021 by Kathryn Donangelo

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Thick and soft-baked peanut butter cookies are topped with Reese’s peanut butter cups making these a peanut butter lovers’ dream cookie. Peanut Butter Cup Cookies are easy to make and perfect for any occasion all year round.

PIN Peanut Butter Cup Cookies to try later!

Peanut butter and chocolate are the most incredible combination, ever. They get even better when they are combined in a cookie. Soft, thick, and totally irresistible, you won’t be able to have just one. Promise!

These Peanut Butter Cup Cookies are baked and then topped with a mini Reese’s Peanut Butter Cup that slightly melts into the center. The ooey-gooey peanut butter and chocolate Reese’s cup center is my absolute favorite.

If you’re looking for a cookie to bake for Santa this year, he would love these! 😉

INGREDIENTS

Butter: I prefer to use unsalted so I can control the salt.

Brown sugar: adds sweetness and will make the cookies chewy.

Peanut butter: smooth peanut butter and use creamy peanut butter. Stay away from natural peanut butter or reduced-fat/low-fat. Use the good stuff for these.

Egg: used to bind the ingredients together. It’s best if the egg is at room temperature so it can blend in with the cookie dough better.

Vanilla extract: enhances and adds flavor.

All-purpose flour: whole wheat flour could also be used as a healthier alternative.

Salt: just a pinch.

Baking powder + baking soda: used as a leavening,

Reese’s mini peanut butter cups: the best part of the cookie!

HOW TO MAKE PEANUT BUTTER CUP COOKIES

STEP ONE. Use an electric mixer or stand mixer to cream together the butter and sugars until light and creamy. Add in the peanut butter, egg, and vanilla. Mix until combined.

STEP TWO. In a separate large bowl, combine the flour, salt, baking soda, and baking powder. Add wet ingredients and mix just until combined and a dough has formed.

STEP THREE. Place cookie dough in the refrigerator for at least two hours before baking.

STEP FOUR. Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Roll cookies into 22 balls by using a mini ice cream scoop. Place 11 cookies on each prepared cookie sheet. Bake for 10 minutes.

STEP FIVE. Push Reese’s cups in the center of each cookie, pressing gently. Let them sit for another five minutes before removing them to the cooling rack. Enjoy!

RECIPE VARIATIONS

Drizzle melted dark or milk chocolate on top of the cookies to add even more chocolate to the cookies.
Switch the candies up! Instead of topping these peanut butter cookies with a mini Reese’s add a Rolo, Hershey’s Kiss, Reese’s pieces, or any of your favorite chocolate candy pieces on top.
Add sprinkles to the tops for themed occasions or holidays.
Add mini chocolate chips to the cookie dough batter. I prefer to use mini chocolate chips since they are smaller and easier to mix in the dough.

TIPS FOR MAKING THE BEST COOKIES

Roll the cookies in sparkling sugar to make them extra pretty and sparkle.
Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
It’s always best to use regular creamy peanut butter. Do not use natural peanut butter as the consistency is not the same or low fat since it will change the flavor. Use the good stuff for these cookies such as creamy Jif or Skippy peanut butter.
Be sure to use room-temperature eggs and butter. This will help the ingredients blend and combine well together.
Do not over-mix the cookies. Once a cookie dough has formed, stop mixing for the best results.

STORING LEFTOVERS

Store cookies in an airtight container or ziplock bag for up to 5 days.

Freeze cookies: You can also freeze any leftover cookies for up to 6 months. Let the cookies defrost at room temperature when ready to eat.

Freeze cookie dough balls: Freeze cookie dough balls by placing the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.

Let cookie dough balls defrost completely and then press the mini Reese’s peanut butter cup into the cookie. Bake according to the recipe box below.

THESE PEANUT BUTTER CUP COOKIES ARE

Easy enough for kids to make, and fun! Let them press the peanut butter cup in the center.
Thick, chewy, and soft…the perfect cookie!
Loaded with peanut butter flavor and has just the right amount of chocolate. See my notes in this blog post on ways to add more chocolate.
The best dessert when served with vanilla ice cream.

I bet you can’t have just one cookie….these are too good! I’m telling you, if you need a cookie to make to please everyone. This is the cookie to bake!

You can bake these cookies all year round, not just during the holidays. Everyone loves a good peanut butter cookie, but these cookies are on a whole other level.

Bake these for parties, get-togethers, for your neighbors, teachers, add them to your kid’s lunch box, or bake a batch to have at home all week!

It’s time again for another fun blog hop that’s been hosted by Michaela from An Affair From the Heart. This time, we are making cookies…just in time for Christmas! 😉

This is how it works, each food blogger is assigned to another food blogger and we select a cookie recipe from their blog, recreate it, photograph it, try it, and then share it with you all!

This Peanut Butter Cup Cookie recipe originally comes from Sue over at SueBee Homemaker. I am so happy that I was selected to make something from Sue’s blog as I loved looking at ALL of her super delicious recipes. She has tons of recipes that are both sweet and savory– the best part is all recipes are on a reasonable budget! How awesome is that? She also has plenty of healthy recipes as well on her blog like this Healthy Taco Salad,

Other cookie recipes I was debating on making were these Brownie Crinkle Cookies, Brown Butter Toffee Cookies, and her Frosted Sugar Cookie Bars. Seriously, every single recipe I saw on Sue’s blog looks AMAZING and so easy to make. Be sure to check it out too!

Take a look at all of our 2021 Freaky Friday Holiday Cookie Exchange Recipes:

An Affair from the Heart – Candy Cane Puppy Chow
The Carefree Kitchen – Christmas Linzer Cookies
Devour Dinner – Peppermint Meltaways
Family Around the Table – Chocolate Overload Cookies
The Foodie Affair – Easy Pecan Pie Crust Cookie Recipe
Fresh April Flours – Pecan Chocolate Chip Cookies
The Fresh Cooky – White Chocolate Peppermint Cookies
Hostess at Heart – Crumbl Cookie Recipe
House of Nash Eats – Peppermint Chocolate Chip Cookies
Kathryn’s Kitchen Blog – Peanut Butter Cup Cookies
Lemoine Family Kitchen – Lemon Thumbprint Cookies with Strawberry Jam
Lemon Blossoms – Cranberry Orange Biscotti
Life Currents – Chocolate Mint Rugelach
Life, Love & Good Food – White Chocolate Macadamia Nut Cookies
Soulfully Made – Polar Bear Paw Cookies
The Speckled Palate – Saltine Cracker Toffee
Sue Bee Homemaker – Jam Thumbprint Cookies
Take Two Tapas – Sugar Cookie Truffles

MORE COOKIE RECIPES

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