Reese’s Peanut Butter Cup Cookies are pure peanut butter decadence. Made with Reese’s cups and peanut butter morsels, these cookies have it all! Chewy and delicious.
Ever wished you could just eat cookie dough straight from the bowl? This Reese’s Peanut Butter Cookie Dough Dip is for you! Or try our peanut butter cookie dough truffles for the perfect dessert!
Why this Recipe Works
The only thing better than a 3 ingredient peanut butter cookie is a chocolate peanut butter cookie.
And the only thing better than that is a chocolate and peanut butter cookie with MORE peanut butter!
These Reese’s Peanut Butter Cup Cookies are about as peanut butter-y as it gets.
- It starts with a rich and sweet peanut butter cookie dough.
- Peanut butter morsels are folded in to the dough.
- Just before baking, the cookies get topped with pieces of Reese’s cups!
The resulting cookies are perfectly soft and chewy with all the decadent taste of a chocolate peanut butter cup.
Ingredient Notes
- Peanut butter. For best results, use creamy shelf-stable peanut butter.
- Peanut butter cups. We use the mini Reese’s cups, chopped into quarters. You could also use our homemade peanut butter cups too.
- Unsalted butter. Baking with unsalted butter allows you to better control the saltiness of the finished cookies.
- Cornstarch. Adding a spoonful of cornstarch to the dough helps the cookies bake up thick and soft.
Easy Instructions
First, mix up the ingredients for the dough.
Then, drop the dough by the spoonful onto a baking sheet. Press a fork into the tops to flatten them a bit.
Before baking, press about 4-6 peanut butter cup pieces into the tops of the cookies.
Bake for about 10 minutes, let cool and enjoy!
Tips and Tricks
- Let the baked cookies cool on the baking sheet for 2 minutes before transferring them. They’re very soft when you first take them out of the oven but will firm up a bit more as they cool.
- Mix things up by using different flavors of Reese’s in these cookies, like dark or white chocolate peanut butter cups!
- Store cookies in an airtight container. Enjoy within 1 week for best taste. At my house they get eaten up long before then!
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Recipe FAQs
I don’t recommend using natural peanut butter in most of my cookie recipes. The oil in natural style of peanut butter (the kind you have to stir and keep in the fridge) will naturally separate from the nut butter as your cookies bake. This often results in greasy crumbly cookies. So, while natural peanut butter is delicious on your sandwich, it’s not a good choice for these cookies!
Yes, peanut butter cup cookies can be kept in the freezer for up to 3 months. Make sure to place them in a sealable freezer safe bag to preserve the freshness.
Yes, you can make these cookies with salted butter. I would omit the added kosher salt in the recipe so they don’t turn out too salty!
More Easy Cookie Recipes
- Toll House Cookie Recipe
- Chocolate Chip Pudding Cookies
- Cake Mix Cookies
- Raspberry Cheesecake Cookies
- Snickerdoodles
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Reese’s Peanut Butter Cup Cookies
Ingredients
- 1 ÂĽ cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups light brown sugar packed
- 1 ½ cups peanut butter
- â…“ cup whole milk
- 1 Tablespoon vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 1 Tablespoon cornstarch
- 2 bags 10 ounce peanut butter morsels
- 40 mini Reese’s peanut butter cups chopped
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter with sugars and peanut butter until creamy and well combined. Add milk and vanilla until blended. Add eggs and beat until combined. Beat in flour, salt, baking soda, and cornstarch just until blended. Fold in peanut butter morsels.
- Drop 2 tablespoons of cookie dough onto parchment paper lined cookie sheet. Flatten with fork. Chop each peanut butter cup into fourths and press into tops of cookies.
- Bake for 11-13 minutes. Allow to cool 2 minutes on pan, transfer to wire rack and cool completely.
Notes
- Let the baked cookies cool on the baking sheet for 2 minutes before transferring them. They’re very soft when you first take them out of the oven but will firm up a bit more as they cool.
- Mix things up by using different flavors of Reese’s in these cookies, like dark or white chocolate peanut butter cups!
- Store cookies in an airtight container. Enjoy within 1 week for best taste. At my house they get eaten up long before then!
Nutrition
Easy Cookie Recipes
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Packed with pieces of real chocolate peanut butter cups, Reese’s Peanut Butter Cup Cookies are the ultimate in peanut butter indulgence!Â
These we so good. Was wondering if these can be made into bars
These cookies were very delicious , thank you for the yummy recipe 🥰!!!!
Made here today for a party. All eaten up. Several want the recipe. I only bought one bag of the peanut butter morsels by accident so added semi-sweet chocolate chips as I had them on hand. Worked out great. Also, I made them heaping teaspoon size with 2 quarter reece peanut butter cups on top. Made about 70 cookies. We Cooked for 8 minutes for soft cookies. Will make again for sure and will be one of my top cookies receipts.
I made these today. Turned out perfect. They are absolutely delicious. Exactly what I was looking for and so easy. Thank you!!!
I followed these Reeses Peanut Butter cookies and they turned out delicious! Thank you for a simple and easy recipe.
We love these cookies so much! I made them a little smaller this time and froze a bunch for Christmas!
These cookies were just perfect! Everyone loved them, thanks!
What is a muffin top pan and where do I buy one?
It looks like a whoopie pie pan. You can find them at Michael’s or online too. Sometimes TJMaxx, Meijer and Walmart carry these….
OMG!!!! these cookies are fantastic….a must try…….Thank you I love peanut butter and chocolate…..reese peanut butter cups are my absolute favorite
How can I print the recipes? I have just found your site and I love it, I am a nut for new recepies. They all sound wonderful. Thanks
Not all my older recipes have the print option yet (working on getting that fixed!) For now, you would have to copy/paste the recipe. Sorry!!