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 ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups light brown sugar packed
- 1 ½ cups peanut butter
- ⅓ 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!
Perfect combo…they look so tasty. I want some…and MORE! Pinning! Thanks for bring them to Weekend Potluck.
This is my kind of cookie. We both had peanut butter cups on the brain, I just posted peanut butter cup brownies! Great minds think alike 😉
Wow! They look delicious! 🙂
Wow! These look divine! I love me some peanut butter! I need to get one of those muffin top pans! How fun!
These look amazing! I would love for you to share with my Linky Party Blog Stalking Thursday. I think my readers would really like these! Thanks for the recipe!
http://thecraftyblogstalker.blogspot.com/2012/04/blog-stalking-thursday-37.html
These look so good right now it isn’t even funny. I love PB anything!
These cookies sound absolutely delicious. My hubs would totally love them. Thanks for sharing the recipe.
Visiting from A Creative Princess blog party.
Abrazos,
Sapphire @ Life with My Pollitos
Amy,
Theses look delish! I am a new follower and following on Bloglovin’ too, don’t you just love that site, I do.
I would love to invite you to share MANY, (hehe) of your amazing recipes at my Creative Thursday Link Party at www.michellestastycreations.blogspot.com. Have a great week.
Hugs,
Michelle
Oh I KNOW my hubby would love for me to make him up a batch of these bad boys! YUM!
What great looking cookies! I’d love one of these now with my cup of tea! 🙂
Those look amazing! I’d love if you linked up some of your sweet stuff to my Sweet Saturdays link party this week! Hope to see you there! 🙂
More power to the peanut butter cookie filled with peanut butter chips and cups!!! Awesome cookie! And I love it made in the whoopie pie pan because it makes it a bigger yummier cookie:-)
yum!! these look awesome and sooooo good! i love that they’re muffin tops because that means MORE cookie!! reese’s rock my world too!
LOVE. What awesome cookies. Now I need to use my deep-dish cookie pan (aka Whoopie Pie pan) to make muffin tops! 🙂
These cookies look perfect!
Mrs. Delightful
www.ourdelightfulhome.blogspot.com
I always love a good peanut butter treat, but recently all I want is a sweet, salty crunchy peanut butter yum. To be honest, I would love to put some of your peanut butter cup cookies with a scoop of peanut butter and vanilla ice cream in a blender and make a milkshake out of them. whoa…did I say that out loud? Great recipe 😉
Looks so wonderful. Your recipes and pictures are just terrific. Come visit us. We have some terrific things this week.
I agree with Katrina, these are freaking awesome!! I would love to have a few of these cookies!!
Ohhhh my! These look freaking awesome!
they look great! Interesting that you use a Crisco/Butter combo. I need to try that to get the best of both worlds…along with my peanut butter!