We love all the classic holiday Christmas cookies, even if you really don’t need an excuse to make these year-round. These Reese’s peanut butter cup cookies are a fun variation on our classic peanut butter blossoms. In fact, the cookie dough is the same recipe, the only difference is baking these in a mini muffin pan and pressing an unwrapped mini Reese’s peanut butter cup into each one! This results in a bite-size cookie that is slightly more dense (in the best possible way) with a peanut butter and chocolate core. Kids love helping with this one! You might also know them as Reese’s peanut butter temptations and a recipe for them is on the back of the big bag of Reese’s miniature cups.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
All-purpose flour Sugar – A combination of brown sugar and granulated sugar gives the best flavor. Salted butter Creamy peanut butter – I like the regular kind, not the natural peanut butter that you have to stir before using. Milk Vanilla extract Baking soda Salt Unwrapped Mini Reese’s Peanut Butter Cups
How to Make Reese’s Peanut Butter Cup Cookies
Tips for Success
Have your peanut butter cups unwrapped and ready to go. You don’t want to be stuck unwrapping every peanut butter cup while the cookies are cooling since they go in best while the cookies are still warm. You can actually even buy bags of unwrapped peanut butter cups! Let them set up. Okay, definitely eat at least 2 or 3 while they are molten and warm, but if you are taking these somewhere they need at least an hour to cool down so the chocolate can firm up again. You can make the dough ahead and freeze it. The dough freezes beautifully, although I recommend scooping it out in little balls and putting them on a baking sheet lined with parchment paper before freezing. Then after an hour or two you can throw the balls of frozen dough into a freezer-safe bag for longer-term storage. Bake straight from frozen by just adding an extra minute or two to the baking time.
Storage and Freezing Instructions
Once the cookies have cooled completely, they can be kept in an airtight container at room temperature for up to 5 days. The baked cookies also freeze well for up to 2 months so they are great for making ahead. Let them thaw on the counter at room temperature for 2-3 hours before serving.
More Peanut Butter Recipes
Peanut Butter White Chocolate Chip Cookies Chocolate Peanut Butter Whirligigs No-Bake Peanut Butter Pie Smooth and Creamy Easy Peanut Butter Fudge
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Lunch Lady Peanut Butter Bars
Peanut Butter Blondies
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