PEANUT BUTTER COOKIE CUPS WITH REESE’S
These Reese’s peanut butter cookie cups are perfect for all the chocolate & peanut butter lovers. Every single person in my house loves this combo so you know these are made all the time around here along with the triple peanut butter monster cookies. I mean, three different kinds of peanut butter goodness in one cookie.
HOW TO MAKE REESE’S PEANUT BUTTER COOKIE CUPS
All-Purpose Flour, Baking Soda, Salt – These are the “dry” ingredients needed to make the peanut butter cookie dough.
Butter – I always use salted butter. No matter what, all the time. I think the flavor it provides to sweet and savory dishes is much better than unsalted butter. If you use unsalted butter then you may want to add some additional salt depending on preference.
Creamy Peanut Butter – Please use creamy! The crunchy peanut butter, while it’s delicious, is thicker and does not work as well in this recipe. Stay away from the all-natural peanut butters as they do not have the oil that’s needed to make baked goods with it.
Granulated Sugar, Brown Sugar, Eggs, Vanilla, Milk – I always say to use the highest percentage of milk that you have. I typically always have 2% or half and half milk in the fridge so that’s what I use. But anything will work just fine.
Reese’s Miniature Peanut Butter Cups – These are the peanut butter cups that come individually wrapped in the bag. Use whichever variety you want. We love the Reese’s Pieces but the white chocolate ones are so good too.
MY TIPS FOR THIS RECIPE
– Be sure to roll the dough into small balls. The cookie dough ball should not be taller than the top of the mini muffin cup when you put it in.
– This recipe makes 36 cookie cups so you will need to do one batch in the mini muffin pan and then another half batch. There are 24 muffin spots in the miniature muffin pan.
– You can use whatever kind of Reese’s Peanut Butter Cups you want. Make sure they are the ones that come individually wrapped in the bag! We love using the Reese’s Pieces kind but there is also the white chocolate peanut butter cups, dark chocolate, and I am sure a few others too.
– I know the recipe says to let them cool, which you should so they can come out of the muffin cups without falling apart, but if you want a crazy good treat then eat one warm. So good with the melted chocolate and super soft peanut butter cookie.
– Yes the cook time is low but that is correct. These don’t take much time to bake at all and I have never had to bake them over the 8 minute cook time. When I got my new oven, these actually cook in less time, about 7 minutes. Just watch carefully. The cookie cups will be puffy but still pale in color. Pull the out anyways cause you don’t want to overbake these.
TRY THESE OTHER PEANUT BUTTER & CHOCOLATE RECIPES
- no bake chocolate peanut butter cheesecake pie
- peanut butter s’mores bars
- peanut butter surprise cookies
- peanut butter butterfinger cookies
- oatmeal chocolate chip peanut butter bars
Reese's Peanut Butter Cookie Cups
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup (1 stick) butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 36 unwrapped Reese's miniature peanut butter cups
- Heat oven to 375 degrees. Prepare a miniature muffin tin pan and spray with cooking spray. Set aside.
- In a small mixing bowl, add the flour, baking soda, and salt. Stir with a whisk to break up any clumps. Set aside.
- In a larger mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter. Beat for 1-2 minutes until lighter in color and fluffy looking.
- Add vanilla, egg, and milk. Beat until combined. Stir in the dry ingredients and mix by hand, with a wooden spoon just until combined.
- Roll the cookie dough into 1" dough balls and place one in each miniature muffin tin. Cook for 7-8 minutes. Cookie cups will look puffy and lighter in color, but should NOT be browned at all on the sides.
- Immediately after taking cookie cups out of the oven, gently press an unwrapped miniature Reese's peanut butter cup into the center of each one. Let cool in the pan for 10-15 minutes and then transfer to a wire rack to cool completely.