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Peanut Butter Cookie Cups start with a peanut butter cookie dough base and then they’re stuffed with a Reese’s miniature peanut butter cup inside! It’s like a handheld cookie cup that tastes like a Reese’s! If you’re a fan of peanut butter + chocolate desserts, then this is a must try!

Be sure and try our other favorite chocolate & peanut butter desserts like these Chocolate Reese’s Cookies and Reese’s Pieces Peanut Butter Bars.

Stack of cookie cups with peanut butter reeses in the middle.

Reese’s Peanut Butter Cookie Cups Recipe

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. 

The peanut butter cookie cups are like biting into a giant Reese’s with the texture of a cookie. Soft-baked peanut butter cookie dough base filled with a Reese’s miniature peanut butter cup! There are lots of ways to switch up this recipe so read below for all my tips.

I love these handheld cookie cup recipes. They’re easy to hold, fun to eat, and anything in miniature portable size is always a hit. Be sure and also try my S’mores Cookie Cups too!

Over head shot of cookie cups with peanut butter.

Ingredients Needed

Here are the basic baking ingredients you will need to make these peanut butter chocolate cookie cups. I also give some helpful tips and suggestions for each ingredient too!

  • All-Purpose Flour – I prefer baking with unbleached all-purpose flour but regular bleached flour works too. 
  • Baking Soda
  • Salt – You can use any salt you prefer. Lots of people like sea salt in desserts & table salt is always a safe choice. I almost always use table salt when I am baking. 
  • Butter – Salted butter or unsalted butter will work just fine, deepening on your preference. 
  • Granulated Sugar
  • Light Brown Sugar
  • Creamy Peanut Butter – It’s best not to use all-natural peanut butters in baking recipe. It’s drier, does not have all the oils, which results in drier baked goods. Of course, you can always experiment if wanted. There are also lots of substitutes for peanut butter like wow butter, sunflower butter, etc. 
  • Large Egg
  • Vanilla Extract
  • Whole Milk
  • Reese’s Miniature Peanut Butter Cups – These are the ones that come wrapped in the gold foil. 

Ingredients needed to make peanut butter cookie cups with each ingredient labeled in black text.

How to Make Peanut Butter Cup Cookies

Be sure and read below for the full recipe and detailed instruction in the recipe card. 

Step One : Unwrap 26 miniature Reese’s peanut butter cups and put them into a bowl. Place the bowl in the fridge while you prepare the recipe. Heat oven to 375 degrees F.

Step Two : Combine dry ingredients into a small mixing bowl and stir with a whisk to break up any clumps. Set this aside. 

Step Three : Beat together the butter, peanut butter, and sugars. Add the vanilla extract, egg, and milk. 

Step Four : Dump the dry ingredients into the wet and stir with a wooden spoon just until combined and no flour streaks remain. 

Step Five : Take about 1 tablespoon of cookie dough and roll it into a ball. Place one ball into each mini muffin cup. 

Step Six : Bake in the oven for 7-9 minutes. When done baking, immediately take a Reese’s peanut butter cup and press it into each cookie cup. 

Step by step picture instructions for how to make this cookie cup recipe with peanut butter and chocolate.

Step by step picture instructions for how to make this cookie cup recipe with peanut butter and chocolate.

Step by step picture instructions for how to make this cookie cup recipe with peanut butter and chocolate.

Tips For Success

Here are a few of my tips that will hopefully make this recipe a success in your own kitchen.

  • Do Not Overfill the Mini Muffin Cups : This is so important! The ball of dough should not be taller than the mini muffin cup. If it’s taller or larger than the recipe calls for, you will end up with odd looking cookie cups and it will be harder to get the cookie cup to correctly cook all the way through. 
  • Reese’s Miniature Peanut Butter Cups : Make sure you are using the correct size. The ones called for in the recipe are wrapped in the gold foil, so you will have to unwrap each one before beginning. Also, feel free to use any variety of the Reese’s peanut butter cups. 
  • Cook Time : Yes, the low cook time is correct. You don’t want overcook anything with peanut butter in it, because as it cools and sets after cooking, if it’s overcooked it will turn out drier. The dough balls should be puffy and pale in color. 
  • Creamy Peanut Butter : For best results do not use all-natural peanut butter in this recipe. Stick with the regular peanut butters like Peter Pan, Jif, Skippy. I would also recommend not using crunchy peanut butter either. It has a drier, thicker texture which could result in drier cookies. 
  • Use a Mini Muffin Pan : Don’t try to make thees in a regular size muffin pan. It won’t work. 

Cooling tray of cookie cups

Stack of 3 peanut butter cookies on top of each other. Cookie cups with a Reese's inside of them.

Variation & Substitution Ideas

There a few ways to change up this recipe when making it. Here are some things I’ve done and them some suggestions. 

  • Switch Up the Peanut Butter Cup : This is the most common one that I do each time I make this recipe. There are so many varieties of the Reese’s miniature peanut butter cups! One our favorites is to use the Reese’s Pieces stuffed miniature peanut butter cups in this recipe. The white chocolate peanut butter cups are yummy too, they have a new pretzel stuffed peanut butter cup that sounds amazing in these cookie cups, or stick with the classic. 
  • Decoration : For even more peanut butter goodness or to add a little pretty to the cookie cups. Warm some peanut butter in the microwave and then drizzle it over the peanut butter cookie cups. Use a fork to make it easy or put the peanut butter into a ziploc bag and snip the corner off to drizzle pretty and even lines. You can sprinkle some finely chopped peanuts over the drizzle if wanted.

Stack of cookie cups on a white plate with the top having a bite taken out of it to show the inside.

Can I Freeze Cookie Cups?

Yes you can freeze these Reese’s peanut butter cookie cups!

Let them cool to room temperature and then place them inside a freezer-safe container or Ziploc bag and freeze for up to 1 month. 

When ready to eat, you can just let it sit out at room temperature for a bit or put it in the microwave to warm it up. 

How To Store Leftovers

Leftovers will store well, at room temperature, in an air-tight container for up to 4 days. 

Eat it as is or the best way to eat leftover baked goods is to warm it up in the microwave for a short time (like 10 seconds). Yum!

A hand holding a peanut butter cookie cup with a bite taken out of it.

Cooling rack of cookie cups with peanut butter on the in a row.

More Chocolate + Peanut Butter Dessert Recipes You’ll Love

Reese's Peanut Butter Cookie Cups | Peanut Butter Cookies | Reese's | Peanut butter cookie cups filled with a Reese's chocolate peanut butter candy. #dessert #dessertrecipes #easydessertrecipe #recipe #peanutbutter #reeses
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Reese's Peanut Butter Cookie Cups

Author Jessica
Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 36 cookie cups
Peanut Butter Cookie Cups are made in a miniature muffin tin and filled with a Reese's chocolate peanut butter cup stuffed inside a peanut butter cookie cup. The perfect & best treat for the chocolate + peanut butter lover. 


  • 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. 


I like to use a higher fat milk in this recipe. I usually always have some half-and-half milk in the fridge so that's what I use. I would suggest using 2% or higher. 
The serving size is 1 peanut butter cookie cup = 127 calories


Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 130mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Calcium: 13mg | Iron: 1mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

This recipe has been updated with new pictutes and more helpful text in April 2022. Recipe is the same. 






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Recipe Rating


  1. 4 stars
    I have been so excited to make these and finally did tonight. Funny story though, I asked my son to unwrap the Reeses while I was finding ingredients. I had the sugars creaming in the mixer and before I noticed, he had thrown like 10 of them in! A little miscommunication! Then I didn’t have a mini muffin pan so I just made them into but cookies. They were good, but I think they needed more salt. Anyway, they looked good.

    1. Together As Family says:

      Oh darn! haha, something like that always happens when I have my kids in the kitchen with me. Yes, these are a bit sweeter because it’s peanut butter cookie stuffed with Reese’s. I would just add a bit more salt next time. I always use salted butter when I bake/cook, so maybe if you used unsalted that would change the salt outcome as well.

  2. I have recently (in the past 3-4 weeks) found your site and I’m pinning recipe after recipe. At this rate it’ll take me months to make them all. These are no exception. They look so good! I can’t wait to try them! One question…I’m from Canada and maybe we just don’t have them here, but what is a “crispy cookie Reese’s mini cup”? Could someone give me a bit of an explanation so I know whether or not it is something I need to try to search out, or possibly try to order from the States. I’d be so incredibly grateful! (btw, my fave mini cups so far are the ones with the mini pieces inside too 🙂

    1. Together As Family says:

      The crispy cookie Reese’s miniatures are a Reese’s peanut butter cup with crunchy chocolate cookie pieces inside the peanut butter part. I don’t think it’s worth ordering a bag but if you can find them somewhere then it’s definitely worth trying them out. My favorite ones are still the reeses pieces 🙂 Or I have also made these cookie cups with the regular reese’s miniatures and those are crazy good too. You can really use any version of the Reese’s cup.

  3. Can these be made with a regular muffin pan?

    1. Together As Family says:

      They could but they would need to cook for much longer. I have never done it, but I do worry that maybe it won’t ever cook all the way through without burning the tops and sides. I think it would be too much dough….. I would recommend using the mini muffin pan.

  4. Can you freeze these? I know some cookies don’t thaw well and I’ve never made these before. Thanks!

    1. Together As Family says:

      Yes I think these would freeze just fine.

  5. Can you use muffin liners?

    1. Together As Family says:

      You can but there really is no need to. I just use cooking spray.

  6. How well does the reese’s cup cookies freeze?

    1. Together As Family says:

      I think these would freeze just fine.

  7. Judy Erdelyan says:

    do I flatten out the 1 inch ball to fit the muffin cup or do I leave as a ball?

    1. Together As Family says:

      I roll the dough into a ball and then place one per muffin cup. I then flatten it out so it’s level with the top. It probably does not matter either way you do it.

  8. Connie Cotton says:

    Your recipe says 1 cup of butter (1 stick). Wouldn’t that be 2 sticks of butter to equal 1 cup???

    1. Lucy Pulsipher says:

      I just looked through the recipe and it calls for 1/2 cup (1 stick) butter. Let me know if I missed a spot in the recipe that erroneously calls for 1 cup of butter. Thank you!

      1. I got a similar recipe from a friend a few years ago and my recipe calls for the peanut butter balls to be rolled in sugar. They are a smaller version of the Peanut Butter Kiss cookie!

        1. Together as Family says:

          So fun! Thanks for sharing!

        2. We roll them in red and green sugars for Christmas

  9. Can I use gluten free flour in this recipe?

    1. Together as Family says:

      I’ve never used gluten free flour in this recipe so I’m not sure what the results would be. However if you’ve used the flour in other recipes I would think it could work in this one.

    2. I used King Arthur GF one-for-one and had great results!

  10. Linda Merola says:

    4 stars
    Can these be frozen and defrosted later for gifting?

    1. Together As Family says:

      I *think* these would freeze fine (I have never tried it so I can’t say for sure). The top of the Reese’s might get that white streak on them once they’ve been frozen and thawed (just like normal chocolate sometimes does) but that won’t change the taste of them at all.