Reese’s Peanut Butter Cup Cookies

Reese’s Peanut Butter Cup Cookies are rich, fudgy chocolate cookies loaded with creamy peanut butter flavor and chunks of chopped peanut butter cups in every bite. With a soft center, slightly crisp edges, and melty candy pieces throughout, these bakery-style cookies strike the perfect balance between chocolate intensity and peanut butter sweetness. They’re bold, indulgent, and guaranteed to disappear fast.

Why You’ll Love This Recipe

• Double Peanut Butter Flavor – Creamy peanut butter in the dough plus chunks of peanut butter cups.
• Fudgy Chocolate Base – Cocoa powder creates a deep, brownie-like richness.
• Soft & Chewy Texture – Perfect balance of crisp edges and tender centers.
• Simple Pantry Ingredients – Easy to make without complicated steps.
• Perfect for Celebrations – Great for holidays, parties, and cookie swaps.
• Freezer-Friendly Dough – Make ahead and bake when ready.

Ingredients You’ll Need

Dry Ingredients

• 1½ cups all-purpose flour – Provides structure and chew.
• 6 tablespoons cocoa powder – Adds rich chocolate flavor.
• ½ teaspoon baking soda – Helps cookies rise slightly.
• ½ teaspoon salt – Enhances sweetness and balances flavor.

Wet Ingredients

• 6 tablespoons unsalted butter, softened – Adds richness and tenderness.
• ⅓ cup creamy peanut butter – Infuses peanut butter flavor into the dough.
• ½ cup granulated sugar – Contributes sweetness and slight crispness.
• ½ cup brown sugar – Adds moisture and chew.
• 1 large egg – Binds ingredients and adds structure.
• 1 teaspoon vanilla extract – Enhances overall flavor.
• 2 tablespoons milk – Softens dough and improves texture.

Mix-Ins

• 2 cups chopped peanut butter cups (reserve ½ cup for topping) – Provides melty, creamy bursts of flavor throughout.

Step-by-Step Instructions

Preheat the Oven

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

Combine Dry Ingredients

In a small bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.

Cream Butter and Sugars

In a stand mixer or large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add Wet Ingredients

Beat in egg, vanilla extract, and milk until fully combined and smooth.

Incorporate Dry Mixture

Add half of the dry ingredients to the wet mixture and mix until just combined. Add the remaining half and mix until a thick dough forms.

Fold in Peanut Butter Cups

Gently fold in chopped peanut butter cups, reserving about ½ cup for topping.

Shape the Cookies

Scoop dough onto prepared baking sheets, spacing 2–3 inches apart. Press reserved peanut butter cup pieces onto the tops.

Bake to Perfection

Bake for 12–13 minutes until edges are set but centers remain slightly soft. Avoid overbaking for chewy texture.

Cool and Serve

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Notes & Tips

• Do Not Overbake – Centers should look slightly underdone when removed.
• Use Room Temperature Butter – Ensures proper creaming.
• Reserve Toppings – Adds visual appeal and extra flavor bursts.
• Chill Dough for Thicker Cookies – 20–30 minutes if desired.
• Use Quality Cocoa Powder – Impacts depth of chocolate flavor.
• Measure Flour Correctly – Spoon and level to avoid dense cookies.

Nutritional Information

• Prep Time: 10–15 minutes
• Cook Time: 12–13 minutes
• Total Time: About 25–30 minutes
• Servings: Approximately 18–24 cookies (depending on size)
• Calories: Approximately 220–260 calories per cookie (estimate)

(Nutritional values are approximate.)

Perfect Pairings

• Cold Glass of Milk – Classic cookie companion.
• Vanilla Ice Cream – Make cookie sandwiches.
• Hot Coffee or Espresso – Balances sweetness.
• Salted Caramel Drizzle – Enhances richness.

Ideal Occasions

• Holiday Cookie Swaps – Eye-catching and crowd-pleasing.
• Birthday Parties – Chocolate-peanut butter favorite.
• After-School Treats – Quick and satisfying.
• Bake Sales – Guaranteed seller.

Storage & Serving Tips

• Store in Airtight Container – Keeps fresh up to 4 days.
• Freeze Baked Cookies – Up to 2 months.
• Freeze Dough Balls – Bake directly from frozen (add 1–2 minutes).
• Warm Before Serving – Microwave 8–10 seconds for melty centers.

Creative Variations to Try

• Stuffed Version – Wrap dough around a whole mini peanut butter cup.
• Sea Salt Finish – Sprinkle flaky salt before baking.
• White Chocolate Addition – Mix in white chocolate chunks.
• Gluten-Free Option – Use 1:1 gluten-free flour blend.

Troubleshooting Common Issues

• Cookies Spreading Too Much – Chill dough before baking.
• Dry Texture – Avoid overbaking; measure flour properly.
• Dense Cookies – Cream butter and sugars thoroughly.
• Peanut Butter Cups Melting Excessively – Chop into larger chunks.

Why This Recipe Works

The combination of cocoa powder and peanut butter creates a balanced flavor profile—rich and chocolatey without overwhelming sweetness. Brown sugar adds moisture, ensuring a soft, chewy center, while baking soda provides gentle lift. Reserving peanut butter cups for topping enhances both texture and visual appeal. At roughly 240 calories per cookie, these treats are indulgent yet perfectly portioned for satisfying dessert cravings.

Final Thoughts

Reese’s Peanut Butter Cup Cookies are a chocolate-peanut butter lover’s dream—rich, chewy, and packed with candy pieces in every bite. They’re easy to make, freezer-friendly, and ideal for any occasion. For a lighter twist, reduce sugar slightly or use mini peanut butter cups for smaller portions while keeping the same bold flavor. However you bake them, these cookies are guaranteed to be a hit.