Irresistible Homemade Peanut Butter Cup Cookies: Your Ultimate Reese’s Dessert Recipe
Get ready to indulge in the most irresistible cookies you’ve ever tasted! These peanut butter cup cookies are a dream come true for any chocolate and peanut butter enthusiast. Imagine soft, chewy peanut butter cookies, generously studded with miniature peanut butter cups that melt ever so slightly into a gooey, delightful center. Every single bite delivers a double dose of rich, creamy peanut butter flavor, perfectly complemented by the iconic chocolate shell of a Reese’s cup. Forget plain peanut butter cookies; this recipe elevates a classic to an extraordinary dessert experience.
This recipe takes the beloved concept of peanut butter blossoms and gives it a glorious upgrade. While blossoms use a chocolate kiss, we’re diving headfirst into the pure joy of mini peanut butter cups, ensuring a more substantial and satisfying chocolate-peanut butter fusion in every cookie. The harmonious blend of textures—the tender cookie and the decadent, slightly melted candy—makes these homemade peanut butter cup cookies truly special.
Perhaps the most challenging (yet rewarding) part of preparing this simple recipe is unwrapping all 24 mini peanut butter cups. But trust us, the effort is well worth it! And if you happen to have a few extra unwrapped candies, consider them a well-deserved treat for your dedication. These delightful cookies are perfect for any occasion: a cozy after-school snack, a crowd-pleasing addition to family gatherings, or a show-stopping treat for your next cookie exchange. They’re guaranteed to become a new favorite in your baking repertoire.
Why You’ll Love This Peanut Butter Cup Cookie Recipe
Beyond their incredible flavor, these Reese’s peanut butter cup cookies offer several advantages that make them a must-try:
- Effortless Preparation: This is a straightforward recipe, perfect for bakers of all skill levels.
- No Chilling Required: Unlike many cookie doughs, this one doesn’t need to be chilled, meaning fresh cookies in less time!
- Intense Peanut Butter Flavor: With peanut butter in the dough and in the cups, these cookies are bursting with nutty goodness.
- Crowd-Pleaser: Everyone loves the classic combination of peanut butter and chocolate, making these a guaranteed hit.
- Perfectly Chewy Texture: The combination of sugars and proper baking creates an irresistibly soft and chewy cookie.
Recipe Ingredients for Perfect Peanut Butter Cookies
Making peanut butter cookies with Reese’s cups is incredibly quick and easy, often requiring ingredients you already have in your pantry. Let’s take a closer look at what you’ll need and why each component is important for achieving the best results:
- Peanut Butter: This is the star of our show! For these soft and chewy cookies, it’s crucial to use a no-stir, creamy peanut butter. Brands like Jif or Skippy are ideal because their oils are emulsified, preventing separation. Natural peanut butters, where the oil separates, tend to make cookies spread excessively and can result in a greasy texture. The creamy variety ensures a consistent, moist cookie dough that bakes beautifully.
- Peanut Butter Cups: Miniature peanut butter cups are absolutely perfect for this recipe. Their size allows them to nestle perfectly into the center of each cookie without overwhelming it. While Reese’s brand is a popular choice, feel free to use other brands you love, such as Trader Joe’s mini peanut butter cups, which come in both dark and milk chocolate options. Make sure to unwrap them all before you start baking to save time.
- Sugar: We use a combination of granulated sugar and packed light brown sugar in the cookie dough. Granulated sugar contributes to a slightly crisp edge and traditional sweetness, while brown sugar adds a deep, molasses-like flavor and, crucially, helps keep the cookies incredibly moist and chewy thanks to its higher moisture content. For an added sparkle and delightful crunch, you can roll the cookie dough balls in extra granulated sugar before baking.
- Butter: Always use unsalted butter softened to room temperature. Softened butter creams beautifully with sugar, incorporating air that leads to a lighter, more tender cookie. If your butter is too cold, it won’t cream properly; if it’s melted, it can result in flat, greasy cookies.
- Egg: Just one large egg is needed for this recipe. Like butter, it should be at room temperature. A room-temperature egg emulsifies more easily with the other wet ingredients, creating a smoother, more consistent dough and contributing to the cookie’s structure and richness.
- All-Purpose Flour: The foundation of our cookie. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can lead to too much flour and dry cookies.
- Baking Soda: This leavening agent helps the cookies rise and spread slightly, contributing to their signature soft and chewy texture.
- Salt: A pinch of salt is essential for balancing the sweetness and enhancing the rich flavors of both the peanut butter and chocolate.
- Pure Vanilla Extract: Vanilla adds depth and warmth to the overall flavor profile, complementing the peanut butter beautifully.
How to Make Perfect Peanut Butter Cup Cookies
This is a wonderfully straightforward recipe that you can whip up without much fuss, making it ideal for those sudden cookie cravings or last-minute dessert needs. The best part? The cookie dough doesn’t require chilling, so you can go from mixing to baking in no time!
Here’s a detailed overview of how to bake these delightful peanut butter cup cookies:
- Prepare Your Baking Sheets and Oven: Start by preheating your oven to 350ºF (180°C). This ensures the oven is at the correct temperature when your cookies are ready to bake, which is crucial for even cooking. Line two large baking sheets with parchment paper or silicone baking mats. These liners prevent sticking and make cleanup a breeze.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, so your cookies rise properly and have a balanced flavor throughout. Set this bowl aside.
- Cream the Wet Ingredients: In a separate large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter with both the brown sugar and granulated sugar. Beat for 1 to 2 minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which is vital for a tender cookie texture. Next, add the creamy peanut butter, room-temperature egg, and pure vanilla extract. Continue mixing until everything is fully combined, scraping down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are incorporated.
- Finish the Cookie Dough: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until the ingredients are *just* combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough, less tender cookies. Stop mixing as soon as no streaks of flour remain.
- Form the Cookie Dough Balls: For consistent cookie size and even baking, use a 1.5 tablespoon cookie scoop to portion out the dough. Roll each scoop into a smooth ball. If you desire an extra touch of sweetness and a lovely textured crust, roll each cookie dough ball in additional granulated sugar. Place these sugar-coated dough balls onto your prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
- Bake to Perfection: Place the baking sheets into your preheated oven. Bake for 9 to 12 minutes, or until the edges are lightly golden and the tops of the cookies are set but still look soft in the center. Avoid overbaking, as they will continue to cook slightly on the hot baking sheet.
- Add the Peanut Butter Cups: This step is crucial and must be done immediately after removing the cookies from the oven. While the cookies are still warm and pliable, gently press one miniature peanut butter cup into the center of each cookie. The residual heat from the cookies will slightly melt the chocolate, helping the cup adhere securely and creating that irresistible gooey center.
- Cool and Set: Allow the cookies to cool on the baking sheets for about 5 to 10 minutes. This helps them firm up enough to be transferred without breaking. Then, carefully transfer the cookies to a wire rack to cool completely. For the final touch and to ensure the chocolate in the peanut butter cups fully hardens and holds its shape, chill the cooled cookies in the refrigerator for an additional 20 to 30 minutes.
Frequently Asked Questions About Peanut Butter Cup Cookies
Most likely, yes, but with an important caveat. For the best texture and to prevent your cookies from spreading too much and becoming greasy, you’ll want to use a no-stir variety of nut or seed butter. Natural nut butters, which often contain only nuts and salt, tend to separate oil, leading to less predictable baking results. If you experiment with almond butter or cashew butter, choose a processed, creamy, no-stir version. Always ensure the consistency is similar to classic creamy peanut butter.
While miniature peanut butter cups are recommended for their perfect fit, you can certainly adapt the recipe for regular-sized ones. If you use regular-sized cups, be aware that the cookies will need to be larger to accommodate them, which might change the baking time slightly. Alternatively, you can chop regular peanut butter cups into smaller pieces and sprinkle them into the cookie dough or press a few smaller pieces into the center of each cookie. If you can’t find Reese’s miniatures, many other brands offer mini peanut butter cups, including gourmet dark chocolate options.
For this particular recipe, the mini peanut butter cup pressed into the center is designed to be the star attraction. Adding too many other mix-ins like chocolate chips or chopped nuts can detract from the unique experience of biting into that warm, gooey peanut butter cup. However, if you’re keen to experiment, a very light sprinkle of flaky sea salt on top of the cookies before baking can enhance the chocolate and peanut butter flavors beautifully.
No, rolling the cookie dough balls in granulated sugar before baking is entirely optional. It adds a lovely sparkle and a slight crunch to the exterior of the cookies, enhancing their aesthetic appeal and textural contrast. If you prefer a less sweet or simpler cookie, you may shape the cookie dough balls and bake them right away without the sugar coating. The cookies will still be delicious and have a wonderful soft texture.
Storage and Freezing Instructions for Peanut Butter Cup Cookies
Proper storage ensures your delicious peanut butter cup cookies stay fresh and enjoyable for longer. Once fully cooled, store the baked cookies in an airtight container on your kitchen counter for up to one week. If you’ve made a large batch or want to enjoy them over an extended period, these cookies—peanut butter cups and all!—freeze beautifully for up to 3 months. Simply place them in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. Thaw them at room temperature before serving.
You can also prepare and freeze the raw cookie dough balls. Form the balls and flash freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet (no need to thaw) and add a couple of minutes to the baking time. Remember to wait until just before baking to roll them in sugar for the best crispness.
Essential Baking Tips for Success
To ensure your peanut butter cup cookies turn out perfectly every time, keep these expert tips in mind:
- Choose the Right Peanut Butter: Always opt for a no-stir creamy peanut butter (like Jif or Skippy) when making the cookie dough. This is paramount for achieving the softest, chewiest cookies with consistent texture, as natural peanut butters often lead to excessive spreading and a greasy finish due to oil separation.
- Timely Peanut Butter Cup Insertion: Be sure to press the mini peanut butter cups into the peanut butter cookies as soon as they are removed from the oven. The cookies are still hot and soft at this stage, allowing the chocolate coating of the cups to melt slightly and meld seamlessly with the cookie. This not only secures the peanut butter cup firmly but also creates that desirable gooey center, making them easier and more enjoyable to eat.
- The Importance of Chilling: After the cookies have cooled completely on the wire rack, don’t skip the final chilling step. Transfer them to the fridge for 20 to 30 minutes. This crucial step allows the chocolate in the peanut butter cups to firm back up, ensuring they hold their shape perfectly at room temperature and don’t become too soft or fall out when handled.
- Don’t Overmix the Dough: When adding the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in tough, dry cookies instead of the desired soft and chewy texture.
- Room Temperature Ingredients are Key: Ensure your butter and egg are at room temperature. This allows them to cream together smoothly, creating a more uniform dough that incorporates air effectively, leading to a lighter, more tender cookie.
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Peanut Butter Cup Cookies
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Ingredients
- 1 ½ cups all purpose flour spooned and leveled (190 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup creamy peanut butter (190 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Optional: ¼ cup granulated sugar for rolling the cookies (50 grams)
- 24 miniature peanut butter cups unwrapped
Instructions
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Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
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In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until the mixture is light, fluffy, and well combined.
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Add the creamy peanut butter, room-temperature egg, and pure vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
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Add the dry ingredients (flour mixture) to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
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Place the ¼ cup (50 grams) of granulated sugar in a small bowl (if using). Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a smooth ball, and, if desired, coat thoroughly in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave about 2 inches of room between each one.
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Bake for 9 to 12 minutes or until the edges are lightly golden and the tops of the cookies are set. Do not overbake.
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Remove from the oven immediately and gently press one miniature peanut butter cup into the center of each warm cookie.
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Allow the cookies to cool on the baking sheets for 5 to 10 minutes to set slightly, then carefully transfer them to a wire rack to cool completely.
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Once the cookies have cooled completely, transfer them to the refrigerator for 20 to 30 minutes to allow the chocolate in the peanut butter cups to fully harden and hold its shape.
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Store cookies in an airtight container at room temperature for up to one week for optimal freshness.
Notes
Freezing Instructions: Both the baked cookies and the raw cookie dough freeze exceptionally well for up to 3 months. To freeze baked cookies, arrange them in a single layer on a baking sheet and flash freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container. Thaw them overnight in the refrigerator or at room temperature before serving. For raw cookie dough, form the balls, flash freeze, then store in an airtight container. When ready to bake, place frozen dough balls on a baking sheet and bake for an additional 2-3 minutes; roll in sugar just before baking if desired.