Reeses Peanut Butter Cup Cookies Recipe

Baking these Reese’s Peanut Butter Cup cookies takes me back to simpler times, when the sweet scent of sugar and peanut butter filled the air, making the whole house feel especially cozy. With each bite, there’s this perfect harmony of creamy chocolate and soft, buttery cookie that just melts in your mouth, creating a little moment of bliss that begs to be shared with family and friends.

I completely adore these undeniably satisfying Reese’s Peanut Butter Cup Cookies. With milky peanut butter and a seemingly effortless combination of sweetness from granulated and light brown sugars, they taste impeccably rich and almost gourmet.

It’s your standard, slightly classic cookie base. Softened butter adds a smooth texture, while the hidden Reese’s makes for a hugely nostalgic center that leaves you saying “Damn!

That was good!” after every bite.

Reeses Peanut Butter Cup Cookies Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, essential for cookie texture.
• Unsalted butter: Adds a rich, creamy flavor and helps bind ingredients.
• Granulated sugar: Sweetens cookies, contributing to a tender texture.
• Light brown sugar: Adds sweetness and a hint of molasses flavor.
• Creamy peanut butter: Offers protein, rich flavor, and creamy texture.
• Egg: Acts as a binder and adds moisture and richness.
• Reese’s Peanut Butter Cups: Delivers a delectable, chocolate-peanut butter taste.

Reeses Peanut Butter Cup Cookies Recipe Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 24 Reese’s Peanut Butter Cups, unwrapped

How to Make this Reeses Peanut Butter Cup Cookies Recipe

1. Set your oven to 375°F (190°C) to preheat, and give a mini muffin tin a light greasing, or line it with paper liners.

2. In a tiny bowl, blend the flour, baking powder, and salt. Reserve.

3. In a big mixing bowl, combine the butter, granulated sugar, and brown sugar. Beat together with an electric mixer until the mixture is creamy and smooth.

4. Combine the peanut butter, egg, and vanilla extract in a mixing bowl. Mix thoroughly until the ingredients are well integrated.

5. Slowly combine the dry ingredients with the wet mixture, mixing until a soft dough is formed.

6. Scoop tablespoon-size portions of dough and roll them into balls. Put each ball into the muffin tin that you prepared.

7. Bake in the preheated oven for about 8-10 minutes, until the edges are lightly golden.

8. As soon as they come out of the oven, press a Reese’s Peanut Butter Cup into the middle of each cookie.

9. Permit cookies to set in the pan for roughly 10 minutes; then move them to a wire rack where they can attain complete combustion.

10. Present your delectable Reese’s Peanut Butter Cup Cookies to family and friends. They will enjoy them!

Reeses Peanut Butter Cup Cookies Recipe Equipment Needed

1. Oven
2. Mini muffin tin
3. Paper liners (optional)
4. Small mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Mixing spoon or spatula
10. Cookie scoop or tablespoon
11. Wire rack

FAQ

• Can I use crunchy peanut butter instead of creamy?Certainly! If you want added texture in your cookies, feel free to use crunchy peanut butter instead. You can also use a combination of both.
• Do I need to chill the dough before baking?It is not necessary to chill, but if you do, cookies will benefit from it and might taste better and look more uniform. For some recipes, refrigerating the dough for up to 30 minutes before baking can enhance the flavor dramatically.
• How can I make sure the Reese’s cups don’t melt too much?Let the cookies cool for a few minutes on the baking sheet. Now, carefully press a Reese’s cup into the center of each cookie. The residual heat from the still-warm cookie will melt the chocolate a little, creating a deliciously gooey center. After all the cups are in, allow the cookies to cool completely. Once they’re cooled, it shouldn’t be too difficult to get them off the baking sheet and into whatever container you’re using.
• Can I substitute with mini Reese’s cups?Certainly! Mini Reese’s cups are great to use, and you can use several of them if you like, to make sure each cookie has one.
• How do I store these cookies?Keep them in a sealed container at room temperature, and they should be fine for a week. Want to save them for longer? Then freeze.
• Can I make the dough in advance?Certainly! You may make the dough a day ahead of time and refrigerate it. Just make sure to give it some time to warm up and rise before sticking it in the oven.
• Is it okay to use salted butter instead of unsalted?Salted butter is permissible, but you must reduce the added salt in the recipe to 1/4 teaspoon for the flavors to be balanced.

Reeses Peanut Butter Cup Cookies Recipe Substitutions and Variations

Flour: If necessary, substitute with a 1:1 gluten-free baking blend.
Unsalted butter: Substitute an equal amount of coconut oil to make this a dairy-free recipe.
Granulated sugar: Replace it with coconut sugar or maple sugar for a natural sweetener alternative.
Substitute for light brown sugar 1. Dark brown sugar: Use in equal amounts and enjoy the more luscious flavor and color this brings to your baked goods. 2. Coconut sugar: If you prefer a less sweet but equally powerful version of light brown sugar, use this trick. Combine coconut sugar with a little bit of molasses to create a version that swaps perfectly in any recipe.
Peanut butter that is creamy: Almond butter or sunflower seed butter can be used for a different nutty flavor.

Pro Tips

1. Chill the Dough: After preparing the dough, chilling it in the refrigerator for about 30 minutes can help the cookies maintain their shape better and enhance the flavors.