Reese’s Peanut Butter Cup Cookies are pure peanut butter decadence. Made with Reese’s cups and peanut butter morsels, these cookies have it all! You won’t be able to eat just one.
Ever wished you could just eat cookie dough straight from the bowl? This Reese’s Peanut Butter Cookie Dough Dip is for you!
Why this Recipe Works
And the only thing better than that is a chocolate and peanut butter cookie with MORE peanut butter!
These Reese’s Peanut Butter Cup Cookies are about as peanut butter-y as it gets.
- It starts with a rich and sweet peanut butter cookie dough.
- Peanut butter morsels are folded in to the dough.
- Just before baking, the cookies get topped with pieces of Reese’s cups!
The resulting cookies are perfectly soft and chewy with all the decadent taste of a chocolate peanut butter cup.
Peanut butter. For best results, use creamy shelf-stable peanut butter.
Peanut butter cups. We use the mini Reese’s cups, chopped into quarters.
Unsalted butter. Baking with unsalted butter allows you to better control the saltiness of the finished cookies.
Cornstarch. Adding a spoonful of cornstarch to the dough helps the cookies bake up thick and soft.
First, mix up the ingredients for the dough.
Then, drop the dough by the spoonful onto a baking sheet. Press a fork into the tops to flatten them a bit.
Before baking, press about four peanut butter cup pieces into the tops of the cookies.
Bake for about 10 minutes, let cool and enjoy!
Tips and Tricks
- Let the baked cookies cool on the baking sheet for 2 minutes before transferring them. They’re very soft when you first take them out of the oven but will firm up a bit more as they cool.
- Mix things up by using different flavors of Reese’s in these cookies, like dark or white chocolate peanut butter cups!
- Store cookies in an airtight container. Enjoy within 1 week for best taste. At my house they get eaten up long before then!
I don’t recommend using natural peanut butter in most cookie recipes.
The oil in natural style of peanut butter (the kind you have to stir and keep in the fridge) will naturally separate from the nut butter as your cookies bake. This often results in greasy crumbly cookies.
So, while natural peanut butter is delicious on your sandwich, it’s not a good choice for these cookies!
Yes, peanut butter cup cookies can be kept in the freezer for up to 3 months. Make sure to place them in a sealable freezer safe bag to preserve the freshness.
Yes, you can make these cookies with salted butter. I would omit the added kosher salt in the recipe so they don’t turn out too salty!
Arrowroot powder and tapioca starch would both work well as a 1:1 swap for the cornstarch.
If you don’t have any of those, you can use an extra tablespoon of flour in a pinch. The cookies will not be quite as thick and soft but they’ll still have the delicious peanut butter cup flavor you crave.
Packed with pieces of real chocolate peanut butter cups, Reese’s Peanut Butter Cup Cookies are the ultimate in peanut butter indulgence!