Soft and chewy White Chocolate Peanut Butter Cookie Cups have a White Chocolate Reese’s cup tucked inside. Chocolate, peanut butter, and sprinkles, this cookie has got everything you need.
Make it festive by adding holiday sprinkles to this easy cookie cup!
This cookie cup recipe was originally published in December 2013. I updated the recipe notes and photos and republished in December 2025.
Aimee’s Recipe Notes
Taste & Texture: Soft in the center, crispy on the edges, these cookies are loaded with white chocolate and peanut butter.
Ease to Make: Beginner friendly!
Holiday Tip: Use festive sprinkles for any holiday touch. Add red/green for Christmas, pink for Valentine’s Day, etc.
Storage: Keep these cookie cups in an airtight container at room temperature for up to one week.
Another fabulous way to eat chocolate and peanut butter! YUM!
– Lisa
Ingredient Notes
Making today’s cookie recipe is super easy. Swap it out for my 3 ingredient peanut butter cookie for more peanut butter flavor. Scroll to the recipe card below for a complete list of ingredients with measurements.
- White Chocolate Mini Reese’s Cups – Substitute regular miniature Reese’s cups for a milk chocolate version.
- Eggs – Adding the extra egg gives these cookies a super chewy texture!
- Peanut butter morsels – While you could leave these out they add so much more peanut butter goodness to the cookie.
- White chocolate morsels – Or substitute milk chocolate or semi-sweet chocolate chips.
- Vanilla extract – This recipe uses a full Tablespoon of vanilla for a deep flavor and enticing vanilla aroma. Use my homemade vanilla extract for an even better taste!
How to Make Cookie Cups
For the cookie dough:
- Beat butter and sugar together followed by eggs, vanilla, and dry ingredients. Fold the peanut butter and white chocolate morsels into the thick batter.
- Use a tablespoon scoop to fill a greased mini-muffin tin with the cookie dough.
Bake and Serve.
- Bake for about 10 minutes, remove and immediately press a Reese’s cup and sprinkles into the top of each warm cookie cup.
- Let the cookies cool in the pan for a few minutes before transferring them to a wire rack.
Recipe FAQs
Of course. I love putting a twist on the usual chocolate-peanut butter pairing by using the white Reese’s cups. Plus, they’re more festive for the holidays! However, milk chocolate Reese’s would taste great here. You can keep the white chocolate morsels or swap them out for milk chocolate too.
I used Christmas decorating sprinkles in red, green and white colors. Jimmies sprinkles and non-pareils would work wonderfully in whatever colors you like!
Once cooled, transfer these to an airtight container and store at room temperature for up to a week.
Easy Cookie Recipes
- Love baking for the holidays? Be sure to add some of my favorites to your list, including cut out sugar cookies, thumbprint cookies, rugelach, and lebkuchen!
- Rosemary Shortbread Cookies melt in your mouth with a subtle rosemary and citrus flavor.
- My family loves these Dark Chocolate Peanut Butter Shortbread cookie sticks. Easy to assemble and bake.
- For a lighter treat, try my easy sugar free lemon cookie recipe! Full of tang and sweetness, without the sugar.
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White Chocolate Peanut Butter Cookie Cups Recipe
Ingredients
- 1 ÂĽ cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 4 ÂĽ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- 1 package white chocolate morsels 11 ounce
- 1 package peanut butter morsels 10 ounce
- 48 miniature white chocolate Reese’s peanut butter cups
- sprinkles optional
Instructions
- In a mixer, blend melted butter with sugars for 2 minutes until fully combined. Add eggs, on at a time. Beat in the vanilla extract.
- Add flour, baking powder, cornstarch and salt and mix until combined. Fold in white chocolate morsels and peanut butter morsels.
- Drop by large tablespoon into a well greased mini muffin tin. Bake in a 375 degree oven for about 10-12 minutes.
- Remove and press an unwrapped Reese's cup into the cookie. Add sprinkles immediately. Allow to cool in pan about 10-15 minutes. Remove and cool completely on wire rack.
- Store in an airtight container for up to one week.
Notes
- I love putting a twist on the usual chocolate-peanut butter pairing by using the white Reese’s cups. Plus, they’re more festive for the holidays! However, milk chocolate Reese’s would taste great here. You can keep the white chocolate morsels or swap them out for milk chocolate too.
- I used Christmas decorating sprinkles in red, green and white colors. Jimmies sprinkles and non-pareils would work wonderfully in whatever colors you like!
- If you want them to be traditional cookie shaped instead of cups, drop by the tablespoon onto a baking sheet lines with parchment paper.Â
- Once cooled, transfer these to an airtight container and store at room temperature for up to a week.
Nutrition
More Cookie Recipes
Mix up your chocolate and peanut butter treats with these White Chocolate Peanut Butter Cookie Cups! Throw on some holiday sprinkles and they’ll be ready for all your Christmas cookie exchanges and celebrations.
How did I not know that there were white chocolate Reese’s? Yummm…making these 🙂
Another fabulous way to eat chocolate and peanut butter! YUM!
I’ve been a little obsessed with cookie cups lately and you just kicked up them a notch by putting pb cups in the center!
Oh gosh, I am loving the sound of this! I cannot wait to make these 🙂
These are so cute and creative! Absolutely love ’em, Aimee!
Your photos are so pretty! I really really like this post … peanut butter and white chocolate sounds so good right now, especially both being so sweet and creamy. Cookie cups are the cutest!
Love the idea of peanut butter and white chocolate together! These cookies look fantastic, Aimee!
I haven’t used the white chocolate Reeses yet! But, I could sit in a pile of these cookies and eat them forever. On that note…it might not be wise to make them. Just kidding…I need this in my life, in my face and in my stomach. Peanut butter cups + cookies = yes! These look delish Aimee!
Aimee these cookies are awesome! So easy and I bet these would be a hit with my girls!
Thank you Laurie, they are my husband’s favorite!!
What a fun idea to use the white chocolate peanut butter cups. I bet these taste amazing.
They are quite delicious, and the white PB cups are just more festive!!
Ooh, I love these! I never get the white chocolate Reese’s, but now I think I need to try them! They’re so much more FESTIVE than the brown ones!
They are definitely more festive!!