White Chocolate Peanut Butter Cookie cups with a White Chocolate Reese’s cup tucked inside. Chocolate, peanut butter, holiday sprinkles, this cookie’s got everything you need.
Love baking for the holidays? Be sure to add some of our favorites to your list, including cut out sugar cookies, thumbprint cookies, rugelach, and lebkuchen!
Why this Recipe is Best
If you love our easy 3 ingredient peanut butter cookies, especially our halloween cookie cups, you may love today’s treat too!
The extra eggs in this recipe help give my cookies some CHEW.
Instead of making traditional drop cookies, I baked made them as cookie cups using a mini-muffin tin. They’re absolutely adorable hand held treats made even better by a white chocolate peanut butter cup and colorful sprinkles!
Make these for the holidays or change up the sprinkles for any occasion. You’re going to go wild for White Chocolate Peanut Butter Cookies.
Ingredient Notes
- White Chocolate Mini Reese’s Cups – Substitute regular miniature Reese’s cups for a milk chocolate version.
- 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 morsel.
- Vanilla extract – This recipe uses a full tablespoon of vanilla for a deep flavor and enticing vanilla aroma. Use homemade vanilla extract for an even better taste!
Easy Instructions
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.
To bake: Use a tablespoon scoop to fill a greased mini-muffin tin with the cookie dough. 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. Enjoy!
Recipe FAQ
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!
Yes, if you want them to be traditional cookie shaped instead of cups, drop by the tablespoon onto a baking sheet lines with parchment paper.
Once cooled, transfer these to an airtight container and store at room temperature for up to a week.
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White Chocolate Peanut Butter Cookies
Ingredients
- 1 ¼ cup unsalted butter melted
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 4 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- 1 package white chocolate morsels 12 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. Add vanilla.
- 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.
- Once cooled, transfer these to an airtight container and store at room temperature for up to a week.
Nutrition
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!!