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Imagine biting into a buttery cookie cup cradling a molten chocolate-peanut butter core—this is the magic of homemade Cookie Cups! These miniature wonders merge crispy cookie shells with melty peanut butter cups, creating bite-sized perfection for parties, lunchboxes, or midnight cravings. Whether you’re a seasoned baker or a newbie, this recipe delivers fail-proof results every time.
Why These Ingredients Work
The genius of Cookie Cups lies in their balanced ingredients. Peanut butter binds the dough while adding richness, brown sugar delivers chewiness, and miniature peanut butter cups melt into pools of gooey joy. Baking soda ensures a slight lift, while vanilla and milk create a tender crumb that contrasts beautifully with the candy’s smooth center.
Cookie Cups Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ¾ cups | All-purpose flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| ½ cup | Butter, softened |
| ½ cup | White sugar |
| ½ cup | Peanut butter |
| ½ cup | Packed brown sugar |
| 1 large | Egg, beaten |
| 1 teaspoon | Vanilla extract |
| 2 tablespoons | Milk |
| 40 pieces | Miniature chocolate covered peanut butter cups, unwrapped |
Helpful Tools
- Mini muffin pan: Essential for shaping uniform cups
- Cookie scoop: Ensures evenly sized dough balls
- Stand mixer: Creams butter and sugars effortlessly
Pro-Tips for Cookie Cup Success
- Use room-temperature butter for smoother creaming and even baking.
- Press PB cups immediately after baking so they melt into the cookie base.
- Chill dough for 15 minutes if it feels sticky before shaping balls.
- Love peanut butter? Try our No Bake Peanut Butter Brownie Recipe for another quick treat!
- Gently twist cooled cookie cups to release them cleanly from the pan.
How to Make Reese’s Cookie Cups
- Preheat oven to 375°F (190°C).
- Sift flour, salt, and baking soda together in a bowl; set aside.
- Cream butter, both sugars, and peanut butter until fluffy.
- Beat in egg, vanilla, and milk until smooth.
- Gradually mix in dry ingredients until just combined.
- Shape dough into 40 small balls (about 1-inch diameter).
- Place each ball into ungreased mini muffin cups.
- Bake 8 minutes until edges turn golden.
- Remove from oven and immediately press one unwrapped PB cup into each cookie.
- Cool completely in pan before removing (about 20 minutes).
Creative Variations
- Caramel Cups: Swap peanut butter cups for chocolate-caramel candies
- Nut-Free: Use sunflower seed butter and vegan chocolate
- Holiday Twist: Top with crushed candy canes or festive sprinkles
Reese’s Cookie Cups
These Reese’s Cookie Cups are the ultimate bite-sized treat for peanut butter lovers. Soft, chewy homemade peanut butter cookies are baked in a mini muffin tin, then topped with a Reese’s Miniature Peanut Butter Cup while still warm. The heat from the cookie slightly melts the chocolate bottom, fusing them together into a decadent, salty-sweet masterpiece.
- Total Time: 25
- Yield: 24 cups
Ingredients
— The Cookie Dough —
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter (standard brand like Jif/Skippy)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
— The Candy Center —
24 Reese’s Miniature Peanut Butter Cups, unwrapped
Non-stick cooking spray
Instructions
1. **Preheat:** Preheat your oven to 375°F (190°C). Generously grease a 24-count mini muffin tin with non-stick cooking spray.
2. **Cream Wet Ingredients:** In a large bowl or stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until combined.
3. **Add Dry Ingredients:** In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms.
4. **Shape:** Roll the dough into small 1-inch balls (about 1 tablespoon of dough each). Place one ball into each cup of the mini muffin tin. Do not flatten them.
5. **Bake:** Bake for 8–10 minutes. The cookies will puff up and look golden brown. (Don’t worry if they look rounded on top).
6. **Press:** Remove the pan from the oven. Immediately press an unwrapped Reese’s Miniature cup firmly into the center of each hot cookie. The cookie will spread out to fill the muffin cup shape.
7. **Cool & Set:** Let the cookies cool in the pan for at least 15 minutes. **Pro Tip:** Place the entire pan in the refrigerator or freezer for 10 minutes to help the chocolate set quickly and make removal easier. Run a small knife around the edges to pop them out.
Notes
Shortcut Version: In a rush? You can use a 16.5 oz tube of store-bought refrigerated peanut butter cookie dough. Cut the log into 24 even slices and bake as directed.
Don’t Overbake: The cookies should still be soft when you take them out of the oven. They will firm up as they cool.
Chocolate Melting: Since you press the candy into hot cookies, the chocolate will become molten. If you try to eat them immediately, it will be messy! Let them set fully if you want the classic ‘cup’ look.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Reese’s Cookie Cups FAQ
1. Can I make Reese’s Cookie Cups ahead of time?
Yes! Store cooled cookies in an airtight container for up to 5 days.
2. What if I don’t have a mini muffin pan?
Shape dough into flattened discs on a baking sheet, then press PB cups after baking.
3. Can I freeze cookie dough?
Absolutely. Freeze unbaked dough balls for up to 3 months; bake from frozen (add 1-2 extra minutes).
Final Thoughts
Reese’s Cookie Cups unite simplicity and decadence in one bite-sized package. Their crisp edges, soft centers, and molten peanut butter surprises make them irresistible for all ages. Perfect for bake sales or cozy nights in, this recipe earns its spot in your permanent dessert rotation. For more delicious ideas, follow me on Pinterest.