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).

Reese’s Cookie Cups: Best Peanut Butter Mini Muffins

Name: Reese’s Cookie Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

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.

Author: Anna Lovae
Prep Time: 15
Cook Time: 10
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian