The BEST recipe for soft Reeses Peanut Butter Cup Cookies! Simply bake the cookies in a mini muffin tin then press a miniature Reeses cup into the center of each one. Whip up in under 30 minutes - no dough chilling required!
⭐⭐⭐⭐⭐
"My absolute fave. SO happy to have finally found a staple recipe that I can keep for all the holidays to come- these little guys are the best!" - Karly
Save this Recipe!
Enter your email below and I'll send this recipe to you.
The trick to making these Reeses Peanut Butter Cookies so soft!
- Do not overbake! The trick to making these super soft is to only bake them for 8 minutes. A minute or two longer and you'll have a crunchy, brown cookie (which isn't bad if you like crunchy cookies, but I like mine soft!).
- Use homemade dough: While you can make these Reeses cookies with premade dough, I will say that the extra work to make these homemade is SO worth it. They are melt-in-your-mouth delicious and are one of those recipes that friends ask me to make time and time again.
Ingredients for Reeses Peanut Butter Cup Cookies
Jump down to the full recipe card for the recipe amounts and condensed recipe instructions. You only need a handful of ingredients to make peanut butter cup cookies from scratch!
- Unsalted Butter
- Creamy Peanut Butter
- Brown Sugar & Granulated Sugar
- Vanilla Extract
- 2 Eggs
- Baking Soda
- All-Purpose Flour
- Miniature Reeses Peanut Cups (60 total) ** see note below
- Tools: Mini Muffin Tin or Cookie Sheet (either work!)
Note: You need to buy the miniature Reeses that are individually wrapped. Not the newer "Minis" that come in a resealable bag, as those are too small. You can also make these with mini dark chocolate or white Reeses peanut butter cups!
How to Make Peanut Butter Cup Cookies
Step 1: Mix & Scoop Dough
The key to making these cookies the perfect size is to scoop the dough into equal-sized balls. To do this, I use a one-tablespoon sized cookie scoop and level off the top of each one. After scooping, use your hands to roll each scoop into a ball.
Tip: If your dough is too sticky, first try spraying your hands with nonstick cooking spray. If still too sticky, chill dough in the refrigerator for 20 minutes.
Step 2: Place in Mini Muffin Tin or Cookie Sheet
Place each cookie dough ball in a greased mini muffin tin or a parchment-lined cookie sheet.
Tip: If you don't have a mini muffin tin, simply bake them on a cookie tray (they just won't be the traditional cup shape).
Step 3: Bake & Press In Candy
Bake at 350 degrees for 8 minutes or until edges are very lightly brown. After 8 minutes, you will likely look at the cookies and think they look too doughy and be tempted to put them back in the oven. But trust me on this, take them out at 8 minutes and they will finish baking on the cooling rack.
After removing from the oven, immediately press one mini Reeses peanut butter cup into the center of each cookie. Allow the pan to cool on a cooling rack. Do not try removing the cookies from the pan while they're still warm or they will break!
Important Tip: While cookies are baking, unwrap your mini Reeses peanut butter cups so that they're ready as soon as they're done baking!
Step 4: Let Cool & Remove from Pan
After inserting the Reeses, allow the cookies to cool on a cooling rack for about 20 minutes. At this point, your chocolate will likely still be melted so you will then place the entire pan in the fridge for about 15 minutes or until the chocolate sets. (If you're a midwesterner like me, you can also put them outside during the winter to harden quickly!)
How to Remove the Cookies Without Breaking Them: Once the chocolate is hardened, use a spoon to gently "scoop" out the cookies. This is where spraying the muffin tin before baking is crucial, otherwise, your cookies will stick to the pan!
Frequently Asked Questions
If you don't have a mini muffin tin, you can bake these on a normal pan but just keep in mind that they will spread a bit (leaving you without a nice, little cup shape to fit the Reeses cup into). As an alternative, you can make larger cookies by using regular-sized Reeses (since they're flatter). To do this, scoop dough into 3 tablespoon-sized balls, roll, then gently flatten with your palm. Bake the larger cookies for 9-11 minutes.
For these bite-sized mini peanut butter cup cookies, you'll need a mini muffin pan. I recommend a non-stick, teflon-coated pan for the most ease in removing the cookies. Whatever type of mini muffin pan you use, you'll want to be sure to spray it with non-stick cooking spray beforehand.
While you can make these Reese's peanut butter cup cookies with premade dough, I will say that the extra work to make these homemade is SO worth it. They are melt-in-your-mouth delicious and are one of those recipes that friends and family ask me to make time and time again.
Yes, they freeze beautifully so that you can make them ahead of time! After cooling and allowing the chocolate to reharden, place the cookies in an airtight container and freeze (best up to 2 months). I actually prefer these half-frozen, so definitely try that (if you happen to have any left, that is!).
Since they freeze well, they are great for making ahead. And after the chocolate hardens, they are a great cookie to travel with since they don't require messy frosting and won't break apart on the road. I actually like them better when they're slightly frozen since it's basically like a soft ball of cookie dough with a frozen Reeses inside.
Christmas Decorating Ideas
These easy peanut butter cup cookies are a great last-minute cookie to bring to your family gathering!
- Turn them into reindeer: Top with pretzels & a m&m for adorable little Rudolph cookies!
- Add sprinkles: For a easy & cute way to jazz these up, top with your favorite holiday sprinkle mix!
- Add white chocolate toppers: turn them into adorable Christmas Holly Cookie Cups to make them a little fancy! A true must-have for Christmas cookie platters or as a year-round treat for chocolate and peanut butter lovers - what's not to love about a cookie stuffed with candy!
I've also turned these into Easy Valentines Cookie Cups & Watermelon Cookie Cups for other holidays!
This is a tried & true family recipe that we make year after year (going on over 20 years!). Our family makes this very recipe every year and it is the first to go on holiday cookie trays. If you make them, be sure to leave a comment below and tag me @designeatrepeat on Instagram!
Use the recipe card below to learn how to make peanut butter cup cookies from scratch!
The BEST Reeses Peanut Butter Cup Cookies
Ingredients
- ¾ cup unsalted butter (i.e. 1 ½ sticks) softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ teaspoons baking soda
- 2 ½ cups all-purpose flour
- 60 miniature Reeses Peanut Butter cups (about 5 dozen) * see note below
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together softened unsalted butter (¾ cup, i.e., 1 ½ sticks), peanut butter (1 cup), light brown sugar (1 cup), and granulated sugar (1 cup) with an electric mixer on medium speed for 30 seconds. Add in vanilla extract (1 teaspoon) and eggs (2 large) and continue to mix for 10 seconds.
- Add baking soda (1 ½ teaspoons) and mix on low speed for 10 seconds. Add all-purpose flour (2 ½ cups) and continue to mix until all flour is incorporated.
- Scoop & roll dough into 1 tablespoon sized balls and place each in a greased, mini muffin tin.
- Bake at 350℉ for 8 minutes. The trick to making these super soft is to only bake them for 8 minutes. A minute or two longer and you'll have a crunchy, brown cookie (which isn't bad if you like crunchy cookies, but I like mine soft!). If baking the large version of these cookies (3-tablespoon flattened balls, bake for 9-11 minutes).
- Remove from oven, and immediately press one mini Reeses peanut butter cup into the center of each cookie.
- After inserting the Reeses, allow the cookies to cool on a cooling rack (while still in the muffin pan) for about 20 minutes. At this point, your chocolate will likely still be melted so you should then place the entire pan in the fridge for about 15 minutes or until the chocolate sets. Once the chocolate is hardened, use a spoon to gently "scoop" out the cookies. This is where spraying the muffin tin before baking is crucial, otherwise your cookies will stick to the pan!
- If not serving immediately, store in an airtight container for up to 5 days or freeze for long-term storing.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
LINDA SMITH says
I have made these for years, since 1986. They are wonderful. They have been a tradition for Christmas with my kids. The worst thing about them is unwrapping the Reese cups.
Melissa says
Unwrapping the candy is always the worst part! I'm so happy you enjoy these Reeses Peanut Butter Cup Cookies, Linda! Thanks so much for taking time to leave a review!
Leslie says
Easy and delicious! One bowl for mixing is always a plus!
Melissa says
So glad you liked it, Leslie! Thanks for taking time to leave a review!
Jo-Anne Kristensen says
Awesome cookies! My favorite flavors in one cookie! Great recipe and a Christmas favorite!
Melissa says
So glad to hear you loved this recipe, Jo-Anne! Thank you so much for leaving a review!
Diane says
This was the best recipe I made them but gluten free and it was excellent I just added extra egg and a little more peanut butter because gluten free can be a little dry will make this recipe again they came out delicious
Karen C Schrock says
Wow! Your directions are spot on! This is one of the best cookies I have made! Thanks for sharing your expertise:)
Melissa says
I'm so glad you enjoyed this recipe, Karen! Thank you so much for leaving a review, I really appreciate it!
Becky says
I need help! I froze the dough because I needed them a week later than I thought, but when I baked them, I didn't realize they weren't quite done, so I put the PB cups into the cookies. Some are still pretty raw. Can I bake them further with the PB cups inside? Thank you!
Melissa says
Hi Becky! You could definitely try! The Reese’s might melt more than you want but you could also add some sprinkles to cover any wonkiness!
Rose says
I’ve been making these delicious cookies for a long time and the trick is to unwrap the pb cups, put them on a plate and freeze them for about 15 minutes. Then after the cookie party is baked, put the pb cups in and press. I only leave them in the pans a few minutes and carefully remove them. Merry Christmas!! ❤️💚
Melissa says
Thanks for sharing that trick, Rose! Seems like a great idea! Thank you so much for leaving a review!
Deborah Bradley says
This was my first time making these,they turned out very good,my son loves them said these are so good.So glad I found this recipe.
Melissa says
I'm so glad to hear you and the family love this recipe, Deborah! Thank you so much for taking the time to leave a review!
Christina M Gilson says
I made a double batch of the dough because I made blossoms too after making the reeses cup cookie. The dough was wonderful. My cousin cane and helped me, she loved the dough too. I had to send her the recipe. Thank you for helping me make 2 wonderful cookies dir our family.
Melissa says
I am so glad to hear you all loved this recipe! Thank you so much for leaving a review, Christina! I really appreciate it!
Sherri Willis says
Yeah 👍!!
KAY says
tHE BEST> i BAKE A LOT, AND THESE COOKIES ARE MOST REQUESTED!
Michele D Smith says
I left my reeses cups in the freezer! Should I wait till they fully defrost or will it not matter because I'm placing them in warm cookies?
Melissa says
Either should be fine! The only issue with frozen Reeses is that they could be harder to unwrap.
Nichole says
Can I just say,YUMMY for all our tummy. Ty! Delicious!
Janice says
Very easy to make and delicious!
Melissa says
Thank you so much for leaving a review, Janice!
CheyAnne says
So so so yummy!!! Made with fresh natural peanut butter and turned out perfect.
Melissa says
Awesome to hear it turned out with the fresh natural PB! Thank you so much for leaving a review, CheyAnne!
Brenna says
My husband and kids loved these! I used mini-cupcake parchments which stick a bit to the cookie, so next time I'll use foil liners, which never stick.
The dough came together easily with a spoon, and rolled into balls withouttoo much trouble, despite my warm kitchen. Somewhat surprising, since I'm used to doughs that require chilling before rolling.
This was easy enough (and delicious enough) to be a make-again.
Thanks for the recipe!
Melissa says
Glad to hear you and the fam enjoyed this recipe, Brenna! Thank you so much for leaving a review!