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Reese’s Peanut Butter Cup Cookies are a mega soft and chewy from scratch peanut butter cookie, baked and then topped with a Reese’s Peanut Butter Cup right as they come out of the oven. This cookie is made for all Peanut Butter and Chocolate lovers!

Peanut butter cup cookies, final shot

Peanut Butter Cookies with Reese’s Cups

I’m sure you’ve seen them, the peanut butter cookies made in the mini muffin tins and then the little Reese’s cup is pushed into the cookie cup? These cookies are very similar.. only you don’t have to scratch your non-stick mini muffin pan with the fork while trying to get the little guys out! (please tell me I’m not the only one to accidentally ruin a pan doing this as a teen??)

First, let’s talk about the peanut butter cookie. I have never been more serious in my life than when I say this cookie is thee most pillowy, soft, chewy, melt in your mouth goodness I’ve ever experienced with a peanut butter cookie. The base cookie recipe is tried and true. Perfect for this recipe, topping the cookie with a Reese’s Thin Cup or you can roll the cookie dough and smash with a fork for the classic peanut butter cookie should the need arise.

I will always top these cookies with Reese’s new Thins Cup. It is wide enough to cover the majority of the cookie’s top, but thin enough. that it doesn’t take over the entire cookie eating experience. The Thins are perfect!

peanut butter cookies with Reeses cups

What ingredients are in Peanut Butter Cup Cookies?

To successfully make Reese’s Peanut Butter Cup Cookies at your home, you’ll need the following ingredients on hand. We will go over specific amounts and instructions below.

  • Peanut butter- I like to use creamy, but if you prefer a little crunch to your cookie, crunchy would work fine, too!
  • Butter, softened
  • White sugar
  • Brown sugar
  • Egg
  • Milk
  • Vanilla extract
  • All purpose flour
  • Baking powder
  • Salt
  • 36 Reese’s Thins

How to make Peanut Butter Cookies

Making peanut butter cookies isn’t hard or complex. As long as you have an electric hand mixer or stand mixer, this will be a breeze!

The first step is to cream together the peanut butter, butter, sugar and brown sugar. Cream together until all of the ingredients are incorporated and smooth. While continuing to mix, add in the egg, milk and vanilla extract. The mixture will be come very creamy as all of the ingredients combine.

Add in the dry ingredients, flour, baking powder and salt. Mix until well combined. The dough will be very soft. Using a 1 1/2 tbsp scoop, scoop and roll cookie dough balls, arranging them a parchment lined cookie sheet. Allow approx 2 inches in between each cookie.

Peanut butter cookie dough scooped, rolled and placed on parchment paper.

Bake at 350° for 8-10 minutes. Take care not to over bake the cookies! If the cookies are over baked, they will be dry and crumbly instead of soft and chewy. The cookies won’t change shape too much as they cook, they will still very much be in the ball shape when they come out of the oven.

Immediately after the come out of the oven, gently press a Reese’s Thins Peanut Butter Cup into the center of each cookie.

Reeses cup being pressed into the peanut butter cookie

The chocolate will melt from the heat of the cookie, so once you press in the peanut butter cup, don’t touch it again until the chocolate has set back up! If you are like me and want the chocolate set up like, yesterday, feel free to pop them into the fridge to speed that process up.

peanut butter cookies with Reese's cups

How to store your Peanut Butter Reese’s Cookies

Store at room temperature in and airtight container or baggie for up to 3 days.

pin image for peanut butter cup cookies

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5 from 11 votes

Reese's Peanut Butter Cup Cookies

Reese's Peanut Butter Cup Cookies are a mega soft and chewy from scratch peanut butter cookie, baked and then topped with a Reese's Peanut Butter Cup right as they come out of the oven. This cookie is made for all Peanut Butter and Chocolate lovers!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 36


  • 1 cup (246g) creamy peanut butter
  • 1/2 cup (139g) + 2 tbsp salted butter, softened
  • 1/2 cup (115g) granulated sugar
  • 1/2 cup (123g) brown sugar
  • 1 egg
  • 1/4 cup (59ml) milk
  • 1 tsp vanilla extract
  • 1 1/2 cups (228g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 36 reese's thins


  • With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
  • Beat in the egg, milk, and vanilla.
  • Combine the flour, baking powder and salt in a separate bowl.
  • Add flour mixture to the peanut butter mixture and mix together. Scoop tablespoonfuls of dough and roll into balls.
  • Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°F (190° C). Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.
  • Immediatly after removing the cookies from the oven, gently press a Reese's Thins Peanut Butter cup into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.


Calories: 197kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 152mg | Potassium: 130mg | Fiber: 1g | Sugar: 15g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    For years I have traditionally made PB cup cookies in mini muffin tins at Christmastime. Having tried this recipe for the first time this year, I am thinking they are going to be my new tradition! Everyone agrees they are next-level PB cup cookies! The only issue I have is the “curing” time – the chocolate takes forever to set and the cookies have to be left perfectly flat during the process or the chocolate will flow off, and they cannot be stacked after baking for many, many hours. I’m baking some right now and am trying putting them in the fridge while curing, to speed up the process.