Peanut Butter Cup Cookies are the perfect blend of salty and sweet with a peanut butter cookie base and loaded with mini peanut butter cups and chocolate chips!
Are you a peanut butter fan? We have a few in this house that just can’t get enough. I agree, it’s pretty tasty, especially when paired with chocolate like in these super thick and chewy Peanut Butter Cup Cookies.
I love these cookies because they are super easy and they require no chill time. Who wants to wait for the chill time when the craving is right now? Not me – which is why these cookies are made often in our house.
These certainly satisfy the chocolate and peanut butter craving. So thick and rich – you only need 1 or 2 before you are grabbing for a tall glass of milk.
Bring these to your next potluck or picnic. They make great gifts for the neighbors too! Check out how simple it is to make these cookies. I know you’ll love them as much as we do.
reese’s peanut butter cookies
Here are some commonly asked questions
How to store these peanut butter cup cookies
The best way to store these is in an airtight container at room temperature. You can also wrap each cookie individually in plastic wrap or in its own zip-top bag. Then you can keep them in the freezer for up to 1 month.
Can the cookies be made ahead of time?
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
reese’s peanut butter cup cookies
Can this recipe be cut in half?
Yes – you can cut this recipe in half if you only need 6 cookies. However, since these can be kept in the freezer for up to a month after making them, you could just make the whole batch and enjoy them periodically.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Tips for the best Peanut Butter Cup Cookies
- Roll the dough in sugar before baking to give a sweet crust to the outside.
- Underbake to keep them soft.
- Try adding white chocolate chips, Rolo’s, mini Butterfingers, or mini Snicker’s
- Swap out the creamy peanut butter with crunchy.
- Decorate with Peanut Butter Frosting.
- Don’t use natural peanut butter – you need the oils and fats in a standard peanut butter.
reese’s cup cookies
If you love peanut butter – don’t miss these other favorites!
- Chocolate Chip Peanut Butter Bars
- Peanut Butter Blossom Cookies
- Peanut Butter Brownie Dip
- 3-Ingredient Peanut Butter Cookies
- Peanut Butter Cookie Cups
- Easy No-Bake Peanut Butter Balls
- Peanut Butter Pretzel Poke Cake
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
reese’s cookies
ingredients in peanut butter cup cookies
- butter at room temperature
- granulated sugar
- creamy peanut butter
- large egg
- pure vanilla extract
- all-purpose flour
- baking powder
- chocolate chips
- Reese’s cups – chopped
Do I need to chill the dough?
For this particular cookie recipe, it isn’t necessary unless your butter is really soft. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.
Can this recipe be doubled?
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
How to make peanut butter cup cookies
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper or silpat mats.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is well combined– about 1 minute.
- Next add in the peanut butter, egg, and vanilla and mix to combine.
- Stir together the flour and baking soda and powder in another small mixing bowl then beat into the wet ingredients on low speed, just until no large lumps of flour remain.
- Fold in the chocolate chips and chopped Reese’s cups.
- Once well incorporated, scoop out the dough and shape into 1” balls. Flatten the balls with a fork, if desired.
- Bake until the edges begin to turn golden brown– about 13-15 minutes.
- Transfer to a wire rack to cool slightly before enjoying.
- Store in an airtight container at room temperature for up to 5 days.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
TIP
Refrigerate the peanut butter cups until you are ready to add them. This will keep them from melting too much during baking.
Products I love when making these Reese’s cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- creamy peanut butter
- vanilla extract
- all-purpose flour
- baking powder
- chocolate chips
- Reese’s mini cups – chopped
- baking sheet
- parchment paper
- mixer
- spatula
- cooling rack
mini peanut butter cup cookies
If you love this Easy Peanut Butter Cup Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Peanut Butter Cup Cookies
Ingredients
- ½ cup butter at room temperature (1 stick)
- 1 cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup chocolate chips
- ½ cup Reese’s cups chopped
Instructions
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper or silpat mats.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is well combined– about 1 minute.
- Next add in the peanut butter, egg, and vanilla and mix to combine.
- Stir together the flour and baking soda and powder in another small mixing bowl then beat into the wet ingredients on low speed, just until no large lumps of flour remain.
- Fold in the chocolate chips and chopped Reese’s cups.
- Once well incorporated, scoop out the dough and shape into 1” balls. Flatten the balls with a fork, if desired.
- Bake until the edges begin to turn golden brown– about 13-15 minutes.
- Transfer to a wire rack to cool slightly before enjoying.
- Store in an airtight container at room temperature for up to 5 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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