Reese’s Peanut Butter Cup Cookies are a soft delicious peanut butter cookies with a Reese’s Mini embedded right in the center. Can you say Scrumptious?? These won’t last long on a party tray. Let me at em!
Kayti loves Candy so it just makes sense she would lobby hard for these delicious candy/cookie treats to make an appearance on the blog. We all adore peanut butter cookies and the Reese’s mini cups embedded in the center???? Oh yeah…can’t say no to them! which is why I rarely make these. She is a bad Foodie influence. But in the best possible way 🙂
These are soft cookies with a satisfyingly firm candy center with just the right amount of intense peanut butter chocolateness. These cookies will hold together as you eat them because the candy is slightly welded into the cookie. My mouth is watering just describing how they taste and feel in your mouth.
I love peanut butter. I eat it straight out of the container. One of my favorite late night snacks is creamy peanut butter in a bowl with chocolate chips. So you can imagine how much I love these cookies. WAY too much!
There is no candy replacement for Reese’s Peanut Butter Cup Minis in this recipe. They have just the right size, consistency and flavor to take this recipe where we want it to go. There are times when you just go get the candy. This is one of them.
Reese’s Peanut Butter Cup Cookies Recipe:
An easy to make cookie your family will love. Truly yum without much fuss.
- You do need to chill the dough so plan ahead a bit. But we didn’t chill it very long…(about 15 minutes) and one batch I didn’t chill at all and they still worked. This is Not recommended for retaining best cookie shape (They might spread if not properly chilled) but ours remained round and the candy went in without a fuss.
- After baking (watch them so they don’t get overdone), let them cool to slightly warm and then press the candy cups into the middle of the round cookies. This will allow the candy to melt slightly and seat well into the cookies. But not liquify too much. You can still see the ridges on our candy and no telling melted chocolate bulge on the candy cup.
- After the candy cups are in place chill the cookies to set the candy (about 15 minutes in the fridge). Keep them on the baking tray and just slide them into the fridge. You can remove the cookies to a cooling rack if you prefer and let them harden at room temperature. It will just take a LOT longer.
- If you DO try to pick up these cookies before hardening the candy BEWARE. The candy cups look firm but they are not. It’s really EASY to mess up the candy top when they are warm. Once cooled and hardened they travel well and are not delicate.
Reese’s Peanut Butter Cup Cookies rolled in course organic sugar and ready to bake.
Fat 16% 10 g
Carbs 7% 20 g
Protein 7% 3 g
Reese's Peanut Butter Cup Cookies are popular on a party tray and perfect for a family movie night treat. These easy to make soft peanut butter cookies definitely entice all cookies lovers and will not disappoint. The Reese's candy center is a perfect compliment to this yummy peanut butter snack.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 tsp. nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar in a separate small bowl for rolling, I used large grain organic sugar
- 24 Reese's Miniature Peanut Butter Cups, unwrapped
- In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
- In a large bowl or stand mixer place butter, peanut butter and sugars on medium speed.
- Add the vanilla extract and egg. Beat on medium speed until blended.
- Add the dry ingredients all at once.
- Beat on low speed until the flour is mixed in.
- Make the dough into a single large ball and cover in saran wrap.
- Refrigerate for 30 minutes.
- Remove the cookie dough from the fridge and preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper, silpats (or oil them) and set aside.
- Place about 1/2 cup granulated sugar in a small bowl for coating the cookie dough balls.
- Using an ice cream scoop, (if you have one, or a tablespoon if you don't) scoop out the dough.
- Place the dough between the palms of your hands. Now, roll the dough into a ball and coat in sugar. (I am using a large grain organic sugar)
- Place on the prepared baking sheet. Repeat until your cookie sheet has twelve dough balls two inches apart. Repeat with the second baking tray.
- Bake for 8 to 10 minutes until just slightly brown.
- Remove from the oven and leave on the baking sheet for 10 minutes to set and cool down to warm. Now push a Reese's Cup into the center of the round cookie ball. Repeat for each baked cookie ball.
- LET the cookies sit until the candy center is hardened. Chill in the fridge to speed up the setting time
- The candy center will appear set long before it is. Be careful when handling unset cookies or it will mess up the candy top.
- The total time to make a batch of these cookies is 60 minutes. Included in this time is 30 minutes of chilling time for the dough. But add in some cooling time after setting the candies for best results.
- You can make the dough ahead and hold it tightly wrapped in the fridge for up to three days if you prefer.
Serving Size1 cookie
Amount Per Serving Calories 182
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Recipe Source Sally’s Baking Addiction