Okay, peanut butter lovers, gather ’round! If you’re anything like me, the combo of peanut butter and chocolate is basically its own food group, right? So, you know I’ve got tons of peanut butter cookie recipes here – from classic peanut butter blossoms to some, shall we say, *interesting* experiments. But trust me, this Reese’s Peanut Butter Cup Cookies Recipe? It’s a game-changer.
It all started with a late-night craving (don’t judge!). I was staring at a bag of Reese’s miniatures and a batch of my go-to peanut butter cookie dough, and BAM! Inspiration struck. Why not just *stuff* the cookies with those little cups of perfection? And let me tell you, the result was pure magic. This isn’t just another cookie; it’s a peanut butter lover’s dream come true. Seriously, if you’re looking for a way to take your peanut butter cookies to the next level, this is it. You HAVE to try this Reese’s Peanut Butter Cup Cookies Recipe!
Why You’ll Love This Reese’s Peanut Butter Cup Cookies Recipe
Okay, so why *this* recipe? Well, let me tell you, it’s kinda the ultimate peanut butter cookie experience. Here’s the lowdown:
The Perfect Peanut Butter and Chocolate Combination
Seriously, is there a better combo? The slightly salty, chewy peanut butter cookie? It’s like the perfect base for that sweet, creamy Reese’s cup. They just *belong* together, ya know?
Easy to Make with Simple Ingredients
Don’t let the “stuffed” part fool ya. This isn’t some crazy complicated recipe. We’re talking basic cookie ingredients, a bag of Reese’s, and boom! You’re in business.
Always a Crowd-Pleaser
I’ve brought these to potlucks, parties, you name it. And guess what? They disappear. Every. Single. Time. Trust me, make a batch, and you’ll be the star baker, no doubt!
Ingredients for Reese’s Peanut Butter Cup Cookies Recipe
Alright, let’s talk ingredients! Nothing too crazy here, promise. But listen up – a few details make ALL the difference. So grab these goodies:
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) – Seriously, spoon it in, don’t pack it!
- 1/2 teaspoon baking soda – Gotta get that lift!
- 1/4 teaspoon salt – Just a pinch to balance the sweetness.
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature – This is KEY! Soft, not melted.
- 1/2 cup (100g) packed light or dark brown sugar – I like dark, it gives a richer flavor.
- 1/4 cup (50g) granulated sugar – For a little extra sweetness.
- 3/4 cup (185g) creamy peanut butter – Go for the good stuff, you know?
- 1 large egg, at room temperature – Room temp is important, trust me!
- 1 teaspoon pure vanilla extract – Don’t skimp on the vanilla!
- 1/2 cup (100g) granulated sugar (for rolling, optional) – Adds a nice sparkle.
- 24 Reese’s Miniature Peanut Butter Cups, unwrapped – Obvi the star of the show!
How to Make Reese’s Peanut Butter Cup Cookies Recipe: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be swimming in peanut butter cup cookie goodness in no time.
Preparing the Cookie Dough
First, whisk together your flour, baking soda, and salt in a medium bowl. Set that aside for now. Next, in a large bowl, cream together your softened butter, brown sugar, and granulated sugar. Get it nice and fluffy! Then, beat in the peanut butter, egg (make sure it’s room temp!), and vanilla. Now, slowly add in your dry ingredients, mixing until just combined. Don’t overmix! This is important.
Now comes the *most* important part: chilling! Cover that dough tight and pop it in the fridge for at least an hour. Seriously, don’t skip this! It helps the cookies not spread all over the place when baking. You can even chill it for up to 3 days if you want to get ahead. I usually do this!
Baking the Reese’s Peanut Butter Cup Cookies
Alright, preheat your oven to 350°F (177°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats. Now, scoop out about 1.5 Tablespoons of dough per cookie. Roll each ball in that extra granulated sugar (if you’re using it) and place them on the baking sheets, leaving a good bit of space between them – about 3 inches.
Bake for 11-13 minutes. They’ll look super soft when they come out, and that’s okay! Don’t overbake them, or they’ll be dry. Trust me on this one!
Adding the Reese’s Peanut Butter Cups
This is where the magic happens! As soon as the cookies come out of the oven, let them cool on the baking sheet for about 5 minutes. Then, working quickly, press a Reese’s peanut butter cup right into the center of each cookie.
Now, here’s a little trick: pop the cookies into the freezer for 10-15 minutes. This helps the peanut butter cups set up again. Some of them might melt a little bit – don’t worry, that’s totally normal and just adds to the gooey deliciousness!
Tips for the Best Reese’s Peanut Butter Cup Cookies Recipe
Okay, so you’ve got the basics down, but wanna take these cookies from “good” to “OMG amazing”? Here are a few of my secrets!
First off, seriously, use room temperature ingredients! It makes a HUGE difference in the texture of the dough. Also, don’t overbake them! Slightly underbaked is way better than dry and crumbly. Trust me on this one. And remember that chilling time? Yeah, don’t skip it. It’s what keeps these Reese’s Peanut Butter Cup Cookies from spreading into a flat, sad mess. Oh! And a little sprinkle of sea salt on top right after they come out of the oven? *Chef’s kiss*! Seriously, try it!
Ingredient Notes and Substitutions for Your Reese’s Peanut Butter Cup Cookies Recipe
Okay, so maybe you’re staring at the pantry and missing an ingredient? No worries! Here’s the deal: for peanut butter, creamy works best, but crunchy *could* work in a pinch – just expect a different texture. As for the flour, I usually stick with all-purpose, but I’ve heard some folks have luck with gluten-free blends. Just be sure to check the bag for 1:1 substitution ratios, ya know? And honestly, the Reese’s? Non-negotiable. Just kidding…sort of!
Storing Your Delicious Reese’s Peanut Butter Cup Cookies Recipe
Alright, so you’ve managed *not* to eat all the cookies in one sitting? Impressive! To keep these Reese’s Peanut Butter Cup Cookies fresh, store them in an airtight container at room temperature. They’re usually good for up to 3 days… if they last that long! You can also freeze them for longer storage. Just thaw them out before enjoying – a little zap in the microwave works wonders!
Frequently Asked Questions About This Reese’s Peanut Butter Cup Cookies Recipe
Got questions? Of course, you do! Here are a few things I get asked all the time about these amazing Reese’s Peanut Butter Cup Cookies:
Can I use a different type of peanut butter?
Sure, you *can*, but creamy peanut butter really gives you that classic texture. Crunchy will work, but it’ll be, well, crunchy! Also, avoid natural peanut butter (the kind you have to stir). It can make the cookies a bit too oily, if you know what I mean.
How long can I store these cookies?
In an airtight container at room temperature, they’ll stay pretty delicious for about 3 days. But honestly? They rarely last that long at my house! If you need them to last longer, freezing is your best bet!
Can I make the dough ahead of time?
Absolutely! In fact, I often do. Just wrap it tightly in plastic wrap and pop it in the fridge for up to 3 days. You can also freeze it for longer. When you’re ready to bake, just let it thaw in the fridge overnight. Easy peasy!
Disclaimer on Nutritional Information for Reese’s Peanut Butter Cup Cookies Recipe
Okay, so heads up: I’m not a nutritionist! Nutritional info can vary *wildly* based on brands, ya know? So, I don’t provide it precisely for this recipe. Sorry!
Enjoyed This Reese’s Peanut Butter Cup Cookies Recipe? Leave a Comment!
Loved these Reese’s Peanut Butter Cup Cookies? Let me know in the comments! And don’t forget to rate the recipe and share it with your peanut butter-obsessed friends!
Print
Reese’s Cookies: 24 Divine Peanut Butter Cups Of Sin
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious Reese’s Peanut Butter Cup Cookies. These treats combine peanut butter cookies with a Reese’s Peanut Butter Cup.
Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 3/4 cup (185g) creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (100g) granulated sugar (for rolling, optional)
- 24 Reese’s Miniature Peanut Butter Cups, unwrapped
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined.
- On low speed, beat in the peanut butter, egg, and vanilla extract.
- Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- On low speed, slowly pour in the dry ingredients. Mix until combined.
- Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- Preheat the oven to 350°F (177°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- Remove cookie dough from the refrigerator.
- Measure cookies to be 1.5 Tablespoons each.
- Pour extra 1/2 cup granulated sugar for the topping in a bowl.
- Roll each cookie dough ball in the granulated sugar and arrange 3 inches apart on the baking sheets.
- Bake for 11-13 minutes. Cookies will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
- Working quickly, press 1 peanut butter cup into the center of each cookie.
- Quickly transfer the cookies to a freezer-safe dish (I use a plate) and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups will melt slightly—that’s ok.
Notes
- Chill the dough for better cookie texture.
- Freezing after adding peanut butter cups helps them set.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
