Easy Peanut Butter Cup Cookies (Reese's)
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5.0
6 reviews
Excellent
Easy Peanut Butter Cup Cookies (Reese's)
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This recipe for Reese's peanut butter cup cookies is fast and easy, making it ideal for any occasion, especially the holidays! It combines the classic flavors of peanut butter and chocolate in a single cookie. The cookies bake up soft and chewy with a delicious peanut-buttery cup filling; this is a recipe you'll want to keep in your repertoire!
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Ingredients
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 stick or ½ cup unsalted butter , softened to room temperature
- ¾ cup packed light brown sugar or dark brown sugar
- ¼ cup granulated sugar
- 1 cup creamy or crunchy peanut butter , such as Jif
- 1 large egg , at room temperature
- 3 teaspoons pure vanilla extract
- 36 Reese’s Miniature White chocolate Peanut Butter Cups , unwrapped
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Instructions
How to Make Peanut Butter Cup Cookies
- In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In a stand mixer with the paddle attachment, cream the butter, sugars, and salt together on medium speed until creamy, about 3 minutes.
- At low speed, beat in the peanut butter until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the egg and pure vanilla extract. Turn the mixer up to high and beat until combined, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula again.
- At low speed, add the dry ingredients. Mix until just combined, do not over-mix! Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
How to Assemble Peanut Butter Cup Cookies
- Lightly grease (2) 24 mini muffin pans with shortening or cooking spray. Shape the dough into 1-inch balls (about a tablespoon of dough) and place a dough ball in each miniature muffin cup. Gently press a miniature peanut buttercup in the middle of each cookie, pressing it down so that the top of the peanut butter cup is even with the top of the cookie. Cover pan tightly with plastic wrap and chill for a least 15 minutes.
- Meanwhile, preheat the oven to 350 °F. Bake the Peanut Butter Cup Cookies until the edges of the cookies are set and lightly golden, 10 minutes. Do not overbake! Chill the remaining batch while the first batch bakes. Remove the pan to a wire rack. When the Peanut Butter Cup Cookies are completely cool, remove the Peanut Butter Cup Cookies from the muffin pans with the tip of the butter knife. Enjoy!
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Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Let them cool completely, then store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
- To reheat: Warm in the oven at 350°F (175°C) for a few minutes or microwave briefly.
- Make-Ahead
- Make-Ahead
- Peanut Butter cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Peanut Butter cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- How to Freeze
- How to Freeze
- Peanut Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. When ready to bake, remove the cookie balls from the freezer and let them thaw overnight in the refrigerator. Bake as directed in the recipe, adding 1 to 2 extra minutes to the baking time.
- Peanut Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. When ready to bake, remove the cookie balls from the freezer and let them thaw overnight in the refrigerator. Bake as directed in the recipe, adding 1 to 2 extra minutes to the baking time.
- Notes:
- Notes:
- Peanut Butter Blossoms Cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
- To store: Let them cool completely, then store them in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week.
- To reheat: Warm in the oven at 350°F (175°C) for a few minutes or microwave briefly.
- Peanut Butter Blossoms Cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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