Reese's Peanut Butter Cup Cookies
User Reviews
5
Reese's Peanut Butter Cup Cookies
Description
This cookie recipe uses cold butter slightly melted by brief microwaving, combined with granulated sugar, brown sugar, egg, smooth peanut butter, and vanilla extract to create a rich dough. Dry ingredients—flour, baking soda, and salt—are mixed in smoothly, after which half of the chopped Reese’s peanut butter cups are folded evenly throughout the dough to distribute chunks of chocolate and peanut butter.
Cookie dough is portioned into balls spaced about two inches apart on parchment-lined baking sheets and baked at 350°F until golden, about 14-16 minutes. After baking, additional chopped peanut butter cups are immediately pressed on top, which melt slightly, creating decadent pockets of peanut butter and chocolate. Cooling on a rack allows cookies to set with a tender, chewy interior enlivened by the peanut butter cups’ rich flavor.
The recipe provides detailed mixing and baking tips including rotating pans halfway through if baking two sheets. These cookies combine sweetness, peanut butter richness, and chocolate in a classic cookie form that holds shape well and offers satisfying texture variations from the chopped candies.
Ingredients
- ½ cup butter 4-ounces, cold
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg large
- ½ cup peanut butter smooth
- 1 teaspoon vanilla extract
- 1 ⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Reese's peanut butter cups 18-20 miniature cups, about 6 ounces, roughly chopped
Instructions
- Preheat the oven to 350˚F degrees. Line two sheet pans with parchment paper for easy cleanup.
- Place butter in a microwave-safe bowl and microwave on high for 25-30 seconds. Butter should be only partially melted (see pic above).
- Add sugars and egg and stir well. Add peanut butter and vanilla, and stir until smooth.
- Sprinkle flour, baking soda and salt evenly over the butter mixture and stir until all flour is incorporated. Add half of the chopped Reese’s peanut butter cups and stir to distribute evenly.
- Scoop dough in mounds then roll into balls and place about 2 inches apart on prepared pans. Bake for 14-16 minutes or until golden. If baking both pans at the same time, rotate pans halfway through baking time.
- Remove from oven and immediately top cookies with remaining chopped peanut butter cups. I use about 5 or 6 pieces per cookie.
- Transfer cookies to a metal rack to cool completely. Enjoy!!
Notes
- Partially melting the butter ensures it combines well without becoming greasy, improving cookie texture.
- If available, use the metric conversion tool in the recipe for precise ingredient measurements.
- Press chopped peanut butter cups on top of cookies immediately after baking to achieve melty chocolate pockets.
- Rotate baking sheets halfway through cooking when using two pans to ensure even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 203mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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