Reese's Peanut Butter Cup Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
3 dozen cookies
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Calories
246 kcal
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Course
Baked Goods
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Cuisine
American
Reese's Peanut Butter Cup Cookies
Description
This recipe starts with a creamed mixture of softened butter, granulated and brown sugars, and peanut butter, producing a dense and flavorful dough. Milk and vanilla blend in moisture and taste, while eggs bind the dough. Flour, kosher salt, baking soda, and cornstarch contribute to the structure and tenderness. Folding in peanut butter morsels adds texture contrast within the cookie. Dough portions are dropped onto parchment-lined sheets and flattened before being topped with chopped Reese's peanut butter cups for a distinct candy topping that melts slightly while baking.
Baking at 350°F for 11-13 minutes creates a cookie that is soft upon removal but firms through cooling. The resulting texture is chewy with pronounced peanut butter flavor enhanced by the morsels and candy on top. This layered approach to peanut butter makes the cookie rich without being overly sweet.
The cookies pair well with milk or can be served as an indulgent snack or dessert. Alternate peanut butter cup varieties, such as dark or white chocolate, allow for subtle flavor shifts. The recipe recommends storing cookies in an airtight container and enjoying within a week for best taste and texture.
Ingredients
- 1 ¼ cup butter softened, unsalted
- ½ cup granulated sugar
- 2 cups light brown sugar packed
- 1 ½ cups peanut butter
- ⅓ cup milk whole
- 1 Tablespoon vanilla extract
- 2 egg large
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 1 Tablespoon cornstarch
- 2 bags 10 ounce peanut butter morsels
- 40 Reese’s peanut butter cups chopped, mini
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter with sugars and peanut butter until creamy and well combined. Add milk and vanilla until blended. Add eggs and beat until combined. Beat in flour, salt, baking soda, and cornstarch just until blended. Fold in peanut butter morsels.
- Drop 2 tablespoons of cookie dough onto parchment paper lined cookie sheet. Flatten with fork. Chop each peanut butter cup into fourths and press into tops of cookies.
- Bake for 11-13 minutes. Allow to cool 2 minutes on pan, transfer to wire rack and cool completely.
Notes
- Allow cookies to cool on the baking sheet before transferring to prevent breaking since they are soft hot out of the oven.
- Use different Reese's peanut butter cup varieties, like dark or white chocolate, for flavor variations.
- Store cookies in an airtight container and consume within one week for optimal freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3dozen cookies
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 246kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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