Reese’s Peanut Butter Cup Cookies
User Reviews
5
Reese’s Peanut Butter Cup Cookies
Description
These Reese’s Peanut Butter Cup Cookies feature a classic peanut butter cookie dough made with butter, creamy peanut butter, sugars, and vanilla, mixed with flour and leavening for structure. After shaping the dough into small balls and baking for a short time, a miniature Reese's peanut butter cup is pressed into each cookie while warm, creating a soft cookie with a partially melted candy center. The confectionary cups add a familiar chocolate and peanut butter taste that complements the cookie's firm but tender texture.
The cookies are baked in mini muffin tins lined with cupcake liners for easy shaping, but the liners are optional if the tins are well greased. Cooling the cookies briefly before removing them helps maintain their shape. These cookies can be served alongside milk or enjoyed as a handheld dessert or snack.
To make handling easier, spray the tin well if liners are not used, and allow cookies to cool about five minutes before removing them. Running a knife around each cookie edge can facilitate clean removal without breakage.
Ingredients
- ½ cup butter softened
- ½ cup peanut butter creamy
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 ¼ cup flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 48 Reese's miniature peanut butter cups unwrapped
- 48 mini cupcake cup liners (optional - see recipe notes)
Instructions
- Preheat oven to 350 degrees.
- Line mini muffin tins with mini cupcake liners.
- Cream butter, peanut butter, sugar, egg, and vanilla together in a large bowl.
- Sift flour, baking soda, and salt together. Blend flour mixture into creamed mixture.
- Roll peanut butter cookie dough into balls about nickel-size in diameter. Place dough balls into cupcake liners.
- Bake for 10 minutes (now is a good time to unwrap the Reese's miniature peanut butter cups).
- Remove from oven and let cool for only 1 minute.
- Press a Reese's miniature peanut butter cup into the center of each cookie.
- Allow cookies to cool for about 5 minutes before removing from the muffin tin. Let them cool the rest of the way on a cooling rack.
Notes
- Mini cupcake liners are optional; if omitted, apply non-stick spray generously to the muffin tin.
- After baking and resting for five minutes, gently loosen the cookies from the tins with a knife for easier removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 171mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 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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