These peanut butter cookie cups are so simple to make, and you literally only need 2 ingredients to make them! They’re the perfect bite sized cookie!
One of my favorite candies is Reese’s Peanut Butter Cups. There is nothing better than that delicious combination of chocolate and peanut butter.
And there are so many great ways to use them in desserts, like our Chocolate Peanut Butter Cake, Peanut Butter Rice Krispie Treats, Candy Bar Pie, or of course these delicious peanut butter cookie cups.
These cookies are soft, delicious, and have the perfect sweetness. Plus who doesn’t like biting into a soft peanut butter cup in the middle of a cookie?
These peanut butter cookie cups are so simple to make, with only 2 ingredients needed. You just need Reese’s peanut butter cups, and sugar cookie dough. They’re a great cookie recipe for the holidays, for delicious semi homemade cookies that everyone will love.
If you’re a little more ambitious you can use your own sugar cookie dough, but otherwise just grab a package of your favorite refrigerated cookie dough and you’re set. You can also use store bought or homemade peanut butter dough, to make the cookie cups extra peanut buttery – and it makes them so yummy too!
This is a quick overview of the ingredients you’ll need for this Reese’s Peanut Butter Cookie Cups recipe. The specific measurements and full recipe instructions are in the printable recipe card below.
- Miniature Peanut Butter Cups
- Refrigerated Sugar Cookie Dough or Peanut Butter Cookie Dough
How to make Peanut Butter Cookie Cups?
Pre- heat oven and prepare a miniature muffin tin by greasing it generously with nonstick spray.
You’ll break your store bought dough into squares, and stick each square in a prepared mini muffin pan. Bake them in the oven for about 13 to 14 minutes.
While the cookie cups are baking unwrap your peanut butter cups. You’ll need 24 Reese’s for 1 package of sugar cookie dough. So you’ll have a few extra in your bag that you can snack on while you’re unwrapping them 😉
Then when your cookie cups come out, stick a miniature Reeses cup into the center of each cookie, and let them sit for a couple minutes.
Once the dough has cooled down for about 20 minutes, you can twist the cookie cups carefully out of the pan, then allow them to cool the rest of the way on your cooling rack until the chocolate has re-solidified.
Then you’re ready to snack on these delicious Peanut Butter Cookie Cups.
Tips and Tricks:
- Try a homemade cookie dough instead of store bought if desired. Homemade peanut butter cookie dough – Homemade sugar cookie dough. Roll the dough into 1 inch balls for the perfect size, use a 1 TBS sized cookie scoop to get the right amount of dough for the cookie dough balls.
- Let the cookies cool about 20 minutes and run a knife carefully around the edges of the cookies to help the dough loosen from the pan before removing the cookie cups.
- Try sticking a Rolo candy, Hershey Kiss, or White Chocolate Peanut Butter Cups into the cookie cups instead of the peanut butter cups.
How to store Reese’s Peanut Butter Cookie Cups?
These cookies can be stored in an airtight container at room temperature for up to 5 days. The cookies can also be frozen by storing them in a freezer safe container for up to 3 months. Let the cookies thaw at room temperature for a few hours until soft before enjoying.
They’re the perfect little snack-able cookie. They’re so good for a party, an after school treat (if kids are going back to school, or doing school at home 😉 ) Or your kids might even be able to help you make them, they really are that easy.
These peanut butter cookie cups are the perfect treat for peanut butter lovers and chocolate lovers. They’re so easy, that they’re failproof and you’ll probably eat them all up even quicker than you made them!
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REESE'S Peanut Butter Cookie Cups
- 16.5 oz package refrigerated sugar cookie or peanut butter cookie dough
- 24 Peanut Butter Cup Miniatures
- Preheat your oven to 325 degrees.
- Grease a mini muffin pan with cooking spray.
- Add 1 square (1 cookie worth) of cookie dough to each mini muffin spot.
- Bake in oven for 12-13 minutes, until the dough is set and lightly golden.
- Unwrap the peanut butter cups while the cookie cups are baking.
- Press one peanut butter cup into each cookie cup.
- Remove cookie cups carefully from baking pan after about 20 minutes and allow them to cool completely on a cooling rack.
These Peanut Butter Cookie Cups were first posted on March 16, 2015. The photos were updated on August 10, 2020.
This recipe was originally posted as part of a sponsored post with Reeses, through Collective Bias, Inc.
So easy and delicious! The only hard part is not eating them all before your guests get some 🙂
Karen Carr says
My only question is why didn’t I make these sooner?? Simple yet delicious & look great. Hope they make them to the Christmas cookie plates 🤣
Linn Tobin says
My cookies over filled the muffin space so looked like a flower when I put the candy in. Delicious but the problem was the edge that overflowed separated from the rest of the cookie. Should it be a regular muffin well instead of mini muffin?
I used a mini muffin tin, but maybe your cookie dough squares were slightly bigger than mine?
Yummy yummy.yummy I got love in my tummy. Delicioso!
Susan Little says
Easy. Delicious. One suggestion…….let them cool in muffin tin more than two minutes or they will just break when you take them out.
Heidi Thompson-Abell says
What am I doing wrong? My cookies want to break apart when cooking out of tin.
I’d run a knife carefully around the full edge of each cookie cup to loosen the edges and they should be able to come out from there.
wendy risch says
Nope. that just cracks them up
wendy risch says
Yes mine do too. I made these last year and forgot that I had the same problem. Not sure I will do these again! What a mess!
I agree 100%! What a waste of time and money! 🙁
So sorry, I can’t say why your cookies wouldn’t have come out of the pan, I’ve never had any issues with that. Did you run a knife around the edges?
Kira Campion says
I greased the pan with crisco instead of Pam spray. I didn’t push the pb cups in too hard as I didn’t want to pack the cookie into the tin too much. Then I used a crab claw fork (seafood fork?) to help pull them out of the cups
Warren buffett quotes says
Easy and delicious!!
Can you use rolls instead of pb cups?
Aimee Berrett says
Yes rolos would totally work
Joanne Byrne says
I make these all the time!!I Bake mine with the peanut butter cup on top of cookie dough, makes 36. You can also use chocolate chip cookie dough and a hershey kiss. They are great too!!!
These look absolutely amazing!
Cathy Henry says
These look amazing!
Such a simple recipe, but yet they look so good! Great for parties!
Sarah Bates says
These look delicious and I can’t believe how simple they are to make!
Wow! These are SO easy and look SOOOOO good! I’m such a REESE’S and Cookies addict so the combo of the two–perfection! #client
christine (@foodyschmoody) says
How easy are these w/ that cookie dough?!
Amber @ Dessert Now, Dinner Later! says
I love how easy these are! And Reese’s are so yummy!
Jen @ Baked by an Introvert says
These are adorable! So simple and easily poppable! It’s be hard not to eat them all.
Aimee Berrett says
Thanks so much Jen! I definitely had that problem 😉
Lydia @ Suitcase Foodist says
PB Cups are my guilty pleasure.
I found these elsewhere using a peanut butter cookie recipe that is wonderful! These are a big hit, tho…
When you place the square of cookie dough in the cup, do you have to press it along the sides and bottom?
I didn’t press them down into the sides at all, just let them fill into the cup!