The Ultimate Recipe for Irresistibly Soft Reese’s Peanut Butter Cup Cookies
Get ready for a treat that will disappear faster than you can say “peanut butter and chocolate!” This is the BEST recipe for incredibly soft Reese’s Peanut Butter Cup Cookies, designed to deliver that perfect melt-in-your-mouth texture every single time. Forget complicated steps or lengthy chilling times; these delightful cookie cups come together in under 30 minutes. All you need is a simple mini muffin tin, and a miniature Reese’s cup pressed into the center of each warm cookie to create a truly magical dessert.
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“My absolute fave. SO happy to have finally found a staple recipe that I can keep for all the holidays to come – these little guys are the best!” – Karly
Mastering the Art of Soft Reese’s Peanut Butter Cookies
Achieving that wonderfully soft, chewy texture in a peanut butter cookie is easier than you think, but it requires a few key insights. While many recipes lead to dry or crumbly cookies, our method guarantees a tender, flavorful bite that will have everyone asking for your secret. Here are the crucial tricks to making these Reese’s Peanut Butter Cookies irresistibly soft:
- Precision Baking (Do Not Overbake!): This is perhaps the most critical step. The secret to keeping these cookies super soft and moist is to bake them for precisely 8 minutes at 350°F (175°C). It might seem counter-intuitive, as they will still look slightly underdone and doughy when you pull them out of the oven. Trust the process! The residual heat will continue to bake them as they cool on the rack, resulting in that perfect soft interior without any crunchiness. A minute or two longer can transform them into a crispy cookie, which isn’t bad if you prefer a crunchy texture, but for that coveted softness, 8 minutes is your magic number.
- Embrace Homemade Dough: While pre-made cookie dough offers convenience, the depth of flavor and superior texture of homemade dough truly elevates these Reese’s cookies. The extra effort is minimal but the payoff is immense. Our scratch-made dough delivers a rich, buttery, and incredibly tender cookie base that perfectly complements the creamy peanut butter cup. Friends and family will undoubtedly notice the difference and request these homemade delights for every occasion. This recipe has become a cherished staple precisely because of its unbeatable homemade quality.
Essential Ingredients for Perfect Reese’s Peanut Butter Cup Cookies
You don’t need a pantry full of exotic items to create these delightful treats. This recipe uses a handful of common baking ingredients, combined strategically to achieve maximum flavor and texture. For precise measurements and condensed instructions, you can always jump directly to the full recipe card. But before you do, let’s explore what makes these simple ingredients shine:
- Unsalted Butter (Softened): Butter is key for flavor and tenderness. Using unsalted allows you to control the overall saltiness of the cookie. Ensure it’s softened to room temperature for proper creaming with the sugars, which creates air pockets for a lighter texture.
- Creamy Peanut Butter: The star ingredient! Opt for a smooth, creamy peanut butter (like Jif or Skippy) for the best cookie texture. Natural peanut butter (the kind that separates) can sometimes lead to drier cookies, so stick with the processed creamy varieties for this recipe.
- Brown Sugar & Granulated Sugar: The combination of both sugars is crucial. Brown sugar adds moisture, chewiness, and a slight caramel note, while granulated sugar contributes to crisp edges and sweetness. This balance is essential for that perfectly soft, yet structured cookie.
- Vanilla Extract: A splash of vanilla enhances all the other flavors, adding warmth and depth to the cookies. Don’t skip it!
- 2 Large Eggs: Eggs act as a binder, adding structure and moisture. They also contribute to the richness and help create that signature chewy texture.
- Baking Soda: This leavening agent reacts with the acids in brown sugar and peanut butter to create lift, making the cookies light and airy rather than dense.
- All-Purpose Flour: The structural backbone of the cookie. Measure it correctly (spoon and level, don’t scoop directly from the bag) to avoid a tough cookie.
- Miniature Reese’s Peanut Cups (60 total): This is where the magic happens! It’s vital to purchase the individually wrapped “Miniature” Reese’s cups, NOT the newer “Minis” that come in a resealable bag, as those are too small for this recipe’s intended cup shape. The individually wrapped ones are the perfect size to press into the center of each cookie. Feel free to experiment with mini dark chocolate or white chocolate Reese’s peanut butter cups for a fun twist!
Tools You’ll Need:
While the ingredients are simple, having the right tools makes the process even smoother:
- Mini Muffin Tin or Cookie Sheet: Either works, but the mini muffin tin creates the classic “cup” shape for your Reese’s. If using a cookie sheet, they will be flatter but equally delicious.
- Electric Mixer: A hand mixer or stand mixer will make creaming the butter and sugars much easier and more effective.
- 1-Tablespoon Cookie Scoop: Essential for consistent cookie size, which ensures even baking.
- Cooling Rack: For proper cooling and setting of the cookies.
How to Make Perfect Peanut Butter Cup Cookies: A Step-by-Step Guide
Follow these detailed steps to create a batch of the most delicious, soft, and chewy Reese’s Peanut Butter Cup Cookies your taste buds have ever experienced!
Step 1: Prepare the Cookie Dough
Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar for about 30 seconds on medium speed until light and fluffy. This creaming process incorporates air, contributing to the cookie’s soft texture. Next, beat in the vanilla extract and eggs for another 10 seconds until well combined. Finally, add the baking soda and mix on low speed for 10 seconds, then gradually incorporate the all-purpose flour until just combined. Be careful not to overmix the flour, as this can develop the gluten too much, leading to tough cookies.
Step 2: Scoop and Roll the Dough
The key to uniform, perfectly sized cookies is consistent dough portions. For this recipe, I highly recommend using a one-tablespoon sized cookie scoop. Scoop the dough, then use your finger or a knife to level off the top, ensuring each scoop is equal. After scooping, use your hands to gently roll each portion into a smooth, compact ball. This helps them bake evenly and hold their shape.
Tip for Sticky Dough: If your dough feels too sticky to roll, first try lightly spraying your hands with nonstick cooking spray. If it’s still too difficult to handle, cover the bowl and chill the dough in the refrigerator for about 20 minutes. This will firm it up and make it much easier to work with.
Step 3: Arrange in Baking Pan
Once your dough balls are ready, place each one into a greased mini muffin tin. Greasing is crucial for easy removal later! Alternatively, if you don’t have a mini muffin tin, you can place the dough balls on a parchment-lined cookie sheet. While they won’t form the traditional cup shape, they will still bake into delicious, soft peanut butter cookies ready for a Reese’s cup.
Tip for Alternative Baking: If using a standard cookie sheet, the cookies will spread more. To still get a “cup” effect, you can gently press an indentation into the center of each cookie right after they come out of the oven, before inserting the Reese’s.
Step 4: Bake and Press in the Candy
Bake the cookie cups in your preheated 350°F (175°C) oven for exactly 8 minutes. It’s imperative not to overbake them if you want those super soft cookies! When you pull them out, they will likely appear quite pale and slightly doughy in the center – this is exactly what you want. They will continue to set as they cool.
Immediately after removing the pan from the oven, unwrap one mini Reese’s peanut butter cup and gently press it into the center of each warm cookie. The warmth of the cookie will slightly melt the chocolate, creating a perfect bond. Be sure to have all your Reese’s unwrapped and ready to go before the cookies come out of the oven, as timing is key for this step!
Important Tip: Do not attempt to remove the cookies from the pan while they are still warm after pressing in the Reese’s. They will be fragile and likely break apart. Allow the pan to cool completely on a cooling rack for about 20 minutes first.
Step 5: Cool and Remove from Pan
After you’ve pressed in all the Reese’s cups, let the entire muffin tin cool on a wire rack for approximately 20 minutes. At this point, the chocolate in the Reese’s will likely still be soft and melted. To help it set firmly, transfer the entire pan to the refrigerator for about 15 minutes, or until the chocolate is completely firm. (For those living in colder climates, like a Midwestern winter, you can even place the pan outside for a few minutes to speed up the hardening process!)
How to Gently Remove the Cookies: Once the chocolate has set and the cookies are fully cooled, use a small spoon or a thin, offset spatula to gently “scoop” each cookie out of the muffin tin. Start by loosening the edges, then carefully lift them out. This is where a well-greased muffin tin proves its worth; if you skipped this step, your cookies might stick and be difficult to remove intact. With proper greasing and cooling, they should pop out easily, ready to be enjoyed!
Frequently Asked Questions About Reese’s Peanut Butter Cup Cookies
Absolutely! While the mini muffin tin gives them that signature “cup” shape, you can certainly bake these on a standard cookie sheet lined with parchment paper. Keep in mind that they will spread a bit more, resulting in a flatter cookie rather than a defined cup. As an alternative, if you’re baking on a flat sheet, you can make larger cookies using regular-sized Reese’s Peanut Butter Cups (which are flatter than the miniature ones). To do this, scoop the dough into 3-tablespoon sized balls, roll them, and then gently flatten them with your palm before baking. Bake these larger cookies for 9-11 minutes, watching for lightly browned edges.
For these delightful bite-sized mini peanut butter cup cookies, a mini muffin pan is a fantastic investment. You can find them at most kitchen supply stores, large supermarkets, or online retailers like Amazon. I highly recommend a non-stick, Teflon-coated pan for the easiest release of the cookies. Regardless of the type of pan you choose, always remember to spray it generously with non-stick cooking spray before adding the dough!
While it’s tempting to save time with premade dough, I strongly encourage you to try making these Reese’s Peanut Butter Cup Cookies from scratch with our homemade dough recipe. The difference in taste and texture is truly remarkable. Homemade cookies offer an unparalleled melt-in-your-mouth deliciousness that premade dough simply can’t match. This is the kind of recipe that becomes a crowd-pleaser and a frequent request from friends and family, making the little extra effort absolutely worth it.
Yes, these cookies freeze beautifully, making them an excellent option for meal prepping or making ahead for parties and holidays! After they are fully cooled and the chocolate has completely rehardened, place the cookies in an airtight container or freezer bag and freeze them for up to 2 months. They maintain their delicious flavor and soft texture perfectly. In fact, many people, including myself, actually prefer them half-frozen – it’s like a delightful combination of soft cookie dough with a chilled, firm Reese’s inside. Give it a try if you happen to have any left!
Because they freeze so well, they’re fantastic for packing in lunchboxes or taking on road trips. Since they don’t require messy frosting, and the chocolate sets firmly, they travel wonderfully without breaking apart or making a mess.
Once fully cooled, store your Reese’s Peanut Butter Cup Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refer to the freezing instructions above. Keeping them in an airtight container helps maintain their softness and freshness.
Absolutely! While Reese’s Peanut Butter Cups are the classic choice, you can get creative with other mini candies. Try mini Snickers, Milky Way Bites, or even a different flavor of Reese’s (like white chocolate or dark chocolate versions) for a fun variation. Just make sure the candy is small enough to fit nicely into the cookie cup.
Creative Ideas: Decorating and Customizing Your Peanut Butter Cup Cookies
These easy peanut butter cup cookies are incredibly versatile and can be adapted for any season or celebration. They make a fantastic last-minute addition to any family gathering or holiday cookie platter. Here are some festive and fun decorating ideas:
- Turn them into Adorable Reindeer: For a charming holiday twist, transform your cookie cups into Rudolph the Red-Nosed Reindeer! Simply press two small pretzel twists into the top of each cookie (above the Reese’s) for antlers, and then add a red M&M or a dab of red icing for the nose.
- Add Festive Sprinkles: A quick and easy way to jazz these up for any holiday! Immediately after pressing in the Reese’s cup (while the chocolate is still soft), sprinkle your favorite holiday mix of sprinkles over the top. Gold and silver for New Year’s, pastels for Easter, or classic red and green for Christmas work wonderfully.
- Elegant White Chocolate Toppers: For a more sophisticated look, turn these into adorable Christmas Holly Cookie Cups. Once the Reese’s has set, drizzle melted white chocolate over the top in a festive pattern, and then add a few red candy pearls or green icing leaves. This makes them a little fancy and perfect for a holiday cookie exchange or as a year-round treat for any chocolate and peanut butter enthusiast. Who doesn’t love a cookie stuffed with candy and beautifully adorned?
Beyond Christmas, these cookie cups are perfect for other celebrations too! I’ve successfully turned them into Easy Valentine’s Cookie Cups with pink and red sprinkles, and even whimsical Watermelon Cookie Cups for summer parties. The possibilities are endless!
This recipe for Reese’s Peanut Butter Cup Cookies is a true tried-and-tested family favorite that we’ve been making year after year for over 20 years! It’s consistently the first to disappear from our holiday cookie trays. If you bake a batch, please do me a huge favor and leave a comment below to let me know how you liked them, and don’t forget to tag me @designeatrepeat on Instagram! Your feedback helps my small business thrive and allows me to continue sharing delicious, free recipes and high-quality content with you.
Now, let’s get baking! Use the recipe card below for all the details on how to make these incredible peanut butter cup cookies from scratch!
The BEST Reese’s Peanut Butter Cup Cookies
Print
Rate
30 minutes
60
Melissa Rose
Ingredients
-
¾
cup
unsalted butter (i.e. 1 ½ sticks)
softened -
1
cup
creamy peanut butter -
1
cup
light brown sugar -
1
cup
granulated sugar -
1
teaspoon
vanilla extract -
2
eggs -
1 ½
teaspoons
baking soda -
2 ½
cups
all-purpose flour -
60
miniature Reese’s Peanut Butter cups (about 5 dozen)
* see note below
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large bowl, cream together softened unsalted butter (¾ cup, i.e., 1 ½ sticks), creamy peanut butter (1 cup), light brown sugar (1 cup), and granulated sugar (1 cup) with an electric mixer on medium speed for 30 seconds until light and fluffy. Add in vanilla extract (1 teaspoon) and eggs (2 large) and continue to mix for 10 seconds until well combined.
-
Add baking soda (1 ½ teaspoons) and mix on low speed for 10 seconds. Gradually add all-purpose flour (2 ½ cups) and continue to mix until all flour is just incorporated. Be careful not to overmix.
-
Scoop and roll dough into 1 tablespoon sized balls. Place each dough ball in a greased mini muffin tin.
-
Bake at 350℉ (175°C) for 8 minutes.
Remember, the key to making these cookies super soft is to only bake them for 8 minutes. They will look slightly underdone, but will finish baking on the cooling rack. If baking a larger version of these cookies (3-tablespoon flattened balls), bake for 9-11 minutes.
-
Remove from oven, and immediately unwrap and press one miniature Reese’s peanut butter cup into the center of each warm cookie. Have your Reese’s ready beforehand.
-
After inserting the Reese’s, allow the cookies to cool on a cooling rack (while still in the muffin pan) for about 20 minutes. At this point, your chocolate will likely still be melted, so then place the entire pan in the fridge for about 15 minutes or until the chocolate sets. Once the chocolate is hardened, use a spoon or small offset spatula to gently “scoop” out the cookies. This is where spraying the muffin tin before baking is crucial to prevent sticking!
-
If not serving immediately, store in an airtight container at room temperature for up to 5 days or freeze for long-term storage.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Don’t have a muffin tin? If you don’t have a mini muffin tin, you can bake these on a normal parchment-lined cookie sheet. They will spread a bit more, resulting in a flatter cookie rather than a cup shape. As an alternative for a flatter cookie, you could make these flatter Reese’s cup cookies by using normal sized Reese’s (since they’re flatter) and pressing them into a larger sized cookie (use about 3 tablespoons of dough per cookie and flatten slightly before baking).
Freezing: These peanut butter cup cookies freeze beautifully so that you can make them ahead of time! After cooling completely and allowing the chocolate to reharden, place the cookies in an airtight container and freeze for up to 2 months. I actually prefer these half-frozen, so definitely try that (if you happen to have any left, that is!).
Since they freeze well, they are great for making ahead for parties or as a simple dessert to have on hand. And after the chocolate hardens, they are a fantastic cookie to travel with since they don’t require messy frosting and won’t break apart on the road. I truly like them better when they’re slightly frozen because it’s essentially like a soft ball of cookie dough with a delightfully chilled Reese’s inside.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
12
mg
|
Sodium:
76
mg
|
Potassium:
41
mg
|
Sugar:
11
g
|
Vitamin A:
80
IU
|
Calcium:
15
mg
|
Iron:
0.5
mg