I have a slight obsession with Reese's peanut butter cups, it is clearly well known by my family and friends from the sheer volume of Reese's related treats I get at Christmas and birthday times! I've been wanting to make a cookie recipe that involves one of my favourite treats, so I've created these Reese's Peanut Butter Cup Cookies! They contain not only chopped up peanut butter cups, but also peanut butter for extra nutty flavour. I've dipped them in chocolate then added chopped up Reese's Pieces, or you could also use chopped up peanuts!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Reese's Peanut Butter Cup Cookies
Start by mixing the butter, peanut butter and golden caster sugar together. Then add the egg and mix it in. Next, mix in the plain flour and baking powder, then fold in the chopped up Reese's Peanut Butter Cups.
Roll the batter into balls and place onto lined baking trays, then bake the cookies for 14 minutes until they are golden brown. To decorate the Reese's Peanut Butter Cup Cookies, dip them in melted milk chocolate and then sprinkle them with crushed up Reese's Pieces.
Do you have to chill the cookies before baking them?
No, you don't have to. But chilling the dough before baking will give you thicker cookies. If you don't mind them being thinner and flatter, then feel free to bake them straight away.
How should the cookies be stored and can they be frozen?
You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.
Do you need any electric mixer to make this recipe?
No, while an electric mixer is helpful in making these cookies, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture. I would also advise checking the labels of everything you use in case of cross contamination.
More tips for making the Reese's Peanut Butter Cup Cookies:
- Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
- Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
- For perfectly round cookies, as soon as they come out of the oven get a round cookie cutter that is larger than the cookies and put it around each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Baking trays
- Mixing bowls
- Cooling rack
- Kitchen scales
- Stand mixer
- Reese's Mini Peanut Butter Cups
- Reese's Pieces
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More peanut butter recipes...
Reese's Peanut Butter Cup Cookies
For the cookies
- 100 g Butter or baking spread softened
- 25 g Peanut butter
- 200 g Golden caster sugar or regular caster sugar
- 1 Egg large
- 200 g Plain flour
- 1 tsp Baking powder
- 120 g Reese's Peanut Butter Cups chopped
For the decoration
- 175 g Milk chocolate melted
- 100 g Reese's Pieces crushed/chopped
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
- Mix the butter, peanut butter and golden caster sugar together ideally with an electric mixer
- Add the egg and mix in
- Mix in the plain flour and baking powder
- Mix in the chopped up peanut butter cups
- Take blobs of the mixture and roll them into balls with your hands, place onto the lined baking trays, leave space between the cookies as they will spread
- Optional: chill the cookies for 30-60 minutes before baking for thicker cookies that don't spread as much
- Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 10 minutes before carefully removing and placing on racks to cool fully
- To decorate, dip half of the cookies into the milk chocolate and sprinkle on the crushed Reese's Pieces. Place onto a sheet of baking paper to set
- Store in an airtight container and eat within 3 days. They also be frozen without the decoration
- You could use chopped up peanuts instead of Reese's Pieces if you like.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
If you like this, check out more of my Cookie recipes!
NB. This post is NOT in anyway sponsored by Reese's - I just love their product!