Get ready to fall in love with Reese’s Cookies, a heavenly combo of smooth peanut butter cookies and the classic Reese’s peanut butter cup. Each bite is a celebration for peanut butter lovers!
I have to warn you, these cookies are addictive. It’s almost impossible to have just one. The sweet and chewy goodness of a perfect peanut butter cookie with an additional treat of Reese’s cup in the middle—there’s nothing better. And if the taste isn’t enough, these cookies can also be whipped up in 30 minutes! For these cookies, I use my recipe for The Best Peanut Butter Cookies, add in a Reese’s cup, and there you have it!
Reese’s Peanut Butter Cups are one of my favorite candy bars, and I love baking with them. If you want more Reese’s goodness, you have to check out my Reese’s Peanut Butter Oatmeal Bars, Reese’s Peanut Butter Cup Cookies, and Reese’s Peanut Butter Bars!
Table of Contents
Why We Love These Cookies
- The combination of rich peanut butter and sweet chocolate hits the ideal balance of flavors.
- The soft, chewy cookie paired with the smooth peanut butter cup creates an irresistible texture contrast.
- These Reese’s Peanut Butter Cookies stay fresh and delicious for several days, making them great for advance preparation.
Recipe Ingredients
- Creamy Peanut Butter: Offers a rich, nutty flavor and smooth texture.
- Butter: Adds a creamy, rich texture. It’s essential for the tender, melt-in-your-mouth quality.
- Reese’s Peanut Butter Cups: Reese’s mini peanut butter cups add a burst of chocolate and peanut butter flavor in every bite.
See the recipe card for full information on ingredients and quantities.
How to Make Reeses Cookies
Step 1: In the bowl of a stand mixer, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy.
Step 2: Next, add the egg and yolk, and mix until combined.
Step 3: In a separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
Step 4: With the mixing speed on low, gradually add the dry ingredients, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
Step 5: Meanwhile, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and, if needed, spray your mini muffin tin with non-stick cooking spray.
Step 6: After it has chilled, roll the dough into 1-inch balls and then roll them in the additional granulated sugar. Place them into the inserts of the mini muffin tin.
Step 7: Bake for 10 minutes until golden brown. While these are baking, be sure to unwrap enough bite-sized Reese’s Peanut Butter Cups for when the cookies come out of the oven.
Step 8: Once you have removed the cookies from the oven, quickly place one Reese’s peanut butter cup into the center of each cookie and press down until at least half of the candy is inside the cookie dough.
Step 9: Allow the cookies to cool before removing them from the tin.
Step 10: Finally, serve and enjoy!
FAQs
Yes, you can bake them on a cookie sheet, but they won’t have the same cup shape as the Reese’s Peanut Butter Cup.
You can store these cookies on your counter in an airtight container for 3-5 days, in your fridge for 1-2 weeks and in your freezer for up to 1 month.
Reeses Cookies Recipe
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Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp cornstarch - optional
- Reese's Peanut Butter Cups - bite sized
Instructions
- In the bowl of a stand mixer, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy.
- Next, add the egg and yolk, and mix until combined.
- In a separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
- With the mixing speed on low, gradually add the dry ingredients, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- Meanwhile, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and, if needed, spray your mini muffin tin with non-stick cooking spray.
- After it has chilled, roll the dough into 1-inch balls and then roll them in the additional granulated sugar. Place them into the inserts of the mini muffin tin.
- Bake for 10 minutes until golden brown. While these are baking, be sure to unwrap enough bite-sized Reese’s Peanut Butter Cups for when the cookies come out of the oven.
- Once you have removed the cookies from the oven, quickly place one Reese’s peanut butter cup into the center of each cookie and press down until at least half of the candy is inside the cookie dough.
- Allow the cookies to cool before removing them from the tin.
- Finally, serve and enjoy!
