Name: Reese’s Peanut Butter Cookie Cups Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup (246g) creamy peanut butter; 1/2 cup (139g) + 2 tbsp salted butter, softened; 1/2 cup (115g) granulated sugar; 1/2 cup (123g) brown sugar; 1 egg; 1/4 cup (59ml) milk; 1 tsp vanilla extract; 1 1/2 cups (228g) all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 36 Reese’s Thins

Jump to Recipe· 4.4 from 22 reviews

If you’re a peanut butter and chocolate lover like me, you’re in for a real treat with this Reese’s Peanut Butter Cookie Cups Recipe. These cookies combine the best of both worlds — soft, chewy peanut butter cookie bases topped with melty Reese’s Thins that create an irresistible little cup of goodness. Trust me, once you try these, you’ll want to bake them all the time. Let’s dive into exactly how you can make these in your own kitchen!

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Why This Recipe Works

Perfect Texture: The peanut butter and butter combination creates a soft, tender cookie that melts in your mouth.
Balanced Sweetness: Using both granulated and brown sugar adds depth and just the right amount of sweetness without overpowering the peanut butter.
Simple Ingredients: No complicated steps or exotic ingredients — just pantry staples and delicious Reese’s Thins.
Melty Chocolate Finish: Pressing the Reese’s cups into warm cookies lets the chocolate soften but not fully melt, creating a dreamy peanut butter cup effect.

Reese's Peanut Butter Cookie Cups, peanut butter chocolate cookies, homemade Reese's cookie cups, easy peanut butter cookie recipe, chocolate peanut butter treats - The image shows a group of round cookies arranged on a cooling rack. Each cookie has a light brown, cracked base with a smooth, glossy circle of milk chocolate on top in the center. The cookies have a textured and slightly crumbly look around the edges, contrasting with the shiny chocolate layer. The cooling rack is placed on a flat surface that has a white marbled texture. A woman's hand is partly visible on the left side of the image, about to hold one cookie. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Reese’s Peanut Butter Cookie Cups Recipe relies on straightforward, familiar ingredients that come together magically. The combo of creamy peanut butter, brown sugar, and butter yields that classic peanut butter cookie flavor we all crave. Here’s a quick rundown of what you’ll need and why:

Creamy Peanut Butter: Provides richness and that unmistakable nutty flavor; creamy works best to blend evenly.
Salted Butter: Adds moisture and tender crumb; salted butter balances the sweetness perfectly.
Granulated Sugar & Brown Sugar: Brown sugar keeps cookies soft and adds a slight caramel note, while granulated sugar helps with structure and crisp edges.
Egg: Binds ingredients together and adds moisture.
Milk: Keeps dough moist and soft without weighing it down.
Vanilla Extract: Enhances flavors and rounds out the peanut butter sweetness.
All-Purpose Flour: The building block that gives structure to your cookies.
Baking Powder: Gives a slight lift, keeping cookies light rather than dense.
Salt: Enhances peanut butter’s natural taste and balances the sweet.
Reese’s Thins: The superstar topping — thin peanut butter cups melt just enough for a perfect finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite parts of making this Reese’s Peanut Butter Cookie Cups Recipe is how easy it is to personalize. Over time, I’ve played around with add-ins and variations that make these cookies even more special (yes, really!). Don’t hesitate to tweak it to your liking — that’s half the fun!

Variation: Adding some chocolate chips into the dough amps up the chocolate peanut butter vibe, and I love it for extra gooey bites.
Dietary Twist: If you need gluten-free, swapping in a 1-to-1 gluten-free flour blend works surprisingly well here.
Crunch Factor: Toss in chopped peanuts or chopped Reese’s cups for a little crunch and surprise texture.
Size Adjustment: I’ve tried bigger cookie cups using a 3-tablespoon scoop — they take 10 minutes instead of 8, but make for an impressive treat when you’re sharing.

Step-by-Step: How I Make Reese’s Peanut Butter Cookie Cups Recipe

Step 1: Cream it all together perfectly

Start by creaming the peanut butter, softened salted butter, granulated sugar, and brown sugar in your mixer on medium speed. You’ll want a smooth, creamy mixture without any lumps — this is where the magic starts. Make sure your butter isn’t too cold for this; let it sit out a bit so it blends well. I like to scrape down the sides once or twice to get everything nicely incorporated.

Step 2: Blend in the wet ingredients

Next, beat in the egg, followed by the milk and vanilla extract. This will loosen the mixture a bit and add moisture, so your cookies stay soft. The milk is a subtle touch, but trust me, it makes a difference in tenderness.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening and salt evenly through the dough, so you don’t end up with salty pockets or uneven rise.

Step 4: Fold flour mix into peanut butter mixture

Gradually add the dry ingredients to the wet peanut butter mixture, mixing until just combined. Avoid overmixing here — you want to keep the dough tender, not tough. Once it looks uniform, it’s ready to shape.

Step 5: Scoop, bake, and press your Reese’s cups

Use a tablespoon or small cookie scoop to portion dough balls onto parchment-lined baking sheets, spacing them about 2 inches apart. I usually use a 1.5-tablespoon scoop for bite-sized cookies, but you can go bigger if you like. Bake at 375°F (190°C) for 8–10 minutes — the key is to keep them soft and not overbake. Right after pulling them out, gently press one Reese’s Thin into the center of each cookie. The warmth softens the candy without melting it all the way, creating that iconic cookie cup effect. Let them cool completely before moving — patience pays off!

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Pro Tips for Making Reese’s Peanut Butter Cookie Cups Recipe

Butter Softening: Let the butter sit at room temp for at least 30 minutes for easy creaming and better dough texture.
Don’t Overbake: Cookies look a bit underdone at 8 minutes but will firm up on cooling — perfect for chewy centers.
Press Gently: When adding the Reese’s Thins, press just until they start to soften but don’t push too hard or you’ll flatten the cookie.
Use Parchment Paper: This prevents sticking and makes cleanup a breeze, plus the cookie bottoms bake evenly.

How to Serve Reese’s Peanut Butter Cookie Cups Recipe

Garnishes

I like a sprinkle of flaky sea salt over the Reese’s just before serving — it highlights the peanut butter’s richness and cuts through the sweetness just a little. Sometimes, a dusting of powdered sugar gives them a pretty finish if you’re serving for guests. Simple, but effective!

Side Dishes

These cookie cups pair beautifully with a cold glass of milk, obviously. If you want to jazz it up, I’ve served them alongside vanilla ice cream for an indulgent dessert plate or with a hot cup of coffee to balance the sweetness. They’re flexible little treats ready for any occasion.

Creative Ways to Present

For special occasions, I sometimes arrange these cookie cups in cupcake liners inside a pretty box or gift basket. They also make fun edible party favors if wrapped individually in cellophane tied with a ribbon. Turning these into bite-size poppable cookies using mini Reese’s cups is a crowd-pleaser at kids’ parties. Get creative and have fun with it!

Make Ahead and Storage

Storing Leftovers

Once these cookies have cooled fully, I like to store them in an airtight container at room temperature. They keep their chewy softness for about 3-4 days, which is just enough time to enjoy them before they start drying out. I find lining the container with parchment paper helps keep them fresh and prevents sticking.

Freezing

If you want to prep ahead, you can freeze the dough balls before baking — just place them on a tray until solid, then transfer to a freezer bag. When you’re ready, bake them straight from frozen, adding a minute or two to the baking time. Cookies themselves freeze well too; just wrap them tightly with plastic wrap then foil and thaw at room temp.

Reheating

To freshen up leftover cookies, pop a few in the microwave for 10-15 seconds or in a warm oven (about 300°F) for 5 minutes. The chocolate softens and the cookie regains some of its fresh-baked softness. Avoid overheating or they’ll become dry.

FAQs

Can I use chunky peanut butter in this Reese’s Peanut Butter Cookie Cups Recipe?

Absolutely! Chunky peanut butter adds a nice crunchy texture to the cookie dough, which can be a fun twist. Just be aware it might change the chewiness slightly.
Do I have to use Reese’s Thins or can I use mini Reese’s Cups?

You can definitely use mini Reese’s Cups if you prefer; just press them into the cookies the same way. They’ll be thicker and a bit more chocolatey, making a chunkier cookie cup.
How do I know when the cookies are done baking?

Because these cookies are best soft, they’ll look slightly underbaked when you take them out — the edges will be set but the centers might still look a bit soft and shiny. They firm up as they cool, so don’t overbake or you risk drying them out.
Can I make these cookies dairy-free?

For a dairy-free version, substitute the butter with a vegan butter or coconut oil and use a dairy-free milk alternative. The texture might vary a bit but it still tastes great!

Final Thoughts

Honestly, this Reese’s Peanut Butter Cookie Cups Recipe has become one of my go-to sweets whenever I want something special but fuss-free. The blend of textures and flavors feels indulgent but is so easy to make, which is a win-win in my book. If you try making these, I hope they bring a bit of buttery, peanut buttery joy to your home — maybe even make someone’s day a little sweeter. Now, go treat yourself and enjoy every delicious bite!