Description
These Reese’s Peanut Butter Cup Cookies are soft, chewy, and packed with rich peanut butter flavor, topped with a melty Reese’s Thin Peanut Butter Cup for a perfect chocolate and peanut butter combo. They bake quickly and are ideal for peanut butter lovers looking for a decadent yet easy-to-make cookie treat.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 36 Reese’s Thins
Instructions
- Cream Ingredients: With a mixer, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Wet Ingredients: Beat in the egg, milk, and vanilla extract until fully incorporated into the mixture.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
- Combine Dough: Gradually add the flour mixture to the peanut butter mixture and mix until a cohesive dough forms.
- Shape Cookies: Scoop tablespoonfuls of dough using a medium 1.5 tablespoon or larger scoop and roll into balls. Place them 2 inches apart on parchment-lined cookie sheets to allow for spreading.
- Bake Cookies: Bake the cookies in a preheated oven at 375°F (190°C). Bake smaller 1.5 tbsp cookies for 8 minutes and larger 3 tbsp cookies for 10 minutes. Avoid overbaking to maintain softness.
- Add Reese’s Thins: Immediately after removing from the oven, gently press one Reese’s Thin Peanut Butter Cup into the center of each warm cookie.
- Cool and Set: Allow the cookies to cool on the baking sheet until the chocolate cups set and the cookies firm up slightly before serving.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- You can use regular Reese’s Peanut Butter Cups if Reese’s Thins are unavailable.
- For easier cookie shaping, slightly chill the dough before scooping.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well; freeze baked cookies and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
