Reese’s Peanut Butter Cookie Cups

Ingredients

For the Peanut Butter Cookie Dough:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp milk

For the Centers:

• 36 mini Reese’s Peanut Butter Cups, unwrapped
• OR 24 regular-sized Reese’s cups, cut in half

Optional Toppings:

• 1/4 cup mini chocolate chips
• 1/4 cup chopped peanuts
• Sea salt flakes
• Melted chocolate for drizzling

Equipment:

• 24-cup mini muffin tin (or two 12-cup tins)
• Cooking spray or mini muffin liners

Instructions

Prepare for Baking:

1. Preheat oven to 375°F (190°C).
2. Generously spray mini muffin tin with cooking spray, or line with mini paper liners.
3. Unwrap all Reese’s peanut butter cups and set aside.

Make the Cookie Dough:

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, cream together softened butter and peanut butter with an electric mixer until light and fluffy (about 2-3 minutes).
3. Add granulated sugar and brown sugar, beat until well combined.
4. Beat in egg and vanilla extract until smooth.
5. Gradually mix in the flour mixture until just combined.
6. Add milk and mix until dough comes together (it should be slightly sticky but manageable).

Assemble the Cookie Cups:

1. Scoop about 1 tablespoon of dough into each mini muffin cup.
2. Using your fingers or the back of a small spoon, press the dough up the sides of each cup to create a well in the center.
3. The dough should come about 2/3 up the sides of each cup.
4. Place one mini Reese’s cup (or half of a regular one) into the center of each cookie cup, pressing down gently.

Bake:

1. Bake for 8-10 minutes until the edges are lightly golden but centers still look slightly underbaked.
2. The Reese’s cups will be soft and slightly melted – this is perfect!
3. Remove from oven and let cool in the pan for 10 minutes.
4. Carefully remove from muffin tin and place on a wire rack to cool completely.

Optional Finishing Touches:

1. While still warm: Sprinkle with mini chocolate chips, chopped peanuts, or sea salt flakes.
2. Once cooled: Drizzle with melted chocolate for extra indulgence.
3. For extra PB flavor: Brush tops lightly with melted peanut butter.

Storage:

• Room temperature: Store in airtight container for up to 1 week
• Refrigerator: Up to 2 weeks (bring to room temperature before serving)
• Freezer: Freeze for up to 3 months

Pro Tips:

• Don’t overbake: Cookies should still look slightly underbaked when you remove them – they’ll continue cooking as they cool
• Press gently: Don’t press the Reese’s cups too hard or they’ll sink to the bottom
• Spray well: Make sure muffin tin is well-greased to prevent sticking
• Room temperature ingredients: Ensures smooth mixing and even baking
• Size consistency: Use a cookie scoop for evenly sized portions

Variations:

• Chocolate Cookie Cups: Replace 1/4 cup flour with cocoa powder
• Double Chocolate: Add 1/4 cup mini chocolate chips to the dough
• White Chocolate: Use white chocolate Reese’s cups
• Crunchy: Use crunchy peanut butter instead of creamy
• Holiday Versions: Use seasonal Reese’s shapes (trees, pumpkins, hearts)
• Nutella Centers: Replace Reese’s with a spoonful of Nutella

Troubleshooting:

• Cookies sticking: Make sure to spray muffin tin generously or use liners
• Reese’s sinking: Press cookie dough higher up the sides to create a better well
• Dry cookies: Don’t overbake – they should still look slightly underdone
• Cracking: Let cool in pan for full 10 minutes before removing

Make-Ahead Tips:

• Dough: Can be made 2 days ahead and refrigerated
• Baked cookies: Best eaten same day but store well for several days
• Freezing: Freeze baked cookies in airtight container, thaw at room temperature

Serving Suggestions:

• Serve with a glass of cold milk
• Perfect for bake sales, parties, or lunch boxes
• Great for gifting – pack in decorative tins
• Serve slightly warmed for extra gooey centers

Yield: 24 mini cookie cups
Prep Time: 20 minutes
Bake Time: 10 minutes
Cool Time: 15 minutes
Total Time: 45 minutes