Reese’s Peanut Butter Cookie Cups
These Reese’s Peanut Butter Cookie Cups use just premade cookie dough and mini peanut butter cups to make up two dozen delicious cookies!
Easy Peanut Butter Treats
These Reese’s Peanut Butter Cup Cookies are an incredibly easy dessert that everyone will love! Miniature peanut butter cups are nestled perfectly into a bed of soft, chewy peanut cookies!
This recipe is a fun way to make cookies with your kids with a lot less of a mess than homemade cookies! Kids will love placing the dough into the muffin tins as well as unwrapping the mini peanut butter cups!
Just plan ahead for when they inevitably sneak a bite of one or two! Who can blame them though, peanut butter cups are hard to resist no matter their size!
Rebecca’s Recipe Review
Taste: The perfect combination of peanut buttery goodness and sweet chocolate.
Texture: Chewy cookies wrapped around a soft peanut butter cup. (For a gooey center, eat the cookies warm!)
Ease: 2/10
Pros: Preps in 15 minutes using 2 easy, store-bought ingredients.
Cons: None.
Would I Make This Again? Definitely! We make these peanut butter cookies all the time!
These cookies are a new favorite!! So easy to make and delicious! For easier removal I put mini cupcake papers in the pan!
– Kristina
Peanut Butter Cookie Cups Ingredients
These Reese’s Cookies come together super quick using just two easy ingredients that I’m sure you could pick up right at your local grocery store! For this recipe you’ll need:
- Pillsbury Ready-To-Bake Peanut Butter Cookie Dough – This is the entire cookie part of the recipe, easy and delicious, right?
- Mini Peanut Butter Cups – Used to press down into the cookie dough for added peanut buttery goodness that we all love!
- Mini Cupcake Pan – Using this instead of a baking sheet allows the peanut butter cups to settle perfectly right into the center of the cookies.
- Cooking Spray – To ensure these cookies come out in one piece you’ll want to generously spray each muffin cup.
How To Make Reese’s Peanut Butter Cookie Cups
- Place a piece of cookie dough into each well of the muffin tin while you preheat the oven.
- Bake until the cookies look slightly puffed and golden around the edges.
- Remove from the oven and immediately press Reese’s cups into the center of each of the cookies. Cool completely in the pan.
How To Easily Remove Cookies
Allowing the cookies to cool completely in the muffin tin before removing them is vital! Once they’ve cooled, you can remove them from the pan by gently spinning the cookie cups and popping them out with a paring knife if needed.
Removing them too soon before they’ve cooled could result in squished or broken cookies! They’re worth the wait, trust me!
How To Store Cookie Cups
Store these Reese’s Peanut Butter Cup Cookies in an airtight container for up to 3 days! You can also place them in the freezer and they’ll last for up to 3 months.
Can I Use A Full-Size Muffin Tin Instead?
I recommend sticking with the mini muffin tins! By using the full-size muffin tin you’d have to double or even triple the amount of cookie dough you place in each well of the muffin tin.
Since they’d make much larger cookies you wouldn’t get as many in the end as you would with a mini muffin tin.
Can I Use A Different Ready-To-Bake Cookie Dough?
Yes! Instead of using the peanut butter cookie dough, you could try using chocolate chip ready-to-bake cookies, peanut butter chocolate chip, or even M&M’s Minis ready-to-bake cookie dough!
These Cannoli Cookies are another fun cookie cup recipe!
Here are more of my favorite peanut butter dessert recipes!
- Edible Peanut Butter Cookie Dough – Ready in just 10 minutes using pantry staples!
- Peanut Butter Blossoms – Chocolate candy nestled into the center of chewy peanut butter cookies!
- Classic Peanut Butter Fudge – Perfectly soft and creamy, sweet yet salty fudge every time!
- Easy Peanut Butter Cheesecake – Rich peanut butter cheesecake and topped with whipped cream!
- Chewy Peanut Butter Cookies – Made with a secret ingredient for super chewy cookies!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Peanut Butter Cookie Cups
Ingredients
- 1 (16oz.) package Pillsbury Ready-To-Bake Peanut Butter Cookie Dough
- 24 Reese’s miniature peanut butter cups
Instructions
- Preheat the oven to 350°F and grease a mini muffin tin.
- Separate cookie dough and place each piece into a well of the muffin tin.
- Bake for 12 to 15 minutes, the cookies should look slightly puffed and golden around the edges when done.
- Remove from the oven, and press a Reese’s cups into the center of each of the cookies.
- Let cool for 1 to 2 hours in the pan then gently spin the cookie cups to loosen them and use a paring knife to help pop them out.
Notes
- It’s important to let the cookies cool fully in the pan otherwise they will break or squish when trying to remove them.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Did You Make This Recipe?
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I rated this cookie recipe a 5. It’s easy and the clean up is a breeze. Also yummy!!!
I put the peanut butter cups in the freezer for about 5 minutes & it really helped to unwrap the peanut butter cups. This is such an easy, & popular cookie!
These cookies are a new favorite!! So easy to make and delicious! For easier removal I put mini cupcake papers in the pan!
We used the Pillsbury PB squares and baked them for 13 minutes. They came out perfect! Thank you for sharing your recipe! We didn’t have 24 PB Cups so some of the cookies in the mini pan didn’t get a PB Cup and those came out really good too, just a nice thick little cookie!
Can I use homemade cookie dough?
You definitely can, but I think it would depend on the recipe as many of them are different.
I could not find the individual cookie dough but purchased the tub of ready to bake cookie dough. Any suggestion of how much to use per mini muffin tin?
Each ready to bake cookie is about .66 oz. So if you have a kitchen scale you can make balls that size and they should work!
I used Betty Crocker peanut butter cookie mix and came out fine
Thanks for commenting to let us know it worked with the mix too!