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Close up photo of peanut butter cookie cups stacked on a wire rack and the top one is missing a bite.
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5 from 2 votes

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!
Prep Time5 mins
Cook Time15 mins
Cooling Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 118kcal


  • 1 (16oz.) package Pillsbury Ready-To-Bake Peanut Butter Cookie Dough
  • 24 Reese’s miniature peanut butter cups


  • 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.


  • 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. 


Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg