Dad’s Peanut Butter Cup Cookies
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I found this peanut butter cup cookie recipe in my Dad’s recipe box years ago and it has been a staple in our house ever since. The combination of soft, chewy cookie dough and melty Reese’s Peanut Butter Cups is exactly as good as it sounds, and my kids would tell you our cookie jar is simply not allowed to be without them. After one batch you’ll understand why this recipe has been passed down and why it never stays around for long.
I make batch after batch throughout the holiday season to share with family, friends, and neighbors. They pair perfectly in a holiday treat box alongside Oreo cake pops and magic cookies. Honestly, they’re just as welcome on a random Tuesday as they are on a cookie tray in December.
How to Make Peanut Butter Cup Cookies
This recipe is one of the easiest cookie recipes I know. Just make the dough, and your oven does the rest. Beginner-friendly yet addictively yummy!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Step-By-Step Instructions
Ready to bake the perfect pb-studded cookies? Follow the instructions below and your cookies are guaranteed to come out soft and moist, with perfect crisp edges.
- Preheat the oven and line the baking sheets.
- Mix dry ingredients in a large bowl.
- Cream butter and sugars, then add egg and vanilla.
- Bring the dough together and fold in the peanut butter cups.
- Drop dough onto sheets and bake until golden.
- Rest on the pan, then serve.
Substitutions
- Flour: Substitute with 1:1 all-purpose gluten-free flour blend if preferred.
- Brown sugar: Replace with dark brown sugar or regular white sugar.
- Reese’s Miniature Peanut Butter Cups: Swap out with Mini Reese’s Pieces or chopped regular peanut butter cups.
Expert Tips
- Freeze the Reese’s Miniature Peanut Butter Cups for 10 minutes before chopping to keep them from smearing.
- Cream the butter and sugars for a full 2 to 3 minutes to add air to the dough, resulting in softer, lighter cookies.
- Chill the dough if it feels too soft. Even 20 minutes helps prevent excessive spreading and improves texture.
- Add extra peanut butter cups on top. Press a few pieces into each dough ball before baking for a bakery-style presentation.
- Don’t overbake. Pull the cookies when the edges are lightly golden, and the centers look slightly underdone; they’ll set as they cool.
- Optional, but I recommend finishing with a tiny sprinkle of flaky salt on each cookie before baking to balance the sweetness and make the peanut butter flavor pop.
How to Store This Recipe
Store these peanut butter cup cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of sandwich bread to the container. The cookies will absorb the moisture and stay tender longer.
You can also refrigerate them for up to 1 week or freeze baked cookies for up to 1 month. If freezing raw dough balls, freeze on a baking sheet first, then transfer to a zip-top bag and bake straight from frozen, just add 1 to 2 extra minutes.
How to Serve Peanut Butter Cup Cookies
Serve these cookies slightly warm or at room temperature so the peanut butter cups stay soft and melty. They’re perfect with a cold glass of milk, whipped chocolate milk, or a cup of coffee.
For a fun dessert, turn them into ice cream sandwiches. My kids love making some with peppermint ice cream around the holidays (Skeptical that peppermint and peanut butter pair well? Give this a try and you’ll see how they’re actually made for each other). They also pair beautifully with chocolate fudge, popcorn balls, or chocolate protein pudding.
More Peanut Butter Treats To Try
Easy PB Cup Cookies Recipe
Video
Ingredients
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup butter 1 stick
- ¾ cup brown sugar
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 ounces Reese's Miniature Peanut Butter Cups coarsely chopped
Instructions
- Preheat oven to 375 °F. Line two baking sheets with parchment.
- In a large bowl, mix the flour, baking soda, and salt.
- Beat the butter, brown sugar, and sugar together until creamy.
- Add the egg and vanilla, and beat to combine.
- Gradually add the flour mixture until the dough is incorporated. Fold in the chopped peanut butter cups.
- Drop tablespoon-size balls of dough 2 inches apart onto the prepared cookie sheets.
- Bake until light brown, 12 to 15 minutes.
