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A hand is dipping a peanut butter cup cookie into a glass of milk. Plates of cookies and glasses of milk are in the background on a white surface.

Easy PB Cup Cookies Recipe

Author: Jessica Haggard
Soft, chewy peanut butter cup cookies packed with melty Reese's in every bite are the kind of nostalgic treat that disappears from the cookie jar before they even have a chance to cool. They come together with simple ingredients and are perfect for gifting, holiday trays, parties, or turning that leftover Halloween candy into something everyone will rave about.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 48 cookies
Calories 90 kcal

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.
    A glass bowl filled with flour mixture and a metal whisk resting on top, placed on a white marble surface.
  • Beat the butter, brown sugar, and sugar together until creamy.
    A stick of butter, white sugar, and brown sugar in a large stainless steel mixing bowl on a marble countertop.
  • Add the egg and vanilla, and beat to combine.
    A mixing bowl with creamed butter and sugar, a paddle attachment, a cracked egg in a ceramic tray, and a green measuring spoon.
  • Gradually add the flour mixture until the dough is incorporated. Fold in the chopped peanut butter cups.
    A metal mixing bowl with cookie dough and chopped peanut butter cups.
  • Drop tablespoon-size balls of dough 2 inches apart onto the prepared cookie sheets.
    A baking sheet lined with parchment paper holds twelve scoops of raw cookie dough, spaced evenly in three rows.
  • Bake until light brown, 12 to 15 minutes.
    Eight chocolate chip cookies cooling on a metal rack, with a glass of milk and small chocolate candies in the background.

Notes

Chill the dough if it feels too soft. Even 20 minutes helps prevent excessive spreading and improves texture.
Don’t overbake. Pull the cookies when the edges are lightly golden and the centers look slightly underdone; they’ll set as they cool.
Serve: Enjoy them with milk! It's a classic combo for a reason. They go well on dessert trays, too.
Store: Keep in an airtight container at room temperature for up to 5 days, adding a slice of sandwich bread to keep them soft, or refrigerate for up to 1 week. You can also freeze baked cookies for 1 month or freeze raw dough balls and bake them straight from frozen with 1 to 2 extra minutes.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 90mgPotassium: 35mgFiber: 0.4gSugar: 9gVitamin A: 69IUVitamin C: 0.02mgCalcium: 10mgIron: 0.3mg
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