These easy peanut butter cups cookies with a mini Reese's peanut butter cup in the center are the perfect cookie for parties and the holidays.
You can't get enough cookies during the holidays - from chocolate peppermint blossoms to hazelnut cookies to chocolate sugar cookies.
But it seems like everyone loves the combination of peanut butter and chocolate. I'll admit, while I enjoy it I don't go gaga over it like most people.
However one thing where I agree with everyone on is Reese's peanut butter cup cookies. Growing up, I would look forward to these at my family's Christmas party.
It was usually my Aunt who made them and I would devour them! I honestly probably had at least 10 every Christmas. Hey I was a growing boy back then. Now my metabolism won't allow it but I still quite enjoy them. These are actually inspired by a very popular recipe on Allrecipes.
When baking these cookies, you might not think the cookie is done but trust me it will be. You want it soft so you can push that peanut butter cup in the center.
And speaking of the peanut butter cups, they work better if you freeze them ahead of time so you don't get a melt chocolate mess!
Oh and if you are super impatient, these might be difficult to make as you really do need to let them cool to room temperature before eating.
So if you're looking for a quick and easy cookie recipe for the holidays, this peanut butter cup cookie recipe is perfect.
Jump to:
Ingredient Notes
- All-purpose flour - has the right amount of gluten to give the cookies a good structure.
- Unsalted butter - when it comes to these cookies, you need some fat so it just melts in your mouth when you bite into it.
- Sugar - I like the combination of light brown and granulated sugar for the flavor.
- Peanut butter - creamy is best here as it mixes well with the batter.
- Heavy cream - thins out the batter slightly while adding some more fat.
- Miniature chocolate peanut butter cups - make sure you are using the miniature ones.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- A flavorless oil can be used instead of unsalted butter.
- While I use the combo of light brown and granulated sugar, you can use all of one or the other.
- Milk or dairy-free milk like almond milk will work in place of heavy cream.
- If you have a peanut allergy to peanuts, you can use a different nut butter like almond or cashew butter and replace the peanut butter cups with some homemade almond butter cups.
Step-by-Step Photos
Mix the dry ingredients in a bowl and set aside. Cream together the butter, sugars and peanut butter until light and fluffy before adding in the egg, heavy cream and vanilla extract.
Mix in the flour until just combined before shaping in 1" balls and placing into an ungreased mini muffin pan.
Bake at 375°F for 8 minutes. Press frozen peanut butter cups into each cookie. Let them cool for 10 minutes before removing.
FAQs
If you grease it, the cookies will burn on the edges. You don't have to worry about the cookies coming out easily. Trust me, they do!
This is one of those recipes where you have to trust the timer. The cookies are soft and will collapse slightly when you pull them out. Don't worry though as they will continue to harden as they cool.
The key is to throw the peanut butter cups in the freezer for at least an hour. By doing this it won't be a messy pool of chocolate.
Not a problem. You can prepare the dough but then place in the fridge for 1 hour to harden it. Scoop out on a parchment-lined baking sheet and bake for 8 minutes before inserting the peanut butter cup.
They will have spread out more but will be just as delicious.
Pro Tips/Recipe Notes
- Thick, non-natural creamy peanut butter is better for these cookies. Natural peanut butter makes the dough too oily.
- All refrigerated items should be at room temperature, which helps the cookies mix easily and cook evenly.
- Use a tbsp cookie scoop to get the same size cookies.
Other Cookie Recipes
If you’ve tried these peanut butter cup cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peanut Butter Cup Cookies
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 egg, at room temperature
- 2 tablespoon heavy cream, at room temperature
- 1 teaspoon vanilla extract
- 40 miniature chocolate peanut butter cups, unwrapped and frozen
Instructions
- Preheat oven to 375°F. In a small bowl, whisk together the flour, baking soda and salt.
- In large bowl or stand mixer, cream together the butter, brown sugar, granulated sugar and peanut butter until it's light and fluffy, about 3 minutes. Beat in the egg, heavy cream and vanilla extract. Mix in the flour until just combined.
- Shape the dough into 1 inch balls and place into an ungreased miniature muffin pan. Bake for 8 minutes. Remove from oven and immediately press in frozen peanut butter cup. Cool for 10 minutes before removing from pan and then let cool completely.
Notes
- Thick, non-natural creamy peanut butter is better for these cookies. Natural peanut butter makes the dough too oily.
- All refrigerated items should be at room temperature, which helps the cookies mix easily and cook evenly.
- Use a tbsp cookie scoop to get the same size cookies.
- Freeze the Reese's peanut butter cups for an hour before pressing into cookies so they don't melt.
Chris says
Oh I grew up on these too!
Adrienne says
Great recipe - super easy! I ended up substituting buttermilk for the heavy cream (because I had some in the fridge) and highly recommend using the mixed bag of mini reeses with milk,dark and white chocolates ????
Ryan says
Glad you enjoyed them. Love the idea of the mixed reeses!
Sophie says
Made these last night! First Christmas cookie of the season!! Love this recipe and it’s my boyfriend’s favorite!