These easy peanut butter cookies with a mini Reese’s peanut butter cup in the center are the perfect cookie for parties and the holidays.
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 peanut butter cup cookies at my family’s Christmas party.
It was usually my Aunt Kevina 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, these Reese’s peanut butter cup cookies are the perfect recipe.
What Ingredients are in this Peanut Butter Cup Cookie Recipe?
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Egg
- Heavy cream
- Vanilla extract
- Miniature chocolate peanut butter cups
How to Make Peanut Butter Cup Cookies
- In a small bowl, whisk together the flour, baking soda and salt.
- In a large bowl, cream together the butter, sugars and peanut butter until it’s light and fluffy.
- Beat in egg, heavy cream and and vanilla extract.
- Fold in flour and mix until just combined.
- Shape into 1″ balls and place into ungreased mini muffin pan. Bake at 350°F for 8 minutes.
- Remove from oven and press frozen peanut butter cups into cookie. Let cool for 10 minutes before removing.
How Do I Make Sure the Reese’s Cups Don’t Melt?
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.
Tips for Peanut Butter Cup Cookies
- Use baking soda that is less than 6 months old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Thick, non-natural creamy peanut butter is better for these peanut butter cup 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.
- You can replace heavy cream with milk if needed.
- Freeze the Reese’s peanut butter cups for an hour before pressing into cookies so they don’t melt.
Other Christmas Recipes
- Chocolate Peppermint Blossoms
- Congo Squares
- Homemade Gingerbread Cookies
- Chocolate Sugar Cookies
- Ginger Cookies
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 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 egg, at room temperature
- 2 tbsp heavy cream, at room temperature
- 1 tsp 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
- Use baking soda that is less than 6 months old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Thick, non-natural creamy peanut butter is better for these peanut butter cup 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.
- You can replace heavy cream with milk if needed.
- Freeze the Reese's peanut butter cups for an hour before pressing into cookies so they don't melt.
Nutrition
Oh I grew up on these too!
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 ????
Glad you enjoyed them. Love the idea of the mixed reeses!