Go Back
Reese's Mini Cup Peanut Butter Cookies are beautifully displayed as the featured image, showcasing their delicious peanut butter and chocolate combination.
Lady Maria

REESE'S MINI CUP PEANUT BUTTER IRRESISTIBLE COOKIES

These Reese's Mini Cup Peanut Butter Cookies are a peanut butter lover's dream! Soft, chewy peanut butter cookies are topped with a miniature Reese's cup for the perfect combination of peanut butter and chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 24 Reese's Miniatures, unwrapped

Equipment

  • electric mixer
  • Large bowl
  • small bowl
  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • parchment paper
  • wire rack
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Roll the dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 8-10 minutes, or until the edges are lightly golden.
  8. Immediately after removing the cookies from the oven, gently press a Reese's Miniature into the center of each cookie.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use a kitchen scale for accurate ingredient measurements. Chilling the dough for at least 30 minutes before baking helps prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 3 days.