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The Ultimate Soft & Chewy Peanut Butter Cup Cookies (Made with Reese’s)

Close-up of a soft peanut butter cup cookies with a bite revealing melted peanut butter filling and chocolate chunks.
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Make the best peanut butter cup cookies that are perfectly soft and chewy, loaded with peanut butter flavor, and topped with a melted Reese’s cup. This easy recipe delivers a memorable dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup creamy peanut butter
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup peanut butter chips (optional)
  • 1 cup milk chocolate chips
  • 12 standard Reese’s Peanut Butter Cups, unwrapped and halved
  • 12 mini Reese’s Peanut Butter Cups, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a soft cookie texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Stir in the peanut butter chips and milk chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Press a half piece of the standard Reese’s Peanut Butter Cup into the center of each dough ball.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Immediately after removing the cookies from the oven, gently press a mini Reese’s Peanut Butter Cup into the center of each warm cookie. The residual heat will soften it slightly.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy peanut butter cookies, chill the dough for 30 minutes before scooping.
  • If you want a slightly richer chocolate flavor, use dark chocolate chips instead of milk chocolate chips.
  • You can substitute creamy peanut butter with crunchy peanut butter for added texture.

Nutrition

Find it online: https://tastethisplate.com/peanut-butter-cup-cookies-recipe/