Peanut Butter Cup Cookies With Reese's

Peanut butter cup cookies with Reese's are like chocolate chip cookies on overload. These delicious bites are packed with flavor. From the classic peanut butter cookie base that is jam packed with chocolate chips and mini Reese's peanut butter cups. These delightful cookies are a must try.

These peanut butter cup cookies are ideal for the peanut butter lover as well as the chocolate lover. They have the right amount of peanut butter to chocolate ratio. The inside of these cookies is soft yet there is a crispiness to the outer of the cookie.

Peanut Butter Cup Cookies

One of my all time favorite candies is Reese's peanut butter cups I also love a good peanut butter cookie. So I thought why not have a peanut butter cookie that is packed with mini Reese's and some chocolate chips. After all peanut butter and chocolate go together like peanut butter and jelly.

Chocolate chip cookies are always a big hit in my house but when I make these Reese's peanut butter cup cookies they seem to go faster than the chocolate chip cookies do. I mean who can resist these crispy peanut butter cookies that are jammed packed with mini peanut butter cups and chocolate chips. I know I sure can't.

There are so many reasons why this cookie recipe works and is a must try. They are simple to make and there is no chill time needed for these delightful peanut butter goodness. They are made with pantry staple ingredients, that come together easily. And they bake up soft with a bit of crispiness to them.

These cookies are simple to make because they are drop cookies so there is no need to roll them out or into a ball. There is also no need to chill the dough before baking them.

And most of these ingredients are pantry staples except for the butter and egg of course. The mini Reese's peanut butter cups can be picked up in the candy aisle at the grocery store. Or even cut a larger peanut butter cup into smaller chunks.

Ingredients Needed

Like all cookie recipes, this one needs butter. I prefer to use a no salt butter since we do use a bit of salt in this recipe.

White and brown sugar are both used in this recipe. The white sugar slows down the gluten in the flour when baking. Resulting in crisper cookies. While the brown sugar also lends to that crisper cookie but it also brings in a bit of moisture.

The egg and baking soda are the leaving agents in this recipe. Then the flour will also help with the rising. The peanut butter brings in more peanut butter flavor. Like the peanut butter, vanilla extract brings in flavor.

The vanilla also helps to add a bit more moisture to the cookies. I mistakenly used 1 teaspoon instead of 1 tablespoon for this recipe. The cookie dough was dry and crumbly.

Now, these wouldn't be Reese's peanut butter cup cookies without the peanut butter cups. I like to use the mini ones and then cut them into fourths. I felt these peanut butter cookies need a bit more chocolate to them and that's where the chocolate chips come in.

Tips And Tricks

I do recommend using a stand or hand mixer when making the batter for these cookies. Especially when blending together the sugars and butter, I find a blender helps to incorporate the sugar better than using a whisk.

Although when adding in the chocolate chips and the peanut butter cups I do use a rubber spatula to fold them in. A blender would break the candies and chocolate chips up.

We talked about the butter a bit already but I find this a very helpful tip when baking cookies. Using room temperature butter will help the sugar blend together much easier with the butter. Room temperature butter will also provide an even bake.

I also use unsalted butter in this recipe, however, you can use salted butter. You may want to cut back the amount of salt that is added. I use to bake with margarine all the time, I have discovered that you get flatter cookies when baking with margarine.

When it comes to baking these peanut butter cup cookies or any cookie recipe I like to use silicone liners on my baking sheets. Parchment paper or cooking spray will also work. This helps the cookies from sticking to baking sheets.

To get larger cookies use a cookie scoop that holds two tablespoons. For smaller cookies use a 1 tablespoon cookie scoop. If using the smaller cookie scoop the baking time may vary. Using a cookie scoop will help to achieve uniform cookie size and this will help with bake time. Different size cookies will need to bake at different times.

Final Tips

When scooping the cookie dough I like to press the scoop to the bowl. This helps to compact the dough. When the dough is placed on the baking sheet I will press it down a bit with the scoop or my fingers.

When baking time is over let the cookies sit on the baking sheet for 2 minutes. This will allow them to set up as they cool down before moving to a wire cooling rack.

A couple of substitutions for this recipe would be change the chocolate chips out for chocolate chunks. The peanut butter cups can be changed out for Reese's Pieces.

Store these Reese's peanut butter cup cookies in an airtight container for up to a week's time. You can also freeze the cookies in an airtight container for up to two months.

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