These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with a mini Reese’s Peanut Butter Cup, they’re frosted with chocolate buttercream. They’re just as delicious as my Chocolate Peanut Butter Dream Bars.
A cookie becomes just that much more delicious when you put a piece of candy inside it.
Don’t you agree?
I mean, yeah, cookies are tasty enough on their own, but when you stuff it with something it seriously takes it over the top.
That’s what happens to these bite size desserts!
You’ll find out for yourself when you make them.
I also think your family and friends will agree.
Just make sure you snag one or two for yourself because I don’t think these are going to last long!
SAVE PEANUT BUTTER CUP COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
If you’re in the mood for plain ol’ peanut butter cookies, then you’ll want to make these 13 minute, 3 Ingredient Peanut Butter Cookies.
They can’t be beat if you’re in the mood for a quick, sweet treat.
Don’t want to bake? This No-Bake Peanut Butter Pie will be an easy dessert to serve your family and friends.
Drizzle it with some chocolate syrup and you’ll hear ooh’s and aah’s for sure!
No Bake Peanut Butter Cornflake Cookies have just the right amount of crunch and chewiness. Similar to Reese’s Peanut Butter Rice Krispies Treats, but made with cornflakes instead of Rice Krispies, they’re a treat kids and adults both love.
Instead of putting chocolate chips in your cookies, chop up some Reese’s Peanut Butter Cups and use those instead.
A tall glass of cold milk will go perfectly with these Reese’s Peanut Butter Cup Cookies.
I can never eat just one, that’s for sure!
What ingredients do I need to make these Reese’s Peanut Butter Cup Cookies?
- all-purpose flour
- baking soda
- salt
- shortening
- pure vanilla extract
- granulated sugar
- light brown sugar
- egg
- creamy peanut butter
- 1 Chocolate Buttercream Frosting recipe
- Reese’s Mini Peanut Butter Cups
Chocolate Peanut Butter Ice Cream Sandwiches from Jen’s Favorite Cookies
Peanut Butter Cut Out Cookies from Tastes of Lizzy T
Peanut Butter Oatmeal Cookies from Bake or Break
Chocolate Peanut Butter Chip Cookies from The Cooking Actress
Rolo Peanut Butter Blossoms from That Skinny Chick Can Bake
Peanut Butter and Jelly Thumbprints from Crumb: A Food Blog
Oh yeah, and this happened while I was photographing them…
When I made these, our oldest daughter, Lexi, had brought her cat home with her over the weekend. As I was taking pictures of the cookies, little Miss Winnie jumped up on the table that I had the goodies on. I think it was because she usually perches on that table and watches the bird out that window.
She’d wriggled her butt a few times, but I was always able to shoo her away before she took the leap until…
that one time I was really focused on what I was doing.
Yup, that little girl must have been surprised when she didn’t land on a solid surface and had her feet planted smack dab in buttercream frosting. I was not happy, but that lasted all of about 2 minutes before I decided to take pictures of the crime scene.
Fortunately, I’d made enough cookie cups to take some more photos of them.
I adapted this recipe from my Fannie Farmer Cookbook, Thirteenth Edition, p. 617.
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How do you make cookie cups in a muffin tin?
- Preheat the oven to 350°F and spray a mini muffin tin with cooking spray.
- In a small bowl, whisk together the flour, salt, and baking soda.
- In a mixing bowl, cream the shortening, vanilla extract, and both sugars.
- Add the egg.
- Mix in the peanut butter because you can’t make peanut butter cookies without the peanut butter, right??
- Add the dry ingredients to the sugar mixture and mix until blended.
- Using two teaspoons of dough, shape into a ball and place into one of the muffin tins. Press down slightly.
- Bake for 12 minutes.
- When you remove the tray from the oven, place an unwrapped mini Reese’s into each cookie. Cool cookies in the muffin tin for 5 minutes before removing to cool completely on a wire rack.
- Frost those babies with my Chocolate Buttercream recipe.
Reese’s Peanut Butter Cookies Cups
Equipment
- Mixer
- mini muffin tin
- piping bags for frosting
Ingredients
- 1 ½ cups all-purpose flour
- pinch of salt
- 1 teaspoon baking soda
- ½ cup shortening
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ cup creamy peanut butter
- 1 recipe for Chocolate Buttercream
- 1 package Reese's Mini Peanut Butter Cups unwrapped
Instructions
- Preheat the oven to 350 degrees F. and spray a mini muffin tin with cooking spray.
- In a small mixing bowl, whisk together the flour, salt and baking soda.
- In a mixing bowl, cream the shortening, vanilla, granulated and light brown sugars until light and fluffy.
- Add the egg and mix thoroughly, scraping down the sides of the bowl.
- Mix in the peanut butter.
- Add the dry ingredients and mix till blended.
- Roll two teaspoons of dough into a ball place into one of the mini muffin cups and press down slightly.
- Bake for 12 minutes.
- Place one mini Reese's into each cookie cup and allow cookies to cool in the muffin tin for 5 minutes before transferring to a wire rack.
- Cool completely before frosting with the Chocolate Buttercream
Nutrition
I used to rate everything I made on a scale of 1 -4 with 4 being the best and these Reese’s Peanut Butter Cookie Cups earned 4 rolling pins. The cookie cup with the mini Reese’s Peanut Butter Cup was delicious, but I think the Chocolate Buttercream was …the icing on the cake, so to speak. haha
Hand me a tall glass of milk with a couple of these, and I’m good to go!
If you like these Reese’s Peanut Butter Cookie Cups then you’ll LOVE…
Double Chocolate Oatmeal Cookies
Mint Chocolate Crinkles
TWIX Bites Brownies
Comments & Reviews
Oh, my gosh. These babies could be dangerous. Dangerous for my waistline! They look fabulous!!
Oh, my yumminess! These cookie treasures look amazing! I’m a sucker for the peanut butter cups. That’s too funny about the kitty capers. I’m glad you had extra buttercream frosting 😉 Have a great week!
Blessings,
Nici
That little swirl of frosting is perfect on top! Pinned!
Cookies like these always remind me of my mother. She used to make something very similar. Such a nostalgic favorite for me!
These look so good! I think they would be perfect for a baby or wedding show this spring.
Ooh, I like that idea, Kelli!
I’d get married just to eat them! 😉 Wait, I already am….
These look delicious! I love that there’s a little miniature PB cup hiding under the frosting swirl… best surprise ever!
PS: I’m giggling over the “crime scene photos”. One of my cats will literally try to eat anything that can’t outrun her, so it’s always a fun game trying to keep her out of the food while I’m trying to shoot. 🙂 We’ve learned the hard way that you can’t leave food unattended when she’s around.
Lol – that photo of Miss Winnie after the dastardly deed totally cracked me up! The joys of baking with animals around. I’ve had quite a few mishaps with my Maltese, Abby. I hope you had plenty of cookies that weren’t trampled on for eating because these look amazing! I love the gorgeous swirl of frosting on top of each cookie.
Oh, Nancy, I was so stinking mad. I had to walk off into the bedroom to cool down. Fortunately and oddly enough, I took the best pictures after the fiasco. It’s true that the rainbow comes after the storm! 😉
I kind of wish I was that cat… I want to land in a pile of these!
awww happy birthday to your daughter! she’s my brother’s age 🙂 These cookie cups are amazing-part cookie, part candy, part frosting…allll delicious!
Aw, thanks so much, Kayle and happy birthday to your brother! These cookies might just be good enough to warrant a proposal. haha 😉
If I was to make these little peanut butter cookie bites.. they definitely would not last for very long! I have no self control when it comes to such delicious miniature bites.
Oh, Thalia, they are very dangerous, but in a good way, of course! 😉
Can you substitute butter for shortening?
Merri,
I haven’t used the butter as a substitute, but know that the consistency of the cookie will change. I found this response on the Joy of Cooking that might help you.
“The short answer is that, yes, you can substitute butter for shortening in cookies. It will, however, change the texture and appearance of the end product. Because shortening is 100% fat and butter is roughly 85% fat and 15% water, cookies with butter in them tend to spread more during baking. This is because butter has a lower melting point than shortening, so the melting butter makes the dough spread more before it sets up. So you can expect your cookies to spread more and be crisper if you use butter.
Shortening makes lighter, chewier cookies. There’s no denying that butter has a better flavor than shortening (which is why I make my pie crusts using all butter), but it all depends on what texture you want in your cookies. Essentially, though, I think you’ll be fine substituting the butter for shortening. My only concern is that they may not hold their shape as well, so any pretty cookie press designs may not come through. They will be tasty, though!”
What if you use ghee?
These peanut butter cookie cups look so yummy. Love the swirl of chocolate buttercream on top.
Thanks so much, Chichi!
cant wait to make this looks Sooo yummy
Please don’t let your kitty eat chocolate. Good for us but deadly for them. Your recipe looks yummy.
Cynthia, I am aware of that, thank you for the reminder. We grabbed her before she started licking it and cleaned her up.
as always your cookies look delicious, but the cat! looks as if it’s smiling.
A little creepy, isn’t she, Karen. haha
She knew exactly what she was doing as all cats usually do.
Thanks for the comment and kind words!
I’m trying to get the recipe for the Chocolate Buttercream for these cookies; but everytime I click on it it says error not found. It won’t even let me search the site for it.
Hope,
sorry about that. Here’s the recipe and thanks for letting me know!
Chocolate Buttercream: https://www.365daysofbakingandmore.com/chocolate-buttercream-frosting/