Just when you thought peanut butter cups couldn’t get any better, we’ve whipped up 35 irresistible cookie creations that turn this classic candy into pure baking magic. Whether you’re craving chewy, crispy, or gooey treats, these recipes promise easy wins and guaranteed smiles. Ready to transform your kitchen into a Reese’s paradise? Let’s dive into these deliciously simple cookie adventures!
Classic Reese Peanut Butter Cup Cookies
Fancy a cookie that combines two of your favorite treats? These Classic Reese Peanut Butter Cup Cookies are the ultimate mash-up. They’re soft, chewy, and packed with pockets of melty peanut butter and chocolate goodness—perfect for satisfying your sweet tooth.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 24 mini Reese’s Peanut Butter Cups, unwrapped and quartered
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—be careful not to overmix the dough.
6. Gently fold in the quartered Reese’s Peanut Butter Cups until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Soft and chewy with a hint of saltiness from the peanut butter cups, these cookies are a crowd-pleaser. Serve them warm with a glass of cold milk for the ultimate comfort snack, or pack them up for a holiday cookie exchange—they’re sure to disappear fast!
Double Chocolate Reese Surprise Cookies
Pssst… have I got a cookie for you! These Double Chocolate Reese Surprise Cookies are the ultimate holiday treat—imagine a rich, fudgy chocolate cookie that hides a whole peanut butter cup inside. You’re going to want to make a double batch because they disappear fast.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– ¾ cup unsweetened cocoa powder, sifted if lumpy
– 1 tsp baking soda
– ½ tsp salt
– 2 cups semi-sweet chocolate chips
– 24 miniature Reese’s peanut butter cups, unwrapped and frozen for 30 minutes
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no streaks remain.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms—be careful not to overmix.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen peanut butter cup in the center and wrap the dough around it, sealing completely so no filling shows.
8. Place the dough balls 2 inches apart on the prepared baking sheets and bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t worry if they seem too soft right out of the oven.
10. Store in an airtight container at room temperature for up to 5 days.
These cookies are pure magic—crisp on the outside with a gooey, molten peanut butter center that oozes out with every bite. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an extra-decadent dessert.
Salted Caramel and Reese Peanut Butter Cup Delights
Craving something sweet and salty that’s easy to whip up? You’ve got to try these Salted Caramel and Reese Peanut Butter Cup Delights. They’re the perfect no-bake treat for when you need a quick dessert fix.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
– ½ cup unsalted butter, melted (cooled slightly)
– 1 cup creamy peanut butter (use a brand you love for best flavor)
– 1 cup powdered sugar
– ½ cup salted caramel sauce (store-bought or homemade, room temperature)
– 12 Reese’s Peanut Butter Cups, mini size, unwrapped
– Sea salt flakes, for sprinkling (optional, but adds a nice crunch)
Instructions
1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or your fingers to create an even layer.
4. In another bowl, mix the peanut butter and powdered sugar with a spatula until fully combined and smooth—it will be thick and slightly crumbly.
5. Spread the peanut butter mixture evenly over the graham cracker crust, smoothing the top with the spatula.
6. Drizzle the salted caramel sauce over the peanut butter layer in a zigzag pattern, using a spoon to guide it for even coverage.
7. Place the mini Reese’s Peanut Butter Cups evenly across the top, pressing them gently into the caramel.
8. Sprinkle a pinch of sea salt flakes over the entire pan if desired, for an extra salty kick.
9. Refrigerate the pan for at least 2 hours, or until the layers are firm and set—this helps them slice cleanly.
10. Use the parchment overhang to lift the dessert out of the pan, then cut into 12 squares with a sharp knife, wiping it clean between cuts for neat edges.
Unexpectedly creamy and crunchy, these delights offer a rich peanut butter base with gooey caramel pockets. Serve them chilled straight from the fridge, or get creative by crumbling them over ice cream for an indulgent sundae topping.
Oatmeal Reese Peanut Butter Cup Crunch Cookies
Ever find yourself craving something sweet but also a little wholesome? These oatmeal Reese’s peanut butter cup crunch cookies are the perfect answer—they’re chewy, packed with chocolate and peanut butter, and super easy to whip up. You’ll love how the oatmeal adds a cozy texture while the candy pieces melt into gooey pockets.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup unsalted butter, softened at room temperature (makes creaming easier)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats (not quick oats for better texture)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Reese’s peanut butter cups, about 10-12 cups chopped (use mini ones for easier mixing)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer on medium speed to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overmix.
- Fold in the rolled oats, chocolate chips, and chopped Reese’s peanut butter cups with a spatula until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Let these cookies cool fully to set—they’ll turn delightfully chewy with a satisfying crunch from the oats and melty candy bits. Serve them warm with a glass of milk for an indulgent treat, or pack them for a sweet snack on the go; the peanut butter and chocolate combo is irresistible every time.
Reese Peanut Butter Cup Stuffed Brownie Cookies
Cravings for something decadent and chocolatey? You’ve found your new favorite treat. These cookies combine fudgy brownie centers with melty Reese’s cups for the ultimate sweet bite.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened (or use salted butter and reduce added salt)
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 2 cups all-purpose flour, spooned and leveled
– ¾ cup unsweetened cocoa powder, sifted if lumpy
– 1 tsp baking soda
– ½ tsp salt
– 24 miniature Reese’s Peanut Butter Cups, unwrapped (keep cold until use)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Tip: Properly creaming the butter and sugars creates a chewier cookie texture.
3. Add the eggs one at a time, mixing on low speed until each is fully incorporated, then mix in the vanilla extract.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no streaks remain.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no dry flour is visible. Do not overmix.
6. Scoop dough into 24 portions, about 1.5 tablespoons each, and roll into balls.
7. Press one cold Reese’s cup into the center of each dough ball, folding the dough around it to seal completely. Tip: Keeping the peanut butter cups cold prevents them from melting too quickly during baking.
8. Place the stuffed dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 9-11 minutes, until the edges are set but the centers still look slightly soft. Tip: The cookies will continue to set as they cool on the hot baking sheet, so avoid overbaking for a fudgy center.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies deliver a rich, fudgy brownie-like texture with a gooey peanut butter surprise in every bite. The salty-sweet combo is irresistible warm from the oven, but they’re also fantastic crumbled over vanilla ice cream for an easy dessert upgrade.
Espresso and Reese Peanut Butter Cup Cookies
Let’s be real—you need a cookie that’s equal parts cozy coffee break and candy-bar indulgence. These espresso and Reese’s peanut butter cup cookies are exactly that: a chewy, chocolatey base packed with a caffeine kick and melty peanut butter cups in every bite. They’re the perfect holiday treat or just a really good Tuesday pick-me-up.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2¼ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened to room temperature (about 65°F)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 2 tbsp instant espresso powder (or finely ground espresso for a stronger kick)
– 2 cups semi-sweet chocolate chips
– 1½ cups chopped Reese’s peanut butter cups (about 15 mini cups, or chop regular ones)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract and instant espresso powder until evenly distributed throughout the dough.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain—overmixing can make cookies tough.
7. Fold in the chocolate chips and chopped Reese’s peanut butter cups with a spatula until evenly dispersed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Fresh from the oven, these cookies are delightfully soft with a crisp edge and gooey pockets of melted peanut butter cups. The espresso adds a rich, aromatic depth that balances the sweetness—try serving them warm with a glass of cold milk for the ultimate cozy combo.
Gluten-Free Reese Peanut Butter Cup Cookies
Craving something sweet and satisfying that won’t leave you feeling weighed down? These gluten-free cookies are your answer. They combine the classic flavors of peanut butter and chocolate in a chewy, irresistible treat that’s perfect for holiday baking or a simple weeknight dessert.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter (use a natural, drippy kind for best texture)
– 1 cup light brown sugar, packed
– 1 large egg, at room temperature
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/4 tsp fine sea salt
– 1 1/2 cups gluten-free 1-to-1 baking flour blend (like Bob’s Red Mill)
– 24 mini Reese’s Peanut Butter Cups, unwrapped and quartered (or use regular size, chopped)
– 1/2 cup semi-sweet chocolate chips (optional, for extra chocolate)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the peanut butter and brown sugar using a hand mixer or wooden spoon until smooth and creamy, about 2 minutes.
3. Tip: Scrape down the sides of the bowl halfway through to ensure everything is fully incorporated.
4. Beat in the egg and vanilla extract until just combined.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms and no flour streaks remain.
7. Tip: Don’t overmix once the flour is added to keep the cookies tender.
8. Gently fold in the quartered Reese’s Peanut Butter Cups and chocolate chips, if using, until evenly distributed.
9. Using a cookie scoop or tablespoon, portion the dough into 24 balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look just set.
11. Tip: The cookies will continue to firm up as they cool, so it’s okay if they seem slightly soft when you take them out.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Delightfully chewy with melty peanut butter cup pockets, these cookies offer a rich, salty-sweet flavor that’s hard to resist. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for an extra-decadent dessert.
Reese Peanut Butter Cup S’mores Cookies
Let’s be real—you’ve probably dreamed of combining Reese’s peanut butter cups with s’mores. Now imagine that cozy campfire flavor baked into a soft, chewy cookie. These Reese Peanut Butter Cup S’mores Cookies are your new go-to treat for any occasion, from holiday parties to lazy weekends.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (or use salted butter and reduce added salt)
– 1 cup granulated sugar
– 1 cup light brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 2 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup semi-sweet chocolate chips
– 1 cup mini marshmallows
– 1 cup chopped Reese’s peanut butter cups (about 8 regular cups, chopped into chunks)
– ½ cup graham cracker crumbs (from about 4 full sheets, crushed finely)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make cookies tough.
6. Fold in the semi-sweet chocolate chips, mini marshmallows, chopped Reese’s peanut butter cups, and graham cracker crumbs with a spatula until evenly distributed.
7. Scoop dough into 2-tablespoon portions, rolling them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are golden brown but centers look slightly underdone for a chewy texture.
9. Remove from the oven and let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
10. Repeat with remaining dough, allowing baking sheets to cool between batches to prevent spreading.
You’ll love how these cookies bake up with gooey marshmallow pockets and melty peanut butter cups. For an extra indulgent twist, serve them warm with a scoop of vanilla ice cream or crumble them over hot cocoa.
Chocolate Chip and Reese Peanut Butter Cup Fusion
Brace yourself for the ultimate cookie mashup. You know those days when you can’t decide between chocolate chip and peanut butter cup cookies? This recipe solves that delicious dilemma by smashing them together into one irresistible treat. It’s the perfect holiday bake that feels both nostalgic and exciting.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened at room temperature
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature for better mixing
– 2 tsp pure vanilla extract
– 2 1/4 cups all-purpose flour, spooned and leveled
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups semi-sweet chocolate chips
– 1 1/2 cups Reese’s Peanut Butter Cups, chopped into chunks (about 15 mini cups)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Tip: Don’t rush this step—proper creaming creates a chewier cookie.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Tip: Overmixing at this stage can lead to tough cookies.
6. Fold in the chocolate chips and chopped Reese’s Peanut Butter Cups with a spatula until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. Tip: For perfectly round cookies, gently bang the baking sheet on the counter right after removing them from the oven.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
A warm cookie straight from the rack offers a gooey, melty center with crispy edges. The chocolate chips provide classic sweetness, while the peanut butter cups add salty, creamy pockets that melt into the dough. Try serving them slightly warm with a cold glass of milk or crumbled over vanilla ice cream for an extra-decadent dessert.
Peanut Butter and Jelly Reese Cup Cookies
Picture this: you’re craving something nostalgic but with a fun twist. These peanut butter and jelly Reese cup cookies combine classic flavors in a soft, chewy cookie that’s perfect for sharing (or not!). They’re surprisingly easy to make, even if you’re not a baking pro.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature (makes creaming easier)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy peanut butter (the regular kind, not natural—it holds together better)
- 24 miniature Reese’s peanut butter cups, unwrapped
- ¼ cup grape jelly (or strawberry jam if you prefer)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, granulated sugar, and packed light brown sugar for 2–3 minutes until light and fluffy.
- Add the 2 large eggs and 1 teaspoon vanilla extract to the bowl, then mix on low speed just until combined, about 30 seconds.
- In a separate medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, which should take about 1 minute.
- Mix in the 1 cup creamy peanut butter on low speed until fully incorporated into the dough, about 1 more minute.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a spoon to press a deep indentation into the center of each dough ball.
- Fill each indentation with about ½ teaspoon of grape jelly, being careful not to overfill to prevent spillage during baking.
- Bake one sheet at a time in the preheated oven for 8–10 minutes, until the edges are lightly golden but the centers are still soft.
- Immediately after removing from the oven, gently press one unwrapped miniature Reese’s peanut butter cup into the center of each warm cookie.
- Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
During baking, the jelly bubbles into a sweet, sticky filling that pairs perfectly with the melty Reese’s cup. Devour them warm for a gooey treat, or store in an airtight container—they stay soft for days. Try serving them with a cold glass of milk for the ultimate comfort snack.
White Chocolate Reese Peanut Butter Cup Cookies
You know those moments when you need a cookie that feels like a cozy hug? Yeah, these white chocolate Reese peanut butter cup cookies are exactly that. They’re soft, chewy, and packed with sweet-salty goodness that’ll make you want to bake a double batch right away.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened at room temperature (or use salted butter and omit the added salt)
– 1 cup granulated sugar
– 1 cup light brown sugar, packed
– 2 large eggs, at room temperature for easier mixing
– 2 tsp pure vanilla extract
– 3 cups all-purpose flour, spooned and leveled for accuracy
– 1 tsp baking soda
– ½ tsp salt, adjust if using salted butter
– 1 cup white chocolate chips
– 1 cup Reese’s peanut butter cups, chopped into small pieces (or use mini cups for less chopping)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
4. Mix in the vanilla extract until just combined, scraping down the sides of the bowl as needed.
5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no flour streaks remain.
7. Gently fold in the white chocolate chips and chopped Reese’s peanut butter cups with a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Fresh from the oven, these cookies have a tender, chewy texture with melty pockets of white chocolate and gooey peanut butter cups. For an extra treat, serve them warm with a glass of cold milk or crumble them over vanilla ice cream—they’re so irresistible, you might just skip the plate and eat them straight off the rack!
Spicy Cayenne and Reese Peanut Butter Cup Cookies
Let’s be real—sometimes you want a cookie that’s both sweet and spicy. These cayenne-kissed peanut butter cup cookies deliver exactly that with a kick that sneaks up on you. They’re perfect for when you’re craving something a little different but still totally comforting.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (makes creaming easier)
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 3 cups all-purpose flour, spooned and leveled (for accurate measuring)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cayenne pepper, adjust to your heat preference
– 24 Reese’s Peanut Butter Cups, unwrapped and halved
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cayenne pepper.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms—don’t overmix.
7. Scoop about 1.5 tablespoons of dough per cookie, rolling into balls and placing them 2 inches apart on the prepared baking sheets.
8. Gently press a halved Reese’s Peanut Butter Cup into the center of each dough ball, flattening slightly.
9. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden but centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Really, these cookies are all about contrast—the soft, chewy texture gives way to that melty peanut butter center, while the cayenne adds a warm, lingering heat that balances the sweetness. Try serving them slightly warm with a cold glass of milk to tame the spice, or crumble them over vanilla ice cream for an indulgent twist.
Toffee and Reese Peanut Butter Cup Cookies
Wondering what to bake for your holiday cookie swap or just craving something sweet? You’ve got to try these toffee and Reese peanut butter cup cookies. They’re the perfect chewy, crunchy, chocolatey treat that’ll disappear fast.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature (for easy creaming)
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature (helps with mixing)
– 1 tsp vanilla extract
– 3 cups all-purpose flour, spooned and leveled (for accurate measuring)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup toffee bits (like Heath)
– 1 cup chopped Reese’s peanut butter cups (about 10 mini cups, or chop regular ones)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Tip: Don’t rush this step—it creates air for a tender cookie.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt to combine evenly.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Tip: Overmixing can make cookies tough, so stop as soon as it’s blended.
6. Fold in the toffee bits and chopped Reese’s peanut butter cups with a spatula until distributed throughout the dough.
7. Scoop dough into 2-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
8. Bake one sheet at a time in the preheated oven for 9-11 minutes, until the edges are lightly golden but centers look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies come out with a chewy center, crunchy toffee bits, and melty peanut butter cups in every bite. Try serving them warm with a glass of milk or crumbled over ice cream for an extra-decadent dessert.
Pumpkin Spice and Reese Peanut Butter Cup Cookies
Gather ’round, cookie lovers! You know that cozy fall feeling when pumpkin spice everything takes over? Well, we’ve cranked it up a notch by mixing it with the chocolate-peanut butter magic of Reese’s cups. These cookies are the ultimate mash-up for when you can’t decide between seasonal vibes and a classic candy treat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (makes creaming easier)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature for better mixing
– 1 teaspoon vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled to avoid dense cookies
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 tablespoons pumpkin pie spice, or adjust to your preferred spice level
– 1 ½ cups Reese’s Peanut Butter Cups, chopped into small chunks (about 24 mini cups)
– ½ cup semi-sweet chocolate chips, optional for extra chocolatey goodness
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can lead to tough cookies.
6. Gently fold in the chopped Reese’s Peanut Butter Cups and chocolate chips (if using) with a spatula to avoid breaking them up too much.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9-11 minutes, until the edges are lightly golden but the centers still look slightly soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 5 days for best freshness.
Nothing beats biting into these warm, chewy cookies with melty peanut butter cups and a hint of pumpkin spice. They’re perfect with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert twist.
Mint Chocolate Reese Peanut Butter Cup Cookies
Finally, a cookie that combines all your favorite holiday flavors in one bite! Imagine a soft, chewy chocolate cookie base, stuffed with Reese’s peanut butter cups and swirled with refreshing mint. You’re going to love how these come together for a festive treat that’s impossible to eat just one of.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 2 1/4 cups all-purpose flour, spooned and leveled
– 3/4 cup unsweetened cocoa powder, sifted if lumpy
– 1 tsp baking soda
– 1/2 tsp salt
– 24 miniature Reese’s Peanut Butter Cups, unwrapped
– 1 cup Andes Crème de Menthe baking chips, or mint chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes, until light and fluffy. Tip: Properly creamed butter and sugar creates a tender cookie texture.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until just combined.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick, uniform dough forms. Avoid overmixing to keep the cookies soft.
6. Gently fold in the Andes mint baking chips with a spatula until they are distributed throughout the dough.
7. Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Press one unwrapped miniature Reese’s Peanut Butter Cup into the center of each dough ball, flattening it slightly. Tip: Pressing the cup in ensures it stays embedded during baking.
9. Bake one sheet at a time in the preheated oven for 9-11 minutes, until the edges are set but the centers still look slightly soft. Tip: The cookies will firm up as they cool, so don’t overbake for a chewy center.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies boast a fudgy, brownie-like texture with melty peanut butter cups and a cool mint finish. The mint chocolate swirl perfectly cuts through the richness, making them ideal for serving warm with a glass of cold milk or packaging up as edible holiday gifts.
Marshmallow Fluff Reese Peanut Butter Cup Sandwiches
Zipping through holiday treats? You need something ridiculously easy that still feels special. These marshmallow fluff Reese peanut butter cup sandwiches are your answer—they come together in minutes but taste like you spent hours.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 24 mini Reese’s Peanut Butter Cups (unwrapped)
– 1 cup marshmallow fluff
– 1/2 cup creamy peanut butter (use natural for a looser texture or regular for thicker)
– 12 graham cracker squares (about 6 full sheets broken in half)
Instructions
1. Lay out 12 graham cracker squares on a clean work surface.
2. Spread 1 tablespoon of marshmallow fluff evenly onto each graham cracker square, leaving a small border around the edges to prevent overflow.
3. Place 2 mini Reese’s Peanut Butter Cups side-by-side on top of the marshmallow fluff on each cracker.
4. Spoon 2 teaspoons of creamy peanut butter into a small microwave-safe bowl and microwave for 15 seconds to slightly warm it, which makes it easier to drizzle.
5. Drizzle the warmed peanut butter over the peanut butter cups on each cracker using a spoon or piping bag for more control.
6. Top each assembly with the remaining 12 graham cracker squares, pressing down gently to adhere without crushing the cups.
7. Let the sandwiches sit at room temperature for 5 minutes to allow the fluff to set slightly for easier handling.
8. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Perfectly gooey with a satisfying crunch, these sandwiches balance sweet marshmallow and rich peanut butter in every bite. Try serving them slightly chilled for a firmer texture, or crumble leftovers over ice cream for a decadent twist.
Almond Flour Reese Peanut Butter Cup Cookies
Let’s be real—you’re craving something sweet, chocolatey, and peanut buttery, but maybe you want a treat that’s a little friendlier to your routine. These almond flour cookies are packed with chopped Reese’s peanut butter cups and come together in one bowl for minimal cleanup.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups almond flour (blanched for a finer texture, or regular works too)
– 1/2 cup creamy peanut butter (natural or regular, but stir well if oily)
– 1/4 cup maple syrup (or honey for a different sweetness)
– 1 large egg, at room temperature
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt (omit if using salted peanut butter)
– 1 cup chopped Reese’s peanut butter cups (about 8 mini cups, or chop regular-sized ones)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, peanut butter, maple syrup, egg, vanilla extract, baking soda, and salt.
3. Mix everything together with a spatula or spoon until a thick, uniform dough forms—no dry streaks should remain.
4. Gently fold in the chopped Reese’s peanut butter cups until they’re evenly distributed throughout the dough.
5. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with your palm or the back of a spoon to about 1/2-inch thickness for even baking.
7. Bake the cookies at 350°F for 10–12 minutes, or until the edges are lightly golden and the centers look set.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
9. Transfer the cookies to a wire rack to cool completely, about 15–20 minutes.
10. Store any leftovers in an airtight container at room temperature for up to 3 days.
Oh, these cookies are a dream—they’re soft and chewy with a nutty base from the almond flour, and every bite bursts with melty peanut butter and chocolate from the Reese’s cups. Try serving them warm with a cold glass of milk, or crumble them over vanilla ice cream for an extra-decadent dessert.
Cookie Dough Reese Peanut Butter Cup Bars
Let’s be real—sometimes you just need a treat that’s ridiculously easy and packed with all your favorite flavors. These bars combine chewy cookie dough, creamy peanut butter, and rich chocolate in one no-bake bite. You’re going to love how simple they are to whip up for any occasion.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups all-purpose flour (heat-treated to 165°F for safety if desired, or use a trusted edible cookie dough recipe)
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 1 tsp vanilla extract
– ½ cup creamy peanut butter (or crunchy for extra texture)
– ¼ cup milk (any type works, adjust as needed for dough consistency)
– 1 cup mini chocolate chips
– 12 Reese’s Peanut Butter Cups, chopped (or more to taste)
– ½ cup semi-sweet chocolate chips, for drizzling
Instructions
1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
2. Add the vanilla extract and creamy peanut butter to the bowl, then mix on low speed for 30 seconds until fully combined.
3. Gradually add the all-purpose flour to the mixture, mixing on low speed just until incorporated to avoid overworking the dough.
4. Pour in the milk and mix on low for another 30 seconds until the dough comes together smoothly; if it seems too dry, add an extra tablespoon of milk.
5. Fold in the mini chocolate chips and chopped Reese’s Peanut Butter Cups with a spatula until evenly distributed throughout the dough.
6. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
7. Press the cookie dough mixture firmly into the prepared pan in an even layer using your hands or the bottom of a measuring cup.
8. Place the pan in the refrigerator to chill for at least 2 hours, or until the dough is firm and set.
9. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
10. Drizzle the melted chocolate over the chilled bars in a zigzag pattern using a spoon or piping bag for a decorative finish.
11. Return the pan to the refrigerator for 10 minutes to allow the chocolate drizzle to set completely.
12. Use the parchment paper overhang to lift the bars from the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Very rich and satisfying, these bars offer a soft, chewy texture with bursts of peanut butter and chocolate in every bite. For a fun twist, try serving them slightly chilled with a scoop of vanilla ice cream or crumbled over yogurt for breakfast—because why not?
Conclusion
Kickstart your baking with these 35 irresistible Reese’s peanut butter cup cookie recipes! From classic chewy cookies to creative stuffed treats, there’s a perfect sweet bite for every occasion. We hope you find a new favorite—give one a try, leave a comment sharing which recipe you loved, and pin this roundup to save for later. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
