Reese’s Peanut Butter Cookies (with Reese’s Peanut Butter Cups)
By marilynpeight
Soft, melt-in-your-mouth peanut butter cookies studded with chopped Reese’s Peanut Butter Cups. These quick, easy cookies deliver a perfect balance of peanut butter and chocolate — ideal for a cozy weekend treat or a family dessert.
Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 24
Course: Dessert | Cuisine: American
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1 3/4 cups all-purpose flour
- 8 oz. Reese’s Peanut Butter Cups (regular sized), quartered
Equipment
- Baking sheets (parchment paper recommended)
- Mixing bowl
- Cutting board and knife for chopping the peanut butter cups
- Measuring cups and spoons
Instructions
Preheat
Preheat your oven to 350°F (175°C).
Step 1 — Cream
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the creamy peanut butter and continue mixing until fully incorporated. Beat in the egg and vanilla extract until the mixture is smooth.
Step 2 — Combine Dry Ingredients & Fold in Candy
Whisk together the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture with a spatula until a soft, slightly stiff dough forms. Quarter the Reese’s Peanut Butter Cups and gently fold most of the pieces into the dough, leaving a few reserved pieces to press on top of the cookies after baking if you like.
Step 3 — Shape & Bake
Roll the dough into walnut-sized balls and place them on parchment-lined or lightly greased baking sheets, spacing them a couple of inches apart. Bake for 8–10 minutes, or until the tops spring back lightly and the edges are just beginning to turn golden. Baking times vary by oven, so watch closely during the final minutes.
Step 4 — Finish
If desired, press reserved peanut butter cup pieces on top of the warm cookies for a decorative finish. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes & Tips
These cookies are best when they are only lightly browned on the bottoms — they will continue to set as they cool on the baking sheet. If your butter is too soft (common in warm kitchens), the cookies may spread and become flat. Butter that is soft but still slightly cool — about 70–72°F — is ideal for creaming and trapping air for a soft cookie.
Fresh baking soda helps cookies rise and stay soft. If your baking soda is very old, consider replacing it to ensure the best texture.
How to Tell When Cookies Are Done
Perform a gentle touch test: lightly press the center of a cookie when it nears the end of baking. If it springs back and keeps its shape, it’s done. If it collapses or feels very soft, give the batch a minute or two longer. Remember the cookies will firm up slightly as they cool on the pan.
Storage
Store baked cookies in an airtight container at room temperature for 5–7 days, if they last that long. You can also freeze baked cookies or the unbaked dough for longer storage — freeze dough balls on a tray, then transfer to a sealed bag or container for several months.
Ingredients Summary
To make these peanut butter cookies with Reese’s Peanut Butter Cups you’ll need: butter, granulated sugar, brown sugar, creamy peanut butter, an egg, vanilla extract, baking soda, salt, all-purpose flour, and Reese’s Peanut Butter Cups.
If you try this recipe, please leave a note about how it turned out — feedback helps others and is always appreciated. Enjoy baking and savor each warm, chocolatey bite.