Description
Deliciously soft and chewy Reese’s Peanut Butter Cup Cookies combining creamy peanut butter dough with rich Reese’s Thins chocolates pressed on top for the perfect sweet and salty treat.
Ingredients
Scale
Cookie Dough
- 1 cup (246g) creamy peanut butter
- 1/2 cup (139g) + 2 tbsp salted butter, softened
- 1/2 cup (115g) granulated sugar
- 1/2 cup (123g) brown sugar
- 1 egg
- 1/4 cup (59ml) milk
- 1 tsp vanilla extract
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Topping
- 36 Reese’s Thins Peanut Butter Cups
Instructions
- Cream Ingredients. With a mixer, cream together the peanut butter, salted butter, granulated sugar, and brown sugar until the mixture is well blended and smooth.
- Add Wet Ingredients. Beat in the egg, milk, and vanilla extract until fully incorporated into the peanut butter mixture.
- Mix Dry Ingredients. In a separate bowl, combine the all-purpose flour, baking powder, and salt, mixing well.
- Combine Dough. Add the flour mixture to the peanut butter mixture and mix together until a uniform dough forms.
- Form Cookies. Scoop tablespoonfuls of dough and roll each into balls. Place the cookie dough balls about 2 inches apart on parchment-lined cookie sheets.
- Bake. Bake the cookies at 375°F (190°C) for 10 minutes. Do not overbake; the cookies should be just barely cooked and remain soft.
- Add Reese’s Thins. Immediately after removing the cookies from the oven, gently press one Reese’s Thins Peanut Butter Cup into the center of each hot cookie.
- Cool and Serve. Allow the cookies to cool completely so the chocolate sets up before serving.
Notes
- For softer cookies, do not overbake; remove them as soon as the edges are set.
- You can use a medium cookie scoop of about 1.5 tablespoons for uniform cookie sizes.
- Adjust baking time slightly if using larger scoops (3 tablespoons requires about 10 minutes).
- Make sure the butter is fully softened for easier creaming and better texture.
- Using parchment paper on baking sheets helps prevent sticking and promotes even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
