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Reese's Peanut Butter Chocolate Cookie Cups stacked

Reeses Peanut Butter Cup Chocolate Cookies

  • Author: Lindsay
  • Prep Time: 25
  • Cook Time: 8
  • Total Time: 33 minutes
  • Yield: 36-40 Cookie Cups 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Reese’s Peanut Butter Cup Chocolate Cookies are the perfect dessert for peanut butter lovers! It’s a soft and delicious chocolate cookie that’s stuffed with a mini peanut butter cup and topped with a homemade peanut butter frosting!




  • 3/4 cup salted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 3640 mini Reeses


  • 1/4 cup butter, room temperature
  • 1/4 shortening
  • 1/4 cup creamy peanut butter
  • 2 cups powdered sugar
  • 23 tbsp milk or water, as needed


1. Preheat oven to 350 degrees.
2. Add the butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy in texture, about 3-4 minutes.
3. Add egg and vanilla extract and mix until well combined.
4. Add dry ingredients and mix thoroughly. Dough will be thick.
5. Grease a mini muffin tin.
6. Make balls of about 2 large tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make an indention, where you’ll add the reeses later. You want each cup to only be about 3/4 full.
7. Bake at 350 degrees for 8 minutes. While cookies are baking, unwrap the mini reeses.
8. Remove cookies from oven (the centers may look a little undone, but they will cook more as they sit) and press a reeses into the center of each of the cookie cups.
9. Allow to cool for 3-4 minutes in the muffin tin.
10. Remove cookies to a cooling rack to finish cooling.
11. To make the buttercream, beat the shortening and butter together in a large mixer bowl until smooth.
12. Add the peanut butter and mix until well combined and smooth.
13. Slowly add the powdered sugar and mix until well combined and smooth. Add milk or water, as needed, to thin out the frosting and mix until well combined and smooth.
14. Pipe buttercream onto cooled cookie cups.

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