Name: Reese’s Peanut Butter Cup Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 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; 36 Reese’s Thins

Jump to Recipe· 4.9 from 24 reviews

If you’re a peanut butter and chocolate fan like me, you are absolutely going to love this Reese’s Peanut Butter Cup Cookies Recipe. It’s one of those perfect treats that feels downright indulgent but is surprisingly easy to whip up. Picture soft, chewy cookies packed with peanut butter goodness and crowned with a melty Reese’s Thin in the center—heaven in every bite. Trust me, once you make these, they’ll be flying off your cookie plate faster than you can say “more please!” Keep reading because I’ll walk you through exactly how to nail them every time.

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Why This Recipe Works

Simplicity Meets Flavor: Few straightforward ingredients combine to create a perfectly soft, peanut buttery base.
Perfect Texture: The baking time is short to keep the cookies soft and just barely cooked through.
Fresh Peanut Butter Cup Finish: Adding the Reese’s Thin right after baking ensures the chocolate melts slightly but holds its shape beautifully.
A Crowd-Pleaser: These cookies satisfy both peanut butter lovers and chocolate fans alike, making them great for any occasion.

Reese's Peanut Butter Cup Cookies, peanut butter chocolate cookies, easy peanut butter cookies, soft chewy cookie recipes, Reese's dessert ideas - The image shows a group of round cookies arranged on a cooling rack. Each cookie has a light brown, cracked base with a smooth, glossy circle of milk chocolate on top in the center. The cookies have a textured and slightly crumbly look around the edges, contrasting with the shiny chocolate layer. The cooling rack is placed on a flat surface that has a white marbled texture. A woman's hand is partly visible on the left side of the image, about to hold one cookie. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role, creating the perfect balance between creamy peanut butter goodness and soft cookie texture. I always suggest using a good-quality creamy peanut butter—it really makes a difference in flavor and how the dough comes together.

Reese's Peanut Butter Cup Cookies, peanut butter chocolate cookies, easy peanut butter cookies, soft chewy cookie recipes, Reese's dessert ideas - Flat lay of creamy peanut butter in a smooth dollop, a small mound of soft salted butter, two small heaps of granulated sugar and brown sugar side by side, one whole uncracked brown egg, a small white ceramic bowl filled with milk, a small white bowl containing clear vanilla extract, a neat pile of all-purpose flour, a small white bowl with baking powder, a tiny heap of salt, and a neat stack of Reese’s Peanut Butter Thins arranged in a simple row, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Creamy Peanut Butter: Smooth texture blends easily, giving the cookie that rich peanut flavor without graininess.
Salted Butter: Adds richness and contributes to the chewy, tender cookie texture.
Granulated Sugar & Brown Sugar: The combo creates that classic chewy cookie texture, with brown sugar adding moisture.
Egg: Binds everything together and adds a slight richness.
Milk: Makes the dough a little more tender and easy to work with.
Vanilla Extract: Enhances all the flavors perfectly.
All-Purpose Flour: The base; be sure to measure it properly for the right texture.
Baking Powder: Gives a slight lift without puffing the cookies up too much.
Salt: Balances sweetness and enhances the peanut butter’s flavor.
Reese’s Thins: The star topping—thin enough to soften quickly without overpowering the cookie.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making these Reese’s Peanut Butter Cup Cookies Recipe my own by adjusting based on the occasion or mood. It’s great because the dough is forgiving and versatile—feel free to get creative!

Extra Chocolate: Sometimes, I toss in mini chocolate chips to the dough itself for an extra chocolate hit, alongside the Reese’s Thin—double chocolate peanut butter heaven!
Crunch Factor: Adding chopped roasted peanuts gives a fun texture and amps up that peanut flavor.
Diet-Friendly: If you want to lighten it up, swapping half the butter for coconut oil works surprisingly well, and you can use sugar substitutes like erythritol if baking sugar-free.
Seasonal Twist: During holidays, sprinkling a pinch of flaky sea salt over the top after pressing in the Reese’s Thin creates that irresistible sweet-salty vibe.

Step-by-Step: How I Make Reese’s Peanut Butter Cup Cookies Recipe

Step 1: Cream the Peanut Butter and Sugars Until Fluffy

Start by combining your creamy peanut butter, softened salted butter, granulated sugar, and brown sugar in a mixing bowl. I use my stand mixer, but a hand mixer works just fine. Beat them on medium speed until everything’s well incorporated and looks light and fluffy—this usually takes about 2-3 minutes. This step sets the foundation for that soft, melt-in-your-mouth texture.

Step 2: Add in the Egg, Milk, and Vanilla

Next, throw in the egg, milk, and vanilla extract. Mix them in just until blended; you want everything to come together without overmixing at this point. The egg helps bind the dough, while the milk keeps it tender and gives a slight lift.

Step 3: Combine Dry Ingredients Separately, Then Mix In

In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Adding these dry ingredients gradually to the wet mixture, mix gently until just combined. Overmixing here can make your cookies tough, so be gentle—you want a tender dough that holds together.

Step 4: Scoop, Space, and Bake

Using a tablespoon or cookie scoop, portion out balls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. I recommend a medium (1.5 tablespoon) scoop for a nice cookie size, but larger scoops work if you want bigger cookies—just adjust baking time accordingly. Bake at 375°F (190°C) for 8-10 minutes—check closely to avoid overbaking! These cookies are best soft and just barely set when you take them out.

Step 5: Press the Reese’s Thin On Top

As soon as the cookies come out of the oven, gently press a Reese’s Thin peanut butter cup right into the center of each one. The residual heat softens the chocolate just enough to meld it with the cookie without it melting away completely. Then, let them cool on the pan or a rack until the chocolate sets—this can take about 15-20 minutes.

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Pro Tips for Making Reese’s Peanut Butter Cup Cookies Recipe

Don’t Overbake: The cookies will look slightly underdone when you take them out—that’s perfect for soft texture once cooled.
Use Room Temperature Ingredients: Softened butter and room-temp egg help everything combine smoothly and bake evenly.
Gentle Pressing: Use light pressure when placing the Reese’s Thin so you don’t flatten the cookie or crack the chocolate cup.
Cool Completely: Letting the cookies cool on the baking tray after adding Reese’s ensures the chocolate sets up perfectly without stickiness.

How to Serve Reese’s Peanut Butter Cup Cookies Recipe

Garnishes

I usually keep garnishes simple on these cookies to let the Reese’s Thin shine, but sometimes I sprinkle flaky sea salt over the top right after pressing the chocolate in—that little salt kick pairs amazingly with the sweet and peanut buttery flavor. For festive occasions, a tiny drizzle of melted chocolate or a dusting of powdered sugar makes them look extra special without overpowering the classic taste.

Side Dishes

These cookies pair perfectly with a cold glass of milk—classic and foolproof. For grown-up gatherings, I like serving them alongside a cup of coffee or a creamy latte to balance the sweetness. If it’s a party, a bowl of fresh berries adds a fruity counterpoint that guests appreciate.

Creative Ways to Present

For birthdays or holiday cookie platters, I like arranging these Reese’s Peanut Butter Cup Cookies Recipe in a circle around a big bowl of peanut butter dip or chocolate ganache. Wrapping individual cookies in cellophane with a cute tag is a hit for gift-giving too. I’ve even frozen some dough balls and baked them fresh to serve warm at events—super impressive and scrumptious.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. The cookies stay soft, and the Reese’s Thin holds up nicely. Just make sure the container is sealed well to prevent them from drying out.

Freezing

Freezing works great if you want to make a batch ahead. I usually freeze the dough balls on a baking sheet before transferring them to a freezer bag. When ready, bake them straight from frozen—just add a minute or two to the bake time. If you freeze baked cookies, place parchment between layers to avoid sticking.

Reheating

To enjoy leftovers warm, pop a cookie in the microwave for 10-15 seconds—just enough to soften the chocolate and warm the cookie without making it chewy or rubbery. This brings back that fresh-baked feeling that’s so comforting.

FAQs

Can I use crunchy peanut butter instead of creamy in this Reese’s Peanut Butter Cup Cookies Recipe?

Absolutely! Crunchy peanut butter will add extra texture and little peanut bits throughout your cookies, which some people love. Just expect a slight difference in the cookie’s smoothness, but the flavor remains fantastic.
What’s the best way to prevent these cookies from spreading too much?

Make sure your butter and peanut butter aren’t too melted before mixing. Using softened (not melted) butter keeps the dough thick, which results in cookies that hold their shape better during baking. Chilling the dough briefly can also help if your kitchen is warm.
Can I substitute Reese’s Thins with regular-sized peanut butter cups?

You can, but I recommend slightly larger cookies if using the regular size because they’re thicker and can overwhelm a small cookie. Also, bake a bit longer to make sure everything heats through nicely without burning the cookie edges.
How soft should the cookies be when I take them out of the oven?

They should look just set but still a bit soft in the center. They’ll firm up as they cool, so avoid waiting until they look fully baked, or you might end up with a hard cookie. Timing is everything for that perfect chewy texture!
Can I make this Reese’s Peanut Butter Cup Cookies Recipe vegan or dairy-free?

Yes! Substitute the butter with a plant-based butter and use a flax or chia egg in place of the chicken egg. For milk, any non-dairy milk works well. For the Reese’s Thin topping, you may need to find a dairy-free chocolate peanut butter cup alternative, as traditional Reese’s contain dairy.

Final Thoughts

This Reese’s Peanut Butter Cup Cookies Recipe is one of those treats I go back to time and again because it’s reliably delicious, effortless, and guaranteed to make your kitchen smell like a peanut butter paradise. It’s a recipe that brings smiles no matter who’s tasting, whether it’s a cozy night at home or a gathering with friends. I hope you love making and sharing these as much as I do—grab those Reese’s and get baking; your new favorite cookie is waiting!