These bite-sized Reese's peanut butter cookie cups have a miniature Reese's peanut butter cup hiding inside a dark chocolate cookie cup and are topped with a swirl of creamy peanut butter, a sprinkling of chopped peanuts, and a drizzle of chocolate sauce.
Peanut Butter Cups + Chocolate Cookies = YUM!
If you love peanut butter and chocolate, you will go nuts over this recipe!
With each bite of these Reese's peanut butter cookie cups, you'll enjoy a dark chocolate cookie, a creamy chocolate-covered peanut butter cup, a dollop of creamy peanut butter, some crunchy peanuts, and a bit of chocolate.
What's not to love?
I was excited to see how much you all loved the Snickers Cookie Cups recipe that I shared earlier this week. So, I got back into the kitchen to make these peanut butter cookie cups.
When I looked online, I noticed that there are a lot of recipes that stuff a miniature Reese's cup inside a peanut butter cookie. They look delicious, but I wanted more contrast in flavors.
So, I took a different route. I used a chocolate cookie instead and decided to ramp up the peanut butter flavor by adding toppings.
Toppings for your peanut butter cookie cups:
Not only do these cookies have more layers of flavors but they look prettier too.
I piped a swirl of creamy Jif peanut butter over the Reese's Cup-stuffed cookies to enhance the peanut butter flavor. At first, I worried it would be too much peanut butter but found it to be perfection.
Then, I added some chopped peanuts for a little bit of crunch and some chocolate sauce because it looks pretty and tastes great.
I actually drizzled homemade chocolate ganache over my cookies. Ganache is a blend of heavy whipping cream and chocolate. I always keep jars of it in my fridge. I just warm it in the microwave for 10-20 seconds until it becomes pourable and enjoy it on desserts like these cookie cups.
Hot fudge sauce or any chocolate ice cream topping will work well too.
Let's make some Reese's cookie cups!
I hope you love this recipe as much as I do. If you love the combination of peanut butter and chocolate be sure to check out our Chocolate Peanut Butter Cookie Bars Recipe. They are amazing too!
Reese's Peanut Butter Cookie Cups
Mini chocolate cookie cups are stuffed with a miniature Reese's Cup and are topped with a swirl of creamy peanut butter, a drizzle of dark chocolate, and a sprinkling of chopped peanuts.
Ingredients
- 85 grams (or 3 ounces) semi-sweet chocolate, finely chopped bars or ½ cup of chocolate chips)
- 57 grams (or ¼ cup or ½ stick) unsalted butter
- 11 grams (or 1 ½ tablespoons) Dutch Processed or special dark cocoa powder
- 71 grams (or ⅓ cup packed) light brown sugar
- 19 grams (or 1 ½ tablespoons) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 64 grams (or ½ cup) all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon table salt
- 24 miniature Reese's Cups
- 6 ounces (about ⅔ cup) creamy peanut butter
- 2 tablespoons chopped peanuts
- 2 ounces chocolate sauce or chocolate ganache
Instructions
- Preheat your oven to 350 degrees Fahrenheit (178° C).
- Grease a 24-cavity mini muffin tin with baking spray.
- Combine the semi-sweet chocolate with the butter in a microwave-safe mixing bowl.
- Heat on high power for 30-second increments, stirring after each until melted.
- Alternatively, you can melt the chocolate and butter in a small saucepan set over low heat. Pour it into the mixing bowl once melted.
- Stir the cocoa powder into the melted chocolate to enhance the flavor of the cocoa powder.
- Stir in the brown sugar and granulated sugar until well blended.
- Mix in the egg and vanilla.
- Whisk the flour, baking powder, and salt together then mix it into the chocolate cookie dough.
- Scoop out 24 tablespoon-size balls of dough and place one ball in each mini muffin cup.
- Press one miniature Reese's Cup into the center of each ball of dough.
- Bake for 10-12 minutes until the edges of the cookie look set.
- Remove and let the cookies cool for 45 minutes in the pan.
- Invert the pan and allow the cookies to fall out. Then, turn them right-side up.
- Spoon the creamy peanut butter into a pastry bag fitted with a large open star tip.
- Pipe a swirl of the peanut butter over the Reese's Cup in the middle of each chocolate peanut butter cookie cup.
- Sprinkle chopped peanuts over the peanut butter.
- Then, drizzle chocolate sauce over the top.
- Serve and enjoy!
Notes
Storage
Store these cookies in an airtight container at room temperature for up to 5 days.
If you want to freeze these cookies, do so before you add the toppings. The Reese's Cookie Cups can be placed in an airtight container or zip-top bag and be stored in the freezer for up to 3 months. Remove them from the freezer the day you want to serve them and allow them to thaw on the counter for an hour before adding the peanut butter, peanuts, and chocolate sauce.
Why weigh your ingredients?
When baking, it is always best to weigh your ingredients, particularly flour. I include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you.
If you have a scale, weigh your ingredients. You'll get the most accurate measurements using grams.
How to measure flour without a scale?
If you do not have a scale, spoon the flour into a dry measuring cup then scrape across the top of the cup with a spatula or knife. Do not scoop the flour directly into the measuring cup. You will end up with too much flour. We calculate 128 grams of flour per cup.
Tips for making Reese's Cookie Cups:
- If you are using aluminum mini muffin pans, be sure to grease the pans really well. The cookies don't shrink much so they are a bit challenging to remove from the aluminum muffin pans. I allowed the cookie cups to cool completely then I turned the pan upside down and whacked the edge of the pan on the counter in order to get the cookies out. They'll come out of non-stick pans much easier.
- Center the miniature peanut butter cups over the balls of dough before pressing them into the dough. The dough will flatten out and then push up around the candy bar. If the dough oozes out above the rim of the muffin tin, press it down using your finger.
- To make a pretty swirl of creamy peanut butter on the cookie cups, spoon the peanut butter into a pastry bag fitted with a 1M large open star pastry tip. Squeeze the pastry bag allowing the peanut butter to flow out into a swirl. Then, stop squeezing and lift the bag away from the cookie to form a tip.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 122mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 4g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
More peanut butter cookie recipes:
- peanut butter and jelly cookies
- peanut butter sandwich cookies filled with chocolate ganache
- peanut butter caramel cookie bars
- flourless peanut butter cookies
- brownie mix cookies - June 9, 2023
- Sugar Cookie Cups - May 17, 2023
- Peanut Butter Cookie Cups - May 9, 2023
Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Joni Colley
Could you do a brownie mix instead of a cockiness crust?
Joni Colley
I meant cookie crust
Meaghan Mountford
Yes, I think a brownie mix would work just fine instead of the cookie crust. I'm not sure of the bake time though. It should be similar but just keep an eye on them near the end of the bake time.