Reese’s Peanut Butter Cup Cookies

by elyn_ryn

These candy bar cookies are so peanut buttery that they enhance an already good cookie and have an added bonus: they are so easy to make!

The Reese’s cups are very easy to cut and you only need to rough cut them. In the recipe, I give a guide for how many Reese’s Peanut Butter Cups to add to the batter, but you can add a few more if you like (or if you are eating the candy as fast as you cut it)!

It seems that everyone who walks by wants a piece when they see you cutting up the chocolate peanut butter cups. Somehow they think they might taste better because they are cut into pieces. Don’t tell anyone but I think they do taste better.

It might be that the chocolate to peanut butter ratio changes when they are chopped. Sometimes a corner is chopped off and it is mostly chocolate and other times the middle of the candy is chopped into large pieces of peanut butter with only a little of the chocolate clinging. All of the peanut butter lovers want to stop by and grab those large peanut butter bits.

Sometimes people just want to taste their favorite candy in a different form. All I know is that I have to add 5 or 6 extra peanut butter cups to make up for all those taste tests and nibbles. So for this recipe, make sure to have a few extra peanut butter cups on hand!

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Reese's Peanut Butter Cup Cookies
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
dozen
Prep Time 15 minutes
Cook Time 10 minutes
Servings
dozen
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Using a mixer, beat together the butter and sugars until creamy. Add the eggs and mix well. Then add the peanut butter and vanilla and beat until well mixed.
  2. Sift the flour and baking soda together and add to the peanut butter mixture. Mix until well blended. Stir in the chopped Reese's Cups until distributed throughout the dough. Do not overmix.
  3. Using a medium-sized cookie scoop, place rounded dough scoops (about the size of walnuts) 3 inches apart on a cookie sheet lined with parchment paper. Flatten the cookies with a fork. Bake for 10-12 minutes or until set but not overly brown.
  4. Remove from the oven and let the cookies cool for 3 to 4 minutes and then move them to a rack to cool.
Recipe Notes

If you don't have a cookie scoop, take a walnut-size amount of cookie dough and roll into a ball. Then press a crisscross with a fork.

If the dough is difficult to handle when rolling by hand, chill it in the refrigerator for a few minutes until it is easy to roll into balls.

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