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Classic Peanut Butter Cup Cookies

This recipe has floated around my family and neighborhood for years. Simple to make and delicious for all ages. Who doesn't love Reeses' peanut butter cups? This easy peanut butter cookie dough can also be used for basic cookies too.
5 from 1 vote
Prep Time 45 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 24 cookies


Cookie Ingredients:

  • 1 2/3 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup peanut butter, creamy
  • 1 egg
  • 11/2 teaspoon pure vanilla extract
  • 1 tablespoon whole milk
  • 24 bag Reeses peanut butter cups



  • Preheat oven to 350 degrees. Lightly spray mini-muffin pan with cooking spray. Sift all flour, baking soda, and salt together and set aside.
  • With an electric mixer, beat butter until light in color (about 4 minutes). Add brown and granulated sugars slowly and mix until incorporated. Add peanut butter, egg, vanilla, and milk. Mix on medium until well blended.
  • Add dry ingredients and mix until well combined. Dough should be thick and a little sticky. Place in refrigerator and chill for 30 minutes.
  • Roll dough into 1 1/2 inch balls and place one into each of the mini-muffin slots. Bake for 8-10 minutes until slightly golden. Do not overbake or they will be too hard.
  • Remove pan from oven and add one peanut butter cup candy into each of the cookies. Don't press it all the way in or you will have no cookie on the bottom.
  • Allow to cool in the pan for 10 minutes then transfer cookies to a cooling rack. Enjoy!
Keyword classic, easy cookie, mini-muffin, peanut butter cookie, reeses peanut butter cup