Amazing Reese’s Peanut Butter Cookies are a simplistic peanut butter and chocolate dessert that are easy to pop in your mouth for a savory treat! Simple ingredients and easy to make with a few steps makes these even more fun to make. These are great with a cold glass of milk and a couple more cookies in your mouth. Once you start, it will be hard to stop snacking on these amazing cookies.
A chewy, buttery, golden cup filled with slightly melted Reese’s Peanut Butter Cup melts in your mouth and leaves you wanting more. You can never just stop at one of these sweet cookie treats!
Amazing Reese’s Peanut Butter Cookies
These are honestly one of my favorite cookies of ALL TIME. I am obsessed with peanut butter and Reese’s peanut butter cups so naturally I have no choice but to be obsessed. These are some of the best that I have ever tried. The cookie is perfect and soft and chewy. The peanut butter cup gets slightly melted when you press them into the cookie. I love to eat them when they are still slightly warm for an gooey gooey irresistible peanut butter treat! You are going to love these classic and delicious cookies!
How do You Make Reese’s Peanut Butter Cookies?
- Preheat Oven to 375. Unwrap the chocolates and have them ready.
- Sift together the flour, salt, and baking soda, set aside.
- Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.
- Shape into balls and place in ungreased mini muffin pan.
- Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.
Tips and tricks for making peanut butter cup cookies:
- Using a small cookie scoop will help to portion out the cookie dough evenly and quickly.
- Don’t over-bake the cookies! I cook mine for about 6 minutes, but you still want them to look pale and not golden brown on the top.
- If you don’t have a mini muffin pan, you can roll them in balls and place on a regular cookie sheet. They might just spread a little more on the cookie sheet.
- You can use other things besides a peanut butter cup in the center. We have used chocolate kisses, caramels, and Nutella.
Can I freeze these cookies?
Yes you can. They will freeze in an airtight container for up to three months. Take them out of the freezer and let them thaw. A quick zap in the microwave will also help them to soften up.
Looking for Even More Cookies to Try? Here Ya Go!
- Almond Thumbprint Cookies
- Twix Cookies
- Butter Pecan Cookies
- Molasses Cookies
- White Chocolate Macadamia Nut Cookies
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon soda
- ½ cup butter softened
- ½ cup white sugar
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 bag mini Reese’s Peanut Butter Cups
- Preheat Oven to 375. Unwrap the chocolates and have them ready.
- Sift together the flour, salt, and baking soda, set aside.
- Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.
- Shape into balls and place in ungreased mini muffin pan.
- Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.
