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You’ll love these soft and chewy Mini Reese’s Peanut Butter Cup Cookies. They come together quick and have the perfect chocolate to PB ratio!
Recipe Ingredient Notes
To make Mini Reese’s Peanut Butter Cup Cookies, you will need the following ingredients:
- Butter
- Brown Sugar
- Sugar
- Eggs
- Peanut Butter, creamy or chunky
- Flour
- Baking Soda
- Vanilla
- Mini Reese’s Peanut Butter Cups, the super mini ones that come unwrapped
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Mini Reese’s Peanut Butter Cup Cookies
- Heat oven to 350℉.
- Cream butter, sugar and peanut butter together.
- Add eggs, flour, baking soda and vanilla extract. Fold in Mini Reese’s Peanut Butter Cups.
- Roll dough into 1 inch (or a little larger) balls and place on ungreased cookie sheet.
- Bake at 350°F for 10-12 minutes or until golden brown.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these (cookie name) store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Peanut Butter Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Classic Peanut Butter Blossoms (Hershey Kiss Cookies)
- Disneyland’s Chocolate Peanut Butter Sandwich
- Frosted Peanut Butter Nutella Cookies
- 5 Ingredient Peanut Butter and Jam Thumbprint Cookies
Mini Reese’s Peanut Butter Cup Cookies
You'll love these soft and chewy Mini Reese's Peanut Butter Cup Cookies. They come together quick and have the perfect chocolate to PB ratio!
Serving Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 ½ cup peanut butter, creamy or chunky
- 2 ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 8 ounces mini Reese's peanut butter cups, the super mini ones that come unwrapped
Instructions
- Heat oven to 350℉.
- Cream butter, sugar and peanut butter together.
- Add eggs, flour, baking soda and vanilla extract. Fold in Mini Reese's Peanut Butter Cups.
- Roll dough into 1 inch (or a little larger) balls and place on ungreased cookie sheet.
- Bake at 350°F for 10-12 minutes or until golden brown.
Notes
If you can’t find the mini unwrapped Reese’s you can always chop up the little cups and use those.
Nutrition
Calories: 133 kcal · Carbohydrates: 14 g · Protein: 3 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 92 mg · Potassium: 68 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 105 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I loved this recipe! I substituted sugar free for all the sugar items and used 1 sugar free Reese cup in the the cookie. My family loved them!!
Can these be frozen for a few weeks and still taste delicious?
These cookies freeze great in an airtight freezer container or freezer bag.