Reese's Peanut Butter Cup Cookies Recipe

When the cookies are partially baked, remove the pan and gently press a Reese's miniature peanut butter into the center of the cookie. Return the pan to the oven.
When the cookies are partially baked, remove the pan and gently press a Reese's miniature peanut butter into the center of the cookie. Return the pan to the oven.

Peanut butter makes anything chocolate better!

In my mind, Toll House has the absolute best chocolate chip cookie recipe, even though I often add a touch more vanilla and a touch more butter than the recipe calls for.

I absolutely love plain chocolate cookies, but sometimes you want something that seems a little more special without being a lot more work. When I recently had to make a bunch of cookies for an office celebration, I decided to jazz up the basics with my favorite candy and I came up with this peanut butter cup cookie recipe.

It helps to unwrap the peanut butter cups in advance.
It helps to unwrap the peanut butter cups in advance.

Build your cookie foundation

To make peanut butter cookie cups, I simply made the Nestle Toll House cookie recipe and left out the nuts and the chocolate chips. Instead of buying a bag of nestle Toll House chocolate chips, buy a bag of miniature Reese's peanut butter cups.

Here's the Nestle Toll House recipe:

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Be careful not to overfill each cup with too much cookie dough or it will rise over the edge.
Be careful not to overfill each cup with too much cookie dough or it will rise over the edge.
The finished product.
The finished product.

How to cook your peanut butter cup cookies

Directions

  1. PREHEAT oven to 375 degrees F.
  2. SPRAY a 24-hold mini cupcake pan with nonstick cooking spray. 
  3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
  4. Fill each of the 24 mini cupcake holes one-half to one-third full with the cookie dough.
  5. BAKE for 7 or 8 minutes until cookie are starting to set. Remove the pan from oven and press a miniature peanut butter cup into the center of each cookie. Return pan to over and cook for 3-4 minutes more, or until the cookies are a nice golden brown.
  6. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.You may need to slip a butter knife around the edge of each cookie, as they can be hard to remove from the pan.

Tip: Do not fill the cupcake holes with too much dough or it will rise and expand over the top of the muffin pan. This will make it much harder to get the peanut butter cup cookies out of the pan without breaking the cookies.

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Comments 2 comments

Ren Chin profile image

Ren Chin 5 years ago

those look delicious! i wonder if a tootsie roll would work instead of peanut butter cups.


s.carver profile image

s.carver 5 years ago from San Francisco Author

Interesting idea. I wonder... do Tootsie Rolls melt??

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