Reese’s Cookie Cups

There’s nothing quite like the combo of chocolate and peanut butter, especially when it’s wrapped up in a soft, chewy cookie. These Reese’s Cookie Cups are ridiculously easy, incredibly delicious, and always a crowd-pleaser.

The first time I made these Reese’s Cookie Cups, I wasn’t expecting much – just a quick treat to satisfy a craving. But they ended up being so good, I’ve made them for birthdays, holiday trays, and last-minute get-togethers ever since!

If you love simple recipes that people rave about, you’ll probably want to try my Reese’s Stuffed Cookies (also only 2 ingredients) or Nutter Butter Football Cookies, too.

Why You’ll Love This Recipe

• Quick to Make: Just 5 minutes of prep and a single pan needed.
• Kid-Friendly: Perfect for baking with kids – no mixer or complicated steps.
• Perfect for Parties: They hold their shape well, travel easily, and disappear fast.
• Minimal Ingredients: Only two store-bought ingredients make these extra simple.
• Classic Flavor Combo: Chocolate + peanut butter = instant win.

Ingredients

• Reese’s Cookie Dough: This refrigerated dough is already portioned into 24 individual cookies, which makes prep super fast. It’s soft, sweet, and bakes into the perfect chewy cup.
• Mini Reese’s Peanut Butter Cups: These bite-sized treats get melty and soft when pressed into the warm cookies. They’re the gooey, chocolatey center that gives the cookie cups their signature flavor.

Substitutions and Additions

• Different Cookie Dough: You can swap in chocolate chip, sugar cookie, or peanut butter dough if you can’t find Reese’s-branded cookie dough.
• Regular-Sized Reese’s: If you only have full-size peanut butter cups, you can cut them in half and gently press them into each baked cookie.
• Add Toppings: For extra crunch, top each cookie cup with crushed peanuts, mini chocolate chips, or a drizzle of melted chocolate after pressing in the Reese’s.
• Use Homemade Dough: Feel free to use your favorite homemade cookie dough recipe and portion it into 1-inch balls.

Step by Step Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F and lightly grease a mini muffin pan with nonstick cooking spray. You can also use a baking spray with flour for easier release.

Step 2: Roll the Dough

Take each piece of cookie dough and roll it between your palms into a smooth ball. Place each ball into the cup of the muffin pan. This helps them bake up evenly and form the perfect cookie base.

Step 3: Bake

Bake for 10 to 14 minutes. Keep a close eye – the edges should be golden brown but not too dark. The centers may look a little soft, but they will firm up as they cool.

Step 4: Press in the Reese’s

Immediately after removing the cookies from the oven, press one mini peanut butter cup gently into the center of each cookie. The heat from the cookie will slightly melt the chocolate, creating that gooey center.

Step 5: Cool and Serve

Let the cookie cups cool completely in the pan before removing. This helps them hold their shape and prevents breaking. Use a butter knife to gently lift them out if needed.

Tips and Notes

• Let Them Cool Completely: Removing the cookies too early may cause them to fall apart. Give them time to firm up in the pan.
• Grease the Muffin Pan Well: Nonstick spray or butter helps ensure the cookie cups come out easily without breaking or sticking.
• Use Fresh Dough: Check the expiration date on your cookie dough. Fresher dough bakes up better and doesn’t dry out as quickly.
• Don’t Overbake: Keep an eye on them toward the end, as overbaking leads to dry cookie cups and makes the Reese’s harder to press in.

Serving Suggestions

• With Milk or Hot Cocoa: A classic combo, especially for kids.
• On a Dessert Platter: These work beautifully alongside brownies, mini cupcakes, or truffles for a dessert table or party tray.
• Topped with Whipped Cream: For an indulgent twist, add a tiny swirl of whipped cream and a mini chocolate chip.

Storage and Reheating Instructions

• Store in an airtight container at room temperature for up to 5 days.
• To Freeze: Place cooled cookie cups in a single layer in a freezer bag and freeze for up to 2 months.
• To Reheat: Microwave for 8–10 seconds for a warm, gooey center.
• Avoid stacking without parchment paper between layers to prevent sticking.

Reese’s Cookie Cups

There’s nothing quite like the combo of chocolate and peanut butter, especially when it’s wrapped up in a soft, chewy cookie. These Reese’s Cookie Cups are so easy, incredibly delicious, and always a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 14 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

  

• 1 package Reese’s cookie dough 24-count
• 24 mini Reese’s peanut butter cups

Instructions

 

• Preheat your oven to 350°F and lightly grease a mini muffin pan with nonstick cooking spray. You can also use a baking spray with flour for easier release.
• Take each piece of cookie dough and roll it between your palms into a smooth ball. Place each ball into the cup of the muffin pan. This helps them bake up evenly and form the perfect cookie base.
• Bake for 10 to 14 minutes. Keep a close eye – the edges should be golden brown but not too dark. The centers may look a little soft, but will firm up as they cool.
• Immediately after removing the cookies from the oven, press one mini peanut butter cup gently into the center of each cookie. The heat from the cookie will slightly melt the chocolate, creating that gooey center.
• Let the cookie cups cool completely in the pan before removing. Enjoy!

Notes

Let Them Cool Completely: Removing the cookies too early may cause them to fall apart. Give them time to firm up in the pan.

Grease the Muffin Pan Well: Nonstick spray or butter helps ensure the cookie cups come out easily without breaking or sticking.

Use Fresh Dough: Check the expiration date on your cookie dough. Fresher dough bakes up better and doesn’t dry out as quickly.

Avoid Overbaking: Keep an eye on them toward the end, as overbaking leads to dry cookie cups and makes the Reese’s harder to press in.