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Master these iconic Peanut Butter Cup Cookies. EVERY cookie box needs to feature these peanut butter cookies stuffed with mini Reese's Peanut Butter Cups. These cookies bring out the child in everyone. Serving them on a cookie tray? Separate the variety of flavors by placing each cookie in a paper cupcake liner.

Peanut Butter Cup Cookies

This classic Peanut Butter Cup Cookies recipe is soft and chewy and loaded with exceptional peanut butter flavor for Christmas. Old-fashioned mini Peanut Butter Cup Cookies with chocolate-covered peanut butter candy stuffed into the center of the cookie dough.  
Course Dessert
Cuisine American
Keyword Candy Stuffed Cookies, Christmas cookies, Cookie Cups, Holiday, Peanut Butter Cookies, Reese's Peanut Butter Cup Cookies, winter
Prep Time 20 minutes
Cook Time 14 minutes
Dough Refrigeration 5 hours
Total Time 5 hours 34 minutes
Servings 60 cookies
Calories 117kcal


  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • ¾ cup smooth peanut butter
  • 2 large eggs
  • ½ tbsp vanilla extract
  • tbsp milk
  • 2 ¼ cups minus 1 tbsp all-purpose flour
  • tbsp cornstarch if you don't have, replace with 1 tbsp flour
  • tsp baking soda
  • ¾ tsp salt
  • 1 lb mini Reese's Peanut Butter Cups (about 58-60 cups)
  • 3 tsp sea salt or large flake salt


  • In a bowl fit with a mixer, cream butter, peanut butter, granulated sugar, and brown sugar; about 5 minutes on medium-high. 
  • Beat in eggs, one at a time. Beat in milk, and vanilla extract until combined; about 2 minutes. 
  • In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda.
  • Mix dry ingredients into wet ingredients just until incorporated.
  • Cover the bowl and refrigerate for 5 hours or overnight. 
  • Preheat oven to 350°F. Grease mini muffin tin with oil or butter.
  • Using a cookie scoop ( I use 3/4 tablespoon scoop ) scoop dough. Roll into ball then roll into a bowl with granulated sugar.
  • Place round dough ball into muffin tin. TIP: If using a dark nonstick muffin tin, place an aluminum baking sheet under the muffin tin. This will help prevent the bottom of the cookies from burning.
  • Bake in oven for 14-17 minutes or until the edges are slightly golden.
  • Remove from oven. Place a mini Reese's Peanut Butter Cup into the center of each cookie.
  • Sprinkle with sea salt.
  • Allow cookies to cool 2-5 minutes. Use a toothpick or butter knife to gently lift the cookies out of the muffin tin. Place on cooling rack.
  • Allow cookies to cool for several hours or overnight before storing in an air-tight container. The chocolate melts and will need to be cooled.


Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg