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How To Make Reese's Peanut Butter Cup Cookies

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Last Modified: February 9, 2024
Published: February 9, 2024

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It's a Snap With Peanut Butter Cookie Mix

reese's peanut butter cup cookies

Few cookies can top the taste of these Reese's peanut butter cup cookies, and no one could be happier to find such an easy way to do it! They are adorable, too, and a perfect treat for any day of the year!

Someone brought a peanut butter cookie stuffed with a bite-size peanut butter cup to my Christmas cookie exchange, and I fell hard, but it was my daughter who taught me the trick that makes them fast and easy and cute as a button!

She sold Pampered Chef years ago, and I've gotta tell you, that company has the best tools and the best hacks for people with busy lives! This is one! Nebraska's own Warren Buffet now owns pampered Chef, so I feel very loyal to them!

Why You Will Love Reese's Peanut Butter Cup Cookies

Reese's peanut butter cup cookies

Two simple reasons top the list. 1. Peanut Butter. 2. Chocolate. Is there more to add?

Oh yes, two more things. They are easy. They are fast.

And they are lip-smackety, amazingly delicious! Your family might kiss you on the lips if you make some for them!

How To Make Reese's Peanut Butter Cup Cookies

You can make your own peanut butter cookie dough, but Betty Crocker's Peanut Butter Cookie Mix is pretty darn amazing, and that's what I did. Reese's makes a ready-to-bake peanut butter cookie dough, and I hear it's great, too, and it would be even faster!

Make the cookie mix according to the direction on the pouch, adding oil, water, and an egg. Combine well until everything is moistened.

Spray a mini muffin tin with non-stick spray and roll the peanut butter cookie dough into balls, using about one tablespoon of dough for each. Don't overfill the cups. This amount of dough works beautifully.

Put the dough balls in the greased cups and bake at 375 degrees for eight to ten minutes. I found nine minutes was perfect in my oven.

While they're baking, unwrap the little peanut butter cups and be sure to remove the paper cup itself. Whoops, I almost missed one and started to press it into the cookie paper and all! Uh-oh!! 😳

While the cookies are hot out of the oven, press the unwrapped peanut butter cup in the center until it's even with the top.

I only have one mini muffin pan, so I had to work in batches, but I was buzzing around the kitchen anyway. The cookie mix made thirty cookies, and the share-size bag of Reese's miniature peanut butter cups had plenty to finish the batch and a few left for snacking!

Once the cookies are cool, it's easy to pop them out with a thin-bladed knife. I also had good luck sticking the pan in the freezer until they were cold, and when I flipped the pan over, they popped right out onto a paper towel!

I had fun playing with the cookies and making a festive Valentine's Day display, but I'd like these yummy treats on any holiday or ordinary rainy, boring weekday when I need a goodie! These would be such a hit at a bake sale or potluck!

Papa and I have to save ourselves from all these yummy sweets, so I always take a bag of goodies to ball games, meetings, or appointments to share with as many people as possible!


Yield: 30 cookies

Reese's Peanut Butter Cup Cookies

reese's peanut butter cup cookies

A fast, easy, and amazingly delicious little cookie that melts in your mouth! Yum!

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes


  • One pouch Betty Crocker peanut butter cookie mix, made according to the directions on the package*, or Reese's peanut butter cookie dough, or make your own dough!
  • 30 Unwrapped miniature Reese's peanut butter cups


  1. Preheat the oven to 375 degrees.
  2. Spray a mini muffin pan with non-stick spray.
  3. Mix the peanut butter cookie dough according to the directions on the package.
  4. Roll the dough into balls using a one-tablespoon measure; do not make them bigger.
  5. Put one ball of dough into each cup.
  6. Bake for 8-10 minutes, then remove the pan from the oven.
  7. While the cookies are hot, press a miniature Reeses' peanut butter cup in the center of each one.
  8. Cool and remove cookies from the pan.
  9. Store in a tightly covered container on the counter for up to five days or freeze.


* if you use a dry mix, you will need and egg, oil, and water

I think about you guys when I lay in bed at night and wonder how I can be more helpful. I thought, "What if someone doesn't have a mini muffin pan? Then what?" 🤨

Suddenly I remembered seeing a very smart cookie do this instead! Tracey at The Kitchen Is My Playground thought up this clever hack/workaround! Pat the cookie dough into a bar pan and press the peanut butter cups into the dough in rows as it comes out of the oven!

I think God smiles when he sees us bake cookies for our family! Does anyone else remember the movie Michael, where the angel in the movie smelled like cookies? Here are a couple of my family's favorites. Ritz Cracker Cookies and the Chewiest Peanut Butter Cookies.

If you liked this recipe, you are my people! So please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would really tickle me, and I'd be ever so grateful; thank you! 

Love, GB (Betty Streff)

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