Mini Reese’s Peanut Butter Cup Cookies are soft, chewy peanut butter cookies baked in mini muffin tins, each one filled with a melty, gooey Reese’s peanut butter cup. These bite-sized delights combine two iconic flavors—chocolate and peanut butter—in one irresistibly rich and easy-to-make treat. Perfect for parties, holiday trays, or satisfying a quick sweet tooth, these cookies are always a crowd-pleaser.
Why You’ll Love This Recipe
These mini cookies pack big flavor in every bite. The soft peanut butter cookie base is tender and buttery, while the center melts into a creamy, chocolatey, peanut-buttery core thanks to the classic Reese’s cup. Baked in a mini muffin tin for easy shaping and portioning, they’re ideal for entertaining, gifting, or stashing in the freezer for later. With just a few pantry staples and 30 minutes or less from start to finish, this recipe is as simple as it is satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini Reese’s peanut butter cups, unwrapped
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper liners.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop about 1 tablespoon of dough into each muffin cup and gently press to fill the space evenly.
- Bake for 10–12 minutes, or until the edges are lightly golden and the tops are just set.
- Immediately press one mini Reese’s peanut butter cup into the center of each cookie while still hot.
- Let the cookies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve once the chocolate has set, or enjoy them warm while still melty.
Servings and timing
This recipe yields 24 mini cookies.
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Calories per cookie: 165 kcal
Variations
- Chocolate Dough Base: Add 2 tablespoons of cocoa powder to the cookie dough for a double chocolate version.
- Crunchy Twist: Use crunchy peanut butter or add chopped peanuts for added texture.
- Holiday Flair: Top each cookie with festive sprinkles or crushed candy canes for seasonal variation.
- Different Candy: Substitute mini Reese’s with mini Snickers, Rolos, or other bite-sized chocolates.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
Refrigerate to extend freshness for up to 7 days.
To freeze, place cooled cookies in a single layer in a freezer-safe container and freeze for up to 2 months.
Let thaw at room temperature or microwave for 10–15 seconds to enjoy warm.
FAQs
Can I use natural peanut butter?
It’s best to use a creamy, no-stir peanut butter for consistent results. Natural peanut butter may cause the dough to be too oily or dry.
Do I need to chill the dough?
No chilling is required for this recipe. The dough is ready to bake as soon as it’s mixed.
Can I make these in regular muffin tins?
Regular muffin tins will make larger cookie cups. Increase the dough to about 2 tablespoons per cup and bake for a few minutes longer.
How do I prevent the cookies from sticking?
Grease the tin well or use mini cupcake liners to ensure easy removal.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator. Bring to room temperature before baking.
What if the Reese’s cups melt too much?
Let the cookies rest for 2–3 minutes after baking before adding the candy if you prefer a more intact look.
Are these cookies freezer-friendly?
Yes, they freeze well. Cool completely, store in an airtight container, and thaw before serving.
Can I use homemade peanut butter cups?
Absolutely. Homemade mini peanut butter cups can be used for a more personalized treat.
Do I need a mixer?
A hand mixer or stand mixer makes it easier, but the dough can also be made by hand with a sturdy spatula.
Can I make them nut-free?
To make a nut-free version, substitute sunflower seed butter and use a nut-free chocolate candy in place of Reese’s.
Conclusion
Mini Reese’s Peanut Butter Cup Cookies are the ultimate combination of soft, chewy cookie and rich chocolate-peanut butter center—all in a perfectly bite-sized package. Whether you’re baking for a party, a cookie exchange, or simply your own sweet cravings, these cookies are always a hit. Easy to make and even easier to love, they’ll quickly become a staple in your baking rotation.
PrintMini Reese’s Peanut Butter Cup Cookies
These Mini Reese’s Peanut Butter Cup Cookies are soft, chewy peanut butter cookie bites baked in mini muffin tins and stuffed with melty Reese’s cups. Perfect for parties, holidays, or any chocolate-peanut butter craving, these bite-sized cookie cups are fun, easy, and totally irresistible.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
-
1/2 cup creamy peanut butter
-
1 large egg
-
1 teaspoon vanilla extract
-
1 1/4 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
24 mini Reese’s peanut butter cups, unwrapped
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini cupcake liners.
-
In a large bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until smooth and fluffy.
-
Beat in the egg and vanilla until fully combined.
-
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients to form a dough.
-
Scoop about 1 tablespoon of dough into each muffin cup and gently press to fill.
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Bake for 10–12 minutes or until the edges are lightly golden.
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Immediately press a mini Reese’s cup into the center of each cookie while warm.
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Let cool in the tin for 10 minutes before transferring to a wire rack.
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Serve once chocolate is set—or enjoy warm and gooey.
Notes
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Use natural peanut butter if desired, but consistency may vary.
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Swap in mini chocolate truffles or other candies for variations.
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Store in an airtight container for up to 5 days or freeze for longer storage.