These easy Reese’s peanut butter cookie cups, with an indulgent chocolate drizzle, are a treat that is hard to put down! These double chocolate peanut butter cookie cups have been a treat for my whole family and are especially great with a cup of milk or hot coffee/espresso! The cookie dough in this recipe is from an Amish cookbook, which has some of my favorite cookie recipes and also inspired the Reese’s peanut butter skillet cookie! Keep scrolling below the recipe for more photos and notes.
Reese’s Peanut Butter Cookie Cups (double chocolate)
- 1 cup butter softened
- 1 cup sugar granulated
- 1 cup brown sugar
- 2 large eggs
- 1 cup peanut butter creamy
- 1/2 cup whole milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 cups flour
- 36-40 Reese's Peanut butter cups
- Chocolate sauce for drizzling
Preheat oven to 350.
- Cream the butter and sugars in a medium sized bowl. Add egg, milk and peanut butter, then stir until well combined and smooth. Add salt, baking soda and flour, then mix until the flour is well incorporated.
- Grease two dozen muffin tins, then roll the cookie dough into 18-20 balls and place them into the greased tins. Press Reese's peanut butter cups into the center of each ball of peanut butter cookie dough.
- Bake the peanut butter cookie cups for 10-15 minutes (see notes below), or until the tops are browned slightly and a toothpick inserted into the cookie dough comes out clean. (Be careful not to overbake.)
- Allow the Reese's peanut butter cookie cups to cool, then remove them from the muffin tins and drizzle with chocolate sauce (optional). Enjoy!
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If you love to bake, or just like to eat cookies, try out some of these Amish Cookie Recipes!
- Chunky M&M Cookies
- Amish Chocolate Chip Cookies
- Amish Pumpkin Whoopie pies
- Amish Pumpkin Cookies with Caramel Frosting
My Personal preference is to use salted butter in this recipe. The butter should be soft and not melted, in order to produce soft and fluffy cookies.
Only add enough flour to be able to roll the dough into balls (which should be nice and soft), without the cookie dough sticking to your palms. For myself, 3 and 1/2 cups (leveled) of flour is plenty to get the cookies to roll well. If needed, you can add a little more flour if you find the dough is too sticky to roll.
Step 2: Place the balls of peanut butter cookie dough into muffin tins, then press an unwrapped Reese’s peanut butter cup (miniature/medium sized cups) into the center of each ball of dough.
It is best to check these Reese’s peanut butter cookie cups at around ten minutes to avoid them overbaking and becoming dry. As I have discovered, not all muffin tins or ovens bake equally, so be sure to check the cookies frequently for the best results!
The first time I tested the recipe for the chocolate sauce I used chocolate melting wafers instead of the chocolate chips listed in the recipe. As shown in the above photo, the chocolate sauce was a bit thin using the wafers. The second time I followed the recipe and used chocolate chips which, of course, created a sauce with the perfect consistency!