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The Ultimate Soft & Chewy Peanut Butter Cup Cookies (Made with Reese’s)

Close-up of a peanut butter cup cookie broken in half, showing melted chocolate and gooey peanut butter filling.
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Make these soft and chewy peanut butter cup cookies packed with peanut butter flavor and melted chocolate. This easy recipe uses simple ingredients and delivers a satisfying, gooey center.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk chocolate chips
  • 12 standard-sized Reese’s Peanut Butter Cups, unwrapped and halved

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the milk chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Press a half piece of a peanut butter cup into the center of each dough ball.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  10. Remove from the oven. Immediately press another half piece of peanut butter cup on top of the warm cookie center. The residual heat will soften it.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, use mini peanut butter cups instead of cutting the standard ones in half. Press one mini cup into the center of each dough ball before baking.
  • If you prefer a flatter cookie, chill the dough for 30 minutes before scooping. This recipe does not require chilling for soft results.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.

Nutrition

Find it online: https://delicerecipe.com/peanut-butter-cup-cookies/