The very first time I made these Peanut Butter Cup Cookies, my whole kitchen smelled like a candy shop, and I knew instantly this recipe would become a regular in my holiday rotation. As the dough came together—sweet, nutty, buttery—it felt like I was crafting little edible treasures. And when I pressed those warm, freshly baked cookies with Reese’s Thins and watched them melt just slightly into the centers, I couldn’t believe something so simple could taste so unbelievably decadent. These cookies are soft, rich, nostalgic, and downright irresistible.
Why You’ll Love This Recipe
You’ll love this recipe because it turns one of the world’s most beloved candies into a soft, chewy cookie that practically melts in your mouth. You don’t need fancy tools or expert baking skills—just a mixing bowl and a passion for peanut butter. These cookies deliver that classic Reese’s flavor wrapped in a buttery cookie shell, and they’re the kind of treat people request again and again. Whether you’re baking for parties, gifting cookie boxes, or treating yourself, this recipe never disappoints.
Ingredients
- 1 cup peanut butter
- ½ cup + 2 tablespoons butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 36 Reese’s Thins peanut butter cups
I’ve tested this recipe using both creamy and crunchy peanut butter, and creamy definitely gives the best melt-in-your-mouth texture. If you prefer a slightly firmer cookie, you can replace 2 tablespoons of peanut butter with 2 more tablespoons of butter. Brown sugar adds moisture and chewiness, so don’t skip it. As for the Reese’s Thins, they press beautifully into the warm cookies without cracking or melting into mush—regular cups work too but tend to be thicker and can break the cookie surface.
Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (optional but helpful)
- Cooling rack
I’ve made these cookies with nothing but a sturdy wooden spoon, but a hand mixer really speeds things up and creates a smoother cookie dough. Parchment paper ensures the cookies bake evenly and release easily. A cookie scoop keeps all your cookies uniform, which is especially helpful when placing candy on top. Cooling racks help the cookies firm up without becoming soggy on the bottoms. Honestly, this is one of the easiest cookie recipes I own—you don’t need much to make bakery-quality treats.
Step-by-Step Instructions
I start by beating the peanut butter, softened butter, white sugar, and brown sugar until the mixture becomes creamy and smooth. It’s one of my favorite steps because the mixture transforms into a soft, fluffy base that promises rich flavor in every bite. Once the sugar and fats are fully combined, I add the egg, milk, and vanilla extract and continue mixing until everything is velvety and well incorporated.
Next, I whisk together the flour, baking powder, and salt in a small bowl before gradually folding the dry ingredients into the wet mixture. The dough thickens quickly and becomes wonderfully soft—almost like playdough in texture. If the dough feels too sticky, I give it a couple of minutes to rest; it usually firms up naturally. Then I scoop out tablespoon-sized portions and roll them into smooth balls before placing them evenly spaced on a parchment-lined baking sheet.(See the next page below to continue…)