Reese's Peanut Butter Cup Cookies Recipe

There are chocolate chip cookies, and then there are soft, chewy chocolate chip cookies packed with peanut butter cups. These are the kind of cookies that disappear fast, and for good reason. After years of recipe testing as both a pastry chef and a food blogger, I’ve learned that the secret to keeping cookies soft isn’t a fancy technique, its instant pudding mix. It gives the dough that tender, bakery style texture and keeps the cookies soft for days without drying out.

I’ve baked these countless times in my own kitchen, tweaking the balance of chocolate, peanut butter, and dough until they turned out just right. They’re simple to make, reliable, and perfect whether you’re baking for family, friends, or just yourself on a weeknight. Every bite is melty chocolate and peanut butter goodness, and you can trust that this recipe has been tested and perfected to work every single time.

Check out my Cornflake Slice, Espresso Chocolate Cookies, Christmas blondies, smores blondies, cookies n cream cookies, and Pistachio Blondies.

Why You'll Love These Reese's Peanut Butter Cookies

• Irresistible Flavor Combo: I mean, who doesn’t love peanut butter cups with chocolate, especially when you mix them into soft, brown sugar cookie goodness?
• Pudding Mix Magic: The addition of pudding mix isn't just a fun twist, it's a game changer for texture and flavor. Not only does it contribute to the soft, chewy texture of the cookies, but it also infuses them with a subtle hint of vanilla. It's like a secret ingredient that takes these cookies from ordinary to extraordinary.
• Convenience Without Compromise: Let's face it, we all love delicious treats, but we don't always have the time or patience for lengthy recipes. That's where this recipe shines! With no chilling required, it's a breeze to whip up a batch of these delectable cookies whenever the craving strikes.

Recommended Equipment

A Kitchen scale is always a great tool to have in the kitchen! You don't have to worry about measuring your flour the right way and it makes cleanup a breeze! Scaling the ingredients can ensure the texture is perfect.

Peanut Butter Cup Cookies Recipe Ingredients

What you'll need for this cookie recipe!

• Instant Pudding Mix: The pudding mix needs to be instant and serves multiple purposes in this recipe. Firstly, it acts as a thickening agent, contributing to the soft and chewy texture of the cookies. Secondly, it adds a subtle yet vanilla flavor that enhances the overall taste profile.
• Dark Brown Sugar: Dark brown sugar is a key ingredient that brings depth and richness to the cookies. Unlike granulated sugar, brown sugar contains molasses, which not only provides sweetness but also adds moisture and a hint of caramel flavor. Opting for dark brown sugar, as opposed to light brown sugar, intensifies these qualities, resulting in cookies that are moist, flavorful, and slightly chewy.
• Dark Chocolate Chips: The inclusion of dark chocolate chips serves a dual purpose in balancing the sweetness of the peanut butter cups and enhancing the overall flavor profile of the cookies. While peanut butter cups add a rich sweetness to the dough, dark chocolate chips provide a contrasting bitterness that helps to cut through the sweetness, preventing the cookies from becoming overly cloying.

See recipe card below for quantities.

Peanut Butter Cup Cookies Recipe Variations

• M&Ms would make these cookies extra fun!! Reese's Pieces would be perfection in these.
• Potato chips would be next level amazing!
• If you love nuts, chopped peanuts would be incredible for the nut lover in your life.

This cookie recipe has not been tested with other substitutions. These are just suggestions.

How to Make Reese's Peanut Butter Cup Cookies

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using the paddle attachment on a stand mixer or beaters on a handheld mixer, beat the butter and sugars until fluffy, about 2-3 minutes.

Step 2: Add the eggs and pudding mix, beat until combined.

Step 4: Whisk the dry ingredients, add, mix until a dough forms.

Step 5. Cut the peanut butter cups into quarters.

Step 6: Mix in the peanut butter cups and chocolate chips.

Step 7: Mix until combined. Portion out 70 gram balls.

Hint: Top the cookies with flaky sea salt for an extra salty kick.

Pro tips

• To shape the cookies into perfect rounds, grab a round object like a cookie cutter or small bowl as soon as they come out of the oven. Place the object on top of a hot cookie and gently push the edges up while swirling to create a thick, round shape. This simple technique ensures uniform, visually appealing cookies with minimal effort.
• Add the pudding mix after the eggs, this ensures the pudding mix gets mixed in thoroughly without lumps.
• The key to uniform cookies is weighing the dough balls. This recipe is made with 70 gram balls of dough.

Serving Suggestions for Peanut Butter Cup Cookies

Peanut butter cup cookies are so good fresh from the oven with a cold glass of milk, t’s the perfect combo! I also love warming one up and topping it with a scoop of vanilla ice cream for a fun ice cream sundae situation. They’re just as amazing with a cup of coffee or hot cocoa.

How to Store Reese's Peanut Butter Cookies

Room Temperature

I do not recommend storing cookies in the refrigerator. Place the cookies in an airtight container on the counter. Properly stored, cookies can stay fresh for up to 3 days.

Freezer

First ensure they have cooled completely. Transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. Label the container with the date and type of cookies and store them in the freezer for up to three months. To enjoy, simply thaw the cookies at room temperature.

Peanut Butter Cup Cookies FAQs

Related

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📖 Recipe

Peanut Butter Cup Cookies Recipe

Amanda

These peanut butter cup cookies are so soft and irresistible, and you can trust that this recipe has been tested and perfected to work every single time!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 10 cookies

Equipment

• ▢
  Kitchen Scale
• ▢
  Baking sheets
• ▢
  Handheld or stand mixer
• ▢
  Mixing bowl
• ▢
  Rubber Spatula

Ingredients

 

• ▢ 113 grams salted butter room temperature (add ¼ teaspoon more salt if using unsalted)
• ▢ 79 grams dark brown sugar dark is best
• ▢ 28 grams granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 48 grams instant vanilla pudding (just the powder sold in a box)
• ▢ 151 grams all purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 165 grams peanut butter cups roughly chopped ( I cut one Reeses cup into 4 pieces)
• ▢ 100 grams dark chocolate chips can also use all peanut butter cups

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Using the paddle attachment on a stand mixer or beaters on a handheld mixer on medium speed, beat the butter and sugars until fluffy, about 2-3 minutes.
• Add the eggs and vanilla, mix until combined, about 15 seconds.
• Add the dry pudding mix, mix until combined.
• Whisk together the flour, salt, and baking soda. Add it in 2 batches on low, mix until combined.
• Add in the peanut butter cups and chocolate chips, mix until combined.
• Scoop out 70 gram balls. Place on the baking sheet, 5 at a time should be perfect. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake one sheet at a time for 12-14 minutes or until they look just set and golden brown.
• Do not over bake, they will continue baking after taking out on the cookie sheet.
• To shape cookies into perfect rounds, grab a round object like a cookie cutter or small bowl as soon as they come out of the oven. Place the object on top of a hot cookie and gently push the edges up while swirling to create a thick, round shape. Repeat for the remaining cookies, working quickly while they're still warm. Allow the cookies to cool completely on the baking sheet to set their shape before transferring them to a wire rack. 

Notes

 

Room Temperature

I do not recommend storing cookies in the refrigerator. Store at room temp, make sure the cookies have cooled completely before placing them in a cookie tin. Properly stored, cookies can stay fresh for up to 3 days.

Freezer

First ensure they have cooled completely. Then, arrange the cookies in a single layer on a baking sheet lined with parchment paper and place it in the freezer until the cookies are firm. Once frozen, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. Store them in the freezer for up to three months. To enjoy, simply thaw the cookies at room temperature.

Freezing dough

You can freeze the cookie dough balls, just defrost before baking at room temperature. 

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