Okay, confession time: I once hid a whole bag of Reese’s Peanut Butter Cups in the back of my pantry and told myself I bought them “for baking.” Who am I kidding? Cookies give me justification. This recipe started as a lazy cheat on a Sunday afternoon and turned into a full-blown obsession — the buttery, peanut-forward dough hugging little chocolate-peanut pockets makes everyone suddenly very agreeable. Expect the kitchen to smell like warm peanut butter and chocolate, the edges to crisp with a satisfying crack, and the centers to stay soft and slightly gooey. If you love comfort food with a playful candy-kick, you’re in the perfect place.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 27–30 minutes
Why This Recipe is Awesome
These cookies balance salty-sweet peanut butter flavor with melty chocolate pockets — like a warm hug with a wink. They deliver crisp, golden edges and soft, slightly chewy centers, plus that pop of candy texture. They feel fancy enough for guests but stay ridiculously easy, so it’s the kind of cookie your oven can’t mess up — not that I’d ever let that happen to mine.
Ingredients
For the Main Dish:
- 1 cup creamy peanut butter (natural works, but add 1–2 tbsp sugar if unsweetened)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 12 regular Reese’s Peanut Butter Cups, unwrapped and halved (about 6–8 oz)
For the Sauce / Garnish (if applicable):
- Optional flaky sea salt for sprinkling
How I Make It
Step 1:
Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, beat the unsalted butter and both sugars until light and fluffy — about 2 minutes. Add the egg, vanilla, and creamy peanut butter, then beat until glossy and smooth. You’ll catch that sweet, nutty aroma wafting through the kitchen — instant mood lifter.
Step 2:
Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Add the dry mix to the wet and stir until just combined — don’t overwork the dough or the cookies will get tough. The dough should hold together but feel tender and slightly sticky. If it looks dry, add a teaspoon of milk.
Step 3:
Use a tablespoon or small cookie scoop to portion the dough into balls (about 1 1/2 tbsp each). Place them 2 inches apart on the prepared sheets. Give each ball a gentle press with your fingers so it flattens slightly — these cookies spread a little, and a shallow top helps the candy sit nicely. Pop the trays into the oven and bake for 8 minutes.
Step 4:
After 8 minutes, pull the tray and press a half of an unwrapped Reese’s Peanut Butter Cup onto the center of each cookie. Return to the oven and bake for another 2–4 minutes until edges turn golden and the candies look slightly melted but still hold shape. You’ll hear a soft crack at the edge when you tap the cookie surface — that’s your cue the outside has crisped while the center stays tender.
Step 5:
Let the cookies rest on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely. If you love a salty-sweet contrast, sprinkle a pinch of flaky sea salt on top while the chocolate is still warm. Eat one warm and try not to grin like a kid — no promises from me if you do.
Pro Tips
- Chill the dough for 15–20 minutes if your kitchen runs warm; chilled dough spreads less and keeps cookie centers plush.
- Use regular-sized Reese’s halved for a dramatic candy-top look, or mini cups if you prefer more candy per bite.
- Swap 1/4 cup of flour for quick oats for a heartier texture — press the candy in slightly earlier so it melts into the oat surface.
- For extra chew, replace 1 tbsp of flour with 1 tbsp cornstarch — trust me, it helps the centers stay soft.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use all almond or sunflower seed butter to avoid peanuts — flavor shifts slightly but stays delicious.
- Swap unsalted butter for vegan butter to make these dairy-free; cookie texture stays similar.
- For gluten-free: use a 1:1 gluten-free flour blend and add 1 tbsp extra binder like xanthan gum if your blend lacks it.
- To reduce sugar, cut granulated sugar to 1/3 cup and the brown sugar to 1/2 cup; cookies stay tasty but a little less sweet.
Variations & Tips
- Spicy twist: add 1/4 tsp cinnamon and a pinch of cayenne for a warm, surprising kick.
- Double chocolate: stir 1/2 cup chocolate chips into the dough for extra melty pockets.
- Chunky PB: use chunky peanut butter for crunchy texture and nut bits in every bite.
- Mini cups galore: use mini Reese’s in place of halves for candy in every bite (great for kids’ parties).
- Salted caramel: drizzle a little caramel sauce over the cooled cookies and freeze briefly for a decadent finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. Store baked cookies in an airtight container at room temperature for up to 4 days.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so each tray bakes evenly. You may need an extra minute or two when baking two trays at once.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and a set but slightly soft center. The cookie will firm up as it cools — don’t wait for the center to look fully baked in the oven.
- What if I don’t have ingredient X?
- No panic—if you lack brown sugar, use 3/4 cup granulated sugar plus 1 tbsp molasses. If you lack baking soda, you can use 1 1/2 tsp baking powder but expect slightly different rise and texture.
How I Like to Serve It
I adore these warm from the oven with a cold glass of milk or a strong cup of coffee. They work as a weekend treat, a bake sale star, or a cheeky dessert after dinner. For party trays, arrange with fresh fruit and nuts to balance the sweetness; in winter, serve beside hot cocoa for maximum coziness.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- No meat here, so no internal safe-cooking temperatures to worry about — just enjoy the warm chocolate!
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!