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Peanut Butter Cup Cookies – only 5 ingredients!

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Only FIVE ingredients in these simple, from scratch, Peanut Butter Cup Cookies with a Reese’s mini cup tucked inside.

peanut butter cookie cup with a bite taken out of it.

Peanut Butter Cup Cookies

I first made these peanut butter cup cookies for a bake sale in 2013 to raise money for the Take Steps Crohn’s Walk that CCFA puts on. (Here’s my Crohn’s story, if you’re interested).

They sold out really fast, but my margins weren’t great so we only profited about $25. The Sharks would be so disappointed.

I picked these cookie cups because they’re simple, good, easy to transport, and a batch makes quite a few. Perfect for a bake sale.

Why you’ll love these Peanut Butter Cup Cookies

  • Only FIVE ingredients! Can’t beat that.
  • They’re quick – you can have two dozen done in under 30 minutes.
  • They’re easy to transport and serve if you bake them in mini cupcake wrappers.
  • Kids and adults love them!
pyramid stack of reese's cookie cups.

Equipment needed to make Reese’s Mini Cup Cookies

Ingredients for Peanut Butter Cup Cookies

Below is a list of ingredients you’ll need to help you prep. Scroll all the way down for the full recipe card.

Sugar – Granulated white sugar.
Egg – One large egg.
Vanilla Extract – Use a high quality vanilla extract (not imitation) or make your own vanilla.
Peanut Butter – I use creamy and like Jif or Skippy Natural.
Reese’s Mini Cups – I like the original or dark chocolate. White chocolate is also an option.

overhead shot of ingredients labeled to make peanut butter cookies.

How to make Peanut Butter Cup Cookies

These little cookie cups are so easy to make! Watch me make them on Facebook or Instagram.

STEP ONE: First, mix together the sugar, egg, vanilla, and peanut butter to a large mixing bowl.

STEP TWO: Next, either spray a mini muffin tin with non-stick spray or use mini cupcake wrappers. Use a cookie scoop to portion the cookie dough out to the 24 wells. Bake in a preheated oven for 10 minutes at 350°. They should be just golden.

STEP THREE: Finally, immediately from the oven, press a mini Reese’s cup into each cookie (be careful, they’re hot!). Let them cool/set and then enjoy!

overhead shot of white plate holding peanut butter cup cookies.

Need more chocolate + peanut butter recipes? Try these:

Peanut Butter Blossoms
Reese’s Pieces Peanut Butter Blondies
Nutter Butter Balls
Peanut Butter Swirl Brownies

Chocolate Peanut Butter Buckeye Cookies
White Chocolate Macadamia Nut Cookies
Chocolate Dipped Butter Cookies
Chocolate Chip Peanut Butter Cookie Cups

Click here for my entire collection of cookie recipes.

stack of peanut butter cookie cups.

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peanut butter cookie cup with a bite taken out of it.

Peanut Butter Cup Cookies

Melissa Williams
Only FIVE ingredients in these simple, from scratch, Peanut Butter Cup Cookies with a Reese's mini cup tucked inside.
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 104 kcal

Ingredients
  

  • 1 cup granulated white sugar
  • 1 cup peanut butter I used creamy
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 24 mini Reese’s cups I used dark chocolate for this batch

Instructions
 

  • Preheat the oven to 350 degrees. Lightly spray a 24-well mini muffin pan with non-stick spray or use mini cupcake liners. Set aside.
  • In a large bowl, add all of the ingredients and stir until smooth.
  • Use a cookie scoop (or a tablespoon) to fill each of the muffin wells. There should be enough dough for all 24. Lightly tap the pan to settle the dough and make sure they’re fairly even. Use the back of a tablespoon to lightly press the dough into the pan.
  • While they are baking, unwrap 24 Reese’s mini cups and set them in the fridge so they're chilled and ready.
  • Bake for 10-12 minutes or until slightly golden.
  • Once done, remove the cookie cups from the oven and carefully (they’re hot!) press a Reese’s cup into the center of each cup.
  • Let the cookies cool completely in the pan before trying to remove.

Notes

Store leftovers in an airtight container for up to a week at room temperature.
Use whichever Reese’s mini cups you like (regular, dark chocolate, white chocolate, etc.)

Nutrition

Serving: 1gCalories: 104kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 56mgPotassium: 76mgFiber: 1gSugar: 10gVitamin A: 12IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published June 7, 2013

Peanut Butter Reese's Cookie Cups by Persnickety Plates

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  1. Kate | Food Babbles says

    These are so cute and look so tasty! I love creative little desserts like this.

  2. Corinne says

    5 stars
    These are SOOOOOOOO good and so easy. Everyone ate them 2 at a time in my house!! So delicious 🤤

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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