Peanut Butter Cup Cookies
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Have leftover peanut butter cup candy from Halloween or a snack stash that needs a purpose? These peanut butter cup cookies are the perfect chewy, peanut buttery treat.
Think classic chocolate chip cookie vibes, but with a rich peanut butter base and chunks of peanut butter cups folded in for gooey, melty pockets of sweet-salty goodness. It’s a simple, satisfying recipe that transforms candy into a crave-worthy dessert.
Ingredients for Reese’s Cup Cookies
With simple ingredients and an easy-to-follow recipe, these cookies are the perfect way to turn those leftover Reese’s Cups into something even more irresistible.
- All Purpose Flour
- Baking Soda
- Salt
- Butter-flavored Crisco
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Peanut Butter
- Large Eggs
- Peanut Butter Cups (Reese’s or your favorite brand)
Want a savory option that uses peanut butter cup candy? Try this Reese’s Peanut Butter Cup Chili.
How to Make Peanut Butter Cup Cookies
Step by Step Instructions
- Preheat oven.
- In a large bowl, combine flour, baking soda and salt. Set aside.
- With a hand mixer, stand mixer or electric mixer, cream sugar, brown sugar and Crisco until creamy. Add vanilla and peanut butter, and blend until smooth.
- Add eggs one at a time, beating well between each addition.
- Gradually add flour mixture until just incorporated.
- Stir in chopped peanut butter cups.
- Drop by rounded spoonful or use cookie scoop onto a baking sheet.
- Bake until golden brown.
- Cool and remove from pan.
Storage Instructions
Let cool completely on wire racks. Store in an airtight container at room temperature. These are best if eaten within 3 to 5 days. Store these in the freezer for up to 6 months. Thaw at room temperature before eating.
For the full instructions and ingredient amounts for Peanut Butter Cup Cookies, scroll to the bottom of this post.
Peanut Butter Cup Cookies Recipe FAQs
- Use 1 stick of Butter Flavored Crisco or one cup if you’re using it from the canister.
- You can use creamy or crunchy peanut butter.
- Use any type of peanut butter cup you have on hand and chop them to whatever size you prefer. We like to make them about the size of a chocolate chip.
- Do not over mix the batter once you’ve started adding the flour mixture. Barely mix!
- This recipe is adapted from our mom’s chocolate chip cookie recipe, which is really the recipe off the back of the Tollhouse chocolate chip package!
- For the perfect size and shape cookie, use a cookie scoop like this one.
- Don’t think you’ll eat an entire batch but love fresh-baked cookies? Scroll down to learn how to freeze raw cookie dough to enjoy warm cookies any time!
How to Freeze Cookie Dough
I don’t always like to bake an entire batch of cookies at time. Instead, I scoop cookie dough onto a baking sheet using my cookie scoop, and then put the pan of uncooked cookie dough into the freezer. Flash freeze for a couple hours, and once the dough is frozen, you can put the individual frozen cookie dough balls in a resealable freezer bag in the freezer to bake at a later time. This works great for extra Peanut Butter Cup Cookie dough.
How to Bake Frozen Cookie Dough
You do not need to (and you shouldn’t) thaw the frozen cookie dough before you bake the cookies. Preheat the oven at a slightly lower temperature than what is called for in your recipe. We like to go about 15 degrees F lower.
Once the oven is preheated, pull out your cookie dough from the freezer and place on baking sheet (we like to line them with parchment paper for easy clean up). The great thing about freezing cookie dough in individual portions is that you can pull out just the amount you need!
Put them in the oven and bake until done. It will usually take a few minutes longer than what the recipe calls for because they are frozen and your oven temperature is a bit lower. When your cookies are golden brown on the bottom, they are done. Remove from oven and cool per recipe instructions!
Our Favorite Cookie Recipes
We grew up making homemade cookies all year round, but our mom took it to another level all together during the holidays. Her Christmas cookie platters still are a work of art! While these Peanut Butter Cup Cookies haven’t made the cut…yet, we’ve shared many of our mom’s top holiday cookie recipes on here.
Peanut Butter Cup Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Crisco butter-flavored
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup peanut butter
- 2 eggs
- 2 1/2 cups chopped Reese Cups
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt; set aside.
- With a mixer, beat Crisco and both sugars until creamy. Add vanilla and peanut butter, and blend until incorporated.
- Add eggs, one at a time, beating well after each egg.
- Gradually add flour mixture, blending until just incorporated.
- Stir in Reese Cups.
- Drop by rounded spoonfuls or cookie scoops onto a bakng sheet.
- Bake for 8 minutes or until light brown. Cool for 5 minutes on baking sheets before removing to wire racks to cool completely.
Notes
- Use 1 stick of Butter Flavored Crisco or one cup if you’re using it from the canister.
- You can use creamy or crunchy peanut butter.
- Use any type of peanut butter cup you have on hand and chop them to whatever size you prefer. We like to make them about the size of a chocolate chip.
- Do not over mix the batter once you’ve started adding the flour mixture. Barely mix!
- This recipe is adapted from our mom’s chocolate chip cookie recipe, which is really the recipe off the back of the Tollhouse chocolate chip package!
- For the perfect size and shape cookie, use a cookie scoop like this one.
- Don’t think you’ll eat an entire batch but love fresh-baked cookies? Freeze raw cookie dough to enjoy warm cookies any time!
- The nutritional information below is auto-calculated and can vary depending on products used.
Nutrition
