Reese’s Peanut Butter Cup Cookies.

I LOVE peanut butter. And most anyone who spends any time with me at all will find that out pretty soon. I sneak it into everything. I swirl it in brownies. I ALWAYS have it in my smoothies. I stir it into oatmeal. I eat it by the jarful spoonful. Like I said, it’s a serious love of mine. Know what I love almost as much? Reese’s peanut butter cups. Because really, chocolate + peanut butter? It’s a combination that my heaven will be full of, I am certain. So it’s no surprise that these cookies, which are a peanut butter cookie with a peanut butter cup inside (so it’s like Reese’s in every bite, hello!), are on my list of favorites. Not to mention that they are mini –> which means I can have at least 3 and not feel guilty AND they’re adorable.



Yield: 48 cookies


  • 1 1/4 C all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 48 miniature Reese’s cups, unwrapped


1. Preheat over to 350 degrees. Unwrap the Reese’s cups and set to the side.

2. In a small bowl, combine the dry ingredients; flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, beat together the butter, peanut butter, white sugar and brown sugar, on medium speed for about 3 minutes. Scrape the sides of the bowl as needed to combine well. Mix in the egg and then the vanilla, about another minute to combine completely. Slowly add in the dry ingredients, with the mixer speed reduced to low. Do not over mix; mix just until combined, giving a final scrape of the sides and stir with a rubber spatula.

3. Shape the dough into 1 inch balls and place the balls into the cups of a miniature muffin pan. Do not press the balls down into the cups, leave them as they are.

5. Bake for 8-10 minutes, they should be light golden brown and puffy. Remove from the oven and immediately press a peanut butter cup into the middle of each cookie, pressing down until the peanut butter cup is even with the top of the cookie. LET COOL at least 10-15 minutes before trying to remove them from the pan. Finish cooling on a cookie tray.

If they aren’t gone within the day, store in an airtight container at room temperature.

WW Points: 3 points/cookie


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