Reeses Cup Cookies Recipe

Name: Reeses Cup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semi-sweet chocolate chips; 2 squares unsweetened baking chocolate (1 oz. each); 1 cup sugar; 1/2 cup Butter Flavor Crisco (Stick form or All-vegetable shortening form); 2 eggs; 1 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 cups plus 2 tbsp. all-purpose flour; 1/2 teaspoon baking soda; Reese's Peanut Butter cups (Not miniature. You'll need about 19-25 cups); 1 cup peanut butter chips

Servings: persons

1 cup semi-sweet chocolate chips
2 squares unsweetened baking chocolate (1 oz. each)
1 cup sugar
1/2 cup Butter Flavor Crisco (Stick form or All-vegetable shortening form)
2 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups plus 2 tbsp. all-purpose flour
1/2 teaspoon baking soda
Reese's Peanut Butter cups (Not miniature. You'll need about 19-25 cups)
1 cup peanut butter chips

1
Preheat oven to 350 degrees F. Place parchment paper on the cookie sheets you plan on using.
2
Combine chocolate chips and chocolate squares in a microwave-safe bowl. Microwave until melted (you will need to stop the microwave and stir the chips every two minutes to prevent the chocolate from burning). Cool slightly.
3
Combine sugar and 1/2 cup shortening in a large bowl. Beat at medium speed until blended and crumbly. Beat in the eggs, one at a time, then add salt and vanilla. Reduce the speed of the mixer. Add chocolate slowly. Mix well. Stir in the flour and baking soda with a spoon until well blended. Shape dough into 1 1/4 inch balls and place a couple of inches apart on an ungreased parchment covered baking sheet.
4
Bake at 350 degrees F for 8-10 minutes or until set. Don't overbake! Press the peanut butter cup into the center of each cookie immediately after removing from oven. Cool for a few minutes on the baking sheet and then transfer the cookies to another surface.
5
Place the peanut butter chips in a microwave-safe dish. Microwave until smooth (you will need to stir after every minute needed in the microwave to prevent burning). Scrape the melted peanut butter chips into a frosting piping bag with a round, small tip. Squeeze the frosting in a drizzled zig-zag pattern. Enjoy!

1494

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup semi-sweet chocolate chips, 2 squares unsweetened baking chocolate (1 oz. each), 1 cup sugar, 1/2 cup Butter Flavor Crisco (Stick form or All-vegetable shortening form), and more.

Yes, Reeses Cup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Reeses Cup Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions