Reeses Peanut Butter Cookie Cups Recipe

Name: Reeses Peanut Butter Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1 cup Creamy Peanut Butter; 1- 1/4 cup Light Brown Sugar; 2 Large Eggs, Room Temperature; 1/2 teaspoons Vanilla Extract; 2 cups Gluten-free All-purpose Flour; 1/2 teaspoons Xanthan Gum; 1/2 teaspoons Fine Sea Salt; 1 teaspoon Baking Soda; 48 Miniature Reese's Peanut Butter Cups, Unwrapped

Servings: persons

1
In a large mixing bowl using an electric mixer, cream together butter, peanut butter and sugar until smooth.
2
Beat in eggs one at a time then mix in vanilla extract.
3
In a separate bowl, whisk together the flour, xanthan gum, salt and baking soda.
4
With the mixer running on low-speed, add the dry ingredients into the creamed mixture a little at a time.
5
Scrape down the sides of the bowl to make sure its all incorporated.
6
Form dough into a ball and transfer dough to a piece of plastic wrap.
7
Wrap tightly and refrigerate for 1 hour.
8
Preheat oven to 350 F and spray your mini muffin tins with non-stick spray.
9
Recipe makes 48 cookies so if you have enough tins to make them all at once, do so.
10
Otherwise, make them in batches.
11
Fill each cup with 1 tablespoon of dough and bake for 10 minutes.
12
Remove from oven.
13
Immediately press a Reeses peanut butter cup into the center of each cookie cup so that the dough surrounds the candy.
14
Let cookies cool completely in pan before removing.
15
Trying to remove the cookie cups while warm may cause the cookie to fall apart.
16
Serve as soon as the cookies cool (or as long as you can wait).
17
The chocolate will still be slightly warm.

7999

kcal

Calories

659

Fat

323

Carbs

328

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 1/2 cups Butter, 1 cup Creamy Peanut Butter, 1- 1/4 cup Light Brown Sugar, 2 Large Eggs, Room Temperature, and more.

Yes, Reeses Peanut Butter Cookie Cups 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 Peanut Butter Cookie Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions