If you’re a fan of peanut butter and chocolate, then Reese’s Cookie Cups are your dream come true! These delectable treats combine a classic cookie base with a rich, gooey Reese’s Peanut Butter Cup tucked in the middle. Whether you’re looking to impress guests at a party, bake a sweet snack for yourself, or treat the family to something indulgent, these cookie cups will surely satisfy your cravings. They’re easy to make and full of flavor, so grab your ingredients, and let’s dive into this delicious recipe!
Ingredients
For this recipe, you’ll need the following ingredients to create your perfect Reese’s Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (smooth or crunchy)
- 12 mini Reese’s Peanut Butter Cups (or regular-size, chopped into halves)
- Optional: 1/2 cup chocolate chips for extra richness
Preparation
Making Reese’s Cookie Cups is a fun and rewarding process that only takes a few simple steps. Follow these instructions carefully to create these irresistible treats.
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent the cookies from sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside for later.
- Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Incorporate peanut butter: Add the peanut butter to the mixture and mix until smooth and well combined.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Assemble the cookie cups: Scoop approximately 1 tablespoon of dough and place it into each muffin cup, gently pressing the dough down. Then, press one mini Reese’s Peanut Butter Cup into the center of each dough portion.
- Bake: Place the muffin tin in the oven and bake for 10-12 minutes or until the cookie edges are golden brown. The centers may look a little soft, but don’t worry, they’ll set as they cool.
- Cool and serve: Allow the cookies to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delicious peanut butter and chocolate flavor!
Mistakes to Avoid
When making Reese’s Cookie Cups, it’s important to avoid common mistakes that can affect the texture or taste of your cookies. Here are a few tips to keep in mind:
- Overmixing the dough: Overmixing can lead to dense cookies. Mix the dough just until everything is combined, and avoid overworking it.
- Using cold butter: Ensure the butter is softened before creaming it with the sugars. Cold butter won’t blend well and can lead to a dense cookie.
- Skipping the parchment liners: If you don’t use paper liners or grease the muffin tin well, the cookies may stick, making it difficult to remove them.
- Baking at too high a temperature: Make sure your oven is at the right temperature (350°F/175°C). Baking at a higher temperature could cause the cookies to burn before the centers are fully baked.
- Not letting the cookies cool: Resist the urge to eat them immediately! Let the cookies cool in the pan for at least 5 minutes to prevent them from falling apart.
Ingredient Alternatives
While Reese’s Cookie Cups are fantastic as written, there are a few ingredient swaps you can make to customize the flavor or accommodate dietary preferences. Here are some alternatives you can try:
- Peanut Butter: If you’re not a fan of peanut butter or have allergies, you can substitute it with almond butter, sunflower seed butter, or cashew butter for a similar texture and taste. Just make sure to choose a smooth variety for easy incorporation into the dough.
- Sugar: For a lower-sugar option, try substituting the granulated sugar with coconut sugar or stevia. Keep in mind that coconut sugar may slightly alter the texture and color of the cookies, but it will still give a great flavor.
- Flour: If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend in place of the regular flour. Make sure the blend you choose includes xanthan gum for proper structure.
- Chocolate Chips: If you’re looking to enhance the chocolate flavor, consider adding dark chocolate or milk chocolate chips instead of the peanut butter cups. You can also mix in mini M&Ms or other chocolate candy for an extra fun twist.
- Mini Reese’s Peanut Butter Cups: If you can’t find mini Reese’s, you can chop up regular-sized peanut butter cups into smaller pieces. Alternatively, you could use other chocolate-peanut butter combinations like Butterfingers or chocolate-covered peanut butter balls.
Tips and Tricks
To ensure your Reese’s Cookie Cups turn out perfect every time, here are some helpful tips and tricks:
- Chill the dough: If the dough seems too soft to work with, chill it for 30 minutes in the fridge before scooping. This helps the cookies hold their shape and prevents them from spreading too much during baking.
- Don’t overbake: These cookies should be soft and chewy in the middle. Keep an eye on them while baking, and remove them from the oven as soon as the edges turn golden. They will continue to cook as they cool.
- Use a cookie scoop: For even-sized cookie cups, use a cookie scoop to portion the dough. This ensures all your cookies bake uniformly and look great.
- Layer the dough: For a thicker cookie cup, press a little dough into the bottom of the muffin tin, add the Reese’s cup, then top with more dough. This creates a more substantial cookie with a hidden Reese’s surprise inside.
- Keep them fresh: These cookies stay fresh for up to a week in an airtight container at room temperature. If you want to extend their shelf life, you can freeze them for up to three months.
Suggestions
If you’re looking to elevate your Reese’s Cookie Cups or serve them in different ways, here are a few suggestions:
- Serve with Ice Cream: These cookie cups are amazing when paired with a scoop of vanilla, chocolate, or even peanut butter ice cream. The warm cookie and cold ice cream create a perfect dessert combination.
- Top with a Drizzle: Add a drizzle of melted chocolate or peanut butter on top of each cookie cup for an extra indulgent touch. You can also sprinkle some crushed peanuts for a little crunch.
- Create a Cookie Cake: Instead of making individual cookie cups, bake the dough in a 9×9-inch square pan. Press the Reese’s cups into the dough and bake until golden. This creates a delicious cookie cake that’s perfect for sharing at parties.
- Make a Variety: Try swapping out the Reese’s for different candy options, like Snickers, Milky Way, or Twix. You can create a mix-and-match version for people to sample different flavors.
- Gift Idea: These cookie cups make a great homemade gift. You can package them in a decorative tin or box and give them to friends or family for holidays or special occasions.
FAQ
- Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 24 hours before baking. You can also freeze the dough and bake the cookies fresh when you’re ready. - Can I use chunky peanut butter instead of smooth?
You can, but keep in mind that chunky peanut butter may affect the texture of the dough, making it a bit more textured. If you enjoy a bit of crunch, this could be a fun variation! - What if I don’t have mini Reese’s cups?
You can use regular-sized Reese’s cups and chop them into halves or quarters. Alternatively, you can try using other peanut butter-filled candies or chocolate bars with a similar texture. - Can I freeze these cookies?
Absolutely! These cookies freeze really well. Just allow them to cool completely, then store them in an airtight container or freezer bag. They can stay frozen for up to three months.
Conclusion
Reese’s Cookie Cups are the ultimate indulgence for anyone who loves the perfect combination of chocolate and peanut butter. With their soft cookie base and rich, gooey peanut butter cup in the middle, these treats are sure to impress. Whether you’re baking for a special occasion or just need a sweet snack, these cookie cups are a crowd-pleaser. Follow the steps, avoid common mistakes, and enjoy the wonderful flavor in every bite. Don’t forget to try out the ingredient alternatives, tips, and suggestions to make these cookies even more customized to your taste. Happy baking
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Irresistible Reese’s Cookie Cups Recipe
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (smooth or crunchy)
- 12 mini Reese’s Peanut Butter Cups (or regular-size, chopped into halves)
- Optional: 1/2 cup chocolate chips for extra richness
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Incorporate peanut butter: Add the peanut butter and mix until smooth and fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Assemble the cookie cups: Scoop 1 tablespoon of dough and place it into each muffin cup, pressing it down gently. Place one mini Reese’s Peanut Butter Cup in the center of each dough portion.
- Bake: Bake for 10-12 minutes, or until the cookie edges are golden brown. The centers may look soft, but they’ll firm up as they cool.
- Cool: Allow the cookies to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.