Reese’s Cup Cookies

I’ve been eyeing the bags of mini Reese’s cups for a while. I kept meaning to buy them, even if just to snack on. I mean who wouldn’t want an entire bag of Reese’s cups to just snack on and not have to unwrap a single one?! Not that unwrapping them is such a hassle but unwrapped is obviously much easier. They’re a perfect movie snack for that reason. Reach, snack and repeat. Have you had the mini ones yet?

Sadly they’re not as mini as I was hoping for. They truly are a perfect size for snacking. And I really shouldn’t complain because they still are small but not as small as I wanted. I think I wanted them to be more like the size of a large chocolate chip – maybe double or triple the size of a regular one. These are far bigger, so when I opened the bag to see that I was in a bit of a situation. You see… I wanted to add them to cookies. I know, why ruin a good thing by adding them to cookies. Silly right? But cookies are good and Reese’s cups are good so why not combine. Trust me – if you like them you’ve got to try it. It’s fun, but you’ll have a decision to make too.

The decision being: keep the chocolate peanut butter cups whole within the cookies OR cut them up at least in half. I did both to try out which method would work better. Really you can’t go wrong either way, it’s just a matter of preference. Maybe even a matter of visual preference. So keep the cups whole and wrap the dough around two or three mini cups or cut them up and mix them into the dough carefully by hand – then scoop as you normally would. You decide! I promise you’ll be happy either way.

(dough on the left have two whole cups within them, dough discs on the right have cut up Reese’s)

(again: left cookies have whole cups, right have cut up Reese’s cups)

Reese's Cup Cookies


3/4 C butter, softened
1/2 C and 2 tbsp sugar
1/2 C and 2tbsp brown sugar
1 egg
1/2 tsp vanilla
2 C and 2 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1C chopped Reese's cups (minimum) OR 2-3 whole mini cups per cookie


Preheat oven to 375 (though I messed up and only did 350... the difference is: 350 will take 2 minutes longer roughly and will give cookies that tend to be a bit thinner. 375 will be done earlier and should produce slightly thicker cookies. Both tasty - just slight differences).

Prepare baking sheet with parchment paper or silpat. Set aside.

In a large bowl or stand mixer cream butter and sugars on medium speed. Scrape sides down, add egg and vanilla. Give a quick mix just to barely combine. Scrape down bowl prior to each new addition and as needed. Begin adding dry ingredients slowly - mixer on or off. I usually do it off so ingredient dust doesn't go flying everywhere.

Now you're at a decision point - if you're doing chopped Reese's cups - add them to your dough and mix carefully by hand. Using a medium cookie scoop, scoop dough onto prepared baking sheet then gently press down to flatten a bit. This helps the cookie to cook more evently and give a neater finished appearance.

If you're opting for whole mini cups added to the dough, take a medium scoop of dough and plop it into your hand. Press down to flatten it out, then place 2-3 mini Reese's within and form the dough around them. Transfer to baking sheet and press down into a slightly flattened disc.

Bake at 375 for 8 minutes or until the edges are just turning golden (or bake at 350 for 10 minutes or until edges are juts turning golden). Repeat with remaining dough.

Allow baked cookies to rest on baking sheet for a minute to firm up a bit prior to transfering to a cooling rack.

Store cookies in an airtight container for up to several days. Keep unused dough chilled until ready to use. Dough can be chilled for up to several days and frozen for several months if stored properly.

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