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 chopped Reese’s)

Reese's Cup Cookies

Soft and chewy Reese's cup cookies. A fun twist on a classic!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Cookie


  • 3/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 3/4 C light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 C all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C chopped Reese's cups


  • Preheat oven to 350°F.
  • Prepare baking sheet with parchment paper or a silicone baking sheet. Set aside.
  • In a large bowl or stand mixer cream together 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.
  • Add chopped Reese's cups 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 slightly.
  • Bake at 350°F 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.


An original recipe from Baked by Rachel
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24 Responses to “Reese’s Cup Cookies”

  1. #
    natalie (the sweets life) — June 28, 2011 at 2:18 pm

    I just saw those in the store and was tempted to get some…definitely perfect for cookies or blondies! (I actually bought regular sized Reese’s and added to homemade pb ice cream :))

  2. #
    in katrinas kitchen — June 28, 2011 at 2:22 pm

    Holy yumness Batman!! These pb cups are banned in my house. I seriously bought a bag a few weeks ago and then they disappeared on me before I got to bake with them. Hmm. As for these tasty cookies I vote chopped up. I would feel like I am getting more that way. :)

  3. #
    JulieD — June 28, 2011 at 3:00 pm

    These look awesome. Yes I have heard of these and I have bought them…they are amazing. I use them to top my favorite cupcake recipe.

  4. #
    Alison @ Ingredients, Inc. — June 28, 2011 at 3:11 pm

    omg yum!!

  5. #
    Lauren at Keep It Sweet — June 28, 2011 at 3:16 pm

    Now I want a bag of peanut butter cups to snack on! These cookies look delish!

  6. #
    Emily @ Life on Food — June 28, 2011 at 5:51 pm

    I made a similar cookie this weekend with the Trader Joe peanut butter cups. They are perfect cookie making, that is if you can keep yourself from eating them.

  7. #
    April @ Girl Gone Gourmet — June 28, 2011 at 7:20 pm

    Love this idea– I have a bag of individually wrapped miniature peanut butter cups, so would definitely need to chop them up a bit to make them work.

  8. #
    Lindsey@Lindselicious — June 28, 2011 at 8:21 pm

    Mini PB cups are so cute! I have been wanting to make something with the ones from Trader Joes- but no one at my work likes PB. :( And I cant be eating batches of treats by myself…. LOL

  9. #
    Rachel @ The Avid Appetite — June 28, 2011 at 9:50 pm

    Ok, I have not seen these baby pb cups, but I really need to get on that! Your cookies look fantastic. I think I would go cut in half – expose that peanut butter! :)

  10. #
    Happy When Not Hungry — June 28, 2011 at 10:00 pm

    I love Reese’s peanut butter cups, but haven’t tried the mini ones yet. Great idea with these cookies! They look amazing!

  11. #
    Miss @ Miss in the Kitchen — June 28, 2011 at 11:33 pm

    I saw the mini pb cups and thought they would be good in cookies but you know what, I ate the whole bag and made no cookies! Love it!

  12. #
    Kaitlin — June 29, 2011 at 8:23 am

    Wow. I wish I had one of these cookies right now. What a great recipe! Thanks for sharing!

  13. #
    Lindsey @ Gingerbread Bagels — June 29, 2011 at 8:53 am

    Oh my goodness I need these cookies in my life!! They look amazing. I’d have a hard time not eating the whole batch. :)

  14. #
    marla — June 29, 2011 at 9:49 am

    Now I am craving cookies – BIG TIME :)

  15. #
    brandi — June 29, 2011 at 11:19 am

    i’ve seen these reese’s minis, but still haven’t bought them! i think it’s time :)

  16. #
    Janeen — June 29, 2011 at 12:58 pm

    OMG. Reese’s in a cookie. Heaven. And the best part is my husband doesn’t like peanut butter … more for me!

  17. #
    Cookin' Canuck — June 29, 2011 at 6:08 pm

    These cookies sound so good – any size of Reese’s is okay by me.

  18. #
    Cassie of Bake Your Day — June 29, 2011 at 10:18 pm

    These sound and look so awesome! I love the cookie recipe, it doesn’t seem like it would overpower the Reese’s cups. Love it!

  19. #
    kita — July 7, 2011 at 4:38 pm

    I may have to go find those little suckers in my kitchen right now. Who wouldn’t love (chopped or not) these in a cookie!

  20. #
    Lenore — July 7, 2011 at 9:19 pm

    Yum! Anything with Reese’s in the name makes me happy :)

  21. #
    marla — July 11, 2011 at 10:36 am

    All ready told you how much I love these cookies :)
    We are in our final week of Get Grillin’ – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway.

  22. #
    Angie @ Bigbearswife — July 28, 2011 at 3:20 pm

    How could those not be good in cookies!?!?! Of course they would be :)

    I’ll have to remember to grab a bag!

  23. #
    Christen — September 29, 2011 at 2:07 pm

    I just made these last week, absolutely delicious!!! It was the first time I saw the mini Reeses and I ran right out to get them! Needless to say, they lasted about a day in my house before the entire batch was gone!! Baked by Rachel does it again!

    • #
      Rachel — September 29, 2011 at 2:43 pm

      Those mini Reese’s are SO hard to resist – in or out of cookies! I had to hide them from myself for a bit. :) So glad you liked them!

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