Peanut Butter Cup Cookies

Soft-baked and super thick peanut butter cookies topped with Reese’s peanut butter cups. They’re exactly like peanut butter blossoms but with a peanut butter cup!

stack of peanut butter cup cookies with a hand grabbing the top cookie

Today I’m republishing one of my favorite cookie recipes. Many of you were so excited when I republished my favorite banana bread last month, so I figured why not. I rephotographed the cookies and added some extra baking tips to help guarantee a successful batch of peanut butter cup cookies. 🙂

These peanut butter cup cookies are complete with sparkly sugar and a gooey peanut butter cup nestled on top. Guaranteed to be the thickest peanut butter cookies you ever taste!

Reeses peanut butter cookies

Reeses peanut butter cookies

Have you tried my recipe for soft and chewy peanut butter cookies yet? Just as peanut butter-y as my traditional peanut butter cookies, but smaller and softer. In fact, a couple readers have even told me that the cookies taste like the peanut butter filling of a peanut butter cup. Now how good does that sound?!

I have so many peanut butter cookie recipes using my peanut butter cookie dough:

Today’s peanut butter cup cookies are my personal take on traditional peanut butter blossom cookies, which are typically made with chocolate kiss candies. I simply used peanut butter cups instead. Whenever there’s an opportunity for more peanut butter, just say yes.

Peanut butter cookie dough rolled into balls on a silpat

How to Make Peanut Butter Cup Cookies

They’re snap to make! Simply mix up the peanut butter cookie dough, chill for about 1 hour, then roll into balls.

  • Baking tip: Roll the cookie dough balls in a little granulated sugar. This gives the finished peanut butter cup cookies a little sparkle.

Bake the cookies for only about 9-10 minutes.

  • Baking tip: The trick to their softness is slightly underbaking, so make sure you don’t keep them in the oven for too long. The cookies will be very puffy and soft-looking, but they’ll set as they cool.

Cool the cookies for about 5 minutes, then press a peanut butter cup on top.

  • Baking tip: Quickly transfer the cookies to a plate and freeze for about 10 minutes or  until the peanut butter cup has set. Some peanut butter cups will melt into the cookies, but that’s completely fine.

Video Tutorial

stack of 2 peanut butter cup cookies

Reeses peanut butter cookies on a white plate

You will LOVE how thick these peanut butter cup cookies are! If you have any cookies left by day 4 or 5, you’ll be pleasantly surprised that they remain just as soft. In fact, these cookies get softer as the days go by! They completely defy cookie science. And I love it.

If you…

  • Have a peanut butter lover in your life, you have to make these cookies.
  • Love peanut butter as much as I do, you have to make these cookies.
  • Have any tastebuds at all, you have to make these cookies. Case closed.
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stack of peanut butter cup cookies with a hand grabbing the top cookie

Peanut Butter Cup Cookies

  • Author: Sally
  • Prep Time: 1 hour, 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft-baked and super thick peanut butter cookies topped with Reese’s peanut butter cups. They’re exactly like peanut butter blossoms but with a peanut butter cup! This cookie dough requires 1 hour of chilling in the refrigerator.


  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (103g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (185g) creamy peanut butter*
  • 1 large egg, at room temperature*
  • 1 teaspoon pure vanilla extract


  • 1/4 cup granulated sugar (for rolling, optional)
  • 24 Reese’s Miniature Peanut Butter Cups, unwrapped


  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On low speed, slowly pour in the dry ingredients. Mix until combined.
  3. Cover tightly and chill the cookie dough for at least 1 hour and up to 4 days. Chilling is recommended; this soft cookie dough will overspread unless chilled.
  4. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Remove cookie dough from the refrigerator. Measure cookies to be 1.5 Tablespoons each. I recommend this cookie scoop. Pour extra 1/4 cup granulated sugar for the topping in a bowl. Roll each cookie dough ball in the granulated sugar and arrange 3 inches apart on the baking sheets.
  6. Bake for 10 minutes. Cookies will look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Working quickly, press 1 peanut butter cup into the center of each cookie. Quickly transfer the cookies to a freezer-safe dish (I use a plate) and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups will melt slightly – that’s ok.


  1. Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to sit at room temperature for 30 minutes, then continue with step 4. Baked cookies with peanut butter cup on top freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Why Room Temperature Ingredients? Room temperature egg is best for cookies. General rule of thumb: when using warm or room temperature butter, I recommend room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.
  3. Peanut Butter: Thick, non-natural creamy peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest. Natural style peanut butters create a thin, slippery, and crumbly dough. I recommend Jif or Skippy.
  4. Double Batches: This recipe can easily be doubled or tripled by doubling or tripling each ingredient. Chill for at least 90 minutes if doubling or tripling.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.


  1. Are these able to be frozen? Made them with my grand-daughter this weekend, along with two other cookie recipes from your site. All were very good, but these were… OMIGOSH, DELICIOUS!!

    1. Hi Jill! They can absolutely be frozen 🙂 Baked cookies with peanut butter cup on top freeze well for up to 3 months. I’m so glad you loved these!

  2. Can I make the cookies bigger and use big peanut butter cups?

    1. Hi Laura! I don’t recommend it. The cookies crack a little too much if they’re too large.

      1. Barbara Helfer says:

        Absolutely delicious! Made the cookie dough yesterday and made cookies the following eve. Can’t wait to share them with my daughter and son…and my all- grown- up grandsons ♥️

    2. I made 12 cookies instead of 24 and used big cups and they turned out amazing. I baked for 11 minutes.

  3. I LOVE peanut butter and chocolate, but i have never been a fan of soft-baked cookies, i like a crunchy, crumbly cookie, any advice on how i can turn this recipe into that?

    1. Hi Jon! You may want to use my traditional peanut butter cookies recipe instead and add the peanut butter cup to that. They’re crispier on the edges.

      1. Thank you so much.

  4. Sally,

    These soft chewy peanut butter cookies are my absolute favorite, with or without the peanut butter cups! I have a question though. I bought some cookie stamps to jazz up my holiday baking and was wondering if this dough would work for them, or if it’s too soft and would just spread out and ruin the design. I really prefer soft cookies to crunchy and crispy, so I’m hoping to find a recipe that allows me to stamp such cookies!


  5. Hi! Will the dough be ok if I refrigerate it overnight and bake the next day?

    1. Absolutely!

  6. I made a total of like 150 of these this month. Everyone is obsessed! One tip I have. I always do these in big batches and always in the winter, so what I do is take the whole tray out on my porch to cool after placing the reeses. That way my cookie sheets are ready to use again for the next batch quickly and the cookies are set super quick also. I have a large family so I’m always short on fridge and freezer space. Merrrry Christmas!

    1. I’ve seen this type of cookie made in a mini muffin tin…would this recipe work that way & would I need to adjust for size & cooking time?

  7. great flavor! i only had natural pb, so i made sure it wasn’t oily before adding and cooled the dough as suggested. instead of freezing the cookies, i just freeze the pb cups before i put them on the cookies. i don’t have a ton of freeze space, so this method always works better for me. thanks for the recipe!

    1. I’m so glad you made them work for you, Whitney!

  8. Easily the best peanut butter cookies I’ve made. The tips were really helpful. I made them for a cookie swap but ended up leaving a good portion at home because I wanted them for myself 🙂

    1. I’m so happy you enjoyed them, Emily!

  9. Can you make these by mixing in mini peanut butter cups instead? It is all I have in hand and cannot go to the store now —OR get home delivery! If yes – how much would recommend mixing in? 1 cup?

    1. Absolutely! I recommend about 1 cup.

      1. Thank you for your quick reply. We have home isolating for 2 weeks and my 8 year old has been begging me to bake. This will make her so happy!

      2. Barbara Helfer says:

        I’m wondering how to store them…

  10. Can this be made without an electric mixer?

  11. I’ve seen this type of cookie made in a mini muffin tin…would this recipe work that way & would I need to adjust for size & cooking time?

    1. Yes! In fact, I have that exact recipe in Sally’s Cookie Addiction cookbook. Bake time is about 10 minutes.

  12. Do you press the peanut better cups in right away or after the cookies sit for 5 minutes? By the way, every recipe I’ve made of yours turns out great!

    1. Cool the cookies for about 5 minutes, then press a peanut butter cup on top. Enjoy!

      1. Thank you so much for the quick reply. They turned out great!

  13. Hi Sally, any substitute for the egg?

    1. None that I’ve tested. Let me know if you try anything!

  14. This peanut butter cookie base is so adaptable and always amazing! I often combine different components from various recipes on your blog to experiment with new creations. I made these peanut butter cookies and filled them with a chocolate truffle cheesecake ball (adapted from your red velvet cookies stuffed with cheesecake frosting), and they were absolutely killer! For the filling, I substituted cocoa powder for about 1/2 cup of the confectioner’s sugar that the recipe calls for, and froze them. Rolled the peanut butter cookie dough into balls (after chilling), and flattened a bit so I could re-roll them around the frozen truffle balls. Rolled in granulated sugar and baked as this recipe instructed. I then topped the finished cookies with a little chocolate drizzle and some candied crushed peanuts. I wish I could share a photo of the final product. I think I’ll try a PB&J version next time.. maybe with a strawberry jam/cheesecake filling. Thank you, Sally, for doing all of the legwork for me!

  15. This recipe is a keeper! Made them several times and they’re always a big hit!

  16. These are the most delicious peanut butter cookies I’ve ever made! However, mine turned out much flatter than pictured. I followed the recipe exactly, left the dough in the fridge over night, and even froze the cookie dough balls while the oven preheated. Any suggestions? I want them to stay a little thicker like yours! Thanks so much!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jeri, We are so glad you enjoyed this recipe! If your cookies are spreading too much there could be several causes. I suggest taking a look at this post 10 Guaranteed Tips to Prevent Cookies from Spreading. It should help you troubleshoot for next time!

  17. Dear Lord! I’m in love. The batch I whipped up made 32 cookies, though, and my boys and I ate them all in two days. That’s bad. I’m setting up to double the recipe. I’ve got to share these. So delicious!

  18. Hi Sally! These look incredible! So, I had a question. So, I’ve seen these adorable little spider cookies with an upside down Reese’s miniature with eyeballs on it and icing coming off the sides of the cookie to look like legs (this wasn’t a great description, but if you google spider cookies you’ll see what I’m talking about) I was wondering if that would work for these. Do the cups get super melty and unshapely, or do they maintain their shape for the most part? Like, do you think I could do that with these? Thank you SO MUCH!

    1. Hi Kaylee! Yes, I totally know which cookies you’re talking about. The peanut butter cups get a little melty in these cookies, but if you let the cookies cool for a few extra minutes before adding the peanut butter cup, they’ll be ok. You can definitely do that spider decoration with these.

      1. Thank you so much, Sally! You’re awesome!

  19. Just made a batch of these cookies for my family and THEY LOVE THEM! Thank you for sharing this recipe Sally 🙂

  20. Jessica Roberts says:

    I’ve made this recipe before and they were delicious. I didn’t have baking soda so I replaced with baking power. Big mistake on my end.

  21. I have been making these cookies for years, but in mini muffin cups. For some reason, the chocolate on the PB cup turns a milky white the next day. Any suggestions??

    Marie M.

  22. These are delicious and so easy to make! I had some red and green sugar on hand, so I went ahead and rolled some of the balls in colored sugar for fun. Turned out great!

  23. Hello! Should these be stored at room temperature or in the fridge? Thank you! SO good

    1. Trina @ Sally's Baking Addiction says:

      Hi Nick, these can be stored at room temperature. They’ll stay for up to 1 week (if that last that long!).

  24. Love this recipe! The cookies really do stay very thick. I played around with it a little and replaced a few tablespoons of flour with cocoa powder instead to make it more chocolatey. They were delicious! I found that if you freeze the peanut butter cups before pressing them into the cookies, they don’t melt half as much afterward. Thanks for another great recipe, Sally!

  25. I made these over the weekend with a bunch of your other recipe’s for my sons 4th bday party. HUGE HIT!! They were the biggest hit of the party. Thank you so much!!

  26. These cookies are amazing! I make them all the time and my kids love helping!

    I found that if you leave the cookies in the freezer for 30 minutes you are less likely to have too much melting and the Reese’s keep their shape better. Cookies still taste fantastic 🙂

    Thanks for sharing Sally!

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