Reese’s Peanut Butter Cookie Cups
These Reese’s Peanut Butter Cookie Cups are easy peanut butter chocolate cookie cups made with French vanilla cake mix, Reese’s Pieces, eggs, vegetable oil, and mini Reese’s peanut butter cups. They have soft cookie centers with little bits of candy and a peanut butter cup pressed into each one. You just need a mini muffin tin, and this recipe can make in under 30 minutes.
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It’s a perfect sweet treat for Christmas parties, birthday celebrations, bake sales, or family get-togethers. They also work well for holiday dessert trays, cookie exchanges, and homemade treat boxes.
And if you like cookie cups, these Christmas Kiss Cookie Cups and S’mores Cookie Cups are worth to try.
How to Make Reese’s Peanut Butter Cookie Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Prepare the oven and pan. Preheat the oven to 350°F. Lightly grease a 24-count mini muffin tin with baking spray or regular cooking spray.
2. Mix the dough. In a large mixing bowl, stir together the French vanilla cake mix, vegetable oil, and eggs until combined.
3. Add the candy. Gently fold the Reese’s Pieces into the dough until evenly distributed.
4. Fill the muffin tin. Use a 1-tablespoon cookie scoop to place the dough into each cavity of the prepared mini muffin tin.
5. Bake the cookie cups. Bake for 12–14 minutes, or until the tops are golden brown.
6. Add the peanut butter cups. Remove the pan from the oven and immediately press one mini Reese’s peanut butter cup into the center of each cookie.
7. Let them cool. Allow the cookie cups to cool in the muffin tin for 15–30 minutes before removing them. Enjoy!
Serve & Enjoy!
Important Recipe Notes
- Grease the mini muffin tin well. Use baking spray with flour to help the cookie cups release easily from the pan. Regular cooking spray also works.
- Use a 1-tablespoon cookie scoop. This helps make all 24 cookie cups the same size so they bake evenly.
- Do not follow the cake mix box instructions. Only use the cake mix, vegetable oil, and eggs listed in this recipe.
- Add the peanut butter cups right away. Press one mini Reese’s peanut butter cup into each cookie cup as soon as the pan comes out of the oven, while the cookies are still soft.
- Let the cookie cups cool before removing them. Allow them to rest in the muffin tin for 15–30 minutes so they can set and hold their shape.
- You can use chocolate or peanut butter cake mix, swap the Reese’s Pieces for chocolate chips or chopped nuts, or top the cookie cups with other chocolate candies.
- Watch the baking time. Bake for 12–14 minutes, just until the tops are golden brown. Avoid overbaking to keep the cookie cups soft.
Reese’s Peanut Butter Cookie Cups
Ingredients
- 13.25 oz Betty Crocker French Vanilla cake mix do not follow preparations on box
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup Reese’s Pieces
- 24 Reese’s mini peanut butter cups
Instructions
- . Prepare the oven and pan. Preheat the oven to 350°F. Lightly grease a 24-count mini muffin tin with baking spray or regular cooking spray.
- Mix the dough. In a large mixing bowl, stir together the French vanilla cake mix, vegetable oil, and eggs until combined.
- Add the candy. Gently fold the Reese’s Pieces into the dough until evenly distributed.
- Fill the muffin tin. Use a 1-tablespoon cookie scoop to place the dough into each cavity of the prepared mini muffin tin.
- Bake the cookie cups. Bake for 12–14 minutes, or until the tops are golden brown.
- Add the peanut butter cups. Remove the pan from the oven and immediately press one mini Reese’s peanut butter cup into the center of each cookie.
- Let them cool. Allow the cookie cups to cool in the muffin tin for 15–30 minutes before removing them. Enjoy!
