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Reeses Cookie Cups

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These gooey Reeses cookie cups combine chewy cookie dough with melty chocolate and a creamy peanut butter cup center for an easy, crowd-pleasing dessert. Perfect for parties, bake sales, or a cozy night in, they come together in under 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)
  • 12 mini Reeses peanut butter cups, unwrapped (0.75 oz each)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or line with paper liners.
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer on medium speed).
  3. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low speed just until incorporated.
  5. Gently fold in the chocolate chips, if using.
  6. Using a cookie scoop or tablespoon, portion the dough into 12 equal balls. Place one ball into each muffin cup and press gently to flatten slightly.
  7. Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
  8. Remove the muffin tin from the oven. Immediately press one unwrapped mini Reeses peanut butter cup into the center of each cookie cup.
  9. Let the cookie cups cool in the tin for at least 10-15 minutes before carefully lifting them out.
  10. Transfer the cookie cups to a wire rack to cool completely. Serve warm for extra gooeyness or let them set for neater edges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and vegan peanut butter cups. Add a sprinkle of flaky sea salt on top before baking for extra flavor. Let cookie cups cool in the pan before removing to prevent them from falling apart. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: Reeses cookie cups, peanut butter cup cookies, chocolate dessert, easy cookie cups, gooey cookies, party dessert, bake sale, kid-friendly, quick dessert, muffin tin cookies

Find it online: https://norasfoods.com/reeses-cookie-cups-recipe-easy-gooey-chocolate-dessert/