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    Home » Desserts » Cookies, Bars & Brownies » Peanut Butter Cup Cookies (Reeses!)

    Peanut Butter Cup Cookies (Reeses!)

    Apr 2, 2016 · by Valentina · 33 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Peanut Butter Cup Cookies are wildly delicious! With creamy peanut butter, a touch of salt and melting chocolate in every bite, you better make a double batch!Stack of Peanut Butter Cup Cookies on pink tissue paper with one broken in half on top, with peanut butter oozing out of it.

    Once upon a time, there were the best peanut butter cookies ever.

    This story is really over, because that introduction is really all you really need to know about Peanut Butter Cup Cookies, to inspire you to make them.

    Ingredients for Peanut Butter Cup Cookies


    (I often suggest brands I love and use — this is not a sponsored post.)

    • mini Reese's Miniatures - It could be a Reese's peanut butter cup, but any super delicious peanut butter cup will do -- as long as they're about the size of the Reese's Miniatures. (Not to be confused with the Reese's Minis.)  Here's the size you want.  Trader Joe's makes a similar one -- it's here.
    • creamy peanut butter - I use this one from Trader Joe’s, but use your favorite. Buy peanut butter with the oil on top — this means it’s natural and other oils, including palm oil, have not been added to it.
    • granulated sugar
    • egg whites - From large eggs.

    Notice that there's no flour in this recipe -- they're 100% gluten-free.

    How to Make Them


    (More detailed instructions are in the recipe card below.)

    - Preheat the oven to 350°F and line two baking sheets with parchment paper.

    - Unwrap the peanut butter cups and set aside. Then add the sugar and egg whites to a medium-sized mixing bowl and use a fork to blend the two together. Add the peanut butter and stir until smooth

    - Use a 1-inch cookie scoop to add dollops of dough, a few inches apart, on one of the lined baking sheets. Place one of the peanut butter cups on top of each one. Now, using the same 1-inch cookie scoop add another dollop of the dough on top. (You can also use a teaspoon.)Peanut Butter Cup Cookies being assembled on parchment paper.- Now roll each one between your hands, until the peanut butter cups are hidden. Try to keep track of the peanut butter cup, so that you know when you place the ball down on the baking sheet, either the top or bottom is up -- ideally not sideways.Peanut Butter Cookie dough shaped into balls, sprinkled with coarse salt.- Sprinkle each one with the coarse sea salt and then bake for about 12 minutes, just until the cookies have flattened out and no longer look as doughy.

    - Let them cool on the baking sheet for at least 15 minutes.

    Recipe Tips and Substitutions


    • I think you’ll find that a cookie scoop is easier than teaspoons to shape the batter, not only to use, but to be sure they are all the same size.
    • As I mentioned, use any peanut butter cups you like, as long as they're about the size of the Reese's Miniatures -- otherwise, the proportions won't work out.
    • They might still look a bit doughy when they come out of the oven, but they'll firm up as they cool.

    Small stack of Double Peanut Butter Cookies with a few reeses peanut butter cups around them.

    Peanut Butter Cup Cookies are as dreamy as can be a few minutes after they come out of the oven, when the candy oozes from its equally delicious cookie casing.

    And below is how the look once they've completely cooled -- the peanut butter cup solidifies, which is also a bit mind-blowing.

    Stack of Peanut Butter Chocolate Cookies, with the op one cut in half to show peanut butter-chocolate filling

    Storing the Cookies


    • In an airtight container, they can be kept at room temperature for about three days. (A cool, dark place is best.)
    • They can be frozen in an airtight container or Ziploc freezer bags for a couple of months. Let them come to room temperature before eating them.

    stack of six Peanut Butter Cookies on pink tissue paper

    Enjoy every last crumb!

    More gluten-free cookie recipes:

    • Gluten-Free Peanut Butter Cookies
    • Chocolate Peppermint Crinkle Cookies
    • Nutella Cookies with Chocolate Chips
    • Healthy Gluten-Free Pumpkin Cookies
    • Coconut Flour Cookies with Chocolate
    • Triple Chocolate Gluten-Free Biscotti
    • Gluten-Free Caramel Chocolate Chip Cookies
    Stack of Peanut Butter Cup Cookies on pink tissue paper with one broken in half on top, with peanut butter oozing out of it.

    Peanut Butter Cup Cookies Recipe

    Valentina K. Wein
    Peanut Butter Cup Cookies are wildly delicious! With creamy peanut butter, a touch of salt and melting chocolate in every bite, you better make a double batch!
    *Makes about 2½-dozen cookies / about 2 cookies per serving
    5 from 3 votes
    Print
    Prep Time 25 mins
    Cook Time 12 mins
    Cooling Time 15 mins
    Total Time 52 mins
    Course Dessert
    Cuisine American
    Servings 15
    Calories 292 kcal

    Equipment

    • cookie scoop
    • parchment paper
    • sheet pan

    Ingredients
      

    • 30 miniature peanut butter cups (see notes)
    • 1 cup granulated sugar
    • 2 large egg whites
    • 1 (15-ounce) container creamy, salted peanut butter
    • coarse sea salt for garnish

    Instructions
     

    • Set oven and prepare pans. Preheat the oven to 350°F, adjust two racks towards the center, and line two baking sheets with parchment paper. Set aside.
    • Prepare candies. Unwrap the (30) mini peanut butter cups and set aside.
    • Make the batter. Add the sugar and egg whites to a medium-sized mixing bowl and use a fork to blend the two together. Add the peanut butter and stir until the mixture is very smooth. (An electric mixer might be easiest if the peanut butter is lumpy.)
    • Shape and assemble. Use a 1-inch cookie scoop (or a teaspoon), to add dollops of dough, a few inches apart, on one of the parchment-lined baking sheets. Place one of the peanut butter cups on top of each one. Now, using the same 1-inch cookie scoop (or a teaspoon), add another dollop of the dough on top of the peanut butter cup.
      Pick up each bundle and gently roll it between your hands, just until the sides of dough seal themselves and the peanut butter cup is totally hidden. Try to keep track of the peanut butter cup, so that you know when you place the ball down on the baking sheet, either the top or bottom is up -- the candy should not be sideways! Continue until both baking sheets are filled.
    • Salt and bake. Sprinkle each one with the coarse sea salt and then bake in the preheated 350°F oven for approximately 12 minutes, just until the cookies have flattened out and no longer look wet.
    • Cool. Let them cool on the baking sheet for at least 15 minutes.
      If you don't eat them right away, once they have completely cooled, you can store them in a tightly sealed container in a cool, dark place for a few days. (They also freeze very well.)

    Notes

    Reeses Mini Peanut Butter Cups are great, and the Trader Joe's (milk or dark) Chocolate Peanut Butter Cups also work very well.
    Calorie count is only an estimate.
    Keywords gluten-free cookies, peanut butter desserts, best peanut butter cookie recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Cookies, Bars & Brownies

    • Meyer Lemon Crinkle Cookies
    • Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • Gluten-Free Peanut Butter Cookies (The Best!)
    • Toasted Sesame Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Helen at Casa Costello

      April 03, 2016 at 4:17 am

      I always forget how divine peanut butter is in baking - the centre of those cookies looks divine. Feel free to add this to #BakeoftheWeek too x

      Reply
      • valentina

        April 03, 2016 at 8:37 am

        Thanks so much, Helen. Will do. 🙂

        Reply
    2. jacqueline | i sugar coat it!

      April 03, 2016 at 6:51 am

      Mmmmm...sinfully delicious!!

      Reply
      • valentina

        April 03, 2016 at 8:37 am

        Indeed! Just the way I like it. 😉

        Reply
    3. Dorothy at Shockingly Delicious

      April 03, 2016 at 7:01 am

      OK, I think I have some mini pb cups stashed in the fridge somewhere. Must find them and try this! I am going out on a limb and saying I will like them the way Stephen likes them...solidified. I might have to taste test 4 or 5 to determine exactly, though. 🙂

      Reply
      • valentina

        April 03, 2016 at 8:39 am

        Both are divine! Thank you, Dorothy! XO

        Reply
    4. Sue Lau

      April 03, 2016 at 7:34 am

      The creamy centers look so good!

      Reply
      • valentina

        April 03, 2016 at 8:39 am

        Thank you. Hope you try them! 🙂

        Reply
    5. John

      April 03, 2016 at 2:13 pm

      Just took a break from doing taxes to check my email, and saw this. OMG! Taxes are going to have to wait. On my way to pick up the Reese's, ( to dangerous to keep these in my pantry) and can't wait to bring these in tomorrow for my colleagues.

      Reply
      • valentina

        April 03, 2016 at 3:46 pm

        That's fantastic, John! A well deserved tax break, I'm sure. 🙂 Hope you loved them as much as we do!

        Reply
    6. Deb|EastofEdenCooking

      April 03, 2016 at 3:08 pm

      Just irresistible! Easy to make and even easier to enjoy, a winning cookie recipe Valentina!

      Reply
      • valentina

        April 03, 2016 at 3:46 pm

        Aww, thanks so much, Deb! Enjoy! XO

        Reply
    7. Cakespy

      April 04, 2016 at 5:45 am

      With this much delicious packed in one cookie form, I doubt anyone would miss the gluten 🙂

      Reply
      • valentina

        April 04, 2016 at 7:43 am

        It's my favorite type of gluten free -- where there was never meant to be gluten. No substitutions. 🙂 Thank you!

        Reply
    8. David

      April 04, 2016 at 11:35 am

      Wow - just fantastic! My most successful gluten-free cookies have been peanut butter… This just makes everything so much better!

      Reply
      • valentina

        April 04, 2016 at 9:08 pm

        THANK YOU! XOXO

        Reply
        • David Scott Allen

          September 06, 2022 at 8:51 am

          Now I can’t decide between these and the ones you posted today. I guess I will have to make both.

          Reply
    9. Karly Campbell

      April 04, 2016 at 12:05 pm

      Double the peanut butter, double the deliciousness if you ask me! I need to try these ASAP!

      Reply
      • valentina

        April 04, 2016 at 9:08 pm

        Thanks, Karly! Hope you LOVE them!

        Reply
    10. Peter @ Feed Your Soul Too

      April 05, 2016 at 5:05 pm

      These looks delicious. Hard to believe they are gluten free.

      Reply
      • valentina

        April 05, 2016 at 6:45 pm

        They are my favorite type of gluten-free -- no substitutions, just inherently that way. 🙂

        Reply
    11. Gwen @simplyhealthyfamily

      April 05, 2016 at 5:19 pm

      OH MY GOSH!! Totally and completely splurge worthy!!!

      Reply
      • valentina

        April 05, 2016 at 6:44 pm

        Yes! Do it! 🙂

        Reply
    12. Sam

      April 05, 2016 at 6:30 pm

      OMG this looks amazing!!! I seriously can't wait to make it!

      Reply
      • valentina

        April 05, 2016 at 6:44 pm

        They are! IMHO 😉 Thank you!

        Reply
    13. sue|theviewfromgreatisland

      April 05, 2016 at 7:30 pm

      Oh wow, these would not last until they cooled in this house, so I'd have to say I prefer them warm out of the oven!

      Reply
      • valentina

        April 05, 2016 at 10:38 pm

        They're so delicious when the peanut butter is still melting! 🙂

        Reply
    14. Lynn

      April 06, 2016 at 6:21 am

      Woah Nelly! These cookies look like they were sent straight down from heaven. And let me tell you. . .as a splurge I had a peanut butter cookie at Barnes and Noble before class yesterday and that cookie doesn't even come close to being as amazing as this cookie. Now I'm sad I wasted the calories on it when I could have had this beauty.

      Reply
      • valentina

        April 06, 2016 at 7:15 am

        Thanks so much, Lynn! I say splurge again. 🙂

        Reply
    15. Christina Conte

      April 18, 2018 at 11:30 am

      Simply sublime, Valentina!

      Reply
      • valentina

        April 18, 2018 at 8:28 pm

        Thank you, Christina! XO

        Reply
    16. Cathy | ShePaused4Thought

      April 18, 2018 at 3:12 pm

      Oh my, on my next Trader Joe's run, I am going to make these!

      Reply
      • valentina

        April 18, 2018 at 8:28 pm

        Yay! You will love them! 🙂 xoxo

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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