Chocolate Peanut Butter Cookie Cups with Reeses and Heart Sprinkles Recipe
Introduction
Cookie Cups are a delightful treat combining the chewy goodness of peanut butter cookie dough with a gooey peanut butter cup center. These bite-sized delights are perfect for parties or a sweet snack any time of day.
Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 30 miniature Reese’s Peanut Butter Cups (not the tiny “mini” ones)
- Jumbo heart sprinkles
Instructions
- Step 1: In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar using an electric mixer on medium speed for about 30 seconds. Add vanilla extract and the egg, then mix for another 10 seconds until combined.
- Step 2: Add the baking soda and mix on low speed for 10 seconds. Gradually add the all-purpose flour and continue mixing until the flour is fully incorporated and the dough comes together.
- Step 3: Scoop and roll the dough into 1 tablespoon-sized balls. Place each dough ball into a greased mini muffin tin, spacing them evenly.
- Step 4: Bake in a preheated 350℉ oven for 8 minutes. Immediately after removing from the oven, press one miniature Reese’s Peanut Butter Cup into the center of each cookie while they are still warm.
- Step 5: Wait a few minutes for the peanut butter cup to soften and start melting, then gently place a jumbo heart sprinkle on top of each cookie.
- Step 6: Refrigerate the pan for 10 to 15 minutes to allow the chocolate to re-harden and set.
- Step 7: Let the cookie cups cool completely before removing them from the pan. Use the tip of a spoon to help lift them out easily without breaking.
- Step 8: Store the cookie cups in an airtight container if not serving immediately.
Tips & Variations
- For a richer flavor, toast the flour lightly before mixing it into the dough.
- Swap the Reese’s peanut butter cups for your favorite miniature chocolates or caramel candies.
- Use colored heart sprinkles to match seasonal themes like holidays or birthdays.
- Chilling the dough for 30 minutes before baking can help cookies hold their shape better.
Storage
Store cookie cups in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw at room temperature. If desired, warm briefly in the microwave for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter, but it will add texture to the dough and may slightly affect the cookie’s spread during baking.
Do I have to use miniature Reese’s Peanut Butter Cups?
Miniature Reese’s work best because they fit nicely in the cookie center and melt evenly. Larger cups may make the cookies too bulky or uneven.
PrintChocolate Peanut Butter Cookie Cups with Reeses and Heart Sprinkles Recipe
Delightfully rich and chewy cookie cups filled with creamy peanut butter and topped with a miniature Reese’s peanut butter cup and festive heart sprinkles. These easy-to-make treats combine classic cookie flavors with a fun, bite-sized presentation perfect for parties, gifts, or anytime snacking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 30 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 6 tablespoons unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ teaspoons baking soda
- 1 ¼ cups all-purpose flour
Topping
- 30 Miniature Reese’s Peanut Butter Cups (not the tiny “mini” ones)
- Jumbo Heart Sprinkles
Instructions
- Cream Ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar using an electric mixer at medium speed for 30 seconds until smooth and combined.
- Add Wet Ingredients: Mix in the vanilla extract and egg, continuing to blend for 10 more seconds until incorporated.
- Add Dry Ingredients: Add the baking soda, mixing on low speed for 10 seconds, then gradually add the all-purpose flour. Mix until the flour is fully incorporated and a dough forms.
- Form Dough Balls: Using about 1 tablespoon of dough, scoop and roll into balls. Place each dough ball into a greased mini muffin tin, evenly spaced.
- Bake Cookie Cups: Bake the dough at 350°F (175°C) for 8 minutes. The cookies should be set but still soft.
- Add Reese’s Cup: Remove the cookies from the oven and immediately press one miniature Reese’s peanut butter cup into the center of each cookie while they are still warm.
- Top with Sprinkles: Wait a few minutes until the chocolate of the Reese’s cup starts to melt. Then gently place a jumbo heart sprinkle on top of each cookie cup.
- Chill to Set: Place the pan in the refrigerator for 10-15 minutes to allow the chocolate to harden and the cookies to set fully.
- Cool & Remove: Allow the cookie cups to cool before carefully removing them from the muffin tin. For easy removal, use the tip of a spoon to gently lift the cookies out.
- Storage: Store the cookie cups in an airtight container for up to 5 days or freeze for longer storage, ensuring freshness and texture retention.
Notes
- Use miniature Reese’s peanut butter cups, not the tiny ‘mini’ ones, to ensure proper size and texture.
- Allow cookies to cool fully before removing them from the pan to prevent breaking.
- Refrigerating after adding the Reese’s cups helps the chocolate re-harden and keeps the shape intact.
- These cookie cups can be made ahead and stored frozen for convenient treat options anytime.
- Ensure muffin tin is greased well to facilitate easier removal of cookie cups.
Keywords: cookie cups, peanut butter cookie, Reese’s peanut butter cups, mini cookies, dessert, party treats
