Chocolate 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
Scale
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
