These giant bakery-style Reese’s Peanut Butter Cookies are a must-make for any chocolate and peanut butter lover! They are packed with mini Reese’s cups AND a full size peanut butter cup melted onto the top of each cookie. Bonus: They’re ready in 30 minutes (with no chilling needed) and stay soft for days.
Reese’s on top AND inside? Absolutely!
I have made a lot of peanut butter cookies, and these are the ones people always lose their minds over. They are giant hand-sized cookies that are so soft and absolutely filled with peanut butter flavor.
Most recipes toss a few peanut butter cups in the dough and call it done. I fold mini Reese’s cups into the dough so you get gooey pockets in every bite, then I press a full size cup into the top the moment the cookies come out of the oven. The residual heat softens the peanut butter cup just enough to melt it into the surface while it still holds its pretty shape.
Every single time I bring these Reese’s cookies somewhere, somebody asks me for the recipe before they have even finished chewing. They really are that good.
— ♥︎ Jess —
Visit the recipe card below for the ingredient amounts and full directions.
1
MAKE THE DOUGH
Combine the dry and wet ingredients and it’s ready to go – no chilling needed!
2
FOLD IN MINI CUPS
Be gentle so you do not to break them as you stir them into the dough.
3
ROLL AND BAKE
Make large dough balls, slightly flatten them, and bake for 10-12 minutes.
4
ADD BIG REESE’S CUP
The second they come out, press a full size Reese’s cup into the center of each cookie. Let them cool so the cup re-sets.
Jessica’s Tips
- Flatten before baking. This dough is thick and does not spread much, so press each ball into a disk before it goes in the oven. Otherwise you end up with little domes instead of proper cookies.
- Unwrap every cup before you start. Once the cookies are out of the oven you are working against the clock. Have all 18 full size cups unwrapped and ready so you can press them in fast while the cookies are still hot.
- Do not over bake. Pull them at 10 to 12 minutes when the centers still look a touch underdone. They firm up as they cool, and that is exactly how you get a soft center instead of a dry one.
- Let the top cup re-set before stacking. That melty cup needs time to firm back up or it will smear all over the next cookie. If you are in a hurry, pop the cooled cookies in the fridge for a few minutes to speed it along.
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Make Ahead and Storing
If you’re baking ahead for an event, I like to bake them the day before and store on the counter. They stay soft for days, making them also perfect for gifting or a cookie exchange. Make sure to allow enough time for the cookies to cool completely and let that top cup firm back up before stacking or storing.
- Counter: Keep them in an airtight container at room temperature for up to 5 days. Drop a slice of white bread in the container to keep them extra soft, and swap it out for a fresh slice as it goes stale.
- Freezer (baked): Once fully cool, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Do not microwave to thaw or the chocolate cup melts off before the cookie is ready.
- Freeze the dough: Roll and flatten the dough disks, freeze them on a sheet, then bag them up. Bake straight from frozen and add a couple of extra minutes, then press the cups on top as usual.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8 oz) bag mini Reese's peanut butter cups
- 18 full-size Reese's peanut butter cups, unwrapped
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla.
- Gradually add in the flour mixture on low speed. Stir until dough forms. Then fold in the mini peanut butter cups by hand.
- Using your hands, form balls of dough with 2 heaping tablespoons of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are set, and remove from oven. Immediately press a full size peanut butter cup into the center of each cookie. The cookies will still look soft in the center when you take them out of the oven, but they will firm up as they cool.
- Let cool for 10 minutes, before transferring cookies to a wire rack to cool completely. The chocolate on the peanut butter cups will take over an hour to fully re-harden. If you are in a rush, you can place the cookie sheets in the fridge to speed up the cooling process.
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Notes
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Frequently Asked Questions
Nope. This dough goes straight from the bowl to the baking sheet, which is part of why these are ready in about 30 minutes. The cookies are thick and do not spread much, so chilling is not necessary.
Sure you can! Or to keep more of the same flavor, you can also use Reese’s Pieces like in my Reese’s Pieces cookies.
Standard creamy (or crunchy) peanut butter like Jif or Skippy. Avoid natural peanut butter, since it is oilier and runnier and can make the dough greasy and the cookies spread too much.
Pull them when the edges look set but the centers still look soft and slightly underdone, around 10 to 12 minutes. They keep firming up as they cool, which gives you that soft middle.
More Peanut Butter Favorites To Try
- Reese’s Peanut Butter Pie – Easy no-bake dessert that’s always a hit.
- Chocolate Peanut Butter Mug Cake – Ready in just 5 minutes.
- Peanut Butter Blossoms – So soft with a chocolate kiss on top.
- Peanut Butter Fudge – Made so quick and easy in the microwave.
- Chocolate Peanut Butter Cake – Moist and decadent 3-layer cake.
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My daughter gave me this website, and I’m very glad she did. I made the Reese’s peanut butter cup. DANG! it came out so awesome cookies came out the bomb and my family are lovers for peanut butter cookies. Much Mahalo’s ( thank you )
So glad you enjoyed them Natilynn!
Just made these today and they are AMAZING!! Seriously best peanut butter cookie I have ever had. So soft and delicious!
Wait! A FULL SIZE Reeses? Really? Like the 2 in a package size? Not the single little halloween size? These cookies must be ginormous!
I made these cookies and OMG are they epic! My husband told me these are the best cookies I have ever made. SO soft!
Amazingly delicious cookies. I just baked some of these tonight!! Thanks so much for the recipe. I will definitely be making these again
Hi Jessica,
Yesterday I made these awesome cookies. Wow! They were a complete sucess and sooo very delicious. I posted my results on my blog so take a moment and check it out. Thanks so much for sharing the recipe. I usually do not go for peanut butter/chocolate flavors but for some reason, this recipe was calling my name. So glad I took the time to make them.
Thanks again
Made these cookies today and they are seriously the BEST COOKIE I HAVE EVER HAD, EVER.
And yes, it deserved all caps! Thank you so much for sharing this recipe!!
Made this yummy cookies and they are INCREDIBLE…..thanks for the recipe!!!
Love this recipe! Will be linking back to this in my upcoming post 🙂
Oh my gosh, these DO look “Ah-mazing”! (Seriously, more people need to watch that show…)
I bought ingredients tonight for some Christmas cookie baking, and now I’m thinking I need to run out again and buy the stuff to make these!
Nathan would LOVE these! He’s all about peanut butter cookies, and Reese’s Cups! I know I would love one too!
Words seem to be failing me at this moment… Dear LAWD Woman I love you.
Oh my GAW the very first time I had this type of cookie I was like 10 years old and I’ve NOT stopped thinking about it.
So basically, thank you. And I love you.
Reese’s ON Reese’s IN a cookie? If this is wrong, I don’t ever want to be right.
I made something like this last week, but I didn’t mix in mini pb cups into the cookies themselves – great idea!
These are adorable. What a way to enjoy Reeses PB cups!
Oh MYYYYYY!
I’d be in a pb and chocolate heaven if I had the opportunity to go to Hershey since I can’t enjoy it at home. Oh paleeease make these and bring to fbf if you go! lol
chocolate + peanut butter makes me swoon. I would have eaten all of these!
I could easily eat this WHOLE tray!