These Reese’s Peanut Butter Cookie Cups are such an easy little treat to make! I used a French vanilla cake mix to make the cookie dough, mixed in Reese’s Pieces, and pressed a mini peanut butter cup into each one while they were still warm from the oven.
I made these in a mini muffin pan, so they’re the perfect little bite-sized dessert. With just five ingredients and hardly any prep work, they’re great for holiday cookie trays, parties, or whenever you’re craving something with chocolate and peanut butter.
Why I Love This Recipe
About The Ingredients
- French Vanilla Cake Mix: I used a 13.25-ounce box of Betty Crocker French Vanilla cake mix. Don’t follow the directions on the box.
- Vegetable Oil: Adds moisture and helps keep the cookie cups soft.
- Eggs: Help bind the cookie dough together.
- Reese’s Pieces: Mixed right into the dough for extra peanut butter flavor and a little crunch.
- Mini Reese’s Peanut Butter Cups: Press one into the center of each cookie cup immediately after baking, while they’re still warm.
Be sure to check out the full recipe and ingredient list below
How to Make Reese’s Peanut Butter Cookie Cups
Step 1: Prepare the Muffin Pan Preheat your oven to 350°F. Lightly grease a 24-count mini muffin pan with baking spray or cooking spray.
Step 2: Make the Cookie Dough In a large mixing bowl, stir together the French vanilla cake mix, vegetable oil, and eggs until combined.
Step 3: Add the Reese’s Pieces Gently fold the Reese’s Pieces into the cookie dough until evenly distributed.
Step 4: Fill the Muffin Pan Using a 1-tablespoon cookie scoop, divide the dough among the mini muffin cups.
Step 5: Bake the Cookie Cups Bake for 12–14 minutes, or until the tops are golden brown.
Step 6: Add the Peanut Butter Cups Remove from the oven and immediately press one mini Reese’s peanut butter cup into the center of each warm cookie.
Step 7: Cool and Serve Allow the cookie cups to cool in the muffin pan for 15–30 minutes before removing and serving.
Tips I Found Helpful
- Grease the muffin pan well. I used baking spray with flour to keep the cookie cups from sticking. Regular cooking spray also works.
- Use a cookie scoop. A 1-tablespoon scoop helps keep the cookie cups the same size so they bake evenly.
- Add the Reese’s cups while warm. Press a mini peanut butter cup into each cookie immediately after removing the pan from the oven.
- Let them cool before removing. Leave the cookie cups in the muffin pan for 15–30 minutes so they can set without falling apart.
- Try different candies. Rolos, Hershey’s Kisses, or Snickers make fun alternatives. You can also swap the Reese’s Pieces for chocolate chips or peanut butter chips.
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Reese's Peanut Butter Cookie Cups
These easy Reese's Peanut Butter Cookie Cups are made with French vanilla cake mix, Reese's Pieces, and mini peanut butter cups. Just five ingredients for a delicious bite-sized treat!
Ingredients
- 13.25 oz Betty Crocker French Vanilla Cake Mix (do not prepare according to box directions)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup Reese's Pieces
- 24 Reese's mini peanut butter cups
Instructions
- Preheat the oven to 350°F. Lightly grease a 24-count mini muffin pan.
- In a large bowl, stir together the cake mix, vegetable oil, and eggs until combined.
- Gently fold in the Reese's Pieces.
- Using a 1-tablespoon cookie scoop, divide the dough among the mini muffin cups.
- Bake for 12–14 minutes, or until the tops are golden brown.
- Remove from the oven and immediately press one mini Reese's peanut butter cup into each cookie.
- Allow the cookies to cool in the muffin pan for 15–30 minutes before removing.
Notes
- Baking spray with flour helps prevent sticking, but regular cooking spray also works.
- Press the peanut butter cups into the cookies immediately after baking.
- Try chocolate or peanut butter cake mix for a different flavor.
- Substitute Rolos, Hershey's Kisses, or Snickers for the Reese's cups.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 16mgSodium: 154mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g
