If you’re a fan of the classic chocolate and peanut butter combo, you’re about to fall in love with these Mini Reese’s Peanut Butter Cookies. Imagine soft, chewy peanut butter cookie dough baked to golden perfection, with a melty mini Reese’s cup nestled right in the center.
They’re rich, sweet, and delightfully decadent — yet so easy to make. These bite-sized cookies are perfect for sharing, gifting, or snacking (though fair warning: they disappear fast!). Whether you’re baking for a party, holiday tray, or just to satisfy your sweet tooth, these cookies deliver nostalgia and indulgence in every single bite.
The best part? They look bakery-perfect but take only minutes to make — a true win for busy bakers and peanut butter lovers alike.
Why You’ll Love These Mini Reese’s Peanut Butter Cookies
- Soft, chewy, and perfectly peanut buttery.
- Each cookie is filled with a melty Reese’s mini cup.
- Easy to make with pantry staples.
- Great for holidays, cookie exchanges, and parties.
- Kid-friendly and freezer-friendly!
Why You Should Try This Recipe
There’s something magical about a cookie that combines creamy peanut butter, rich chocolate, and a hint of salt — and these mini Reese’s cookies do it flawlessly. They’re a bite-sized version of your favorite peanut butter blossoms, but with a peanut butter cup twist that makes them extra special.
If you love indulgent yet simple homemade desserts, this recipe is your golden ticket. These cookies bake up soft in the center with just the right amount of chew, and each one hides a surprise Reese’s treasure in the middle — pure joy in every bite.
Ingredients You’ll Need
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Filling
- 24–30 mini Reese’s Peanut Butter Cups, unwrapped
Optional Garnish
- Melted chocolate drizzle
- Crushed peanuts or Reese’s pieces on top
How to Make Mini Reese’s Peanut Butter Cookies (Step by Step)
Step 1: Preheat and prepare
Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin pan with paper liners — this helps remove the cookies easily later.
Step 2: Make the dough
In a large bowl, beat together butter, granulated sugar, brown sugar, and peanut butter until light and creamy (about 2 minutes). Add egg and vanilla, and mix until combined.
Step 3: Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until a soft dough forms.
Step 4: Shape and bake
Roll dough into 1-inch balls and place each one into a mini muffin cup. Bake for 8–9 minutes, or until the tops are lightly golden and set.
Step 5: Add the Reese’s cups
Remove from the oven and immediately press one mini Reese’s cup into the center of each cookie. Let them cool in the pan for about 10 minutes before carefully transferring to a wire rack.
Step 6: Cool and enjoy
Allow cookies to cool completely so the chocolate can set — or enjoy warm if you love that melty center!
Tips for the Best Mini Reese’s Peanut Butter Cookies
Use room temperature ingredients
Soft butter and peanut butter blend better for a smooth, creamy dough.
Don’t overbake
They should look slightly underdone when removed — they’ll firm up as they cool.
Work quickly with the Reese’s cups
Unwrap them ahead of time so you can press them in while the cookies are warm.
Chill the Reese’s
Keep the candy cups in the fridge before baking — it helps them hold shape in warm cookies.
Use a mini muffin pan
This shape keeps the cookies thick and chewy, perfectly hugging the Reese’s cup.
Customize sweetness
Add a sprinkle of sea salt on top for contrast.
Make them festive
Add holiday sprinkles or drizzle with melted chocolate for presentation.
Store properly
Keep them in an airtight container at room temperature for 4–5 days.
Freeze for later
These cookies freeze beautifully for up to 2 months — just thaw before serving.
Double the batch
They disappear quickly — trust us, you’ll want extras!
Variations & Substitutions
- Crunchy Version: Use crunchy peanut butter for texture.
- Chocolate Lovers: Stir chocolate chips into the dough.
- Stuffed Surprise: Swap Reese’s cups for Rolos or mini Snickers.
- Holiday Version: Use white chocolate Reese’s or drizzle with red and green candy melts.
- Nut-Free Option: Use sunflower seed butter and nut-free chocolate cups.
- Salted Caramel Twist: Add a caramel center before pressing in the Reese’s cup.
- Gluten-Free: Substitute flour with a 1:1 gluten-free baking blend.
- Extra Chewy: Add a tablespoon of honey or molasses to the dough.
- Double Chocolate: Add 2 tablespoons of cocoa powder to the dough.
- Mini Sandwiches: Spread frosting between two cookies for a fun twist.
What to Serve With Mini Reese’s Peanut Butter Cookies
- Cold milk (classic pairing)
- Hot cocoa with whipped cream
- Coffee or espresso for a rich contrast
- Vanilla ice cream — make mini cookie sundaes!
- Chocolate milkshake for a decadent dessert combo
Storage & Reheating Tips
To Store:
Keep cookies in an airtight container at room temperature for up to 5 days.
To Freeze:
Freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
To Reheat:
Warm one or two cookies in the microwave for 5–8 seconds for that fresh-from-the-oven gooey texture.
Recipe FAQs
Can I use full-size Reese’s cups?
Yes — chop them into small chunks or quarters before mixing.
Can I make them in a mini muffin tin?
Definitely! Bake 8–9 minutes, then press a mini cup into each as they cool.
Can I use natural peanut butter?
You can, but the cookies may spread more and have a crumblier texture.
Can I add other candies?
Yes — M&Ms, chocolate chips, or crushed pretzels add great texture.
Do I need to chill the dough?
No, but chilling 15–20 minutes can help prevent spreading.
Can I double the recipe?
Absolutely — these freeze beautifully and make great gifts.
Can I make them gluten-free?
Yes, a 1:1 gluten-free flour blend works well.
Can I make them chewy or crispy?
Bake shorter for soft cookies, longer for crisp edges.
Can I skip the chocolate?
Sure! You’ll still get delicious classic peanut butter cookies.
Do they taste good cold?
Yes — they stay soft and chewy even after cooling.