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Chocolate Reese’s Peanut Butter Cup Cookies

4.34 from 3 votes
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Chocolate Reese’s Peanut Butter Cup Cookies

Using your stash of leftover Halloween candy to make chocolate Reese’s peanut butter cup cookies is the best way to utilize leftover Halloween candy.

I’m pretty sure your kids won’t even mind you going through their stash and taking out the Reese’s peanut butter cups.

They may or may not react like the kids on Jimmy Kimmel’s annual “I ate all your Halloween candy” video but I’m sure if you shove a chocolate Reese’s peanut butter cup cookie in their face, it’d turn that frown upside down, haha

The best way to use up your extra Halloween candy or extra Reese's peanut butter cups is in these cookies!

I live for peanut butter and chocolate.

It’s one of the best combinations ever created.

And quite frankly this cookie is one of the best combinations ever, too.

I had half of one when it came out of the oven and oh man, the Reese’s cups were so melty good.

I love the chunks of Reese’s you get throughout the cookie and the big pieces you get on top of the cookie.

It’s a soft and slightly sinful cookie!

Can you use another candy or chocolate for this recipe?

I would probably say stick to Reese’s peanut butter cups unless you think another chocolate candy pairs well with the base chocolate peanut butter dough.

Can I use chocolate chips for this instead?

Yes, definitely!

How do I ensure that the peanut butter from the peanut butter cups don’t come oozing out when I cut/dice them?

I usually put them in the fridge or freezer for a little bit and it helps chopping them!

Can I just use regular cocoa powder instead of Dutch-processed?

Yes, you can. I just like using Dutch-processed because it gives it a richer flavor, but whatever cocoa powder you find is fine.

Other chocolate peanut butter recipe ideas

Peanut butter chocolate mug cake

Peanut butter chocolate banana muffins

Peanut butter chocolate hazelnut oatmeal cookies

Peanut butter hot chocolate

The best way to use up your extra Halloween candy or extra Reese's peanut butter cups is in these cookies! #cookies #cookierecipe #halloweencandy #reesescup #peanutbutterchocolate #cookielover

Chocolate Reese’s Peanut Butter Cup Cookies

The best way to use up your Reese's peanut butter cups is with these cookies!
4.34 from 3 votes
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 16 cookies
Author: Julie Chiou
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  • 1 ½ cup (188 g) all-purpose flour
  • 6 tablespoon Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon (84 g) unsalted butter, room temperature
  • ¼ cup (65 g) plus 2 tbsp. creamy peanut butter
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk
  • 2 cups (34 g) of coarsely chopped Reese’s peanut butter cups*

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 350 °F (177 °C). Line a large baking sheet with parchment paper or spray with baking spray. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, blend together butter, peanut butter, and sugars until creamy.
  • Add in the egg, vanilla extract, and milk and blend until smooth.
  • Slowly add in the dry ingredients and blend until well-incorporated. The dough will be fairly thick.
  • Gently stir in 1 1/2 cups of the peanut butter cups.
  • Drop 2 tbsp. rounds of dough onto prepared cookie sheet, spacing them 2-3 inches apart.
  • Take your leftover peanut butter cups and gently press a few on top of the cookie balls.
  • Bake for 12-14 minutes.
  • Remove from oven and let sit on baking sheet for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely.
  • Enjoy with a large glass of milk :)


Recipe Notes

I usually put my Reese’s in the fridge or freezer upon bringing them home because I like to eat them cold or frozen. This came in handy because they’re much easier to cut when they’re cold than when they’re room temperature.


Serving: 1 Cookie | Calories: 226 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 11 g | Fiber: 2 g | Sugar: 18 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert
Cuisine: American
Keyword: chocolate, peanut butter, reese’s

Photography by Jesse Reilly

Recipe Rating


Friday 18th of December 2020

What is sprinkled on top of the cookies?

Julie Chiou

Sunday 20th of December 2020

maldon sea salt


Wednesday 18th of December 2019

Made these yesterday and they were amazing! Will def make again


Friday 13th of December 2019

These look so good. I just love reese peanut butter cups and add cookie, well what's not to love?!


Monday 18th of November 2019

Julie, can this recipe be cut in half? I want to make a few cookies not a dozen or two.

Julie Wampler

Thursday 21st of November 2019

Yes, absolutely!

SharonHonker (dissapointed)

Wednesday 30th of October 2019

My daughter is allergic to nuts. I am disgusted that you would post this Julie. I though I could trust you.


Monday 18th of November 2019

That's ridiculous that u would blame Julie. Read ingredients before u make a recipe.

Julie Wampler

Thursday 31st of October 2019

sorry not sorry? don't make this if your daughter is allergic!