Chocolate Reese’s Peanut Butter Cup Cookies

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

    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!

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

    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!

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

    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.

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

    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!
    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!
    Prep Time: 10 mins
    Cook Time: 14 mins
    Total Time: 24 mins
    Course: Dessert
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 16 cookies
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    Ingredients

    • 1 1/2 cup all-purpose flour
    • 6 tablespoon Dutch-process cocoa powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 6 tablespoon unsalted butter, room temperature
    • 1/4 cup plus 2 tbsp. creamy peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 tablespoon milk
    • 2 cups of coarsely chopped Reese’s peanut butter cups*

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. 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 :)

    Video

    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.

    Photography by Jesse Reilly

  • 4 Comments
    Julie Wampler of Table for Two
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    Comments

  • Lauren says:

    Whoa. My husband would go crazy over these! We are peanut butter and chocolate lovers.

  • Jeff D says:

    These were awesome!

  • SharonHonker (dissapointed) says:

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

    • Julie Wampler says:

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

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