Fudgy Reeses Cookie Cups

I still remember the first time I sank my teeth into a Reese’s Cookie Cups it was at a school bake sale, tucked inside a brownie, and my world tilted just a little. That combination of smooth peanut butter wrapped in chocolate felt like magic. Years later, I decided to recreate that same joy, but in a bite-sized, playful way that makes people’s eyes light up.

The first time I tested this recipe, I underestimated just how dangerously addictive they’d be. I told myself I’d eat just one, but by the time the last batch cooled, three had mysteriously disappeared. The fudgy cookie base, warm from the oven, practically hugs the Reese’s cup as it melts slightly into the center.

Reese’s Cookie Cups are my go-to for bake sales, parties, or even just those evenings when I want to indulge without baking a full cake. They look fancy enough to impress but are ridiculously easy to whip up in less than 30 minutes.

Short Description

Soft, chewy cookie cups with a fudgy center, each filled with a Reese’s Cookie Cups that melts into perfection.

Key Ingredients

• 1 cup all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 12 Reese’s Peanut Butter Cups

Tools

• Standard muffin tin
• Mixing bowls
• Electric mixer or sturdy whisk
• Measuring cups and spoons
• Rubber spatula

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin to keep the cookie cups from sticking.

Tools Needed

Step 2: Cream the Butter and Sugars
In a bowl, beat softened butter with granulated sugar and brown sugar until creamy and smooth. This gives you that soft, chewy texture.

Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until fully combined. The mixture should look fluffy and light.

Step 4: Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, stirring until a soft dough forms. If the dough feels too sticky, chill it for 10 minutes.

Step 5: Shape and Bake
Roll dough into 1-inch balls and place into each muffin cup. Bake 8–10 minutes, just until the edges turn golden but the centers look slightly underbaked.

Step 6: Add Reese’s Cups
Remove from oven and immediately press a Reese’s Peanut Butter Cup into the center of each cookie. Let cool completely in the tin so they firm up before removing.

Why You’ll Love This Recipe

Perfect portion size for snacking or parties

Combines classic chocolate and peanut butter flavors

Simple ingredients, no fancy tools

Quick bake time with minimal prep

Always a crowd-pleaser that disappears fast

Mistakes to Avoid & Solutions

Mistake 1: Overbaking the cookie cups
Solution: Take them out when the edges are golden and the centers look soft. They’ll set as they cool.

Mistake 2: Removing too soon from the tin
Solution: Allow full cooling before lifting them out, or they’ll break apart.

Mistake 3: Using cold butter
Solution: Make sure butter is softened at room temperature so the dough creams properly.

Mistake 4: Skipping the muffin tin
Solution: The tin is what gives them their cup shape—don’t try this freeform on a cookie sheet.

Mistake 5: Pressing in Reese’s too late
Solution: Press them in right after baking while the dough is still soft.

Serving and Pairing Suggestions

Serve warm with a cold glass of milk for the ultimate comfort treat.

Pair with a scoop of vanilla or peanut butter ice cream for a sundae twist.

Present them on a platter at parties or wrap in cellophane bags for gifting.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate up to 1 week.

To reheat, pop one in the microwave for 10 seconds to make the center soft and melty again.

FAQs

1. Can I use mini Reese’s cups instead?
Yes, but reduce dough ball size so the ratio stays balanced.

2. Do I need to chill the dough?
Not always, but if your kitchen is warm, a 10-minute chill helps prevent spreading.

3. Can I make them ahead?
Yes, bake and store in the fridge, then bring to room temp before serving.

4. Can I freeze them?
Absolutely. Freeze baked cups up to 2 months. Thaw at room temp before serving.

5. Can I swap butter with margarine?
Butter is best for flavor and texture, but margarine works in a pinch.

Tips & Tricks

For extra gooey centers, underbake by 1 minute.

Use silicone muffin tins for easier removal.

Add a sprinkle of sea salt on top for a sweet-salty twist.

Recipe Variations

Double Chocolate: Mix ¼ cup cocoa powder into the dough for an extra chocolatey base.

Brownie Base: Swap cookie dough for brownie batter and bake as directed. Rich and fudgy!

Stuffed Surprise: Add a teaspoon of Nutella or peanut butter under the Reese’s before pressing it in.

Holiday Version: Use mini Reese’s shaped like hearts, trees, or eggs for festive flair.

Gluten-Free: Use 1 cup gluten-free flour blend instead of all-purpose.

Final Thoughts

These Fudgy Reese’s Cookie Cups remind me why simple recipes can be the most rewarding. They’re playful, nostalgic, and ridiculously delicious with every bite. I

If you’re craving a dessert that’s equal parts indulgent and fun, this is your next bake. Trust me, you’ll be reaching for a second before you’ve even finished the first.