Reese’s Peanut Butter Cookie Cups

Introduction

You get the best of two worlds in one bite with these Reese’s Peanut Butter Cookie Cups. They combine a soft chocolate chip cookie base with a rich, no-bake peanut butter cheesecake filling. Topped with a whole peanut butter cup, they’re an irresistible dessert that looks impressive but is surprisingly simple to assemble.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10

Ingredients

• 1 package refrigerated chocolate chip cookie mix
• 10 Reese’s Peanut Butter Cups
• 2 package cream cheese (8oz/250g packages, room temperature)
• ½ cup powdered sugar
• ¼ cup smooth peanut butter
• chocolate sundae sauce (for topping, if desired)

Instructions

1. Preheat your oven according to the package directions on the cookie mix.
2. Prepare the cookie dough according to the package instructions.
3. Grease or line 10 cups of a standard muffin tin. Divide the cookie dough evenly among the 10 cups, pressing it down to form a base.
4. Bake according to the cookie mix’s package directions for cookies, or until the edges are golden brown. The centers may still look slightly soft.
5. Remove from the oven and immediately use the back of a spoon to gently press down the center of each hot cookie to create a well. Let cool completely in the pan.
6. While the cookie bases cool, make the filling. In a medium bowl, beat the room temperature cream cheese until smooth.
7. Add the powdered sugar and smooth peanut butter to the cream cheese and beat again until the mixture is completely combined and creamy.
8. Once the cookie cups are completely cool, spoon or pipe the peanut butter cheesecake filling into each well.
9. Unwrap the Reese’s Peanut Butter Cups and press one gently into the filling of each cookie cup.
10. Drizzle with chocolate sundae sauce just before serving, if desired.

Variations

• Mini Version: Use a mini muffin tin and mini Reese’s Peanut Butter Cups for bite-sized treats.
• Cookie Crust: For a quicker version, skip the homemade cookie base and use a pre-made chocolate cookie crust, pressed into the muffin cups.
• Frozen Treat: Freeze the assembled cups for a firmer, ice cream-like texture.
• Swirled Topping: Before adding the Reese’s cup, swirl a little extra peanut butter or chocolate sauce into the cream cheese filling.

Tips for Success

• Ensure your cream cheese is truly at room temperature for a lump-free, smooth filling.
• Press the cookie dough well into the bottom of the muffin cup to create a sturdy base.
• Create the well in the cookie base while it’s still warm and pliable, but be careful not to break through the bottom.
• For neat presentation, use a piping bag or a zip-top bag with the corner snipped off to add the filling.

Storage & Reheating

FAQ

Can I use homemade chocolate chip cookie dough?

Yes, you can substitute your favorite homemade chocolate chip cookie dough for the refrigerated mix. Use enough to fill 10 muffin cups about halfway.

My cookie cups puffed up in the center. What happened?

This is common. Just press the center down with a spoon immediately after baking to re-form the well while the cookie is still soft.

Can I make these ahead of time?

Absolutely. You can bake the cookie bases a day ahead, let them cool, and store them in an airtight container. Assemble with the filling and topping the day you plan to serve.

Can I use crunchy peanut butter?

Yes, crunchy peanut butter will work in the filling and will add a nice texture contrast.

Why does the cream cheese need to be room temperature?

Room temperature cream cheese blends smoothly with the other ingredients, preventing a grainy or lumpy filling.

Are these very sweet?

Yes, these are a decadent dessert. The saltiness of the peanut butter helps balance the sweetness.