Fun fact! These Original Peanut Butter Cup Cookies started out as Peanut Butter Blossom Cookies that first appeared in the 1957 Pillsbury Bake-Off, back when home bakers were swapping handwritten recipe cards and Hershey’s was becoming a household name. The original version used Hershey’s Kisses, but through the years, home bakers started pressing mini Reese’s cups into the warm cookies for an extra dose of variety and chocolatey goodness.
If you grew up in a house where December meant wax-paper-lined tins stacked on the counter, this is one of those cookies that brings it all rushing back.
Whether you’re baking with family, making a dessert tray for a gathering, or sneaking a few warm ones off the cooling rack (we’ve all done it), these cookies belong in your recipe box.
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 36 Mini Reese’s Peanut Butter Cups, unwrapped
Instructions
Prep the peanut butter cups – Unwrap all the mini Reese’s cups.
Stir together the dry ingredients – In a small bowl, whisk flour, baking soda, and salt. Set aside.
Cream the butter & sugars – In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about the texture of peanut butter fudge.
Add the egg, milk & vanilla – Mix until smooth and creamy.
Combine everything – Add the dry ingredients and stir until a soft, fragrant dough forms.
Shape the cookies – Roll the dough into 1-inch balls. (using a cookie scoop makes it easier)
Bake – Place each rolled dough in a mini muffin tin, and bake at 350°F for 8–10 minutes, just until the edges are set. Do not overbake.
Press in the peanut butter cups – Immediately press a mini Reese’s cup into the center of each warm cookie.
Let cool until the chocolate sets.
Why You’ll Love This Recipe
- Soft, chewy, nostalgic texture
- Perfect for gifting and cookie trays
- Simple ingredients, big flavor
- Freezer-friendly and crowd-pleasing
Add Some Variety
I have made these with Hershey’s Kisses (the OG!), and I’ve also made them with Rolo’s. The Rolo’s were fantastic! I sprinkled a little sea salt on top while there were still warm. So good!
I love shopping for tins or boxes to give my treats in during the holidays. This year I found these beautiful boxes at a great price.
Want More Old-School Recipes?
If you love nostalgic treats that bring back memories, here are a couple more… Butterscotch Cornflake Candy and Fantasy (ish) Maple Nut Fudge 2.0 . And don’t forget to Pin this recipe so it’s easy to find later!
Happy tinkering,
Susan
The Original Peanut Butter Cup Cookie Recipe
Equipment
- Mini Muffin Pan
- Cookie Scoop
- Mixing Bowls
- Measuring Cups
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 Large Egg
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 36 Mini Reeses Peanut Butter Cups
Instructions
- Unwrap all the mini Reese’s cups.
- In a small bowl, whisk flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy—about the texture of peanut butter fudge.
- Mix until smooth and creamy.
- Add the dry ingredients and stir until a soft, fragrant dough forms.
- Roll the dough into 1-inch balls. (using a cookie scoop makes it easier)
- Place each rolled dough in a mini muffin tin, and bake at 350°F for 8–10 minutes, just until the edges are set. Do not overbake.
- Immediately press a mini Reese’s cup into the center of each warm cookie.
- Let cool until the chocolate sets.
