Reese’s Peanut Butter Cookie Cups are a dreamy fusion of soft, chewy cookie and creamy chocolate perfection.

Each bite, of this gluten free version, begins with a golden peanut butter cookie base that’s tender in the center and slightly crisp around the edges.

Nestled in the center is a smooth, milk chocolate cup that melts luxuriously on your tongue  

This recipe yields 36 cookie cups.

The peanut butter filling inside the cup adds a luscious, salty-sweet contrast that makes every bite irresistible.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Reese’s Peanut Butter Cookie Cups I softened some butter in the microwave.

Then I dumped some butter, granulated sugar and brown sugar into a large mixing bowl.

I used a large wooden spoon to cream those ingredients together before adding in an egg and vanilla extract.

Once the ingredients were well combined I dumped in some peanut butter and stirred it in until well incorporated.

Next I added in the dry ingredients.  I measured in Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, some baking soda and salt.  

When I  measured the flour I scooped it into the measuring cup until I had the desired amount.

Using the wooden spoon again, I stirred the dry ingredients into the dough.

Then I greased mini muffin pans.

Next I used a teaspoon to transfer the cookie dough to the prepared muffin pans.  I filled each one about 3/4 full.

Then I baked the cookies in a preheated 350F oven for 11 – 13 minutes or until they were starting to turn golden brown around the edges.

While they were baking I unwrapped the miniature Reese’s Peanut Butter Cups.

As soon as I removed the muffin pans from the oven I gently pressed a Reese’s Peanut Butter Cup into the centre of each cookie.

Then I left the cookies to cool completely in the muffin pans.

They’re indulgent yet playful, a perfect nod to the classic candy we all know and love.

Each one looks like a tiny treasure, glistening slightly from the chocolate and golden from the baked dough.

These cookie cups are the kind of treat that disappears faster than you plan, one after another.

And best of all, they leave you with that unmistakable Reese’s chocolate-peanut butter satisfaction.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Reese’s Peanut Butter Cookie Cups:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg, large
• 1/2 tsp vanilla
• 1/2 cup peanut butter
• 1 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tsp baking soda
• 1/4 tsp salt

How to Make Reese’s Peanut Butter Cookie Cups:

1. Preheat oven to 350F and spray mini muffin tins with cooking spray.
2. Cream the butter, sugars, eggs and vanilla together with a large wooden spoon.
3. Add the half cup of peanut butter and blend.
4. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking soda, and salt to the wet ingredients. Stir until all is incorporated into the dough.
5. Use a cookie scoop or spoon to drop spoonfuls of dough into the prepared muffin pans.  Fill about 3/4 full.
6. Bake in the preheated 350F oven for 11 – 13 minutes or until starting to turn golden brown around the edges.
7. While dough is baking open up the miniature Reese’s Peanut Butter Cups.
8. After removing the cookies from the oven immediately press a miniature cup into the centre of each cookie.
9. Allow to cool to cool completely before removing cookies cups from the pan.
10. Makes about 3 dozen cookie cups.
11. When cool, serve and enjoy!

FAQs:

What should I serve with Reese’s peanut butter cookie cups?

Reese’s peanut butter cookie cups are rich and indulgent, so pairing them with something that balances or complements their sweetness works beautifully. Here are some serving ideas:

Drinks:

• A cold glass of milk — classic, creamy, and perfect for balancing the richness.

• Hot coffee or espresso, especially something bold or slightly bitter to contrast the sweetness.

• Hot chocolate for an extra-cozy dessert combo.

• Vanilla or caramel latte for a sweet café-style pairing.

• A chilled almond or oat milk option for a lighter, dairy-free pairing.

Dessert Pairings:

• A scoop of vanilla or chocolate ice cream — melt it slightly and let it mingle with the warm cookie cup.

• Peanut butter or chocolate drizzle over the top for extra decadence.

• A few fresh berries (like raspberries or strawberries) to cut the sweetness with a touch of tartness.

• Whipped cream and a sprinkle of chopped peanuts or mini Reese’s pieces for a fun presentation.

☕ Serving Ideas:

• Serve them as part of a dessert board with brownies, fudge, or truffles.

• Make a cookie cup sundae — place a cookie cup in a bowl, add ice cream, and drizzle with chocolate sauce.

• Offer them with a dessert coffee bar — let guests pair them with espresso, mocha, or cappuccino.

 

How do I store Reese’s peanut butter cookie cups?

Reese’s peanut butter cookie cups can be stored a few different ways depending on how long you’d like to keep them fresh:

1. At room temperature (short-term):

• Place them in an airtight container.

• Separate layers with parchment or wax paper so they don’t stick together.

• Store in a cool, dry spot for up to 3–4 days.

2. In the fridge (medium-term):

• Keep them in an airtight container lined with parchment paper.

• This helps prevent condensation from making them soggy.

• They’ll stay fresh for about 7 days.

3. In the freezer (long-term):

• Freeze in a single layer on a baking sheet until solid (about an hour), then transfer to a freezer-safe bag or container.

• Separate layers with parchment paper.

• Freeze for up to 2–3 months.

• When ready to eat, thaw at room temperature for 20–30 minutes.