Reese’s Peanut Butter Cup Cookie Recipe (2024)

Author: Desiree Campbell

Ingredients

• 1 Cup { 2 sticks } butter, softened.
• ¾ Cup Granulated Sugar
• ¾ Cup Packed Brown Sugar
• 1 Tb. Vanilla Extract
• 2 Eggs
• 2¼ Cups Flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 Box { 3.4 oz } Vanilla Instant Pudding.
• 1 Cup Milk Chocolate Chips
• 20 to 25 Reese's Peanut Butter Cups

Instructions

1. Preheat your oven at 350ºF.
2. Peel and cut the Reese's into fourths. Don't chopped them... You don't want them to fall apart. Tip: As soon as you are done cutting put your Peanut Butter Cups in the freezer and leave them there while you make the rest of the cookies.This will make them firm and they won't melt away when you add them into your dough.
3. Beat soft butter, brown and white sugar and vanilla in a large bowl.
4. Add the eggs, beat well until creamy.
5. Add the rest of your dry ingredients including the instant pudding.
6. Stir in the chocolate chips.
7. Now it is time to take out those delicious chunks of peanut butter cups and add them to the batter. Stir it gently with a wooden spoon. Don't over do it you want to see and bite into those small chunks later.
8. Drop the batter by teaspoons onto a cookie sheet. Bake for 8 minutes. The first batch always takes an extra minute. DO NOT OVERCOOK! Cookies will get harder as they cool down.
9. When they are baked remove them from the cookie sheet to a wire rack. Enjoy!