Irresistible Reese’s Cookie Cups: Easy Gooey Chocolate Treats Recipe

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I made cookie cups with a crisp outer shell and molten chocolate-peanut butter centers that vanish in a single irresistible bite.

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I am obsessed with these Reese’s Cookie Cups because they hit that ridiculous sweet-salty spot I chase at midnight. I love how a rich swirl of unsweetened cocoa powder gives the cookie its dark, chocolatey backbone while miniature Reese’s peanut butter cups hide molten treasure in the center.

Every bite is loud and unapologetic chocolate and peanut butter, with textures that snap, melt, and stick to your teeth in the best possible way. And yes, I eat them straight from the tray.

But seriously, once you try one you will be hooked, no questions asked. This is my dessert drug.

Ingredients

Ingredients photo for Irresistible Reese’s Cookie Cups: Easy Gooey Chocolate Treats Recipe

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  • Butter: makes the dough rich and soft, plus it helps cookies spread.
  • Granulated sugar: gives crisp edges and a bit of snap when bitten.
  • Brown sugar: adds chewiness and that warm, almost caramel-y note.
  • Egg: binds everything together, keeps cookies tender and not crumbly.
  • Vanilla extract: boosts sweetness and rounds out chocolate without stealing spotlight.
  • All purpose flour: the backbone that holds these gooey cups together.
  • Unsweetened cocoa powder: gives real chocolate depth, not just sweetness.
  • Baking soda: lifts the dough so cookies aren’t flat and dense.
  • Salt: balances sweetness and makes chocolate taste bolder, honest.
  • Semi sweet chips: pockets of melty chocolate for extra gooey bites.
  • Mini Reese’s: peanut butter center surprise in every warm bite.
  • Plus creamy peanut butter: optional drizzle or extra filling for peanut fans.
  • Optional sea salt: a little sprinkle makes flavors pop, trust me.

Ingredient Quantities

  • 1 cup (2 sticks) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 1/4 cups all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup semi sweet chocolate chips

  • 24 miniature Reese’s peanut butter cups, unwrapped

  • Optional 1/2 cup creamy peanut butter for drizzling or extra filling

  • Optional sea salt for sprinkling on top

How to Make this

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1. Preheat oven to 350°F and grease a muffin tin or line with paper liners; you want it ready so dough doesn’t sit too long and get tough.

2. In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, scraping the bowl once or twice.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until combined; don’t overmix, just until it’s uniform.

4. Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl, then add to the wet mixture in two additions, mixing until just combined.

5. Fold in 1 cup semisweet chocolate chips, saving a few to press on top if you like; the dough will be thick and slightly crumbly but hold together.

6. Press about 2 tablespoons of dough into each muffin cup, forming a cup shape with an indentation in the center and up the sides; you can chill the dough 10 minutes if it’s too soft to shape.

7. Bake 9 to 11 minutes, until edges are set but centers are still soft; remove from oven and immediately press one unwrapped miniature Reese’s peanut butter cup into each cookie cup, gently pushing down so it nests in the center.

8. Let the cookie cups cool in the pan 10 minutes so they set, then transfer to a wire rack; if you want extra peanut butter filling, microwave 1/2 cup creamy peanut butter 15 to 20 seconds to loosen and drizzle or spoon a little over each cup while warm.

9. Optional finish: sprinkle a tiny pinch of sea salt on top of each cup for contrast, or press a few reserved chocolate chips on top for extra chocolatey look.

10. Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer; to serve warmed, microwave one cup for 8 to 10 seconds so that gooey center comes back to life.

Equipment Needed

1. Oven and a muffin tin (12-cup) lined with paper liners or greased well
2. Electric mixer or a sturdy wooden spoon and some elbow grease for creaming the butter and sugars
3. 2 mixing bowls — one big for the wet stuff, one medium for the dry ingredients
4. Measuring cups and spoons for flour, cocoa, sugars, salt and baking soda
5. Whisk for the dry mix and a rubber spatula for scraping the bowl and folding in chips
6. Tablespoon or small cookie scoop to portion about 2 tablespoons of dough per cup
7. Wire cooling rack to cool the cookie cups so they set up right
8. Microwave safe bowl or small saucepan if you want to loosen peanut butter for drizzling

FAQ

A: You can, but regular ones are much bigger and will take over the cookie. If you must, cut them in half and press a half into each cookie cup. You may need to bake a little longer and use a larger muffin tin or flatten the dough more.

A: Bake at 350°F for about 9 to 12 minutes. The edges should look set but centers still a bit soft. Let them cool in the pan for 5 minutes, then press in the peanut butter cups so they sink and get gooey as they cool.

A: Chill the dough 20 to 30 minutes. Slightly chilled dough is way easier to scoop and shapes better. If it still sticks, wet your hands or use a small cookie scoop dusted with flour.

A: Yes. Freeze baked cookie cups in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temp. You can also freeze unbaked scoops on a tray, then store in a bag and bake from frozen; add a couple minutes to the bake time.

A: Warm 1/2 cup creamy peanut butter so it's pourable and drizzle over cooled cookie cups. For more filling, spoon a small dollop of peanut butter into the center after you press in the candy, but don’t overdo it or the centers will stay too soft.

A: Right after you press the Reese's into the warm cookie, press gently and twist a tiny bit to melt the surface so they stick. If you like a glossy finish, microwave a few chocolate chips with a tsp of oil or peanut butter, drizzle that on top, and sprinkle a pinch of sea salt.

Irresistible Reese’s Cookie Cups: Easy Gooey Chocolate Treats Recipe Substitutions and Variations

  • Unsalted butter: use equal amount of coconut oil (solid, cooled), or 1 cup margarine, or 1 cup plant-based buttery spread (works fine if dairy-free)
  • All-purpose flour: swap for 1:1 gluten-free baking blend (measure cup for cup), or use whole wheat pastry flour (same amount but a bit denser), or try almond flour (use 15 to 20 percent less and watch texture)
  • Large egg: substitute one flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), or 1/4 cup applesauce, or 1/4 cup mashed banana (both add moisture and slight sweetness)
  • Miniature Reese’s peanut butter cups: replace with chopped regular Reese’s cups (same total weight), or use peanut butter chips plus a few chocolate chips, or fill with a teaspoon of creamy peanut butter topped with a chocolate kiss

Pro Tips

1. Chill the dough 10 to 15 minutes if it feels too soft before you try to press it into the muffin tin, otherwise it’ll spread and you’ll lose the cup shape. Cold dough is easier to mold and gives cleaner edges.

2. Underbake slightly on purpose; take them out when the edges are set and centers still look soft. They’ll firm up as they cool, and you want that gooey pocket for the Reese’s.

3. Warm the miniature peanut butter cups for 5 to 8 seconds in the microwave on a plate if they’re super firm, that way they nest in nicely and fuse with the cookie. Don’t overdo it or they’ll melt into a mess.

4. If you want extra shine and salty-sweet contrast, heat a little creamy peanut butter so it’s pourable and drizzle a small amount, then sprinkle a tiny pinch of sea salt on top while it’s still warm. It makes them taste way fancier.

Irresistible Reese’s Cookie Cups: Easy Gooey Chocolate Treats Recipe

Irresistible Reese’s Cookie Cups: Easy Gooey Chocolate Treats Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made cookie cups with a crisp outer shell and molten chocolate-peanut butter centers that vanish in a single irresistible bite.


Pin

Servings

24

servings

Calories

238

kcal

Equipment: 1. Oven and a muffin tin (12-cup) lined with paper liners or greased well
2. Electric mixer or a sturdy wooden spoon and some elbow grease for creaming the butter and sugars
3. 2 mixing bowls — one big for the wet stuff, one medium for the dry ingredients
4. Measuring cups and spoons for flour, cocoa, sugars, salt and baking soda
5. Whisk for the dry mix and a rubber spatula for scraping the bowl and folding in chips
6. Tablespoon or small cookie scoop to portion about 2 tablespoons of dough per cup
7. Wire cooling rack to cool the cookie cups so they set up right
8. Microwave safe bowl or small saucepan if you want to loosen peanut butter for drizzling

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 1/4 cups all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup semi sweet chocolate chips

  • 24 miniature Reese's peanut butter cups, unwrapped

  • Optional 1/2 cup creamy peanut butter for drizzling or extra filling

  • Optional sea salt for sprinkling on top

Directions

  • Preheat oven to 350°F and grease a muffin tin or line with paper liners; you want it ready so dough doesn't sit too long and get tough.
  • In a large bowl, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, scraping the bowl once or twice.
  • Beat in 1 large egg and 1 teaspoon vanilla extract until combined; don't overmix, just until it's uniform.
  • Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl, then add to the wet mixture in two additions, mixing until just combined.
  • Fold in 1 cup semisweet chocolate chips, saving a few to press on top if you like; the dough will be thick and slightly crumbly but hold together.
  • Press about 2 tablespoons of dough into each muffin cup, forming a cup shape with an indentation in the center and up the sides; you can chill the dough 10 minutes if it's too soft to shape.
  • Bake 9 to 11 minutes, until edges are set but centers are still soft; remove from oven and immediately press one unwrapped miniature Reese's peanut butter cup into each cookie cup, gently pushing down so it nests in the center.
  • Let the cookie cups cool in the pan 10 minutes so they set, then transfer to a wire rack; if you want extra peanut butter filling, microwave 1/2 cup creamy peanut butter 15 to 20 seconds to loosen and drizzle or spoon a little over each cup while warm.
  • Optional finish: sprinkle a tiny pinch of sea salt on top of each cup for contrast, or press a few reserved chocolate chips on top for extra chocolatey look.
  • Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer; to serve warmed, microwave one cup for 8 to 10 seconds so that gooey center comes back to life.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 53g
  • Total number of serves: 24
  • Calories: 238kcal
  • Fat: 12.8g
  • Saturated Fat: 7.8g
  • Trans Fat: 0.15g
  • Polyunsaturated: 0.96g
  • Monounsaturated: 3.46g
  • Cholesterol: 29mg
  • Sodium: 92mg
  • Potassium: 89mg
  • Carbohydrates: 30.8g
  • Fiber: 1.6g
  • Sugar: 20.8g
  • Protein: 3.4g
  • Vitamin A: 62IU
  • Vitamin C: 0.5mg
  • Calcium: 18mg
  • Iron: 0.67mg

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