What’s the Project? These chocolate Reese’s peanut butter cup cookies are soft, chewy, decadent, and AMAZING! Chocolate cookie base topped with peanut butter frosting, then crushed Reese’s Peanut Butter Cups-they are perfect cookies!
We interrupt our regularly scheduled Christmas posts because I got too caught up in Thanksgiving and didn’t get today’s post done.
But never fear, I have something up my sleeve that I have been saving for a special day.
It’s a cookie that true treat lovers are going to LOVE! These chocolate Reese’s peanut butter cup cookies are amazing! It’s a soft chocolate cookie topped with peanut butter frosting and sprinkled with Reese’s. Pretty amazing!
Really, this is a GOOD cookie! You’ll definitely want to try making this. Right?
Chocolate Reese’s Peanut Butter Cup Cookie Recipe:
I know you want to make these! They are so good! Here’s the recipe.
Chocolate Reese's Peanut Butter Cup Cookies
- 1 1/2 C brown sugar
- 2 Tbsp water
- 3/4 C margarine 1 and a half sticks
- 2 C Nestle’s Semi Sweet chocolate chips
- 2 eggs beaten
- 1 tsp salt
- 1 1/4 tsp baking soda
- 3 1/2 C flour
- Preheat your oven to 350 degrees.
- Sift dry ingredients together and set them aside.
- In a large pan on the stove over medium-high heat, melt your brown sugar, water and margarine together and stir and continue to heat until it boils.
- Remove from heat and immediately stir in your Nestle’s Semi Sweet Chocolate Chips. Mix until melted.
- Beat your eggs with a fork and then stir them into the chocolate mixture.
- Add the dry ingredients and stir them in with a fork until completely combined. If your dough seems runny (and like you can’t make blobs with it) add a little bit more flour.
- Roll into large balls (see image below) and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
- Bake for about 10-11 minutes. While they bake you can make your frosting. Scroll down for that recipe.
When your cookies come out of the oven, press them down gently with the bottom of a cup to form a flat cookie with a bit of a rim around the edges:
Now let’s make the frosting so that you can top them!
Chocolate Reese's Peanut Butter Frosting
- 3 sticks of butter
- 4-6 C powdered sugar
- 1 C peanut butter
- 1/4 C milk
- Reese's Peanut Butter Cups
- Note-the above ingredients can be modified a little. If your frosting seems dry, add a little more milk. If it seems too wet, add a little powdered sugar.
- Mix ingredients together until smooth. Put in a ziplock bag and snip off the corner. Pipe frosting onto a cookie and then spread with a knife. Sprinkle with crushed Reese's Peanut Butter Cups.
- I hope you love these chocolate Reese's peanut butter cup cookies as much as I do! So yummy!
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Can you freeze the cookies? If so, would it best not icing the cookies until ready to eat? I am making them ahead of time for a wedding. These are great cookies, Thank you for sharing.
Yep they for sure freeze and would be best if frosted later.
THese look amazing….
How many does this recipe make. Thx
Does the frosting get stiff enough to stack the cookies in a gift box without sticking to another
It’s semi-sticky. Maybe refrigerate it first?
How many does this make?
About 2 dozen
Barb Hanson says
I made these today with my granddaughter. They are wonderful! I did cut the frosting recipe in half as was suggested in some of the comments. Thank you for this recipe, I’ll be making it a lot!
Really glad I found this post, I love Reeses!
The next time I make these cookies (and I will make then again) I will just do half of the frosting. Had enough left over to do a two layer cake! Also how many did this yield? I got about thirty.
I want to try these also but like another commented you referred to making a Carmel sauce but don’t say anything else like how to make and what to do with it.
Oh my word-I’m a dork! That shouldn’t be in there. There’s no caramel in this one. That’s from this recipe: http://crazylittleprojects.com/2015/09/chocolate-caramel-cookies.html
So just make your frosting. Not your caramel. 🙂
Thank you so much for the great recipe for Reese’s cookies and that there is no caramel in them.
Rylie Baker says
Made these last night and they turned out GREAT! Just like the picture and so delicious. Will be making these again.
Oh good! 🙂
Penny J says
the recipe says to make the caramel sauce and frosting while the cookies bake but I don’t see anything else about the caramel sauce. Am I missing something? My husband wants to try these soon!
I have the same question. Please clarify, I need! to make these.
Sorry about that-just fixed it. No caramel sauce in it. 🙂
If you use butter, you may want to chill the dough slightly before baking.
You can if you want, though I always use butter and never do.
I live in Northern Ireland , would love to try these chocolate cookies , they look gorgeous , but I can’t try to bake them as I do not understand what a STICK of margarine, could you tell me how many ounces a stick is ? Rosemary.
Google can. 🙂
A stick of butter is 125g
Actually, it is exactly 113g, but that might be hard to measure.
A Stick of butter or margarine is 8 4 ounces or 1/4 pound.
A stick of butter is 4 ounces.
I cannot wait to make these for family. Thank you for the recipe!
Melinda oliveri says
Hi, can I use butter instead of margarine in the chocolate Reese’s cookies?
You can, they just spread a little differently than with margarine.