Peanut Butter Cup Cookies are soft and chewy peanut butter cookies topped with mini Reese’s peanut butter cups and dipped in chocolate. These scrumptious Reese's cookies are perfect for Christmas cookie swaps, homemade gifts, and potlucks.
Preheat the oven at 350 °F and line a baking sheet with parchment paper or silicone mat.
Place the peanut butter, butter and sugar in a bowl and mix with a spatula until smooth and creamy. Add the egg yolk and milk and mix until combined. Fold in the flour and salt
Use a medium cookie scoop to make balls the same size and place them on a baking sheet about 2 inches apart.
Place in the freezer for 15 minutes. Bake for 9-12 minutes or until they are slightly golden on the edges.
As soon as you remove them from the oven, place a Reese’s mini in the center of each cookie. You want to do this before the cookies fully set. Transfer to a wire rack to finish cooling.
Melt the chocolate chips in the microwave in 30 second intervals, mixing in between, until all the chocolate is fully melted. Mine took a minute and a half.
Dip each cookie in the melted chocolate and place them on parchment paper or silicone mat.
Wait until the chocolate is fully set to remove them from the parchment paper.
You can use a tablespoon or a scale instead of the cookie scoop to make your cookies the same size. The cookie scoop I used is about 1.5 tablespoons.
You can leave the cookies in the freezer for longer before baking them, but keep in mind that they will need extra time in the oven since they are completely frozen. If the Reese’s minis are individually wrapped, unwrap them before taking the cookies out of the oven.
I placed the chocolate covered cookies on parchment paper/silicone mat because I find the chocolate doesn’t stick to either of those surfaces.