• 2¾ cup flour
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup butter, room temperature
  • 1 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp corn syrup
  • 48 Reese’s® miniature cups, frozen


  • Preheat oven to 375°
  • Unwrap 48 Reese’s® miniature cups and place in a sealed container/bag. Place in freezer until ready to use.
  • In a medium sized bowl, whisk flour, baking soda, baking powder, and salt together. Set aside
  • In a large bowl, beat butter, sugars, and peanut butter until creamy
  • Add eggs, vanilla, and corn syrup. Mix until combined
  • Add dry ingredients into wet mixture. Mix until combined
  • Cover and chill for an hour or so
  • Using a 1″ cookie scoop, add each scoop into a mini muffin pan
  • Bake for 8 minutes, remove from oven and insert Reese’s® miniature peanut butter cups into each cookie
  • Let cool completely and then remove from pan. (You can put cookies in the fridge to help cool)