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Chocolate Reese’s Cookie Cups

Chocolate Reese’s cookie cups are chocolate cookies baked in a mini muffin tin, stuffed with mini Reese’s and topped with peanut butter frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 36 cookie cups
Author Haley D Williams

Ingredients

Chocolate Reese's Cookie Cups

  • 2 1/2 cups (300 g) flour
  • 1/4 cup (21 g) cocoa
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1 1/2 sticks, 170 g)) unsalted butter, room temperature
  • 1/2 cup (100 g) sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 1/4 cup (60 ml) milk, room temperature
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 36 mini Reese’s cups

Peanut Butter Frosting

  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1/4 cup (50 g) shortening
  • 1/4 cup (65 g) creamy peanut butter
  • 2 cups (220 g) powdered sugar, sifted
  • 1-2 tablespoons milk
  • Chocolate syrup optional

Instructions

Chocolate Reese's Cookie Cups

  • Preheat oven to 350° F. Grease a mini muffin tin.
  • In a medium bowl, whisk together flour, cocoa, corn starch, baking soda and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), cream butter, sugar and brown sugar together until light and fluffy, 3-4 minutes. Add milk, egg and vanilla, and mix until well combined.
  • With the mixer on low, slowly add dry ingredients and mix thoroughly. Dough will be thick.
  • Make balls of about 1 tablespoon in size and place into each mini muffin cup. Use your thumb to press the center down just a bit to make an indention (for the Reese's later). Each mini muffin cup will be about 3/4 full.
  • Bake at 350° F for 8-9 minutes. Remove from oven and press mini Reese's into the center of the cookie cups. Allow to cool for 3-4 minutes in the muffin tin. The mini Reese's will start to melt.
  • Remove cookies to a cooling rack to finish cooling.

Peanut Butter Frosting

  • In a medium bowl of a stand mixer, beat the butter and shortening together until smooth. Beat in peanut butter until combined.
  • Slowly add the powdered sugar to the butter mixture, one cup at a time, and mix until smooth. Add 1-2 tbsp of milk until the frosting is desired consistency.
  • Transfer frosting to a bag fitted with an icing tip and frost cookie cups. Drizzle with chocolate syrup (optional) and serve. Store in an airtight container at room temperature for 3 to 5 days.