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

  1. Preheat oven to 350° F. Grease a mini muffin tin.
  2. In a medium bowl, whisk together flour, cocoa, corn starch, baking soda and salt. Set aside.
  3. 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.
  4. With the mixer on low, slowly add dry ingredients and mix thoroughly. Dough will be thick.
  5. 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.
  6. 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.
  7. Remove cookies to a cooling rack to finish cooling.

Peanut Butter Frosting

  1. In a medium bowl of a stand mixer, beat the butter and shortening together until smooth. Beat in peanut butter until combined.
  2. 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.
  3. 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.