Soft and chewy peanut butter cookies rolled in sugar, baked until golden, and topped with a melty mini Reese’s cup—a peanut butter lover’s dream!

Units Scale

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1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
36 mini Reese’s peanut butter cups (unwrapped and frozen for at least 30 minutes)

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Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
Make the dough: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Mix in the egg, vanilla, and milk. Gradually add the dry ingredients and mix until combined.
Shape the cookies: Scoop about 1 tablespoon of dough, roll into a ball, and coat with granulated sugar. Place on the baking sheet about 2 inches apart.
Bake: Bake for 8-10 minutes, until the edges are set and lightly golden.
Add Reese’s Cups: Immediately press a frozen mini Reese’s cup into the center of each cookie. The cookies will crack slightly—this is normal!
Cool & serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Why freeze the Reese’s cups? This prevents them from melting too much when added to the hot cookies.
Make-ahead tip: Cookie dough can be made ahead of time and frozen for up to 3 months.
Storage: Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.