Sharing delicious peanut butter cup cookies today! This Pretzel Peanut Butter Cup Cookies recipe is perfect for parties of all occasions and will cure any sweet tooth craving!
Reese’s Peanut Butter Cup Cookies
Peanut Butter Cups are one of my guilty pleasures and they’re so delicious inside cookies! The mini pretzel gives the perfect salty crunch to these cookies. You’ll love them for so many occasions.
Be sure to try my Kit Kat Cookie Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- salted butter, softened– For most of my recipes I use salted butter. Unsalted works too.
- packed dark brown sugar– Brown sugar has more molasses which makes it darker in color than light brown sugar.
- granulated sugar– This fine white sugar adds sweetness to the cookies.
- large egg– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- instant vanilla pudding mix– Find instant pudding mix in the baking isle of the grocery store. Make sure the box says instant and not cook and serve.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- baking soda– Baking soda helps the cookies rise during baking.
- mini chocolate chips– Milk or semi sweet is generally what I use.
- Reese’s Peanut Butter Cups, chopped– Chop up any Reese’s Peanut Butter Cups .
How To Make Peanut Butter Cup Cookies
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Place softened butter in large mixing bowl with sugars, mix for a good minute, until well combined. Stir in egg and vanilla, stirring until well combined. Add flour, pudding mix, salt, and baking soda. Slowly stir until dough forms. Add mini chocolate chips and peanut butter cups, gently stir until combined. Use a cookie scoop, to scoop dough onto baking sheet, about 1 inch apart. Press a mini pretzel onto tops of cookie dough.
- Bake for 12 minutes or until baked through. Remove and let cool before transferring.
Peanut Butter Cup cookie dough heaven right here.
Gently stir the dough until all is combined. If you don’t have peanut butter cups, try other chocolate bars. Hershey’s Bars work great along with Snickers Bars, Nestle Crunch Bars. You’ve got lots of options to play with.
These cookies could not be more fun and absolutely delicious. Can’t wait for you to try them.
The mini pretzel presses perfectly into the center of each piece of cookie dough.
How To Serve
Serve cookies room temperature at any occasion where dessert is needed. Great for bake sales, holidays and parties!
How To Store Reese’s Cookies
Store any leftover cookies in a large ziplock bag or airtight container for up to 3 days at room temperature. Note- Pretzel will get soft after storing.
Recipe Tips For Success
- Always use real butter when making homemade cookies.
- Use pure vanilla.
- As soon as cookies come out of the oven, use a plastic knife to shape cookies as needed. I do this just about every time I make cookies. Make them perfectly round if you’d like. Such a simple trick.
Pretzel Peanut Butter Cup Cookies
Equipment
- Oven
- Bowl
- baking sheet
- parchment paper
- cookie scoop
- measuring cups
- measuring spoons
Ingredients
- 1 stick salted butter softened
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup instant vanilla pudding mix
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup mini chocolate chips
- 8 full size Reese's Peanut Butter Cups chopped
- 24 mini pretzels
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Place softened butter in large mixing bowl with sugars, mix for a good minute, until well combined. Stir in egg and vanilla, stirring until well combined. Add flour, pudding mix, salt, and baking soda. Slowly stir until dough forms. Add mini chocolate chips and peanut butter cups, gently stir until combined. Use a cookie scoop, to scoop dough onto baking sheet, about 1 inch apart. Press a mini pretzel onto tops of cookie dough. Bake for 12 minutes or until baked through. Remove and let cool before transferring.
Nutrition
Pin Cookies To Your Favorite Board
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