Viral Reese’s Chocolate Chip Cookie Cups
These viral Reese’s cookie cups combine refrigerated chocolate chip cookie dough and miniature peanut butter cups for an easy two-ingredient treat.
Reese’s Cookie Cups at a Glance
- Skill level: Very easy
- Ingredients: Two
- Pan: Mini muffin pan
- Prep time: About 10 minutes
- Bake time: Approximately 11–13 minutes
- Yield: 24 mini cookie cups
- Perfect for: Care packages, parties, holidays, bake sales, lunchboxes, and after-school treats
Three of my granddaughters have recently moved to college dorms and this grandmother has been busy putting together going-away care packages.
Naturally, those packages needed homemade treats!
One of the girls is crazy about my Classic Peanut Butter Blossoms, so I made those for her, too. My other granddaughter is wonderfully easygoing and happy with almost anything. Since no one in our family has a nut allergy, Reese’s Peanut Butter Cups felt like a fun choice for both girls.
Besides, I wanted to eat one myself to see how they tasted. Quality control is important, friends!
A Viral Two-Ingredient Cookie Recipe
I had seen these viral Reese’s cookie cups in a reel somewhere along the way. The concept couldn’t be easier: bake refrigerated chocolate chip cookie dough in a mini muffin pan and press a Reese’s Peanut Butter Cup into each cookie while it’s still warm.
That’s it!
I had spent the entire day developing and testing recipes for both of my food blogs—savory dishes, side dishes, breads, and desserts. On top of that, I’m still recovering from being sick.
When I say I needed an easy-breezy recipe for these college care packages, I mean it!
Two ingredients. One mini muffin pan. No mixing bowls. No measuring cups. Very little cleanup.
Sold!
You will find a full printable recipe card at the bottom of this post.
Why You’ll Love This Recipe
There’s a lot to love about these simple little cookie cups!
- They require only two ingredients.
- Refrigerated cookie dough makes them incredibly fast.
- No mixer or mixing bowl is required.
- They’re easy enough for beginning bakers.
- Chocolate and peanut butter are always a winning combination.
- They’re sturdy and portable once completely set.
- They’re perfect for care packages and gift boxes.
- You can make only as many as you need.
- They look just like the viral Reese’s cookie cups seen in online reels.
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a glance at wha you're going to need. These are simple ingredients you can pick up in almost any grocery store.
- ½ of a 36-ounce tub refrigerated Toll House chocolate chip cookie dough (about 18 ounces)
- 24 Reese’s Peanut Butter Cup Miniatures, unwrapped
You will also need nonstick baking spray for the mini muffin pan.
Note: A full 36-ounce tub should make approximately 48 mini cookie cups, depending on how generously you portion the dough.
Which Reese’s Peanut Butter Cups Should I Use?
I used the individually wrapped Reese’s Peanut Butter Cup Miniatures. These are smaller than regular Reese’s cups but larger than the tiny unwrapped Reese’s Minis.
The Miniatures are just the right size for a standard mini muffin pan. They fill the center of the cookie while leaving a visible chocolate chip cookie border around the outside.
Incidentally, my package contained 29 candies. What an odd number! I only needed 24 for the cookie cups, which left five extras for emergencies—or quality control.
How to Make Viral Reese’s Cookie Cups
This recipe is incredibly simple, but I learned a few things during the process that weren’t necessarily covered in the short reel.
Prepare the Pan and Candy
Preheat your oven to 350°F.
Lightly spray a 24-cavity mini muffin pan with nonstick baking spray.
Unwrap 24 Reese’s Peanut Butter Cup Miniatures before putting the cookies into the oven. You’ll need to work quickly once the baked cookies come out, so it’s best to have the candy ready.
Portion the Cookie Dough
Place about 1 tablespoon of chocolate chip cookie dough into each mini muffin cavity. If you’re weighing the dough, aim for approximately 18 grams per cup.
There’s no need to press the dough up the sides of the pan. Simply place a ball or small scoop of dough into the bottom of each cavity. It will spread and rise as it bakes.
Bake the Cookie Cups
Bake the cookie cups for approximately 11–13 minutes.
My dough was still partially chilled—almost frozen—so the cookies needed about 12 minutes. The edges should look set and lightly golden. The centers will still be soft, but they should no longer look wet or raw.
Don’t overbake them. They will continue to set as they cool in the hot pan.
Add the Reese’s Cups
As soon as the cookies come out of the oven, gently press one unwrapped Reese’s Peanut Butter Cup Miniature into the center of each cookie.
The candy will create the well and turn the warm cookie into a cup, so you don’t need to shape the center with a spoon first.
The Reese’s cups will begin to soften and melt almost immediately. Don’t panic! This is completely normal.
Avoid touching or moving the candies while they’re warm. As the cookie cups cool, the chocolate will firm again and the ridged edges of the Reese’s cups will become more defined.
Cool the Cookie Cups
Allow the cookies to cool in the pan for at least 15–20 minutes.
Mine were still quite soft, so I placed the entire pan in the refrigerator briefly to help the cookies and candies firm. This made them much easier to remove without breaking.
Once firm, gently run a thin knife around the outside edge of each cookie cup and carefully lift it from the pan.
Allow the cookie cups to return to room temperature before serving for the best soft, chewy texture.
What to Expect From These Cookie Cups
These cookie cups are thicker and more substantial than an ordinary chocolate chip cookie. Baking them inside a mini muffin pan creates lightly crisp, golden edges and a deep, soft center.
The Reese’s cup melts slightly into the warm cookie, binding the candy and cookie together. Once everything has cooled, you get a thick, chewy chocolate chip cookie surrounding a creamy milk-chocolate-and-peanut-butter center.
In other words, they taste exactly as good as you would expect!
They’re rich, so one cookie cup is a satisfying serving. They’re also sturdy enough for gift boxes and care packages once they have cooled and set completely.
Can I Use Homemade Chocolate Chip Cookie Dough?
Absolutely!
Here’s the funny part: I often prepare homemade chocolate chip cookie dough, scoop it into balls, and freeze it specifically for making cookie cups. I probably had some tucked away in my freezer when I made this recipe.
But because this was a viral recipe, I wanted to test it exactly as I had seen it—with refrigerated Toll House cookie dough. Go figure!
If you prefer to bake from scratch, use the homemade chocolate chip cookie dough from my Chocolate Chip Cookie Cups with Nutella Filling.
Scoop the homemade dough into approximately 18-gram balls and chill before baking. Frozen dough balls can also be used, but they may require an extra minute or two in the oven.
Tips for Success
- Unwrap all the Reese’s cups before baking the cookies.
- Lightly spray the mini muffin pan so the cookie cups release easily.
- Use approximately one tablespoon or 18 grams of dough per cavity.
- Don’t overfill the muffin cups.
- Bake until the edges are set and golden but the centers remain soft.
- Press in the candy immediately after removing the cookies from the oven.
- Expect the chocolate to soften and melt—it will firm again.
- Don’t touch the Reese’s cups while the chocolate is warm.
- Let the cookies cool thoroughly before attempting to remove them.
- Briefly refrigerate the pan if the cookie cups remain too soft or fragile.
- Allow chilled cookie cups to return to room temperature before serving.
Variations
The viral version uses chocolate chip cookie dough and Reese’s Peanut Butter Cups, but you can use the same simple method to create other flavors.
Peanut Butter Reese’s Cookie Cups
Use refrigerated peanut butter cookie dough instead of chocolate chip dough, then press a miniature Reese’s cup into each warm cookie.
Chocolate Cookie Cups
Start with refrigerated chocolate cookie dough for an even richer chocolate-and-peanut-butter dessert.
Dark Chocolate Reese’s Cookie Cups
Use dark chocolate miniature peanut butter cups in the centers.
White Chocolate Reese’s Cookie Cups
Use white chocolate Reese’s cups when available.
Holiday Reese’s Cookie Cups
Look for seasonal Reese’s Miniatures or use a holiday variety of refrigerated cookie dough. Place the finished cups in festive liners after they’ve cooled.
Salted Caramel Chocolate Chip Cookie Cups
Bake the chocolate chip cookie cups, press wells into the centers, and fill them with melted caramel and a light sprinkling of sea salt.
How to Store Reese’s Cookie Cups
Once the candy and cookies are completely firm, store the cookie cups in an airtight container at room temperature for up to three days.
If your kitchen is especially warm, refrigerate them so the chocolate remains firm. Let them return to room temperature before serving for the best texture.
Place parchment or waxed paper between layers if you need to stack them. Make sure the Reese’s centers are completely set first.
Can I Freeze Reese’s Cookie Cups?
Yes. Place the completely cooled cookie cups in an airtight freezer-safe container with parchment paper between the layers. Freeze for up to two months.
Thaw them at room temperature inside the closed container. Keeping the container closed while they thaw can help prevent condensation from forming directly on the chocolate.
You can also freeze portioned chocolate chip cookie dough balls and bake only the number of cookie cups you need.
Are These Good for College Care Packages?
These are a terrific care-package treat because they’re sturdy, portable, and don’t contain frosting that can smear inside the box.
Make sure they’re completely cool and firm before packing. Place each cookie cup in a paper or foil mini cupcake liner, then arrange them snugly inside an airtight container.
If shipping during very hot weather, remember that the chocolate center can melt. These are best delivered personally, sent with the student, or shipped with appropriate temperature protection.
Frequently Asked Questions
Yes! The cookie cups require only refrigerated chocolate chip cookie dough and Reese’s Peanut Butter Cup Miniatures. Nonstick baking spray is helpful for preparing the pan.
Use a standard 24-cavity mini muffin pan. A regular cupcake pan would produce much larger cookie cups and require more dough, larger candies, and a longer baking time.
Use approximately one tablespoon or 18 grams of dough per cavity. Avoid adding too much or the cookie dough may overflow the pan.
Mine baked for approximately 12 minutes at 350°F. Start checking around 10–11 minutes, especially if your dough is soft. Cold or partially frozen dough may need the full 12–13 minutes.
The edges should look set and lightly golden. The centers can remain soft, but they shouldn’t appear wet or raw. The cookies will continue setting as they cool in the pan.
No. Pressing the Reese’s Miniatures into the hot cookies creates the wells. This keeps the viral recipe as simple as possible.
The freshly baked cookies are hot enough to soften the milk chocolate. That’s expected and helps the candy settle into the cookie. Don’t touch the candies while they’re warm; they will firm as they cool.
You can wait a minute or two if you want the candy to retain a slightly sharper shape, but don’t wait too long. Once the cookies begin to set, they may crack or resist the candy.
I pressed mine in immediately. Although the Reese’s cups softened, they regained their shape as they cooled.
They may still be too warm and soft. Let them cool longer or refrigerate the pan briefly. Once firm, loosen the edges carefully with a thin knife before lifting them out.
They can be stored at room temperature once completely set, provided your kitchen isn’t especially warm. Brief refrigeration is helpful during the initial cooling process or during hot weather.
Yes! My homemade chocolate chip cookie dough works beautifully for cookie cups. Chill or freeze the portioned dough before baking and add an extra minute or two if baking from frozen.
Yes, but they will look different and won’t fill the center as fully. You may want to press two or three tiny Reese’s Minis into each cookie cup. For the classic viral appearance, use individually wrapped Reese’s Peanut Butter Cup Miniatures.
Absolutely. Children can portion the dough, unwrap the candies, and place cooled cookie cups into paper liners. An adult should handle the hot pan and supervise when the candies are pressed into the freshly baked cookies.
More Chocolate and Peanut Butter Treats
If you love this classic flavor combination, try some of these recipes next:
- Classic Peanut Butter Blossoms
- Simple Chocolate Peanut Butter Cookies
- Soft Peanut Butter Reese’s Pieces Cookies
- Easy Peanut Butter Cookie Cups
- Peanut Butter Brookie Cookie Cups
- Copycat Reese’s Peanut Butter Cups
- 15 Easy Peanut Butter Desserts
For even more tiny treats, visit my Ultimate Collection of Cookie Cups and Cake Bites.
Final Thoughts
Some days I’m happy to spend hours in the kitchen measuring ingredients, testing recipes, and baking completely from scratch.
This was not one of those days.
After cooking and baking for both of my blogs—and while still recovering from being sick—I needed something genuinely easy for my granddaughters’ college care packages. These viral Reese’s cookie cups delivered exactly that.
They’re simple, fun, portable, and filled with two things college students are sure to appreciate: chocolate and peanut butter.
Most importantly, they allowed this tired grandmother to send the girls off with a little homemade love without making one more batch of cookie dough.
That’s a win in my book!
Thanks for Stopping By
If you make these delicious cookie cups and enjoy them please leave a comment or review. And before you go, please pin some photos to your Pinterest boards.
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Viral Reese's Chocolate Chip Cookie Cups
These viral Reese’s cookie cups combine refrigerated chocolate chip cookie dough and miniature peanut butter cups for an easy two-ingredient treat perfect for parties, care packages, bake sales, and holidays.
Ingredients
- * Approximately 18 ounces refrigerated chocolate chip cookie dough, enough for 24 one-tablespoon portions
- * 24 Reese’s Peanut Butter Cup Miniatures, unwrapped
- * Nonstick baking spray
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 24-cavity mini muffin pan with nonstick baking spray.
- Unwrap 24 Reese’s Peanut Butter Cup Miniatures and set them aside.
- Portion approximately 1 tablespoon or 18 grams of chocolate chip cookie dough into each mini muffin cavity.
- Bake for 11–13 minutes, until the edges are set and lightly golden. The centers should remain soft but shouldn’t look wet or raw.
- Immediately press one Reese’s Peanut Butter Cup Miniature into the center of each hot cookie.
- Don’t touch or move the candies while they’re warm. They will soften and then firm again as they cool.
- Cool the cookie cups in the pan for 15–20 minutes.
- If the cups are still very soft, place the pan in the refrigerator for 10–20 minutes or until the cookies and candies are firm.
- Carefully loosen the edges with a thin knife and lift the cookie cups from the pan.
- Allow them to return to room temperature before serving.
Notes
* My cookie dough was still partially chilled, and the cups were ready after approximately 12 minutes.
* Refrigerated dough brands and ovens vary, so begin checking around 10–11 minutes.
* Use Reese’s Peanut Butter Cup Miniatures—the individually wrapped candies—for the classic viral appearance.
* Expect the chocolate to melt slightly when pressed into the hot cookies. It will firm again as it cools.
* Store in an airtight container at room temperature for up to three days.
* Refrigerate during hot weather, then bring to room temperature before serving.
* Homemade chocolate chip cookie dough can be substituted. Use approximately 18 grams per cookie cup.
