Reese's Peanut Butter Cup Sandwich Cookies Recipe

Reese's Peanut Butter Cup Sandwich Cookies

I stumbled across this super yummy looking treat in a #NationalCookieDay frenzy (why wasn't this is my diary!) and it's one that definitely needs trying. I'll be honest and say that I'm tempted to just buy some cookies from Millies and shove some Reese's Peanut Butter Cups in the middle as it may have the same effect, but that would be cheating, right? For those of you who want to make them properly here's what you need and how to make Reeses's Peanut Butter Cup Sandwich Cookies:


  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1/4 cup shortening (for us in the UK that's Trex, Flora White or Cookeen)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg(s)
  • 1 cup all purpose flour (plain flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1/2 cup chopped nuts, optional
  • 1-1/3 cups (8-oz. pkg.) Reese's Peanut Butter Cups Minis
  • 18 Reese's Snack Size Peanut Butter Cups
  1. Beat butter, shortening, granulated sugar and brown sugar until well blended. Add egg; beat well. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oats and chopped nuts, if desired. Stir in mini peanut butter cups. Cover; refrigerate several hours or overnight.
  2. Heat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
  3. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  4. Remove wrappers from snack size peanut butter cups. For each sandwich cookie, place one peanut butter cup on flat side of cookie; place on paper towel. Microwave at medium (50%) 10 to 15 seconds; gently press second cookie on peanut butter cup. Wait several minutes for peanut butter cup to soften and adhere to second cookie. Eat immediately or allow chocolate to set before storing cookies. Makes about 18 sandwich cookies.

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