Fun FactsFeed the FreezerTips and TricksThe RecipeBackground

Reese’s Cup Cookies (AKA Crack Cookies)

Temperature350°Time10 mins

Reese's Cup Cookies


What happens when you stick a Reese’s Cup in a chocolate chip cookie? Perfection – that’s what.

I started making these cookies after someone brought them in to work for a potluck. They’re quick and easy to make, only require two ingredients and the recipe is easily doubled or tripled. My advice is to have some sort of event planned that you can bring these to because it’s impossible to eat just a couple. That’s why we call them Crack Cookies – just one taste and you’re hooked!

The RecipeRecipe
Reese’s Cup Cookies (AKA Crack Cookies)
Prep time
Cook time
Total time
Combine Reese's Cups and chocolate chip cookies and you get the best darn cookie in all the land!
Recipe type: Dessert
  • 1 16.5 oz Tube of Refrigerated Chocolate Chip Cookie Dough
  • 24 – 36 Reese’s Cup Miniatures
  1. Preheat oven to 350°
  2. Spray a 24-well mini muffin pan with non-stick cooking spray.
  3. Pinch off about ½ oz of cookie dough, roll it into a ball and press into one of the wells of the muffin pan. The dough should go about ½ - ⅔ of the way up the side of pan. Repeat until all of the muffin wells are filled. You will likely have a bit of leftover dough.
  4. Bake the cookies for 10 minutes until they’re puffy and just starting to turn brown.
  5. While the cookies are in the oven, unwrap 24 of the Reese’s Cup Miniatures (more if you need to test them to make sure they’re not poison).
  6. Remove the cookies from the oven and immediately press one Reese’s Cup into each cookie.
  7. Allow the cookies to cool for about 30 minutes and, using a paring knife, remove them from the pan.
  8. Allow the cookies to cool completely and the chocolate to harden before serving.
Tips and TricksTips and Tricks

These cookies can be a bit difficult to get out of the pan sometimes so make sure you spray the pan well. I’ve used mini muffin liners in the past but they can get stuck in the finished cookie.

These cookies are way better when the Reese’s Cups have been allowed to cool completely and reharden. When warm, the chocolate and peanut butter are too melty and the cookies are super sweet.

Feed the FreezerFeed the Freezer

After baking, you can freeze these cookies in a zip-top bag for about 6 months – assuming there are any left to freeze.

Fun FactsFun Facts

A recent survey found that a whopping 100% of respondents categorized the Reese’s Peanut Butter Cup as the world’s greatest candy bar.

Source: I had a conversation with a friend and the two of us agreed with this statement.


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  1. Kristi G says

    These were a hit at my party yesterday! I used silicone mini muffin pans, which made it way easy to pop the cookies out after the 30 min cool down. I also found it easiest to roll the dough, pop it into the pan and then use my thumb to depress the middle and make a home for the Reeses. I used a spoon too which was good by the thumb was easiest 🙂

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