Reese’s Peanut Butter Cup Poppers

Reese's peanut butter cup poppers

When I asked my nephew, Cody, what I could bake and send to him at college, he texted back saying, “anything Reese’s would be amazing, please and thank you.” Reese’s peanut butter poppers were the first treat in the oven.

The recipe can be found under many names but I like to call them Reese’s P.B. Cup Poppers. It’s not often you find sweets called ‘poppers’—poppers are more typically found on savory appetizer menus. Taste of Home published this recipe as Peanut Butter Cookie Cups. I add creamy peanut butter to my recipe. Whatever you call them, they are easy to make and delicious to eat.

Bake Reese’s Peanut Butter Cup Poppers along with me in this episode of Bake With Me on Funeral Potatoes & Wool Mittens. Available anywhere you listen to podcasts or in the Spotify player below.

The next treat in the oven was a pan of Peanut Butter Brownie Cups, a recipe I found this weekend on Cookies and Cups blog.

Sweet wishes,


Reese’s Peanut Butter Cup Poppers

Staci at Random Sweets
It doesn't take much time or many ingredients to make these delectable little peanut butter and chocolate treats.
5 from 1 vote
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 36
Calories 106 kcal


  • 1 mini muffin pan


  • 17.5 oz peanut butter cookie mix plus the ingredients to make them
  • ¼ cup creamy peanut butter, optional
  • 36 miniature Reese's Peanut Butter Cups, unwrapped


  • Heat oven to 350°F. Grease mini muffin pan.
  • Mix the cookie dough according to package directions; stirring in ¼ cup peanut butter if using.
  • Roll the dough into 1-inch balls and place in mini muffin pan. Press dough evenly onto the bottom and just to the top of the muffin cups. (I use a mini tart shaper.) If they spread over the sides of the muffin cup, they are hard to get out of the pan in one piece.
  • Bake at 350° for 7-8 minutes or just until set.
  • Immediately place a peanut butter cup in each popper, pressing down gently. Cool for 10 minutes and carefully remove from pans. Cool on wire rack. Store in airtight container. 


Calories: 106kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 0.4mgSodium: 146mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 0.02mgCalcium: 6mgIron: 0.3mg
Keyword chocolate and peanut butter, cookie dough, peanut butter, Reeses Peanut Butter Cups

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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  1. I love these things!!! I never make them because I eat them all myself. I don’t press them into the muffin pan – I just throw the ball of dough in and let it bake. It forms around the reeses when you mash it in.

    1. It’s good to know you don’t have to press the dough in the muffin pan because I almost forgot a few times and now I won’t have to worry about it. I love these too, that’s why it’s good that I sent most of them to my nephew and burned an entire batch of 24–because I eat WAY too many of them. ;+}

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