Cookie Dough Reese's Cups · GF (12 chocolate cups)

I don’t know if I should feel ashamed or proud that I’ve written the world’s first and only Fringe/Reese's Cup fan fiction. Regardless of what you think about that, I hope you’ll love my discovery, the favorite snack of an alternate universe, Reese’s Cookie Dough Cups.

Yeah. I know. I need to get out more.

Reese's cup with the hole poked out

I’ve got a recipe for straight-up peanut butter cups, if you’d rather visit familiar territory than boldly go. But for those ready to break new ground with me, a few words for the journey: the baking soda is not a vestigial ingredient from a proper cookie recipe. It does more than help the cookies rise, if baked. It helps neutralize a bit of the brown sugar’s acidity, for a mellow and delicious cookie dough.

If you’d like to temper the chocolate for this recipe, check out my friend Emma’s tutorial here. Or, if you’re feeling low-key, skip tempering and use plain, melted chocolate. You’ll have to refrigerate the finished candy (untempered chocolate is a little tacky at room temp), but anyone who’s ever raided a log of cookie dough in the fridge can attest to the deliciousness of cold cookie dough.

chocolate chip cookie dough cups

Cookie Dough Cups
2 ounces unsalted butter (use shortening for vegan)
2 ounces brown sugar
1 1/4 ounces sugar
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
pinch nutmeg
1/2 ounce vanilla extract
3 ounces all purpose flour or your favorite gluten free blend
1 ounce mini chips or finely chopped chocolate
12 ounces chocolate, finely chopped (milk or dark, it’s up to you)
optional: gold foil candy wrappers

Place 12 cupcake papers on a baking sheet, set aside.

Cream together the butter, brown sugar, sugar, salt, baking soda, nutmeg and vanilla on medium speed for a minute or two. Add in the flour all at once, followed by the mini chips (it’s important to use mini chips; regular chocolate chips will clog the pastry tip).

Transfer the dough to a pastry bag fitted with a large, plain tip.

If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.

Next, either temper or melt the chocolate. In either case, pour 1/2 ounce chocolate into each cupcake liner. Then pipe about 3/4 oz cookie dough directly into the center of each cup. This will force the chocolate away from the center and up the sides. Use your finger to gently press down the “peaks.” (Check out the Reese's Cup recipe for a step-by-step photo of the piping process.)

Top each with another 1/2 ounce of chocolate, then rap the baking sheet against the counter to level the chocolate and dislodge air bubbles.

Refrigerate the cups, if using untempered chocolate, until hardened. Tempered chocolate will harden on its own in a few minutes. You can leave/store the cups in the cupcake papers, or peel the papers off and wrap each candy in gold foil for a true Reese’s-like appearance.

Store in an airtight container, a week at room temperature or indefinitely in the fridge/freezer. Peel off the paper to serve.


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Any questions?

Feb 26, 2012 ·  1:15 PM

This is a fabulous change from the traditional pb cup, I’ll have to give these a try! I love making candy at home.

 · Vicki @ WITK ·

Feb 26, 2012 ·  2:11 PM

you are so brilliant.

 · elni · 

Feb 26, 2012 ·  4:51 PM

WOW! I definitely want to try these! Such a good idea!

 · Kelly@ Free Spirit Food ·

Feb 26, 2012 ·  5:56 PM

Oh my yummy! I will take one of these right now please.

 · Emily @ Life on Food ·

Feb 26, 2012 ·  7:03 PM

what size were the cupcake wrappers? normal reese’s cups aren’t the size of cupcakes….

 · whitecollargirl · 

Feb 26, 2012 ·  9:23 PM

Oh, yeah… this is a must try!!!

 · Liz ·

Feb 26, 2012 · 10:21 PM

Lovely! Do you think these would save okay without the paper wrappers?

 · Leah ·

Feb 27, 2012 · 12:13 AM

Wow, now this is creative! I’d love to try one of these

 · Kiri W. ·

Feb 27, 2012 ·  5:13 AM

You are incredible! Once again you’ve come up with a complete winner – bookmarked and pinned to make this weekend

 · thelittleloaf ·

Feb 27, 2012 · 12:31 PM

This looks absolutely delicious. Would love for you to share this with us over at

 · Jo ·

Feb 27, 2012 ·  1:23 PM

Those would be extremely dangerous in my house!

 · RavieNomNoms ·

Feb 27, 2012 ·  3:29 PM

I ADORE this idea!

 · Blog is the New Black ·

Feb 27, 2012 ·  6:39 PM

This is so fun! ポットラックなんかに持っていったら、すぐなくなっちゃうかも。 とっても可愛いです。

 · Kemi ·

Feb 27, 2012 · 10:01 PM

Thanks for all the kind words everyone!

@whitecollargirl, Reese’s Cups aren’t as big as a cupcake, but they’re the same diameter of the base of one. I use traditional cupcake papers, filled only 1/4 to 1/3 of the way.

@Leah, without the wrappers, I don’t know how you could get the candies to release from the cups. Cupcake papers are crazy affordable and make the job extremely easy…

@Kemi, ありがとうね。日本ではクッキードーが人気ですか? 


Feb 27, 2012 · 11:17 PM

these totally beat regular PB cups… you’re a genius!

 · ·

Feb 28, 2012 ·  5:27 PM

@Katie, haha, thanks! I have to admit, I am kinda partial too them.


Mar 02, 2012 · 11:55 AM

Wow – cookie dough reese’s cups! Love this combination and that it’s all homemade… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

 · Javelin Warrior ·

Mar 03, 2012 · 10:31 AM

@Javelin Warrior, thanks so much, no objections at all!


Mar 04, 2012 ·  8:26 PM

These sound awesome. I know just who to make them for too. And now you’ve got me thinking what else I could make into “cup” form.

 · Venessa ·

Mar 05, 2012 · 11:18 AM

@Venessa, yes, yes. Pretty much everything is better cuppified.


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