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Reesa’s Yummy Cookie Cups

A recent favourite in my home, I just have to share this recipe. If peanut butter is an issue, you can substitute with mini caramel cups instead (available at Walmart & elsewhere)

It’s actually the method that makes these treats so special.  Special thanks to Sam & Jill Wise for letting me know about this method that they learned from our mutual friend, Reesa Kadaner.

I will provide my oatmeal-chocolate-chip cookie dough recipe, but you can actually use any kind of chocolate chip cookie dough that you’s like for these babies, just make it without the chocolate chips.


1 c canola oil
1 c. brown sugar, packed
2 eggs
2 tsp vanilla
1 3/4 c. whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 1/2 c. oats
2 bags (approx 230g each) mini peanut butter cups (or caramel cups, if preferred), wrapping & paper completely removed

  • Spray mini muffin tins with non-stick spray, set aside
  • Preheat oven to 375 degrees
  • Mix together: oil, sugar, eggs & vanilla
  • In separate bowl mix flour, baking soda & salt.
  • Combine the ingredients from both bowls.  Mix until moistened.
  • Stir in oats
  • Fill a mini-muffin tins a little more than 3/4 full but not quite to the top
  • Bake for 6 minutes
  • Remove tray from oven
  • Carefully press a mini-peanut butter cup into the center of each cookie
  • Place back in the oven and bake another 2-3 minutes until cookie cup edge is golden-brown
  • Allow to cool slightly before removing to a cooling rack
  • Repeat for the second batch (Yield: approx. 48 cookie cups)
  • Enjoy warm or cool

I’d love to hear how these go over with the Fam!  Please let me know…

Wishing you a sweet day,


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  1. such a great idea… they look delish!

    • Thanks Ilana – They really are! If you try, please share how they went over 🙂

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