Reese’s Cup Peanut Butter Cookies
These Reese’s Cup Peanut Butter Cookies are thick, soft, and loaded with chopped Reese’s Peanut Butter Cups in every bite. Instead of a single candy on top, the chocolate–peanut butter goodness is folded directly into the dough, creating bakery-style cookies that are rich, chewy, and irresistibly indulgent.
Equipment
- Mixing bowl
- Electric mixer
- Baking Sheets
- Parchment paper
- Cookie Scoop
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter (traditional style)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Reese’s Peanut Butter Cups, chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups and chocolate chips by hand, being careful not to overmix.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. The cookies will continue to set while remaining soft and chewy.
Notes
For the best texture and visible candy pockets, chop full-size Reese’s cups rather than using minis. Slightly underbake the cookies to keep the centers soft and chewy.