Reese’s Cup Peanut Butter Cookies
Delicious cookies combining the classic flavors of peanut butter and chocolate, featuring Reese’s Peanut Butter Cups.
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is properly softened for easier mixing.
- 1/2 cup creamy peanut butter (traditional style) You can use crunchy peanut butter for added texture.
- 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 Can substitute with a gluten-free flour blend.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Reese’s Peanut Butter Cups, chopped Feel free to use different types of candy bars.
- 1/2 cup semi-sweet chocolate chips Experiment with different types of chocolate chips.
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months, wrapped well to prevent freezer burn.