Description
Deliciously rich and chewy Reese’s Cup Peanut Butter Cookies that combine creamy peanut butter, gooey chocolate chips, and the iconic Reese’s peanut butter cups on top, baked to golden perfection. Perfect for peanut butter and chocolate lovers looking for a satisfying homemade treat.
Ingredients
Dry Ingredients
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (melted and cooled)
- 1 1/4 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1 cup Peanut butter (creamy)
- 2 Large eggs
Add-ins
- 1 1/2 cups Mini chocolate chips
- 18 Large Reese’s peanut butter cups
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside to incorporate later with wet ingredients.
- Beat wet ingredients: In a separate mixing bowl, combine the melted and cooled unsalted butter, brown sugar, white granulated sugar, and creamy peanut butter. Beat on high speed for 2 minutes to ensure the mixture is smooth and fluffy.
- Add vanilla and eggs: Mix in the pure vanilla extract and the two large eggs on medium speed until fully incorporated and the mixture is smooth.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients bowl, mixing on low speed just until combined to avoid overmixing.
- Fold in chocolate chips: Gently pour in the mini chocolate chips and mix on low speed to evenly distribute without breaking the chips.
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal and cleanup. Allow the cookie dough to rest for 10 minutes before scooping to help with consistency.
- Scoop dough: Using a large cookie scoop (about 2 oz or 2 tablespoons), scoop cookie dough balls and place 6 balls on each cookie sheet spaced well apart to allow spreading.
- Bake cookies: Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the center looks set.
- Top with Reese’s cups: Immediately after removing the cookies from the oven, gently press one large Reese’s peanut butter cup onto the top of each cookie while still warm, allowing it to slightly melt into the cookie.
- Cool cookies: Let the cookies sit on the hot baking sheet for 5 minutes to set, then transfer them to a wire cooling rack to cool completely.
Notes
- For best results, melt butter and allow it to cool completely before mixing to avoid cooking the eggs.
- Resting the dough before baking helps the cookies hold their shape better and enhances texture.
- You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls for quick future baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
