Reese's Peanut Butter Cup Cookies
These rich, chewy Reese's Peanut Butter Cup Cookies are made with brown sugar and peanut butter and are packed with mini chocolate chips, peanut butter chips and Reese's peanut butter cups!
Servings: 20 cookies
Calories: 200kcal
Ingredients
- 10 tablespoons unsalted butter room temperature
- ⅓ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 ½ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar light or dark, packed
- ⅓ cup granulated sugar
- ⅓ cup mini chocolate chips
- ⅓ cup peanut butter chips
- ½ cup mini Reese’s peanut butter cups roughly chopped, plus extra for topping
Instructions
- In a medium sized bowl, whisk to combine the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the butter, peanut butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
- Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the mini chocolate chips, peanut butter chips, and Reese's peanut butter cups until they are incorporated into the dough.
- Use a 2½-tablespoon cookie scoop (#24 scoop) to scoop dough. Place dough balls on a small baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
- When ready to bake, arrange cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 11–13 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool.
Video
Notes
Peanut butter cups: Use roughly chopped mini Reese's peanut butter cups, chopped regular-size Reese's peanut butter cups, or leave the mini peanut butter cups whole. After retesting the recipe, I prefer using roughly chopped mini peanut butter cups because they distribute more evenly throughout the cookies.
Peanut butter: Use a standard commercial peanut butter. I usually use Skippy. I wouldn't recommend using natural peanut butter for these cookies.
Mini chocolate chips: Mini chocolate chips are great because they disperse better than regular sized chips. If you don't have mini chocolate chips, use chopped semi-sweet or dark chocolate instead.
Peanut butter chips: Swap in semi-sweet chocolate chips in place of peanut butter chips.
Chilling the dough intensifies the flavor and gives cookies a thick, chewy texture.
Form cookie dough balls before chilling. Chilled cookie dough is hard to scoop. I recommend scooping out the balls before chilling them.
Don't overbake the cookies. They'll continue to bake, set and firm up as they cool on the baking sheet.
Top the cookies with extra chocolate chips, peanut butter chips, and Reese's peanut butter cups as soon as they come out of the oven. Press them into the cookies gently so that they stick.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. This helps them finish setting without falling apart.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 1cookie | Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 151mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 199IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg
