Description
Get ready for a cookie that’s loaded with peanut butter goodness and overflowing with chopped Reese’s cups. These treats are chewy, decadent, and exactly what any peanut butter fanatic dreams about.
Ingredients
Scale
For the Cookie Dough
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ¼ teaspoon fine salt
- ½ cup roughly chopped Reese’s peanut butter cups (about 5 cups)
For the Peanut Butter Drizzle & Topping
- ⅔ cup Reese’s peanut butter chips
- 1½ teaspoons neutral oil (vegetable or canola)
- ½ cup additional chopped Reese’s peanut butter cups (about 5 cups)
Instructions
- Prep & Heat
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper and set aside.
- Mix the Base
- In a large bowl, beat together softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Crack in the egg and pour in the vanilla. Mix until everything is fully incorporated.
- Fold in the Dry Ingredients
- Add flour, baking powder, baking soda, cornstarch, and salt. Stir just until the flour streaks vanish—do not overmix.
- Gently fold in the chopped Reese’s cups so they’re evenly distributed.
- Shape & Chill
- Use a large cookie scoop to portion out 9 dough balls.
- Roll each ball between your palms and press them into 1-inch-thick discs.
- Freeze the trays of dough discs for 15 minutes—this helps the cookies keep their height.
- Bake
- Place the chilled discs on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 12–13 minutes, or until the edges are set but the centers still look soft.
- Drizzle & Decorate
- While cookies bake, combine the peanut butter chips and oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until silky smooth.
- As soon as cookies come out of the oven, spoon or drizzle the melted chips over each one.
- Top with the extra chopped Reese’s cups, pressing lightly so they stick.
- Cool & Enjoy
- Let the cookies rest on the baking sheet until the drizzle firms up.
- Transfer to a wire rack if desired, or dive in straight away!
Notes
Storage Tips
- Room Temp: Keep cooled cookies in an airtight container for up to 4 days.
- Refrigerator: Store in the fridge for up to 7 days. Warm briefly (5–10 seconds) in the microwave to revive that ooey-gooey topping before eating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Calories: 412Calories
- Sugar: 27g
- Sodium: 348mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 48mg