Description
Soft and chewy peanut butter cookies loaded with chopped Reese’s peanut butter cups, delivering rich peanut butter flavor and melty chocolate in every bite.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Reese’s peanut butter cups, chopped
Instructions
- Cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Gently fold in the chopped Reese’s peanut butter cups until evenly distributed.
- Scoop portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake, the cookies will continue to set as they cool.
- Chill the dough for about 20 minutes if you prefer thicker cookies.
- Press a few extra Reese’s pieces on top of the dough balls before baking for a bakery-style look.
- Store cookies in an airtight container with a slice of bread to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Reese’s peanut butter cookies, peanut butter cookies, Reese’s cup cookies, soft chewy cookies, homemade cookies