The other day I realized my stash of cookies in the freezer was gone! I needed to make something to put in my son’s lunch. He loves peanut butter and chocolate as much as I do, so I found this recipe to try.
These are incredible. Seriously, probably the best cookies I have made in a long time. As usual, I under baked them slightly, and they are so gooey, and soft, and chewy, and yummy! The base would make a great peanut butter cookie. The chocolate chips and the peanut butter cups are just an added bonus!
They even freeze well! I took one out the other day for a “snack” and it was still soft and delicious. You can’t always say that about frozen cookies. The original recipe said it made 18 large cookies. It made probably 4 dozen regular sized cookies for me. It makes a ton! But really? I want to see those 18 cookies, they must be the size of my head! MMMmmmmm….peanut butter cookies the size of my head! Why did I make them small again? Oh yeah, my son’s lunch box isn’t that big.
Reese's Peanut Butter Cookies
Thick and chewy peanut butter cookie with chocolate chips and Reese's Peanut Butter Cups
Ingredients
- 3/4 cup butter, , softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 1 bag Mini Reese’s peanut butter cups, , each cut into 4 pieces
Instructions
- Preheat oven to 350 degrees.
- Cream together butter, sugar, brown sugar, and peanut butter. Once well combined add eggs and vanilla. Slowly add in flour, salt, and baking soda. Fold in chocolate chips. Scoop round balls onto cookie sheet. Slightly flatten the cookie. You still want them thick, just making a base for the peanut butter cups later. Bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes. During this time press 4 peanut butter cup pieces into each cookie. Move cookies to a wire rack to cool completely.
Notes
Adapted from Real Mom Kitchen
Nutrition Information
Yield
36Serving Size
36 ServingsAmount Per ServingCalories 193 Total Fat 10g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 4g Cholesterol 22mg Sodium 145mg Carbohydrates 23g Net Carbohydrates 0g Fiber 1g Sugar 15g Sugar Alcohols 0g Protein 3g
Erin S
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Choc Chip Uru says
OMG these look so deliciously genius 😀
A great great cookie!
Cheers
Choc Chip Uru
FreeSpiritEater says
Reese’s peanut butter cookies!! Yum, I’m in! Great photos too. Mmm, I could have some for breakfast right now ::drool::
Ramona says
Okay.. no fair… you can’t have one of my favorite cookies and not send me some. I would literally turn blue and furry and become a cookie monster for these!!! They are gorgeous!! Have a great weekend my friend!! ~ Ramona
Carolyn says
Those look truly amazing. All my favourite things in one cookie.
Hannah says
These look heavenly. My favorite kind of cookie! Xxx
Christina @ This Woman Cooks! says
These are a must-have cookie in my book. I can’t stop looking at your photos!
Magic of Spice says
Too funny…probably a good thing your sons lunch box is not that big 🙂 These look terribly addicting!
Marg says
I made these cookies last night and they are to die for!
Erin says
Thanks! So glad you liked them!
Kaytee says
Any idea how to make this recipe work in high altitude? I’m in Vail at 8,100 feet.
Erin says
I am in Fort Collins at 5000 feet and I make them just as written, and they turn out perfectly.
Usually the rules I follow on stuff that doesn’t work as written are:
add 1 Tbls flour per 1 cup flour called for in the recipe
add 1/4 cup extra liquid (or 1 egg) for this size of recipe
minus 1 tsp of sugar for every cup called for in the recipe
minus 1/8 tsp baking soda for every 1 tsp called for in the recipe
I hope that helps, and they turn out for you! I moved from sea level to 5000ft last year, so I have had some serious adjusting to do!
CC says
I just made these cookies and they are DELICIOUS! Thank you!!!
Wendy M says
YUM! Just going to make these cookies, thanks for the great recipe. Thought I would mention that I always freeze my cookies raw. I scoop dough tightly onto a parchment covered cookie sheet. When sheet is full I pop it into the freezer. I then continue with another sheet. By the time you are finished the second sheet the first one is firm enough to transfer into zip lock bags. I use a large bag and mark the bag with the type of cookie, temperature to bake at and amount of time. It’s great to pull out when ever needed and fresh cookies are so…. much better!! I usually have several different kinds of dough stashed in my freezer.
Erin S says
I do the same thing! I love always having fresh cookies on hand!