Reese’s Peanut Butter Cookies – Soft, thick and delicious peanut butter cookies loaded with chocolate chips and peanut butter cups. The ultimate treat for chocolate and peanut butter lovers’!
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.
More Must Make Cookie Recipes
- Texas Sheet Cake Cookies
- Cornflake Cookies
- No Bake Cookies
- M&M Cookies
- Chick-Fil-A Cookies
- Nutella Cookies
- Soft Monster Cookies
- Sugar Cookies
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cup milk chocolate chips
- 8 oz bag Mini Reese’s peanut butter cups, each one cut into 4 pieces
- Preheat oven to 350º F.
- Cream together butter, sugar, brown sugar, and peanut butter, until light and fluffy and well combined.
- Add in eggs and vanilla until fully incorporated.
- Mix in flour, salt, and baking soda until it forms a dough.
- Fold in chocolate chips.
- Scoop round balls onto cookie sheet. Slightly flatten the cookie. Gently press chopped peanut butter cups into the top of each cookie.
- Bake for 10-11 minutes until the edges are set.
- Remove baking tray from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Adapted from Real Mom Kitchen
Serving Size36 Servings
Amount Per Serving Calories 193Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 22mgSodium 145mgCarbohydrates 23gFiber 1gSugar 15gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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