Ingredients (Makes 24–30 cookies)
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup Reese’s Peanut Butter Cups, chopped (mini or regular)
½ cup peanut butter chips (or additional chopped Reese’s for extra indulgence)
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add Eggs and Flavoring:
Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
Fold in Reese’s Goodness:
Gently stir in the chopped Reese’s Peanut Butter Cups and peanut butter chips, ensuring they’re evenly distributed throughout the dough.
Scoop the Dough:
Using a cookie scoop or tablespoon, portion out rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake Until Golden:
Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft and slightly underbaked for that perfect chewy texture.
Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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