Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter (smooth or crunchy)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
1 1/2 cups Reese’s Peanut Butter Cups (chopped into small pieces)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Peanut Butter: For the best texture, use creamy peanut butter. It blends easily into the dough, resulting in smooth cookies. Avoid natural peanut butter, as it can be too oily.
- Storage: These cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Simply thaw them at room temperature for 30 minutes before enjoying.
- Make-Ahead: You can chill the dough in the fridge for up to 3 days before baking. This makes for easy, quick baking whenever you’re ready.