Ultimate Peanut Butter Cookies
User Reviews
5
Ultimate Peanut Butter Cookies
Description
The recipe starts by creaming room-temperature butter until smooth, then mixing in creamy peanut butter and vanilla extract for flavor. Brown and granulated sugars are beaten in, followed by eggs added one at a time for structure. Dry ingredients—flour, baking powder, baking soda, and salt—are stirred in to form the dough.
The distinctive feature is the addition of Reese's Pieces, peanut butter cups, and chocolate chips folded into the mix, creating pockets of candy throughout each cookie. The dough is chilled briefly before scooping onto baking sheets and baked at 350°F until edges turn golden and centers are set.
The resulting cookies have a soft yet slightly chewy texture with a complex combination of peanut butter and chocolate candies. Cooling on the baking sheet before transferring helps maintain cookie integrity.
Ingredients
- 1 cup butter at cool room temperature*
- 1 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 1/4 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8.5 ounce Reese's Pieces bag
- 8.5 ounce peanut butter cups bag
- 1/4 cup chocolate chips or chunks
Instructions
- Beat the butter until smooth and creamy.
- Mix in the peanut butter and vanilla until well-combined, about 2 minutes.
- Add in sugars and beat until well-combined, scraping down the sides as needed, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Stir in the flour, baking soda, baking powder, and salt.
- Add candies and chocolate chips, and stir to combine.
- Cover and chill for 30 minutes.***
- Meanwhile, preheat oven to 350 F. Line two large baking sheet with parchment paper or silicone baking mats.
- Scoop 1.5 tablespoons (medium cookie scoop) of dough onto the prepared cookie sheet, spacing cookies 2 inches apart.
- Bake for 9-13 minutes, or until the edges are golden and the centers are set.
- Cool cookies on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
Notes
- Butter should be cool room temperature: soft enough to dent but not warm or greasy.
- Use regular, not natural, peanut butter for best texture and flavor.
- If chilled longer than 30 minutes, let the dough soften slightly before baking to allow proper spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 144mg | 6% |
| Potassium | 100mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 155IU | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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