Ultimate Peanut Butter Cookies
Soft peanut butter cookies packed with peanut butter cups and Reese's pieces
Prep Time 20 minutes
Cook Time 9 minutes
Chilling 30 minutes
Total Time 29 minutes
Servings 40 cookies
- 1 cup butter at cool room temperature*
- 1 cup creamy peanut butter**
- 1 teaspoon vanilla extract
- 1 1/4 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 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 bag Reese's pieces and peanut butter cups
- 1/4 cup chocolate chips or chunks
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.
*The butter should dent when pressed, but it shouldn't be warm or smooshy. There's a picture above the recipe of what the butter should look like.
**Regular peanut butter - not natural.
***If you refrigerate the cookie dough for more than 30 minutes, you will need to let it soften up some before baking.
Serving: 1cookie | Calories: 182kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 100mg | Sugar: 13g | Vitamin A: 155IU | Calcium: 24mg | Iron: 0.6mg