Ultimate Peanut Butter Cookies
Soft peanut butter cookies packed with peanut butter cups and Reese's pieces
Servings 40 cookies
Calories 182kcal
Ingredients
- 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
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
*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.
Nutrition
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