marilynpeight
These soft peanut butter cookies are loaded with a favorite chocolate and peanut butter treat, Reese’s peanut butter cups! These simple peanut butter cookies are perfect for treating the family to, or for a quick weekend bake when you need something indulgent to snack on while you curl up on the couch with your favorite book or movie. If you are a big fan of Reese’s peanut butter cups like I am, then you may also enjoy my Reese’s Peanut Butter Skillet Cookie or Reese’s Peanut Butter Cookie Cups.
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Reese’s Peanut Butter Cookies (with Reese’s Peanut Butter Cups)
Equipment
- baking sheets (linked below)
- Mixing bowl (linked below)
- Cutting board (linked below)
- measuring cups (linked below)
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1 3/4 cups all-purpose flour
- 8 oz. Reese's Peanut Butter Cups regular sized
Instructions
Preheat oven to 350 degrees.
- Cream the butter and sugars together, then mix in peanut butter until well combined and fluffy. Add egg and vanilla extract, then mix again until smooth.
- Add flour, baking soda and salt to the wet ingredients, then mix well with a spatula until the dough is well combined and stiff enough to roll. Quarter the Reese's peanut butter cups, then gently fold them into the cookie dough, reserving some to press on top of the warm cookies (optional).
- Roll the peanut butter cookie dough into walnut sized balls, then place onto parchment lined or greased cookie sheets. Bake in the preheated oven for 8-10 minutes until the tops spring back to touch and the edges are beginning to brown just slightly.
- Press the reserved peanut butter cup pieces on top of the warm cookies for garnish (optional). Allow the cookies to cool on the sheet before removing and then enjoy!
Notes
Equipment needed for these Reese’s Peanut Butter Cookies:
- Baking sheets I prefer to use Nordic Ware Baking sheets for baking my cookies on (not an ad). Nordic ware produces a nice and even bake on cookies and more.
- Mixing bowl You will need a med-large mixing bowl for whipping up a batch of peanut butter cookie dough for these Reese’s peanut butter cookies.
- Cutting board I prefer to use a cutting board and chef’s knife for quartering the Reese’s peanut butter cups. A cutting board saves the countertop surface, and also makes the chopping process easier.
- Measuring cups Stainless steel measuring cups are my go to, simply because mine have always been sturdy and easy to clean.
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Ingredients needed for these Peanut Butter Cookies with Reese’s Peanut Butter Cups: Sugar, butter, Reese’s peanut butter cups, peanut butter, brown sugar, salt, vanilla extract, baking soda, all purpose flour and egg.
Step 1: Cream the butter and sugars together, then mix in peanut butter until well combined and fluffy. Add egg and vanilla extract, then mix again until smooth.
What happens if my butter is too soft?
Butter that is overly soft happens easily in the summer time when your kitchen temperatures are warmer than usual. If the butter is too soft the cookies will spread more in the oven, resulting in flat cookies. The butter should be just soft enough to cream into the sugars, but not too cold or the air will not incorporate into the cookies as needed. The ideal temperature for butter is somewhere around 70-72 degrees (Fahrenheit).
Step 2: Add flour, baking soda and salt to the wet ingredients, then mix well with a spatula until the dough is well combined and somewhat stiff. Quarter the Reese’s peanut butter cups, then gently fold them into the cookie dough, reserving some to press on top of the warm cookies (optional).
My baking soda is old, should I still use it in these cookies?
Honestly, I am a bit naughty when it comes to using old baking soda or baking powder. However, I do know that using fresh baking soda makes these cookies beautifully fluffy and soft, just like using fresh baking soda makes pancakes nice and fluffy. I do recommend using fresh baking soda, especially if you prefer a soft and fluffy cookie.
Step 3: Roll the peanut butter cookie dough into walnut sized balls, then place onto parchment lined or greased cookie sheets.
Step 3 continued: Bake in the preheated oven for 8-10 minutes until the tops spring back to touch and the edges are beginning to brown just slightly.
How do I know when the peanut butter cookies are done?
Baking sheets can make a big difference when it comes to getting just the right bake on cookies, which is why I am a fan of Nordic ware. But, even one of my older Nordic ware sheets tends to brown the bottoms of the cookies faster than the other Nordic Ware baking sheets. The best way to tell whether your cookies are down baking is to do the touch test. Remove the cookies from the oven and lightly touch the center of a cookie. If the cookie collapses away from your finger, it needs a few more minutes. But, if the cookie keeps its shape and is nicely golden on the bottom, it is done. Keep in mind that the cookies will also continue baking a bit on the baking sheet as they cool.
Step 4: Press the reserved peanut butter cup pieces on top of the warm cookies for garnish (optional). Allow the cookies to cool on the sheet before removing and then enjoy!
Storage:
I keep my peanut butter cookies in an airtight container at room temperature for 5-7 days (if they even last that long). If you wish to store these Reese’s peanut butter cookies for longer you can freeze the cookies or even freeze the cookie dough for several months.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!
