Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs and vanilla extract, then beat until fully combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Do not overmix.
- Fold in the chopped Reese’s peanut butter cups until evenly distributed.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Optionally, press a few extra pieces of peanut butter cups on top of each cookie.
- Bake for 10–12 minutes or until edges are golden and centers appear slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a softer cookie, slightly underbake and allow cooling on the sheet.
You can substitute Reese’s peanut butter cups with other chocolate candies if desired.
Dough can be frozen for later use; thaw before baking.
- Prep Time: 15
- Cook Time: 12