Reese's Peanut Butter Cookies (Printable Version)
# What You Need:
→ Peanut butter cookie base
01 -
1/2 cup smooth peanut butter
02 -
1/2 cup softened butter
03 -
1/2 cup brown sugar
04 -
1/3 cup granulated sugar
05 -
1 egg, at room temperature
06 -
1/2 teaspoon vanilla extract
07 -
1 1/3 cup all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1 tablespoon corn starch
11 -
1/4 teaspoon salt
12 -
1/2 cup Reese's peanut butter cups, roughly chopped (about 5 cups)
→ Peanut butter cookie toppings
13 -
2/3 cup Reese's peanut butter chips
14 -
1 1/2 teaspoon vegetable or canola oil
15 -
1/2 cup Reese's peanut butter cups, roughly chopped (about 5 cups)
# Steps to Follow:
01 -
Preheat the oven to 180°C (350°F) then line a baking sheet with parchment paper and set aside.
02 -
Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
03 -
Add in the flour, baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears. Gently fold in the roughly chopped Reese's peanut butter cups.
04 -
Using a large cookie scooper, portion out 9 equally sized cookie dough balls, roll them between the palms of your hands, then gently flatten them to about 2.5 cm (1 inch) thickness. Freeze the cookie dough discs for 15 minutes.
05 -
Bake the cookies in the preheated oven for 12-13 minutes.
06 -
Melt the peanut butter chips with the oil in the microwave in 30-second increments, stirring between each interval.
07 -
Generously top each hot cookie with the melted peanut butter chips, spread it evenly, then top with the chopped Reese's cups. Allow the cookies to cool completely on the baking sheet before serving.
# Additional Notes:
01 -
The peanut butter topping will harden when chilled, so microwave cookies for 5-10 seconds before serving them again for optimal texture.
02 -
Store in an air-tight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.