These Reeses Peanut Butter Cookies are the marriage between a soft peanut butter cookie with chunks of Reese’s Peanut Butter Cups and a creamy, smooth peanut butter topping with even more peanut butter cup pieces. Peanut butter lovers will go nuts over these.
Gather This
One of the keys to getting the best results when baking these Reeses peanut butter cookies is to allow all ingredients to come to room temperature. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Peanut butter – This ingredient is key to the recipe — make sure you use your favorite variety or other high quality natural peanut butter.
- All-purpose flour
- Baking powder
- Cream of tartar
- Butter
- Brown sugar
- Powdered sugar
- Vanilla extract
- Eggs
- Reese’s Peanut Butter Cups
- Reese’s peanut butter chips
- Coconut oil
Perfect Pairings
These reeses peanut butter cookies are obviously the perfect sweet ending to any dinner or meal. But if you want to take things up a notch, you can certainly do so! If you’re a peanut butter lover like me, try drizzling or dipping into this sweet peanut butter sauce.
You can crumble up these baked cookies and add to a milkshake or ice cream base. Or even crumble on top of a scoop of vanilla ice cream for the ultimate ice cream sundae!
Reeses Peanut Butter Cookies
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1/2 cup unsalted butter , room temperature
- ½ cup creamy peanut butter
- ½ cup light brown sugar
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 eggs , room temperature
- ½ cup Reese’s peanut butter cups , chopped
Cookie Topping
- 1 cup Reese’s peanut butter chips
- 1 teaspoon coconut oil
- ½ cup Reese’s peanut butter cups , chopped
Instructions
Cookies:
- Preheat the oven to 350°F. Line an insulated cookie sheet with parchment paper and set aside.
- In a medium mixing sift or whisk together the 3 cups flour, 2 teaspoons baking powder, and ½ teaspoon cream of tartar.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the 1/2 cup unsalted butter until light and fluffy. Add the ½ cup creamy peanut butter, ½ cup light brown sugar, and 2 tablespoons powdered sugar, mix well, scraping down the sides of the bowl.
- Stir in the 1 teaspoon vanilla extract and 2 eggs until no streaks remain.
- Using a rubber spatula, fold in the chopped ½ cup Reese’s peanut butter cups by hand.
- Using a large cookie scoop (2 tablespoons) , scoop cookie dough into 10 balls. Place them onto the prepared cookie sheet, leaving 2 inches between. You might need to work in 2 batches.
- Using the bottom of a flat glass or measuring cup, flatten each cookie dough ball to about ½ inch thickness.
- Bake the cookies for 10 minutes and allow them to cool completely after baking.
Topping:
- Melt the 1 cup Reese’s peanut butter chips and 1 teaspoon coconut oil in the microwave in 30-second increments, stirring in between until smooth.
- Using a spoon, pour the peanut butter mixture over the top of each cookie
- Sprinkle with chopped ½ cup Reese’s peanut butter cups.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Make Ahead, Storage and Freezing
The flattened balls of cookie dough can be made ahead and kept in the refrigerator for up to 24 hours or in the freezer for up to 2 months. If you keep it in the freezer, allow 24 hours for it to thaw in the refrigerator before baking.
These cookies can be stored in the refrigerator for up to 1 week in an airtight container or ziploc bag.
You sure can! Store cookies in a freezer-safe container or freezer bag for up to 2 months.
More Creative Cookies
Cookies are one of my go to desserts- mostly because I love cookie dough! Here are some of my favorite cookie recipes.
