Big and Thick Reese's Peanut Butter Cup Cookies
These giant cookies will not disappoint loaded with semi-sweet chocolate chips and tons of reese's cups chucks throughout, making this an ultimate cookie experience.
Ingredients
- 1 cup of unsalted butter (slightly melted)
- ¾ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs at room temp
- 2 tsp of vanilla extract
- ¾ cup of smooth peanut butter (not natural peanut butter)
- 1 tsp of salt
- 1 tsp of baking soda
- 3 cups of All Purpose Flour
- ¾ cup of semi-sweet chocolate chips
- 1 cup of Reese's (miniature) peanut butter cups (I quarter them)
Instructions
- In a bowl combine flour, salt and baking soda and whisk to remove any lumps, then set aside.
- Grab your stand mixer and on med-high speed cream together butter and both sugars for 5 mins. until light a and fluffy in texture. Remember to scrape down the sides of bowl to get any butter stuck to sides and bottom.
- Add eggs one at a time and mix.
- Next add the vanilla and peanut butter and mix for another minute.
- Now on low speed gradually add in the flour mixture until just but not completely combined.
- Finally on low speed or with a spatula add in your chocolate chips and Reese's cups.
- Now using a large scoop, scoop the dough onto parchment lined baking sheets and place them in the fridge for 10-15 mins to chill. Place 5 or 6 cookies per pan.
- Set your oven to 350°F while your waiting for dough to chill
- Remove from fridge and bake for 10-15 mins. For a gooey cookie take them out earlier for a crispy/chewy cookie leave them in longer. Remember they continue to bake while cooling as well.
Notes
Before baking you can always add more chocolate chips and Reese's cups to the top of dough balls.
These will slightly deflate as they cool. Best to eat the day they are baked but can be stored in air tight container for up to 2 days.