I think I may love these peanut butter, chocolate chip, Reese’s peanut butter cup cookies. I’m a huge peanut butter fan and what better way to enjoy it than with chocolate in a cookie form?! The cookies are tender and not too overpowering with the peanut butter. I adore the little nuggets of peanut butter cups. In fact, by my second cookie I was looking over the whole batch to find the one with the most pb cups in it.
We still have loads of candy leftover from Easter and it’s terribly hard to get through considering that we aren’t eating a lot of treats these days. I have to find ways to use it in baking or else I’m doomed to never be rid of it. I played around with Milky Way Candy Bars last night, but I didn’t like how much they melted down. I’ll have to try, try again. I was using them in brownies, and I’m still convinced we can figure it out, I’ll just have to see what I can do, ohhhh maybe freeze them first? Ok, that may work. I’ll keep ya posted.
In the meantime, you should probably go look through your Easter candy or run to the store to buy peanut butter cups because I am just positive that these will be your kids’ next favorite cookie. Forget Chocolate Chip! It’s all about the peanut butter cup!
Can You Freeze Cookie Dough?
Cookie dough can be frozen for up to 3 months.
You can freeze cookie dough in an airtight container, thaw and bake as usual.
Another way to freeze cookie dough is to drop the cookie dough by spoonfuls on a baking sheet.
Freeze, and then transfer to a heavy duty freezer bag.
This method allows you to remove as many cookies as you desire and bake them.
A third way to freeze cookie dough is to roll the dough in a log and wrap well in plastic wrap.
Freeze the log until you are ready to bake the cookies.
You can slice off cookie sized slices of the frozen dough, or let the whole log thaw and bake the cookies.
How Long Will Chocolate Chip Cookies Keep?
Properly stored, fresh baked chocolate chip cookies will last 2-3 weeks at room temperature.
They should be kept in an airtight container or an airtight storage bag.
How Long Will Baked Cookies Last In The Freezer?
Cookies should be frozen on a cookie sheet, in a single layer.
Once they are frozen, transfer to a heavy duty freezer bag.
Cookies will last up to 3 months in the freezer.
Reese’s Peanut Butter Cup Cookies
Reese's Peanut Butter Cup Cookies
Description
Ingredients
- 1/2 Cup Creamy Peanut Butter, JIF is best
- 1/2 Cup Butter, Softened (just let it sit on the counter for a bit, do NOT microwave)
- 1/2 Cup White Sugar
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Whole Milk
- 1 Egg, Large
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Cup All Purpose Flour
- 1/4 Cup Chocolate Chips
- 1/2 Cup Peanut Butter Cups, chopped
Instructions
- Heat the oven to 350.
- In a large bowl combine the butter, sugars, peanut butter, egg, milk and vanilla.
- Mix until smooth and well incorporated.
- In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
- Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
- Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
- Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
- Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
Notes
Nutrition
Recommended Products
Lucretia
Absolutely delicious! I have to make this in batches of 3 at a time! My family, friends, husband’s friends, neighbors and a few other places I like to bring treats, LOVE them! Thank you so much for the great recipe to add to my collection! 🥰
Sweet Basil
Yay!! Love to hear this Lucretia! Anything that involves Reese’s Cups is a YES for me! Thank you for taking time to leave a comment!
DYLAN!
Absolutely amazing. They are very good and the taste and texture is amazing. I really like these cookies and my mom loves them! THANKS! 😀
Sweet Basil
Yay! Thank you!!
Sofia
10/10 would make again! Super yummy!
Sweet Basil
Thank you Sofia!
Juliette Doherty
I made these, they were so good!! I made them to bring to my son at College. TY!!
Sweet Basil
You’re son is lucky to have a mom like you! Thank you so much for taking time to leave a comment!
Lauren
Ok, these were super duper yummy. I followed the recipe exactly. I used natural peanut butter which usually ruins cookies, but it worked great here-I think because it’s such a small amount. Also, I always scoop all my dough onto a pan, cool in fridge, then place in Ziploc bags by the dozen for the freezer. That way I can whip up warm cookies anytime! It takes an extra minute or two when baking from frozen. Thanks for the recipe, it’s a keeper!
Sweet Basil
That’s just what we do!! Thanks for the kind comment!
Dawn
Approximately how many cookies does this recipe make? Thanks!
Liz
Hey I just wanted to say thanks for this recipe! I have made it several times now and the cookies always come out perfect. It’s delicious and dependable!
Sweet Basil
Liz,
So sweet of you to comment! Thank you so much for your support and we look forward to hearing from you more!
Julie
These are delicious and easy to make. The only thing I noticed is that there is no mention of when to add the butter in mixing the recipe. Of course, I put it in with the sugars, egg, peanut butter, milk and vanilla.
Candy Cain Severson
Found this on incredible recipe’s site, I pinned it to make it later, it looks amazing, cant wait to try it out, my hubby will absolutly love them!! thanks bunches
Tegan
Made these last night – so delicious!! Thanks for sharing 🙂
Sweet Basil
Hooray! I’m so glad you enjoyed them!
Tabetha Elliss
These were a home run! Thanks for all your delicious recipes!
Sweet Basil
I’m so glad you liked them!
elisha
Oh yum! I want to try this! It’s easy and will not take long to make. Maybe I can also add some crushed peanuts to make this moist cookie a little crunchy. I can already imagine its delicious taste. The picture shown here further makes this cookie so tempting. Just can’t wait to try it!
hashbrownsss
I am new to your site. I made these last night, they were great! I did make a few changes. FIrst I quadrupled the recipe, but only doubled the butter. (I don't like my PB cookies too oily.) I put in 2 cups white flour, 2 cups whole wheat flour and 2 cups oatmeal and an additional 1/4 cup chocolate chips. (Keep in mind that this is with 4x-ing everything).
I baked them all and froze most of them, but with a family of 7 and sharing with some friends we have already eaten 1/4 of them, good thing I 4x the recipe.
We love having cookies in the freezer for a quick treat or to share.
Thanks for the recipe.
Sweet Basil
I can’t wait to try making them with your changes!
Nancy @ CouponClippingCook
Wow, these look so moist and delicious. I can only imagine how amazing they taste with the peanut butter cups in them.
Barbara Bakes
I'm sure these would be my kids favorite cookie.