These giant Reese’s peanut butter cookies are filled with mini peanut butter cups and then topped with a full sizes Reese’s cup. Super soft and decadent, these bakery style peanut butter cup cookies are sure to impress any peanut butter lover!
- Peanut Butter Goodness: Have I mentioned there is peanut butter, mini peanut butter cups, and a full size Reeses Peanut Butter cup in each cookie?! They are definitely exploding with peanut butter flavor!
- Easy: This recipe is made with simple pantry staple ingredients and the dough does not need chilling. Ready in about 30 minutes, you will want to whip up batch after batch!
- Decadent: With mini Reese’s peanut butter cups peaking through and a large melty peanut butter cup on top, these cookies, despite being easy to make, are as decadent as they are impressive.
- Stay Soft For Days: These Reese’s peanut butter cookies are a great make ahead cookie that stays perfectly soft and moist for days, making them perfect for gifting or a cookie exchange!
Asides from the peanut butter cups, this recipe uses simple ingredients you probably already have on hand. Check the recipe card at the bottom of the post for exact amounts.
- Dry ingredients: All-purpose flour, baking soda and salt.
- Unsalted butter: Make sure to use room temperature butter. If you use salted butter, you will need to adjust the amount of salt added separately.
- Peanut Butter: I used standard creamy peanut butter, be careful using natural peanut butters as they tend to be more oily and a little different in texture.
- Sugar: We’ll use both white and brown sugar.
- Egg: Preferably at room temperature so it is easier to blend.
- Vanilla Extract
- Reese’s Peanut Butter Cups: Full size peanut butter cups and mini!
These massive cookies look impressive, but they are just as simple to bake as a regular peanut butter cookie recipe. For exact instructions, scroll to the recipe card below.
- Dry Ingredients: Combine the flour, baking soda and salt in a bowl.
- Beat: Using a hand mixer or stand mixer, beat together the butter, peanut butter and sugars, until fluffy. Add in the egg and vanilla.
- Combine: Add the flour mixture and beat until just combined. Fold in the mini peanut butter cups.
- Roll: Form the dough into large balls, place on baking sheet and flatten into a disk.
- Bake: Bake cookies for 11 minutes, remove from the oven and immediately press a full size peanut butter cup into the center of each cookie.
- Cool: Let the cookies cool slightly before enjoying, or cool completely to serve at room temperature.
Here are a few tips to guarantee success!
- Don’t Over Bake: These cookies only bake for about 11 minutes, they will still look soft in the center when you take them out of the oven, but they will firm up as they cool.
- Unwrap Before: Make sure to unwrap all the peanut butter cups before you start. Once the cookies come out of the oven, you want to be able to immediately press the full size Reese’s into the center.
- Chocolate Chips: If you want a little less packed of a cookie, you can swap the mini peanut butter cups for chocolate chips or Reese’s Pieces like in my Reese’s Pieces cookies.
- Speed Up Cooling: It will take a while for the peanut butter cups to cool and harden again to store. It’s best to let the cookies cool at room temperature, but if you are in a rush, you can place the cookie sheets in the fridge to speed up the cooling process.
If you have somehow managed to not eat them all and somehow have leftovers, these cookies store great and stay soft for days! First, let them cool completely then store as follows:
- Counter: Store these Reese’s peanut butter cookies in an airtight container for up to five days. Add a slice of white bread to the container to keep your cookies extra soft, replace it every few days as it becomes stale.
- Fridge: Store cookies in an airtight container for up to 7 days. If you live where it’s warm and humid, it’s best to store them in the fridge.
- Freezer: Once completely cool, place them in a freezer bag and freeze up to six months. Let defrost at room temperature until defrosted throughout. Do not microwave to defrost or the chocolate will melt off the top before the cookie is defrosted.
- Freeze The Dough: This peanut butter cookie dough freezes really well. You can roll the cookies into balls, flatten them into disks and freeze them on a cookie sheet. Once frozen, transfer them to a baggie to store in the freezer, then defrost and bake as needed.
More Chocolate Peanut Butter Desserts
- Peanut Butter Cookie Cups
- Chocolate Peanut Butter Mug Cake
- Reese’s Peanut Butter Pie
- Giant Peanut Butter Chocolate Chip Cookies
- Crumbl Cookies Buckeye Brownie Cookie
- No Bake Chocolate Peanut Butter Bars
- Chocolate Peanut Butter Cake
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8 oz) bag mini Reese's peanut butter cups
- 18 full-size Reese's peanut butter cups, unwrapped
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla.
- Gradually add in the flour mixture on low speed. Stir until dough forms. Then fold in the mini peanut butter cups by hand.
- Using your hands, form balls of dough with 2 heaping tablespoons of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets.
- Bake for 1o to 12 minutes, until the edges are set, and remove from oven. Immediately press a full size peanut butter cup into the center of each cookie.
- Let cool for 10 minutes, before transferring cookies to a wire rack to cool completely.
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