Ingredients:
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins
- 1 ½ cups Reese’s peanut butter cups, chopped (mini or regular)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped Reese’s peanut butter cups.
- Scoop 1 ½–2 tablespoon portions of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are set and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra gooey cookies, slightly underbake and let them finish setting on the pan.
- Press a few extra Reese’s pieces on top right after baking for a bakery-style look.
- Store in an airtight container at room temperature for up to 4 days.