Ingredients
Cookie Dough
- 1 cup (246g) creamy peanut butter
- 1/2 cup (139g) + 2 tbsp salted butter, softened
- 1/2 cup (115g) granulated sugar
- 1/2 cup (123g) brown sugar
- 1 egg
- 1/4 cup (59ml) milk
- 1 tsp vanilla extract
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Topping
- 36 Reese’s Thin Peanut Butter Cups
Instructions
- Cream Ingredients: With a mixer, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Wet Ingredients: Beat in the egg, milk, and vanilla extract until fully incorporated into the mixture.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
- Combine Dough: Gradually add the flour mixture to the peanut butter mixture and mix until a cohesive dough forms.
- Shape Cookies: Scoop tablespoonfuls of dough using a medium 1.5 tablespoon or larger scoop and roll into balls. Place them 2 inches apart on parchment-lined cookie sheets to allow for spreading.
- Bake Cookies: Bake the cookies in a preheated oven at 375°F (190°C). Bake smaller 1.5 tbsp cookies for 8 minutes and larger 3 tbsp cookies for 10 minutes. Avoid overbaking to maintain softness.
- Add Reese’s Thins: Immediately after removing from the oven, gently press one Reese’s Thin Peanut Butter Cup into the center of each warm cookie.
- Cool and Set: Allow the cookies to cool on the baking sheet until the chocolate cups set and the cookies firm up slightly before serving.
Notes
- Use softened butter for easier mixing and better texture.
- Don’t overbake to keep the cookies soft and chewy.
- Place cookies at least 2 inches apart to allow spreading during baking.
- Press Reese’s Thins while cookies are warm for best melting and adherence.
- Allow cookies to cool completely on the baking sheet to set the chocolate topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
