Reese’s Peanut Butter Cookies (Printer-Friendly)

Decadent soft cookies with mini and full-size Reese’s peanut butter cups.

# What You’ll Need to Cook:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, at room temperature
05 - 1 cup creamy peanut butter
06 - 1/2 cup granulated sugar
07 - 1 cup packed brown sugar
08 - 1 large egg, at room temperature
09 - 1 1/2 teaspoons vanilla extract

→ Add-ins and Toppings

10 - 1 cup mini Reese’s peanut butter cups
11 - 12 full-size Reese’s peanut butter cups, unwrapped

# Steps to Prepare:

01 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
02 - Using a hand or stand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
05 - Gently fold the mini Reese’s peanut butter cups into the dough using a spatula.
06 - Form large dough balls, place them onto a baking sheet, and flatten each slightly into a disk.
07 - Bake in a preheated oven at 350°F (175°C) for 11 minutes until edges are set but centers remain soft.
08 - Immediately press a full-size Reese’s peanut butter cup into the center of each warm cookie after baking.
09 - Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

# Extra Cooking Tips:

01 - Use room temperature butter and egg for better mixing and even texture.
02 - Unwrap the full-size peanut butter cups before baking to avoid delays during assembly.
03 - Avoid overbaking to maintain a soft and chewy center.

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