Reese's Peanut Butter Cup Cookies
Reese's Peanut Butter Cup Cookies are like classic chocolate chip cookies on steroids.
Prep Time 10 minutes
Cook Time 10 minutes
Dough chill time 1 hour
Total Time 20 minutes
Servings 48 servings
- 2 & 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups mini reese's peanut butter cups cut in half, divided
In a medium-sized bowl, add the flour, baking powder, salt, and the baking soda. Whisk to combine, set aside. Do not preheat the oven yet, the dough will need to chill.
In a large bowl, cream together the butter, the granulated sugar, and the brown sugar until the mixture is creamy. You can do this with a hand or stand mixer. Add in the eggs and the vanilla, mix to combine.
Slowly add the dry ingredients a little at a time into the wet ingredients, until it's fully mixed. Fold in the chocolate chips and 1 1/2 cups of the Reese cups into the dough. Place bowl in the fridge, covered with plastic wrap for one hour to chill. Do not skip this step!
While chilling, preheat oven to 375°F. Dollop 1 tablespoon-sized dough balls onto a parchment lined baking sheet, about 4 inches apart. Roll into balls.
Take the remaining cut-up peanut butter cups and add one on top of each piece of cookie dough for presentation. You can also add a few chocolate chips as well. Bake for 9-10 minutes but do not overbake. Cookies will look slightly underbaked in the center. Let cool on the sheet tray for 5 minutes, transfer to a wired rack to cool the cookies completely.
Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 83mg | Sugar: 13g | Vitamin A: 2.7% | Calcium: 2.1% | Iron: 3.8%