Peanut Butter Cookies Recipe
Introduction
These Peanut Butter Cookies are a delightful combination of sweet, salty, and crunchy flavors with a rich peanut butter base. Loaded with Reese’s peanut butter cups, peanut butter chips, pretzels, and chocolate, they bring a fun twist to a classic favorite. Perfect for sharing or savoring with a cold glass of milk.
Ingredients
- 1 cup butter (2 sticks, salted preferred)
- 3/4 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup peanut butter (creamy, such as Jif)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 10-oz bag Mini Reese’s Peanut Butter Cups (quartered, about 2 cups chopped)
- 1 cup Reese’s Pieces candy (half chopped)
- 1 3/4 cup pretzels (coarsely chopped)
- 1 cup peanut butter chips
- 1 cup dark chocolate chips (half chopped)
- 1/2 cup roasted peanuts (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl or stand mixer, beat the butter for 2 minutes until smooth, scraping the sides and bottom occasionally.
- Step 3: Add the granulated and brown sugars and beat for another 2 minutes until light and fluffy with no butter chunks.
- Step 4: Mix in the peanut butter until well combined.
- Step 5: Add the eggs and vanilla extract, beating well while scraping the bowl’s sides and bottom.
- Step 6: In a small bowl, stir the salt, baking powder, and baking soda into the flour. Add the flour mixture to the wet ingredients and beat gently until just combined. Some flour streaks may remain.
- Step 7: Prepare your mix-ins by quartering the Reese’s peanut butter cups, chopping half the Reese’s Pieces and dark chocolate chips, and coarsely chopping the pretzels.
- Step 8: Reserve a handful of mix-ins for topping the cookies after baking.
- Step 9: Fold the peanut butter chips, quartered Reese’s cups, Reese’s Pieces, pretzels, dark chocolate chips, and peanuts (if using) into the dough gently by hand to avoid smashing the candies.
- Step 10: Using a quarter-cup scoop or large spoon, form dough balls and place them about 2 inches apart on the prepared baking sheets.
- Step 11: Bake for 9 to 11 minutes, until the edges turn a very light golden and are set, but the centers may still appear shiny.
- Step 12: Right after removing from the oven, use a spoon to gently push the cookie edges toward the center to create a round shape with a thicker, chewier center. Do this within 30 to 60 seconds.
- Step 13: While cookies are warm, press the reserved mix-ins onto the tops for a pretty finish.
- Step 14: Transfer to a wire rack to cool. Enjoy these cookies warm with milk for the best experience.
Tips & Variations
- For even more texture, try swapping pretzels for crushed potato chips or adding some toasted coconut flakes.
- You can use crunchy peanut butter if you like added crunch inside the dough.
- If Mini Reese’s are unavailable, regular size peanut butter cups chopped into smaller pieces work just as well.
- Press mix-ins on top while the cookies are warm for a photo-worthy look and extra flavor burst.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread inside the container. For longer storage, freeze cookies in a sealed bag for up to three months. Reheat gently in the microwave for 10-15 seconds to enjoy warm again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure the blend includes xanthan gum or add it separately to help with texture.
What if I don’t have peanut butter chips?
You can omit the peanut butter chips or replace them with extra peanut butter cups or even white chocolate chips for a different flavor profile.
PrintPeanut Butter Cookies Recipe
These Peanut Butter Cookies are a delightful combination of creamy peanut butter, crunchy pretzels, and a variety of Reese’s candy mix-ins, baked to golden perfection with a chewy center. Perfect for peanut butter lovers who enjoy a sweet and salty treat with a variety of textures in every bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24–30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup butter (2 sticks, salted)
- 1 cup creamy peanut butter (such as Jif)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Sugars
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Mix-ins
- 1 (10-oz) bag Mini Reese’s Peanut Butter Cups, quartered (about 2 cups chopped)
- 1 cup Reese’s Pieces candy (half chopped, half whole)
- 1 3/4 cup pretzels, coarsely chopped
- 1 cup peanut butter chips (Reese’s brand recommended)
- 1 cup dark chocolate chips (half chopped, half whole)
- 1/2 cup roasted peanuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats for easy cleanup.
- Beat Butter: In a large bowl or stand mixer, beat 1 cup of butter for about 2 minutes until smooth, scraping the bowl’s sides and bottom periodically.
- Add Sugars: Add 3/4 cup granulated sugar and 1 cup brown sugar to the butter. Beat for another 2 minutes until the mixture is light and fluffy with no lumps.
- Mix in Peanut Butter: Incorporate 1 cup of creamy peanut butter into the butter-sugar mixture and mix thoroughly.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 1/2 teaspoons vanilla extract until fully combined, scraping the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, stir together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Gently beat this flour mixture into the wet ingredients. Stop mixing when some flour streaks remain to avoid overmixing.
- Prepare Mix-ins: Quarter the Mini Reese’s Peanut Butter Cups, chop half the Reese’s Pieces and dark chocolate chips for texture variation, and coarsely chop the pretzels.
- Mix in All Add-ins: Add 1 cup peanut butter chips, quartered Reese’s cups, all Reese’s Pieces, chopped pretzels, chopped dark chocolate chips, and optional peanuts to the dough. Fold them in carefully with a rubber spatula to prevent the Reese’s cups from crushing.
- Shape Cookies: Using a 1/4 cup measuring cup or large cookie scoop, form dough balls and place them 2 inches apart on the prepared baking sheets. You can fit 8-12 cookies per half sheet.
- Bake: Bake for 9-11 minutes at 350°F until the edges are very lightly golden and set, but centers are still shiny (no larger than a quarter in size). The cookies should look matte overall except for the shiny centers.
- Shape and Enhance: Right after removing cookies from the oven, within 30-60 seconds, use a spoon to gently push the edges towards the center to create a round shape with a thicker, chewier center.
- Add Toppings: While warm, press any reserved mix-ins into the tops of the cookies for extra visual appeal and texture.
- Cool and Serve: Transfer cookies to a wire rack to cool. Enjoy warm for the best chewy texture, ideally with a cold glass of milk.
Notes
- Do not overmix the dough after adding flour to keep cookies tender and chewy.
- Mix-ins like peanuts are optional but add nice flavor and texture.
- Pressing the edges of the cookies inward immediately after baking ensures a round shape and thick, chewy centers.
- Allow cookies to cool on a wire rack to prevent sogginess on the bottom.
- Use parchment paper or silicone mats for easy cleanup and even baking.
- Half chopping some candies and chocolate chips creates a more interesting texture.
Keywords: Peanut Butter Cookies, Reese’s Cookies, Chocolate Chip Peanut Butter Cookies, Chewy Peanut Butter Cookies, Peanut Butter Pretzel Cookies
