Ingredients
Units
Scale
- 4oz (1/2 cup) Butter, softened to room temp.
- 4oz (1/2 Cup) Creamy Peanut Butter
- 150 grams (3/4 Cup) Light Brown Sugar
- 50 grams (1/4 Cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 188 grams (1 1/2 Cups) All-Purpose Flour/ Plain Flour
- 3/4 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 2 Teaspoons Cornstarch/ Cornflour
- 30z (1/2 Cup) Chocolate Chips/Chunks
- 8 Reeses Peanut Butter Cups Chopped, 5 for inside the dough and 3 for decorations on top
Instructions
- In the bowl of an electric mixer cream butter and peanut butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
- While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
- Add in the egg and vanilla to the butter mixture, mix for another 2 minutes. Gently fold in the flour mixture and then the chocolate chips and 5 chopped Reeses peanut butter cups. Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough. Press extra chopped Reeses peanut butter cup pieces and chocolate on top, if desired. Place dough balls on a parchment lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours.
- When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
- Bake for 8-10 minutes. I like to take cookies out when they look almost done and let sit in pan for 5 minutes then transfer to wire rack to cool completely. Store in an air-tight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
