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 the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture and then the chocolate chips and 5 chopped Reese's 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 them sit in the pan for 5 minutes then transfer them to a wire rack to cool completely. Store in an air-tight container for up to 5 days.
Notes
- You can freeze the cookies baked or unbaked. Unbaked cookie dough is my favorite. Once the cookie dough is scooped place them in the freezer on a sheet pan or plate to freeze solid, then transfer to a freezer-safe airtight container. You can bake from frozen, just add an extra minute or two to the baking time. You can also freeze baked cookies, once baked let them cool completely then transfer to an airtight container and freeze for up to a month. Thaw at room temperature for an hour or so.
- Prep Time: 10 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
