Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

5 from 1 vote

Reeses Peanut Butter Cup Cookies Recipe: Best Cookies

Indulge in the ultimate sweet delight with this reeses peanut butter cup cookies recipe! These delectable treats offer the perfect harmony of rich peanut butter flavor and the satisfying crunch of a cookie cup, creating a dessert that’s both irresistible and a breeze to whip up.

Prep Time10

Cook Time12

Total Time22

Course: Baked Goods, cookies, Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Cookies

Calories: 292kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Baking Sheet
1 Bowl
1 Whisk
1 Spatula

Ingredients

½ teaspoon Baking Soda
9 tablespoon Unsalted Butter Browned
1 ½ Cup Mini Peanut butter cup chopped
1 Egg
1 teaspoon Vanilla Extract
¼ Cup White Sugar
¾ Cup Light Brown Sugar
1 ½ Cup Flour I use GF Measure for Measure King Arthur Flour
1 tablespoon Milk Optional if the dough is a bit dry

Instructions

Set oven to 350°F
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small (or) medium sized bowl.
Add the sugars: to the bowl with the brown butter and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla: and whisk until everything is smooth.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the peanut butter cups to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the cookie sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Bake the cookies: for 12 minutes. At the 6 minute mark, turn the tray. Then bake for another 6 minutes.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a few minutes on the tray.

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