Ingredients
Here is what you will need to make approximately 20 to 22 cookies:
For the Cookie Dough
1 cup creamy peanut butter
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup coarsely chopped peanut butter cup candies (about 8 to 10 full-size Reese’s cups)
For the Topping
¼ cup semi-sweet chocolate chips
1 teaspoon coconut oil or shortening
2 tablespoons creamy peanut butter
Step-by-Step Instructions
Follow these steps for perfectly baked cookies every time:
Prepare the Baking Equipment
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
Mix the Sugars and Butters
In a large mixing bowl, use an electric hand mixer or stand mixer to beat together the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Continue mixing for 2 minutes until smooth, fluffy, and fully combined.
Add Wet Ingredients
Add the egg and vanilla extract. Mix again until everything is well incorporated and creamy in texture.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture. Mix on low speed only until the flour is no longer visible. Avoid overmixing, as this can lead to dense and tough cookies.
Fold in the Reese’s Pieces
Use a spatula to gently fold in the chopped peanut butter cups. Try to keep some of the pieces chunky so they create gooey pockets of chocolate and peanut butter during baking.
Shape the Cookies
Use a cookie scoop or a tablespoon to portion out dough balls, about 1.5 tablespoons each. Place them at least 2 inches apart on the baking sheets. Gently press each dough ball down slightly with your palm to help them spread evenly.
Bake
Bake the cookies for 9 to 11 minutes. The edges should be lightly golden and set, while the centers will still appear soft. Removing them while slightly underbaked ensures a perfectly soft texture when cooled.
Cool the Cookies
Allow the cookies to cool on the baking sheets for approximately 5 minutes before transferring them to a wire rack. This lets them firm up without drying out.
Prepare the Toppings
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 15-second intervals, stirring between each until smooth.
In a separate bowl, microwave the peanut butter for about 15 to 20 seconds to loosen the texture.
Decorate the Cookies
Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag with a small opening. Then drizzle the warm peanut butter in parallel or crisscross lines. Allow the cookies to sit so the drizzles can set.
