These giant peanut butter cup cookies are taken to a new level with chunks of mini peanut butter cups, crunchy peanuts and Reese’s Pieces candies! A peanut lover’s dream!
taste and texture
Served warm and fresh from the oven, these cookies are soft, sweet and moist with a crisp outer edge. Once fully cooled they are a bit drier, like a cookie from a bakery, and very different from the average “3 ingredient peanut butter cookie” recipe.
This recipe brings a peanut explosion in three ways: crunchy peanut butter, sweet coated peanut butter candies and chocolate peanut butter cups. Using crunchy peanut butter instead of creamy slightly changes the consistency of this recipe, making it a more formidable cookie loaded with crunchy pieces of peanut.
cookie Q & A
My dough is soft and sticky – what do I do?
Place the dough in the fridge for a minimum of 2 hours before baking. Cookie dough that is too soft will spread in the oven.
My cookies ran together. What happened?
Either the dough was too soft (see above), or the cookies were placed too close together. Keep them two inches apart. This also happens when cold dough is placed on a hot pan. If you use the same sheet pan for multiple batches, make sure it cools in between.
Why did the bottom of my cookies burn?
Either your pan is too thin, too dark, or it was placed too close to the bottom of the oven.
How do I prevent cookies from sticking to my sheet pan?
Parchment paper! I stopped baking cookies straight on the pan years ago. It’s a game changer.
How do I store peanut butter cup cookies?
Avoid plastic bags and other super moist, airtight containers. These cookies do well in paper lunch sacks and other porous containers.
Can I freeze them?
Yes! You can freeze the prepared dough in an airtight container 2-3 months and bake as needed, or freeze cookies individually wrapped in plastic wrap, then stored in an airtight container.
More cookie recipes you might like:
until next time. xPrint
- 1 1/2 cups All Purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup crunchy peanut butter
- 1 cup peanut butter candies
- 1 cup mini peanut butter cups, cut into quarters
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Combine the flour, baking soda, baking powder and salt in a small bowl. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, place the softened butter, granulated sugar and brown sugar and mix on medium 1-2 minutes, or until the butter is pale and fluffy and fully combined.
- Add the egg and vanilla and beat until combined, then mix in the peanut butter for another 30 seconds – 1 minute.
- Gently add the flour mixture and beat until just combined. Stir in the peanut butter candies and mini peanut butter cups.
- Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Roll the dough into a ball and place on the prepared sheet pan 2 inches apart.
- Bake 12-14 minutes, or until the edges are golden and dry. Transfer to a wire rack and cool 10 minutes before serving.
- mixing bowls
- hand or stand mixer
- cookie scoop or large spoon
- sheet pan
- parchment paper
- wire cooling rack
Pro-tip: the peanut butter cups melt while baking. I saved a few leftover peanut butter cups and gently pressed them into the tops of the baked cookies shortly after they came out of the oven.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Keywords: extreme peanut butter cup cookies, peanut butter cookies, reese’s pieces cookies