I think I may love these peanut butter, chocolate chip, Reese’s peanut butter cup cookies. I’m a huge peanut butter fan and what better way to enjoy it than with chocolate in a cookie form?! The cookies are tender and not too overpowering with the peanut butter. I adore the little nuggets of peanut butter cups. In fact, by my second cookie I was looking over the whole batch to find the one with the most pb cups in it.
We still have loads of candy leftover from Easter and it’s terribly hard to get through considering that we aren’t eating a lot of treats these days. I have to find ways to use it in baking or else I’m doomed to never be rid of it. I played around with Milky Way Candy Bars last night, but I didn’t like how much they melted down. I’ll have to try, try again. I was using them in brownies, and I’m still convinced we can figure it out, I’ll just have to see what I can do, ohhhh maybe freeze them first? Ok, that may work. I’ll keep ya posted.
In the meantime, you should probably go look through your Easter candy or run to the store to buy peanut butter cups because I am just positive that these will be your kids’ next favorite cookie. Forget Chocolate Chip! It’s all about the peanut butter cup!
Soft Chocolate chip peanut butter cookies with nuggets of delicious peanut butter cups.
Ingredients
- 1/2 Cup Creamy Peanut Butter (JIF is best)
- 1/2 Cup Butter, Softened (just let it sit on the counter for a bit, do NOT microwave)
- 1/2 Cup White Sugar
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Whole Milk
- 1 Large Egg
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Cup All Purpose Flour
- 1/4 Cup Chocolate Chips
- 1/2 Cup Peanut Butter Cups, chopped
Instructions
- Heat the oven to 350.
- In a large bowl combine the sugars, peanut butter, egg, milk and vanilla. Mix until smooth and well incorporated.
- In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
- Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
- Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
- Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
- Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click 
Made these last night – so delicious!! Thanks for sharing
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Sweet Basil Reply:
February 13th, 2013 at 10:18 am
Hooray! I’m so glad you enjoyed them!
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These were a home run! Thanks for all your delicious recipes!
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Oh yum! I want to try this! It’s easy and will not take long to make. Maybe I can also add some crushed peanuts to make this moist cookie a little crunchy. I can already imagine its delicious taste. The picture shown here further makes this cookie so tempting. Just can’t wait to try it!
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I am new to your site. I made these last night, they were great! I did make a few changes. FIrst I quadrupled the recipe, but only doubled the butter. (I don't like my PB cookies too oily.) I put in 2 cups white flour, 2 cups whole wheat flour and 2 cups oatmeal and an additional 1/4 cup chocolate chips. (Keep in mind that this is with 4x-ing everything).
I baked them all and froze most of them, but with a family of 7 and sharing with some friends we have already eaten 1/4 of them, good thing I 4x the recipe.
We love having cookies in the freezer for a quick treat or to share.
Thanks for the recipe.
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Wow, these look so moist and delicious. I can only imagine how amazing they taste with the peanut butter cups in them.
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I'm sure these would be my kids favorite cookie.
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