Crumbl Reese's peanut butter cup cookies
These Crumbl peanut butter Reese's cookies are rich, sweet, and full of peanut butter flavor. They are the ultimate cookie for all peanut butter lovers.
Servings: 9 cookies
Ingredients
Peanut butter cookie base
- 1/2 cup smooth peanut butter
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg at room temperature
- 1/2 tsp vanilla extract
- 1 & 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
- 1/2 cup Reese's peanut butter cups Roughly chopped, about 5 Reese's
Peanut butter cookie toppings.
- 2/3 cup Reese's peanut butter chips
- 1 & 1/2 tsp oil vegetable or canola
- 1/2 cup Reese's peanut butter cups Roughly chopped, about 5 Reese's
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the egg and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears. Gently fold in the roughly chopped-up Reese's peanut butter cups.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven for 12-13 minutes
- Melt the peanut butter chips with the oil in the microwave in 30 second increments, mixing in between every time.
- Generously top each hot cookie with the melted peanut butter chips, spread it all around, then top with the chopped-up Reese's cups. Let the cookies cool down fully on the baking sheet then enjoy!
Notes
Notes:
- For best results, weigh your flour and dry ingredients for accuracy.
- Light brown sugar works well for balanced sweetness and moisture.
- If the dough feels soft or wet, chill it in the fridge for 30 minutes before baking to help cookies hold their shape.
- Use room temperature egg for better mixing and texture.
- Note: The peanut butter topping will harden when you chill your cookies, so make sure to pop them in the microwave for 5-10 seconds before enjoying to get that melty, delicious texture again.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Or refrigerate in an airtight container for up to 7 days, warming briefly before serving.
Nutrition
Calories: 412Calories | Carbohydrates: 45g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 348mg | Potassium: 146mg | Fiber: 2g | Sugar: 27g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
