Indulge in these Thick Crumbl Peanut Butter Reese’s cookies for a delightful treat that combines the rich flavors of peanut butter and Reese’s candies in a soft, chewy cookie.
Author:Maya
Prep Time:20 minutes
Cook Time:13 minutes
Total Time:33 minutes
Yield:9 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
Cookie Dough:
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)
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, line a baking sheet with parchment paper, and set aside.
Cream the butter, peanut butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract, mixing until combined.
Add the flour, baking powder, baking soda, corn starch, and salt. Mix until the flour disappears. Gently fold in the chopped Reese’s cups.
Scoop out 9 equal-sized dough balls, roll and flatten to 1 inch. Freeze for 15 minutes.
Bake for 12-13 minutes.
Melt peanut butter chips with oil in the microwave. Top each cookie with the mixture, then add chopped Reese’s cups. Cool and enjoy!