Reese's Peanut Butter Cup & Reese's Pieces Peanut Butter Cookies
A chewy peanut butter cookie with mini Reese's pieces and a full-size Reese's Cup on top! The ultimate in decadence!
Servings 36
Ingredients
- 3/4 c. butter softened
- 1 c. creamy peanut butter
- 3/4 c. white sugar
- 3/4 c. packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1 c. mini Reese's pieces
- 36 snack-size Reese's cups for me, it was 3 bags, refrigerated
- Optional garnish: 1/3 c. mini Reese's pieces
Instructions
- In a large mixing bowl, cream together butter, peanut butter, and sugars.
- Beat in the eggs and vanilla until well-blended.
- In a medium bowl, combine flour and baking soda.
- Add dry ingredients to mixing bowl and beat until blended.
- Fold in the mini Reese's pieces.
- Drop by tablespoonfuls onto ungreased cookie sheets.
- Flatten the mounds slightly. Not to much or they won't be thick and puffy for you to press in a Reese's cup. Just flatten slightly.
- Bake at 350 degrees for 8-10 minutes or until edges are golden brown.
- Remove pan from oven, but leave the cookies on the pan. Allow cookies to cool for exactly 2 minutes, then press a refrigerated Reese's cup firmly in the middle. Don't push so hard that you break the cookie, but press pretty firmly so it sticks.
- Garnish with mini Reese's pieces in the middle of the cup, if desired.
- Remove cookies to a wire rack and allow to cool completely.
- The Reese's cups will get a little melty no matter what. They will set up completely in several hours.
Notes
The shape of the Reese's Cup holds up best if they are refrigerated in advance for at least 1 hour, and if you allow the cookies to cool for exactly 2 minutes when you remove the pan from the oven. If you wait longer, it's harder for the cup to stick to the cookie. Too soon, and it will melt.