Bakery Style Peanut Butter Cookies


  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 package (about 1 2/3 cups) Reese’s peanut butter chips
  • 1/2 cup peanut butter cups, chopped into halves and quarters

Cooking Instructions:

  1. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips.
  2. Scoop the dough into golf-ball size dough balls, press cut-up peanut butter cups randomly on the outside of each dough ball (embed into dough until they adhere but don’t bury them completely) and chill for at least 4 hours.
  3. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  4. Place cookie dough balls evenly spaced apart on the prepared cookies sheets. Bake 11-14 minutes until the bottoms start to brown. Cool about 5 minutes and then remove from cookie sheets.

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