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Yesterday, we went to the vet for Winston’s second post-op appointment. He got radiographs taken to see how he’s healing and to give a better prognosis of when they think he will be fully healed and ready to be a puppy again. We were both really nervous about this appointment because since surgery, we had been keeping him on a strict activity confinement and doing everything possible to control his little puppy energy and spurts. Thankfully, results showed he’s healing perfectly AND the doctor said that we will have another set of radiographs taken in 3 weeks and she thinks that he will be good to go at that point. WHAT A RELIEF! They initially told us before and after surgery that recovery time was 12-16 weeks. We were like good lord, how are we going to do this for 12-16 weeks?! His physical therapist said since he’s a puppy, it’s probably going to be 8 weeks…but now with the radiographs, it seems like he’s going to be healed in 6 weeks! Best news we’ve had in a while!
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Time to celebrate the good news with these peanut butter overload cookies :) if you’re any sort of peanut butter and Reese’s fan, you will absolutely need to add these cookies to your baking list – maybe even for this weekend?
There is nothing better than a warm, soft, gooey cookie straight out of the oven. These peanut butter overload cookies are exactly what the name means. Overloaded with peanut butter! The dough itself is a peanut butter base and I threw in a bunch of chopped up Reese’s cup for even more peanut butter (and chocolate!) goodness! They’re so soft and irresistible! Even after 5 days, these cookies were still super soft. How can you resist a cookie that is studded with Reese’s peanut butter cups? Exactly. You can’t!
Peanut Butter Overload Cookies
- 1 ¾ cup (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (114 g) unsalted butter, room temperature
- ½ cup (129 g) creamy/smooth peanut butter, do not use natural peanut butter. you will need to use something like JIF or Skippy
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- 1 large egg
- 2 tablespoons of milk
- 1 teaspoon vanilla extract
- 1 ⅔ cups (28 g) chopped Reese’s peanut butter cups
- Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter, peanut butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-5 minutes.
- Add the egg and beat until incorporated then add in the milk and vanilla extract.
- In batches, add in the dry ingredients and beat until just incorporated.
- Using a spatula, fold in the chopped Reese’s peanut butter cups.
- Using a medium cookie scoop (or 2 tablespoons), drop dough onto prepared cookie sheets then bake for 10-12 minutes. The cookies will look slightly underdone and soft but will firm up while cooling.
- Cool on baking sheet for 10 minutes then transfer to wire rack to finish cooling. Repeat until all cookie dough has been used up.
- Store cooled cookies in an airtight container for up to 7 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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