Peanut Butter Overload Cookies

5 from 2 votes

Peanut butter overload cookies are a peanut butter lovers' dream!

Prep Time15

Cook Time12

Total Time27

Servings: dozen

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.
1 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
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.
1/2 cup unsalted butter, 1/2 cup creamy/smooth peanut butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar
Add the egg and beat until incorporated then add in the milk and vanilla extract.
1 large egg, 2 tablespoons of milk, 1 teaspoon 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.
1 2/3 cups 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.

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