Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter (natural or classic, based on your preference)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Reese’s peanut butter chips
- 1 cup chopped Reese’s peanut butter cups (about 6 standard cups)
If you want to substitute, you can use almond butter instead of peanut butter for a twist, or swap Reese’s for any peanut butter-filled chocolates you love. Just remember, the heart of this recipe is that double peanut butter and chocolate combo!
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I always imagine Mama Lou bustling around the kitchen, the oven warming up as she prepared to bake her magic.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand mixer. The smell here reminds me of afternoons with Ouma where we’d sneak tastes of the dough.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to bring out all those warm flavors Mama Lou loved.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until combined. Overmixing was a mistake Mama Lou warned against—it makes cookies tough, not tender.
- Fold in the Reese’s peanut butter chips and chopped peanut butter cups gently with a spatula. This is the moment when the cookie dough turns into a treasure trove of sweet surprises, just like our family gatherings filled with laughter and love.
- Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on your prepared baking sheets. I always smile at this part, remembering how Ouma insisted on making the cookies “just the right size” so everyone would get their fair share.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look soft. Resist the urge to overbake—these cookies continue to set as they cool, just like stories shared over quiet kitchen counters.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This pause gives you time to savor that comforting aroma, a moment I cherish every time I bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International