For all the peanut butter cookie lovers, these Extreme Peanut Butter Cookies are right down your alley! Loaded with Reese's Pieces, Reese's Peanut Butter Cups, peanut butter chips and peanut butter, does it get any more peanut butter extreme than that?
We absolutely love using Reese's in sweets! Like these Reese's Pieces Cookies, these Reese's Pieces Peanut Butter Oatmeal Cookies and these Reese's Pieces Peanut Butter Blast Cookies, just to name a few!
These peanut butter loaded cookies are thick and super delish! No one will be turning these down, if peanut butter is on the radar!
You get a little peanut butter yumminess in every bite, whether you get the Reese's Pieces, peanut butter cups or the peanut butter chips!
Ingredients You Need
Extreme Peanut Butter Cookie Recipe
- all-purpose flour
- baking soda
- baking powder
- salt
- unsalted butter, room temperature
- granulated sugar
- brown sugar
- egg
- vanilla extract
- creamy peanut butter, can also use crunchy peanut butter - Creamy and crunchy peanut butters are generally interchangeable in cookie recipes, use what you love!
- Reese’s Peanut Butter candies
- mini peanut butter cups
- peanut butter chips
- Optional: chopped peanuts - use crunchy peanut butter or add some chopped peanuts for some extra crunch and more nutty flavor!
How to Make Peanut Butter Extreme Cookies
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Using mixer, add butter and sugars and mix on medium speed for 1-2 minutes so it is fully combined.
- Add the egg and vanilla and beat until combined, then mix in the peanut butter for another 30 seconds to completely incorporate.
- Add the flour mixture and beat until just combined. Stir in the candies, mini peanut butter cups and peanut butter chips.
- Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Place on the prepared sheet pan 2 inches apart and slightly press down cookie balls.
- Bake 12-14 minutes, or until the edges are cooked and golden. Cookies will continue baking after you pull them from the oven, even though they may still appear a little gooey on the inside. That’s perfect, you don’t want to overbake the cookies.
- Transfer to a wire rack and cool 10 minutes before serving.
Peanut Butter Cookie Tips
- Because peanut butter can be sticky when measuring, to make peanut butter measuring easier, spray a dry measuring cup with cooking spray, then use a rubber spatula to scoop the peanut butter from the jar.
- Store peanut butter in a cabinet at room temperature for easy blending and measuring.
- Don't overmix cookie dough before baking. If you mix the cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies. Just mix your dough the minimum amount needed to achieve a uniform dough.
Storing Peanut Butter Cookies
- As soon as they are completely cooled, place cookies in a tightly closed plastic container or resealable bag. They will stay fresh for several days.
- This extreme peanut butter cookie recipe freezes well. Gently stack in freezer-weight resealable bags after they are cooled. Store frozen cookies up to 3 months; thaw at room temperature.
Each delicious bite of peanut butter cookie has the peanut butter taste to make sure that your snacking, holiday, or baking occasion is never disappointed!
More Delights!
- Reese's Peanut Butter Cup Explosion Brownies
- Dark Chocolate Mocha Latte Cookies
- Reese's Oatmeal Cookies
- Reese's Chocolate Fudge Cookies
- Lunch Lady Peanut Butter Bars
- Reese's Cream Cheese Cookie Bars
- Peanut Butter Butterscotch Cookies
Extreme Peanut Butter Cookies
For all the peanut butter cookie lovers, these Extreme Peanut Butter Cookies are right down your alley! Loaded with Reese's Pieces, Reese's Peanut Butter Cups, peanut butter chips and peanut butter, does it get any more peanut butter extreme than that?
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup creamy peanut butter can also use crunchy
- 1 cup Reese’s Peanut peanut butter candies add more if desired
- 1 ½ cups mini peanut butter cups
- 1 cup peanut butter chips
- Optional: chopped peanuts
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set aside.
- Using mixer, add butter and sugars and mix on medium speed for 1-2 minutes so it is fully combined.
- Add the egg and vanilla and beat until combined, then mix in the peanut butter for another 30 seconds – 1 minute.
- Add the flour mixture and beat until just combined. Stir in the peanut butter candies, mini peanut butter cups and peanut butter chips.
- Scoop out large rounded spoonfuls of dough using a cookie scoop or large spoon. Place on the prepared sheet pan 2 inches apart and slightly press down cookie balls, not too much though, we want them thick!
- Bake 12-14 minutes, or until the edges are cooked and golden. Cookies will continue baking after you pull them from the oven, even though they may still appear a little gooey on the inside. That’s perfect, you don’t want to overbake the cookies.
- Transfer to a wire rack and cool 10 minutes before serving..
Tried this recipe?Let us know how it was!
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