Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup creamy/smooth peanut butter (do not use natural peanut butter. you will need to use something like JIF or Skippy)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 2 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 2/3 cups chopped Reese's peanut butter cups

Instruction

  • Preheat oven to 350 °F 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.