Cookie Base:
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 1 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup Reese’s peanutbutter cups, roughly chopped (about 5 Reese’s)
Topping:
- 2/3 cup Reese’s peanutbutter chips
- 1 1/2 teaspoon vegetable oil
- 1/2 cup Reese’s peanutbutter cups, roughly chopped (about 5 Reese’s)
Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cream the butter, peanutbutter, brown sugar and granulated sugar. Add eggs and vanilla. Mix until combined.
Whisk the flour, baking powder soda, cornstarch and salt. Add to sugar mixture. Gently fold in the chopped peanutbutter cups.
Use a large cookie scoop to scoop onto baking sheet. Roll between your hands and gently flatten. Freeze the pan of cookie dough discs for 15 minutes.
Bake in the preheated oven for 12-13 minutes.
Melt the peanutbutter chips with the oil in the microwave in 30 second intervals mixing in between each time.
Generously top each hot cookie with the melted peanutbutter chips, spreading all around. Top with chopped Reese’s.
* Recipe from LifestyleOfAFoodie.
