Over The Top Peanut Butter Cookies

Over the Top Peanut Butter Cookies are the ultimate cookie for peanut butter lovers.  The cookie starts with a peanut butter dough loaded up with peanut butter chips. Once the cookie is baked, more peanut butter chips are melted and spread on top.  Then the whole cookie is topped with chopped-up Reese’s peanut butter cups.   So much yummy peanut butter in one cookie.  More peanut butter desserts; Peanut Butter Mousse Brownie Cups.  and Peanut Butter Balls. 

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SIS  Simple is Smart Tip:

To make a thick soft cookie roll the cookie dough in a  cylinder and set the cylinder on end.  The cookie takes longer to “melt” and will flatten less.  Alternately you can freeze the cookie for 15 minutes before baking.  

over the top peanut butter cookies

I’ve made triple chocolate cookies and brownies, and cake but I’ve never made a triple peanut butter dessert.  Actually, now that I think about it this peanut butter cookie has four peanut butters.  Peanut butter and peanut butter chips in the dough.  Melted peanut butter chips on top with a topping of chopped-up peanut butter cups.  WOW, a new personal record for the most peanut butter in a dessert.  The best part, it is one of the yummiest cookies I’ve made. 

over the top peanut butter cookies

Besides Peanut Butter here is what you will need to make these Peanut Butter Cookies. 

This cookie starts with my basic peanut butter recipe. 

Sugar – Granulated and brown sugar

Butter – unsalted butter is best. The butter should be room temp. 

Egg – large

Flour – all-purpose

Leavening Agents – baking powder and baking soda.

Corn Starch – Corn starch in a cookie helps it stay soft and puffy.  

Peanut Butters – smooth peanut butter,  peanut butter chips, Reese’s peanut butter cups.  For the peanut butter chips I used Reeses. 

over the top peanut butter cookies

Steps for Making the Peanut Butter Cookie:

  1. Cream the butter and sugars together with a mixer.
  2. Add the vanilla and egg.  Mix in
  3. Add all the dry ingredients and mix in on medium with a stand mixer or hand mixer. 
  4. Fold in the peanut butter chips by hand. 
  5. Use a medium-size cookie scoop to form the cookies.  This is a 2 Tbsp. Scoop.   Place the cookies on a parchment-lined baking sheet. 
  6. Freeze the cookies for 20 minutes and then bake in a 350-degree oven for 9-10 minutes.  Rotate the pan halfway through baking. 
Make the Topping:
Melt the peanut butter chips for the topping with the vegetable shortening—microwave for 30-second intervals, stirring every 30 seconds until they are melted.  
Spread the melted chips like frosting on top of the cookies and add chopped Reeses Peanut Butter Cups. 

Storing the Peanut Butter Cookies:

Store at room temp in an airtight container for 4-5 days.   

Freeze for up to six months.  Defrost in the fridge before serving. 

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Over The Top Peanut Butter Cookies

These peanut butter cookies are over the top delicious and decadent. A soft, chewy cookie with peanut butter chips, then topped with melted peanut butter chips and chopped up Reeses Peanut Butter Cups.
Servings 24 cookies
Prep Time 20 minutes
Cook Time 12 minutes
topping 15 minutes 15 minutes
Total Time 47 minutes


  • NOTE: To CONVERT TO METRIC UNITS click the word METRIC at the end of the ingredient list.
  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • 1 Cookie Baking Sheets



  • ½ cup smooth peanut butter
  • ½ cup granulated sugar
  • cup brown sugar
  • ½ cup butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 Tbsp corn starch
  • ½ tsp sea salt
  • ½ cup Reeses Peanut Butter Chips


  • cups Reeses Peanut Butter Chips
  • ½ cup roughly chopped Reese's peanut butter cups
  • 1 tsp vegetable shortening or oil.



  • Preheat the oven to 350°F 170°C
  • Line two baking sheets with parchment paper.
  • Cream the butter, brown and white sugar, and peanut butter together in a Stand Mixer.
  • Add the vanilla extract and egg, and mix.
  • Add the flour, baking soda, corn starch, baking powder, and salt. Mix together on medium for about 1 minute or until the flour disappears.
  • Fold in the peanut butter chips.
  • With a medium cookie dough scoop; scoop out 24 cookies and slightly flatten them to be about an inch thick.
  • Freeze the cookies for 20 minutes before baking.
  • Bake the cookies in the preheated oven for 9-10 minutes rotating the pan halfway through the baking.
  • Let cookies cool completely.


  • Melt the Reeses peanut butter chips with the shortening. Melt in 30-second intervals and stir after every 30 seconds. Continue melting and stirring until you have a smooth consistency.
  • Use a spoon to spoon the melted chips on top of the cookies and spread across the top of the cookie.
  • Add the chopped Reeses peanut butter cups.



Store the cookies in an airtight container at room temperature for up to four days or in the fridge for up to a week.
Freeze in an airtight container for up to two months.  Defrost in the fridge overnight.
Microwave for a few seconds before enjoying. 
Calories: 202kcal
Course: cookie, Dessert
Cuisine: American
Keyword: peanut butter cookie


Serving: 1cookie | Calories: 202kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 159mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 1mg

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