Peanut Butter Cookies recipe is the ultimate cookie for peanut butter lovers. The cookie starts with a peanut butter dough loaded 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. There is so much yummy peanut butter in one cookie. More peanut butter desserts: Peanut Butter Mousse Brownie Cups. and Peanut Butter Balls.
Key Takeaways:
- Peanut Butter Overload: This recipe features four layers of peanut butter—peanut butter dough, peanut butter chips, melted peanut butter chip topping, and Reese’s peanut butter cups.
- Soft & Thick Cookie Tip: Roll dough into cylinders and bake standing up, or freeze dough for 15 minutes to prevent over-spreading.
- Delicious Texture Boost: Cornstarch is added to keep cookies soft and puffy after baking.
- Topping Like Frosting: Melted peanut butter chips and chopped Reese’s give these cookies a decadent finish.
- Bake & Rotate: Bake at 350°F for 9–10 minutes, rotating the pan halfway through for even results.
- Make-Ahead Friendly: Cookies stay fresh for 4–5 days at room temperature and can be frozen for up to 6 months.
Overview
Get ready to indulge in the most over-the-top peanut butter cookie ever created! This decadent recipe is a dream come true for peanut butter fans, featuring not just one—but four layers of peanut buttery goodness. It starts with a rich peanut butter dough packed with peanut butter chips, then gets topped with melted chips and chopped Reese’s peanut butter cups after baking. Every bite delivers soft, chewy, and insanely flavorful satisfaction.
This guide walks you through everything: from ingredients and baking tips (like the trick to keeping cookies thick and soft) to topping instructions and storage advice. Whether you’re prepping for a holiday tray, bake sale, or just a peanut butter craving, this cookie is guaranteed to wow. Don’t miss the bonus tip from SIS (Simple is Smart) on shaping for perfect thickness.
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SIS Simple is Smart Tip: How to make peanut butter cookies
To make a thick, soft cookie, roll the cookie dough in a cylinder and set the cylinder on the end. The cookie takes longer to “melt” and will flatten less. Alternatively, you can freeze the cookie for 15 minutes before baking.
I’ve made triple chocolate cookies, brownies, and cake, but I’ve never made a triple peanut butter dessert. Actually, now that I think about it, this peanut butter cookies recipe has four peanut butter.
Peanut butter and peanut butter chips in the dough. I melted peanut butter chips on top with a topping of chopped-up peanut butter cups. Wow, this is a new personal record for the most peanut butter in a dessert. The best part is that it is one of the yummiest cookies I’ve made.
Recipe for 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 Butter – smooth peanut butter, peanut butter chips, and Reese’s cups. For the peanut butter chips, I used Reeses.
Steps for Making the Peanut Butter Cookie:
- Cream the butter and sugars together with a mixer.
- Add the vanilla and egg. Mix in
- Add all the dry ingredients and mix in on medium with a stand mixer or hand mixer.
- Fold in the peanut butter chips by hand.
- 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.
- Freeze the cookies for 20 minutes and then bake in a 350-degree oven for 9-10 minutes. Rotate the pan halfway through baking.
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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FAQ:
Q: Can I use crunchy peanut butter instead of smooth?
A: Smooth peanut butter is best for even texture, but crunchy can add extra crunch if desired.
Q: Why freeze the cookie dough before baking?
A: Freezing helps the cookies hold their shape and stay thick while baking.
Q: Can I skip the topping?
A: Absolutely, but the melted peanut butter chips and Reese’s topping make these cookies extra indulgent.
Q: What size cookie scoop should I use?
A: A medium (2-tablespoon) cookie scoop works perfectly for portioning.
Q: Can I substitute another candy for Reese’s cups?
A: Yes! Try chopped peanut butter M&Ms or another favorite candy for a twist.
Q: How should I store leftover cookies?
A: Store them in an airtight container at room temperature for up to 5 days or freeze for 6 months.
Over The Top Peanut Butter Cookies
Equipment
- 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
Ingredients
Cookies
- ½ cup smooth peanut butter
- ½ cup granulated sugar
- ⅓ 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
Topping
- 1½ cups Reeses Peanut Butter Chips
- ½ cup roughly chopped Reese's peanut butter cups
- 1 tsp vegetable shortening or oil.
Instructions
Cookies
- 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.
Topping
- 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.
Video
Notes
