World’s Best Peanut Butter Cookies

Over my spanning years . . . and recently I just added another . . . I’ve made a lot of Peanut Butter Cookies.

This Peanut Butter cookie is perfection at it’s finest. Simply put, I can’t quit eating these dang cookies!  This recipe from the Magnolia Bakery Cookbook is without a doubt, my new favorite Peanut Butter Cookie recipe.

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See  that chocolate inside?  It’s not chocolate chips.  It’s chopped Reese’s Peanut Butter Cups. These cookies are crispy on the edges, but chewy and melt in your mouth wonderful in the inside. You could sale them for about $5.00 a piece. I promise. My husband ate two of them. Wow . . . he just doesn’t do that.  That’s proof right there.

Normally, I have some reasonable restraint when it comes to eating cookies. I really do.  I’m able to just eat one cookie . . . then I’m done.  Sometimes, I can take one bite . . . then I’m done.

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I made the cookie dough last night.  I tasted it.  I pretty much knew they were going to be killer cookies! I do believe it’s the addition of the Reese’s Peanut Butter Cups.

This morning, I pulled the dough from the refrigerator and made the little balls. A standard cookie scoop will yield you 3 dozen cookies. Tossing the balls in sugar is completely optional, but it makes the cookies a bit prettier.

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You can makes a nice little criss-cross pattern on the top of the cookie with a fork, or just press down lightly on top of the cookie with the palm of your hand.

fyi:  I tried both.  It really didn’t seem to make one bit of difference.

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These cookies look good coming . . .

 

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and going . . .

 

 

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or gone!

Do yourself a favor and make these cookies over the weekend.

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Please make sure you’re not alone though!

 

World's Best Peanut Butter Cookies!
 
Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies | Makes approximately 24 cookies
Ingredients
  • 1¼ c. all-purpose flour
  • ¾ c. sugar
  • ½ c. brown sugar, packed
  • 8 tbsp. (1 stick) butter, room temperature
  • 1 c. Reese’s Peanut Butter
  • 1 egg + 1 egg yolk
  • ¾ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1½ tsp. vanilla
  • 1 c. Reese’s Peanut Butter Cups, chopped
  • *extra sugar for rolling balls of dough
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, combine sugars, butter and peanut butter. Beat for 2 minutes or until smooth. Add vanilla, then mix. Add egg then egg yolk. Mix until just combined.
  3. In a medium size mixing bowl, whisk together flour, salt, baking soda, baking powder. With mixing speed on low, gradually add dry ingredients- mix until just combined.
  4. Remove bowl from stand and gently fold in Reese’s Peanut Butter Cup chunks. Form balls of dough using a standard size cookie scoop. Roll in sugar if desired. Place on sheet and gently pat down with the palm of your hand (just flatten it slightly or use a fork and make a criss cross pattern in each).
  5. Place in oven and bake for 11 to 13 minutes. Cookies should be slightly soft. Let cookies cool on sheets for 2 to 3 minutes before transferring to a wire rack to cool completely.

 

 

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  • Katrina @ Warm Vanilla Sugar - June 27, 2014 - 8:00 pm

    These DO look like the best!! Such a fabulous recipe 🙂ReplyCancel

  • Debra - June 28, 2014 - 12:30 am

    Hope you had a great birthday! Something tells me these cookies are going to be a keeper! (Maybe because your husband approves!) I’ll have to try them. Thanks for posting the recipe.ReplyCancel

    • Get Off Your Butt and BAKE - June 28, 2014 - 10:55 am

      Hi Debra,

      You are soooo right. When my husband, that rarely eats a cookie, other than Applesauce cookies gives these a thumbs up . . . you know they are good!
      Anything from Magnolia Bakery Cookbook is awesome though.

      JonnaReplyCancel

  • Carol - June 28, 2014 - 6:32 am

    Peanut butter cookies are a favorite of my 2 grandsons. How can you go wrong with pops of peanut butter and chocolate in the cookie? You can’t! I make a similar peanut butter cookie with chopped peanut butter cups but it has instant vanilla pudding mix in the dough. Good stuff!

    I can’t have too many cookie recipes and I can’t wait to try yours, Jonna. Thanks so much!ReplyCancel

  • Kelley H. - June 29, 2014 - 2:47 pm

    Hi Jonna – did you use the mini Reeses Peanut Butter cups? I only ask because I wonder if the flavor has more chocolate or more of the “innards” of the bigger candy? I am totally going to make these. I have an event tomorrow at work and wish I would have seen this before I made what I did (it’s Baklava, which is delicious, but these would have been terrific as well). This is the second time this week that I’ve read something about the Magnolia Bakery, too, so will have to look for their cookbook. Hope the birthday was beautiful and you did something special for yourself.ReplyCancel

    • Get Off Your Butt and BAKE - June 29, 2014 - 3:40 pm

      Hi Kelly,

      I did use the mini Reeses instead of the big cups. That’s what I had on hand. I agree with you, the mini’s would give you more chocolate!
      These cookies are excellent.

      JonnaReplyCancel

      • Kelley H. - September 9, 2014 - 1:14 pm

        Jonna – I made these today and WOW!!! I tried very hard to only sample one, but I failed. I intend to bring these to a meeting at work on Thursday, just hope I can stay out of the rest! I’ve made many peanut butter cookies over the years and thought my mom’s recipe was the best, but these top them (sorry, Mom!). Very, VERY good! Thanks for the recipe.ReplyCancel

        • Get Off Your Butt and BAKE - September 9, 2014 - 5:03 pm

          Hi Kelley,

          I agree, they are pretty darn great! I try not to make them very often, since I can’t eat just one either.
          Thanks so much for taking the time to leave me a sweet note!

          JonnaReplyCancel

  • Jordan Burgett - June 30, 2014 - 5:59 pm

    Jonna! These cookies look divine. I have a peanut butter cookie recipe I use pretty often, but this one looks like it will become my new favorite!ReplyCancel

  • Anita - July 14, 2014 - 6:51 am

    I made these cookies this weekend. They were delicious. Worth a try. You will not be disappointed.ReplyCancel

  • Regina - August 9, 2014 - 2:42 pm

    Very very good.

    I experimented a bit with cooking times with 4 groups of 6. The first was 12 minutes, another 14, a third was 16, and finally 18 minutes. I definitely preferred those from the 14 and 16 minute cooking times best. Still all are spectacular!

    Great recipe. Thanks!ReplyCancel

  • Judy - November 4, 2014 - 7:05 am

    Can I double this recipe. I need to make about six dozen cookies and would like to make these if I can double it without a problem.ReplyCancel

  • Aline - December 23, 2014 - 6:29 pm

    This is the first time I’ve left a comment when trying a recipe.
    I made this recipe using gluten free flours.
    These cookies were fabulous! Crisp and chewy, which is rare for gluten-free cookies. Thanks! I used peanut butter chips instead of the chopped peanut butter cups because of dark chocolate allergy.ReplyCancel

  • Jennie - July 2, 2016 - 5:28 pm

    Wanted to add my two cents. I have been looking for the “perfect” PB cookie for some time, and I think these are pretty close! My only quibble is that they are VERY sweet.. kids and those with major sweet tooths may enjoy them, but if you’re feeding mostly adults you might want to cut the white sugar to 2/3 cup or possibly even less. I have not tried this less sweet variation yet, but I will next time (I did not roll them in sugar either).

    One caveat is that I used PB chips instead of Reese’s, so it’s possible that affected the sweetness slightly, although I wouldn’t think much.

    I chilled my dough for a few hours and baked them only on the top rack, they were perfect at 12 minutes. I used light brown sugar and may try dark brown next time for a better color. They edges don’t brown very much, so it can be tricky to tell when they are done. Don’t overbake.. 12 minutes was plenty for me, the bottoms were golden brown but edges and top never really darkened much. Mine didn’t spread very much and are quite dense and chewy, exactly what I want in a PB cookie. I don’t care so much for thin and crispy. VERY good recipe on the whole. Thank you for posting.ReplyCancel

    • Jennie - July 22, 2016 - 11:47 am

      I wanted to amend and say that after the cookies sat for a few hours they didn’t taste as sweet as they did out of the oven?! Maybe they are perfect after all. 🙂ReplyCancel

  • Tasha - November 16, 2016 - 5:58 pm

    I have been looking for a good peanut butter cookie. You say you used reeses peanut butter? Can i use regular? Ive never thought to use reeses peanut butter. What’s the difference? I plan on trying these tomorrowReplyCancel