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World’s Best Peanut Butter Cookies!

Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies | Makes approximately 24 cookies

Ingredients

Scale
  • 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.