PB Lovers--this one's for you! This delicious copycat CRUMBL recipe combines Reese's Peanut Butter cups and chips with a classic peanut butter cookie base.
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Ingredients
3cupsall-purpose flour
2 teaspoonbaking powder
½teaspooncream of tartar
½cupbutterroom temperature
½ cupcreamy peanut butter
½ cuppacked brown sugar
2tablespoonspowdered sugar
1teaspoonvanilla extract
2largeeggsroom temperature
½ cupcopped Reese's Peanut Butter Cups
Cookie Topping
1tspcoconut oil
1 cupReese's Peanut Butter Chips
½cupchopped Reese's Peanut Butter Cups
Instructions
Preheat oven to 350°F. and line two cookie sheets with parchment paper.
In a medium mixing bowl, add flour, baking powder, and cream of tartar. Whisk to combine.
In the bowl of a stand mixer, fitted with a paddle attachment, add butter, peanut butter, brown sugar, and powdered sugar. Mix well and then scrape down the sides of the bowl.
Add vanilla and eggs and mix well. Scrape down the sides of the bowl.
Add flour mixture to the wet ingredients and mix on low speed until just combined.
With a rubber spatula fold in chopped Reese’s Peanut Butter Cups.
Using a large cookie scoop equal to 3 tablespoons of dough, scoop cookie dough into 10 balls.
Spread evenly on the prepared cookie sheet. You will probably be able to fit 4 to a cookie sheet depending on its' size, and bake the cookies in 2-3 batches.
Using the bottom of a flat glass or measuring cup, flatten the cookie to about ½ inch in thickness.
Bake cookies for 10 minutes and allow them to cool completely after baking on a wire rack.
Peanut Butter Frosting
To make cookie topping, melt peanut butter chips and coconut oil in the microwave for 30 seconds. Stir and then microwave for additional 10 second increments, if needed. Stir in between until completely melted and smooth.
Using a spoon, pour peanut butter over the top of each cookie, and spread.
Sprinkle with chopped Reese peanut butter cups.
Notes
Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to 7 days, or in the freezer for up to 2 months.
The dough can be made ahead of time. Simply roll the dough to the desired size, flatten the cookie dough balls and freeze. The dough can be frozen for up to 2 months. Remove from the freezer, thaw overnight in the refrigerator, and bake the following day
Use a large cookie scoop that holds 3 tablespoons of dough.