Soft-baked, thick style peanut butter cookies topped with Reese’s peanut butter cups.
Back from Mexico today. Sigh. What an incredible trip! We went for Kristen and Seth’s wedding. I was lucky enough to be Kristen’s bridesmaid; she had us all wearing these beautiful red dresses (the red color is called “apple”) and gave us matching red flip flops for the reception. Lots of great food, tons of margaritas, laughs, pool time, beach time, and 100 degree heat.
Back from vacation means back to reality, back to the gym, and back to eating healthy. B-O-R-I-N-G.
So, let’s put all that nonsense aside for at least 1 more day and stuff our faces with soft and puffy peanut butter cookies. Complete with a gooey peanut butter cup on top. In both regular chocolate and white chocolate.
Have you tried my go-to peanut butter cookie recipe yet? Soft, thick, ultra chewy cookies exploding with peanut butter flavor. They’re the most peanutbutteriest cookies I’ve ever tasted (technical terms here, of course). In fact, a couple readers have even told me that the cookies taste like the soft peanut butter inside of a peanut butter cup. Now how good does that sound?!
I have so many cookie recipes using my peanut butter cookie dough:
And I’m so excited to share another winner with you today.
Today’s cookies are my personal take on a traditional peanut butter blossom cookie, which are typically made with Hershey’s Kisses. I simply used peanut butter cups instead. Whenever there’s an opportunity for more peanut butter, just say yes.
They’re a snap to make! Simply mix up the peanut butter cookie dough, chill for about 1 hour, and roll into balls. I like to roll the cookie dough balls into a little granulated sugar. This gives them a little sparkle. It’s completely optional, though.
Bake the cookies for only about 8-9 minutes. The trick to their softness is slightly underbaking, so make sure you don’t keep them in the oven for too long. The cookies will be very puffy and soft-looking. That’s normal!
Let the cookies cool on the cookie sheet for about 5 minutes, then press a peanut butter cup on top. I used both regular milk chocolate peanut butter cups and white chocolate peanut butter cups. If you can’t find white chocolate, no worries – just use regular. You could even try these with dark chocolate peanut butter cups if you can get your hands on them. Sometimes those are hard to find.
Quickly transfer the cookies to a paper plate or other freezer-friendly plate and freeze for about 10 minutes or until the peanut butter cup has set. Some of my peanut butter cups melted a bit into the cookies, which is completely fine. They still taste just as good.
I love how thick these cookies are! If you have any of these addicting little cookies left by day 3, you’ll be pleasantly surprised that they still remain just as soft. In fact, these cookies get softer as the days go by! They completely defy cookie science. And I love it.
If you love peanut butter as much as I do, you have to make these cookies. If you have a peanut butter lover in your life, you have to make these cookies. If you have any tastebuds at all, you have to make these cookies. Case closed.
Soft-baked, thick style peanut butter cookies topped with Reese's peanut butter cups.
Yield: 20 cookies
Prep Time: 1 hour, 25 minutes (includes chilling)
Total Time: 1 hour, 35 minutes
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