Ingredients
Scale
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (if you fancy)
- 3 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Chocolate Chips
- 1 1/2 cup Chopped Peanut Butter Cups
Instructions
- Preheat your oven to a toasty 400 degrees.
- In a large bowl, let’s dance with cold butter, brown sugar, and sugar until they’re a light and fluffy trio—about 4 minutes of mixing joy. Don’t forget to scrape the bowl’s edges.
- Now, add eggs and vanilla, and let them join the party for another minute.
- Time to fold in the flour, cornstarch, baking soda, and salt. Toss in the chocolate chips and a generous cup of chopped peanut butter cups. Save around 1/3 cup for the cookie crown.
- Roll the dough into balls weighing 4 to 6 ounces each. Place these delectable orbs on a parchment paper-lined, light-colored baking sheet.
- Slide them into the oven for 9-11 minutes. As soon as they emerge, delicately crown each cookie with the reserved peanut butter cups. Let them chill and set for 10 minutes.
Notes
*Storage:*
These heavenly Reese’s peanut butter cup cookies can hang out in an airtight container for several days.
For the freezer-fanatics:
Pop these cookies into a freezer-safe gallon-sized bag, and they’ll happily stay frozen for up to two months. Ready to bring the magic back whenever you crave a bite of peanut buttery bliss!