Peanut Butter + White Chocolate + Reese’s Peanut Butter Cup Cookies
We’re releasing our 30 Minutes to Healthy Eating eBook soon, hopefully less than a month! What’s that got to do with this Peanut Butter + White Chocolate + Reese’s Peanut Butter Cup Cookies recipe you might ask? Well, absolutely nothing, except I figured we should get this less-than-healthy but oh-so-amazing cookie recipe to you before then.
Olia and I just moved to closer to my new job. We got lucky and found an affordable super cute loft-style apartment above a clubhouse. Minor setback is that the internet is only setup as a business, so we’re working on adding residential internet. We’ve been off the grid for over 3 weeks now. Gasp! In food blog-time that feels like a year. Hopefully thing will be running smoothly soon and I can really get back to building this blog with more recipes and content.
I wouldn’t dare hold back my duty of posting decadent recipes like these White Chocolate Reese’s Peanut Butter Cup Cookies. These cookies are a melting pot of every kind of goodness you can think of; white chocolate and milk chocolate chips, peanut butter, and Reese’s Peanut Butter Cup candies in a chewy chocolate cookie. Did I miss anything? Feel free to let me know what else you’d add to these cookies in the comments below. So with no internet, and posting from a Starbuck’s, read on for our latest recipe. Please enjoy this recipe with a warm cup of Hot Chocolate Mix-ins!
Food Science and Cooking Tips:
Ever wonder why chocolate chips don’t melt when you bake in cookies? Well they actually do!
- Chocolate chips heat up and become soft to the touch. The surrounding cookie dough helps keep the shape together. When they cool, they firm up again.
- The added fat in chocolate chips also helps reduce the melting point, and keeps them from becoming a completely melted liquid.
- For more cooking tips, check my Fail-proof Sugar Cookie Recipe, perfect for beginners!
Food Photography Tips:
I shot this in natural light at 1/160 sec, f/ 3.0, ISO 200. Normally I don’t include the ingredient packaging in my food photography. And no this is not a sponsored post. I felt the packages really helped convey the awesomeness of this recipe, and also added some strong, bright colors to an otherwise brown and white recipe. Be creative with your presentation and try things that you normally wouldn’t, you might surprise yourself.
If you’re craving for more cookie recipe, you’ve got to try the Chewy Toffee Cookies. It is packed with buttery sweetness with roasted toffee and cashews!
More cookie recipes you must try:
- Chocolate Shortbread Cookies
- Decorated Christmas Tree Cookies
- Peanut Butter Breakfast Cookies
- Almond Tangerine Butter Cookies
- Spiced Hot Chocolate Peppermint Cookies
- Chocolate Pecan Cookies
Products used in this dish:
3-Piece Mixing Bowl Set, Blue/Green/Yellow
Commercial Quality Stainless Steel Measuring Cups and Spoons Set
Cuisinart 5-Speed Hand Mixer
16×22-Inch Aluminum Sheet PanNonstick Cooling Rack
Peanut Butter + White Chocolate + Reese's Peanut Butter Cup Cookies
Ingredients
- 1 cup butter softened
- ¾ cup creamy peanut butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup 2% milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- ⅓ cup baking cocoa powder
- 1 teaspoon baking soda
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 6 full-size 1 ½ -ounce each Reese's Peanut Butter Cups, chopped
Instructions
- Preheat oven to 350º F. In a large bowl, cream butter, peanut butter and both sugars until light and fluffy; 2–3 minutes. Slowly beat in milk, egg yolks, and vanilla until combined.
- In separate medium bowl, combine flour, cocoa powder and baking soda. Slowly add this to the creamed mixture and mix until well combined. Stir in both chocolate chips and chopped Reese's until evenly combined.
- Drop roughly 1-inch mounds onto a parchment lined baking sheet about 2-inches apart. Bake each batch at 350º for 8–10 minutes, or until just set and tops are slightly cracked (they will still be slightly soft to the touch). Cool cookies for 1–2 minutes then remove from pan and place on wire rack to cool.
Oh. My. Goodness. I love ANYTHING with Reese’s! Delicious!
Me too!!!!! Thanks Becca!
These look sooooo good! Adding to my “to make” list!
Thanks so much Molly!
Ohhh my. White chocolate, peanut butter cups… it’s like a dream come true!
Haha Jaime, couldn’t agree more! I’m especially a fan of peanut butter!
Cool tip about the chocolate chips! But you know, when it comes to white chocolate chips, I still stand by the fact that those things just don’t melt! lol. These cookies look divine. I wonder if the new Reese’s peanut butter cup spread could replace the peanut butter? I have some in my pantry, and don’t really know what to do with it.
I’m amazed out how they hold their shape too Tiffany. I haven’t heard of that spread but now I need to find it and eat a whole jar! I’m addicted to the TJ cookie butter.
These look so delicious! I have a huge sweet tooth and I LOVE Reese’s! I know my family would enjoy these!
Thanks Logan! Sounds like these are perfect for you!
Oh man, these sound amazing! I absolutely love Reese’s peanut butter anything so yea gonna have to make these soon! 🙂
Hi Anna! I hope you enjoy. I’m a huge fan of Reese’s, white chocolate and peanut butter, no particular order. So naturally this recipe had to be created.
Oh my gosh you make me too hungry, yum!
Thanks Mackenzie. These cookies will do that.
No internet! Food blogger worst nightmare! Glad you’re back on the grid, sorta. And these cookies are awesome.
Thanks Chrissy. We’re still without internet and it’s driving me crazy. Supposedly it’ll be setup next week. Glad you like the recipe.