If you love Reese’s Peanut Butter Cups, you’ll love these cookies! They’re squishy, chewy, and packed full of peanut butter, salted peanuts and more chocolate than you would have thought possible for one cookie dough to contain (seriously!). Pass me a glass of milk!
Hands up anyone else who’s a peanut butter chocolate addict? My addiction started with Reese’s peanut butter cups, and it continues with homemade peanut butter cups (have you tried them yet? SO easy and SO good!), the dangerous nutella and peanut butter combo on toast, and homemade peanut butter choc chip breakfast muffins!
Since WE ALL love peanut butter so much, it seemed only right I deliver you a delicious peanut butter cookie recipe! This one has SO many chocolate chips and salted peanuts that the dough kinda struggles to contain them all! It’s a situation alright. Good quality chocolate (I used Callebaut chips here, which work out cheaper per kg than Dr Oetker or the supermarket ones!) will make these cookies extra special!
You can make these cookies by hand or in a stand mixer – they’re super easy to make, whichever method you choose. Like most cookies, they require some chilling time – preferably an hour – so plan ahead! I prefer to make my batter the evening before, and then bake my cookies the next morning or evening – so much easier than doing it all on one night! Once chilled, simply pinch off large walnut sized chunks of dough and roll into a ball between your palms, then bake on a silicone or other non-stick mat. There are SO MANY chocolate chips and peanuts in this batter that some of them fall out, but just smush them back on top of the cookies before they bake!
Since we’re using peanut butter in the cookie dough along with butter, we’ll beat that in with the butter and sugar, resulting in a gorgeous peanutty batter! The peanut butter doesn’t give a strong flavour, but it makes these cookies extra soft and chewy and works perfectly with all that chocolate!
Bake for a scant ten minutes, and leave to cool. They’ll be messy, gooey, chocolatey and perfect. Enjoy!
- 230g unsalted butter, melted
- 100g peanut butter, soft
- 350g light or dark brown muscavado sugar (or caster sugar)
- 2 large eggs
- 1 tbsp vanilla bean paste
- 320g plain flour
- 1 tsp baking powder
- large pinch salt for batter, plus flaked sea salt for the top of cookies
- 150g plain chocolate chips
- 150g milk chocolate chips
- 100g white chocolate chips
- 100g salted peanuts
- Let's get started! These cookies can be made in a stand mixer or by hand.
- In a large bowl or stand mixer, combine your melted butter, sugar and peanut butter and beat vigorously until combined and fluffy (it will smell heavenly!). Add the two eggs, vanilla bean paste and pinch salt.
- Next, add the flour in batches (about a third at a time) along with the baking powder. Use a large spatula to scrape down to the bottom of the bowl and make sure all the ingredients are incorporated. Next, add in your peanuts and chocolate chips and mix briefly until everything is incorporated.
- Pop them into the fridge in the same bowl, or tip onto clingfilm and wrap up tightly. Chill for at least 30 minutes - an hour is better. Preheat your oven to 180c / gas mark 4/ 350f and prepare 3 large baking sheets by lining with silicone baking sheets or parchment paper (or grease thoroughly with butter or vegetable oil).
- Use a medium ice cream scoop (or a tablespoon) to scoop out dough balls the size of a small tangerine, then roll between your palms until the balls are smooth. Position them 2 inches apart from each other on the trays, then bake in the oven for 10-12 minutes (keep a close eye on them though as obviously the ones on the top shelf will brown a lot faster - I tend to rotate the trays for even cooking!).
- Remove from the oven while still pretty pale after 10 minutes, then leave to firm up on the counter for a couple of hours.
You know I HATE to be a bad influence, but if you had any mini Reese’s peanut butter cups you could chop them up and put them into the cookie dough too….