One-Bowl Reese’s Peanut Butter Cookies

By srumbel

If you love peanut butter cookies and quick, easy recipes, you’ll go crazy over these crisp, buttery, One-Bowl Reese’s Peanut Butter Cookies!
from thecafesucrefarine.com

Ingredients

• ½ cup cold butter 4-ounces
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• ½ cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 ⅓ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup roughly chopped Reese’s peanut butter cups 18-20 miniature cups, about 6 ounces
• Café Tips for making this One-Bowl Reese’s Peanut Butter Cookies
• You want to start with cold butter and warm it in the microwave (or stovetop) until it is just beginning to melt. My microwave is 1000 watts and takes about 30 seconds.
• If the dough seems too loose to scoop nicely, stick the bowl in the refrigerator for about 10 minutes and you’ll be good to go!
• You can use either light or dark brown sugar for these peanut butter cookies. I like the deep, rich color of the cookies when made with dark brown sugar.
• Reese’s Peanut Butter Cups come in several different sizes. I started out using the miniatures which required unwrapping. Then I discovered the Minis which are a small version and unwrapped! I cut each one into 4-5 chunks.
• I use a medium size ice cream (or cookie) scoop to scoop up my dough for uniform size cookies.
• I love these pre-cut parchment paper sheets. They come with 100 sheets in a box so they last forever and come in a flat box for easy storage.
• It always seems that a few cookies in a batch don’t like to cooperate and come out of the oven with an irregular shape. If you use a metal spatula while the cookies are still hot you can gently push the back into a nice circular shape.
• If you’re in a hurry, add all the chunked peanut butter cups to the dough. But for a really pretty presentation, only add half to the dough and top the cookies with the remaining candy just as they emerge from the oven.
• These cookies freeze well. Allow them to cool completely on a cooling rack, then transfer to a ziplock bag or airtight storage container and freeze.
• For a wonderful dessert, serve these One-Bowl Reese’s Peanut Butter Cookies with a bowl of ice cream, drizzled with this Ridiculously Easy Caramel Sauce.

Preparation

Step 1

Preheat oven to 350˚F degrees. Line two sheet pans with parchment paper for easy cleanup.

Place butter in a microwave-safe bowl and microwave on high for 25-30 seconds. Butter should be only partially melted (see pic above).

Add sugars and egg and stir well. Add peanut butter and vanilla, stir until smooth.

Sprinkle flour, baking soda and salt evenly over the butter mixture and stir until all flour is incorporated. Add half of the chopped Reese’s peanut butter cups and stir to distribute evenly.

Scoop dough in mounds then roll into balls and place about 2 inches apart on prepared pans. Bake for 14-16 minutes or until golden. If baking both pans at the same time, rotate pans halfway through baking time.

Remove from oven and immediately top cookies with remaining chopped peanut butter cups. I use about 5 or 6 pieces per cookie.

Transfer cookies to a metal rack to cool completely. Enjoy!!