Ingredients
1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup Reese’s peanut butter cups, chopped
1 cup peanut butter chips
½ cup semi-sweet chocolate chips (optional)
Instructions
Preheat and prepare baking sheets
Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Set aside.
Cream the butter, peanut butter, and sugars
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Beat on medium speed for 2–3 minutes until the mixture is smooth, light, and fluffy. Scrape down the sides of the bowl once.
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until fully incorporated.
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix dry into wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears and a soft dough forms. Do not overmix.
Fold in the add-ins
Add the chopped Reese’s peanut butter cups, peanut butter chips, and chocolate chips (if using) to the dough. Fold gently with a rubber spatula until evenly distributed.
Scoop the dough
Using a 1½-tablespoon cookie scoop or a spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake
Bake for 10–12 minutes, until the edges are lightly golden brown and the centers are still soft and slightly puffed. Do not overbake.
Cool
Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely
