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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!
The inspiration for these wonderful One-Bowl Reese's Peanut Butter Cookies came from a little Café in a neighboring mountain town where Scott and I like to enjoy lunch.
A while back, we were checking out after lunch at this café and we noticed a bakery case with an assortment of homemade treats. The large crinkly cookies with chunks of peanut butter cups caught my eye. "Let's try one of those!" The young man behind the counter pulled out one of the delicious-looking cookies and tucked it into a small paper sack.
I'd only planned to take one bite, just for "research" purposes, as I'm always curious about new recipe ideas. To be honest, I find that one bite is usually all I need because so many cookies out there (in my opinion) "just aren't worth the calories". I guess you might call me a "cookie snob" and I'll be the first to admit, that's true. If I'm going to indulge, I want it to be something wonderful!
Let's just say Scott and I dueled for the last bite of that wonderful peanut butter cookie! It was crisp, buttery and studded with chunks of Reese's peanut butter cups. I could hardly wait to get home and start figuring out a recipe that would rival the cookie we enjoyed that day.
One-bowl cookies, a win-win!
Since I'm fessing up today about being a cookie snob, I've also have to admit that I've become a bit lazy when it comes to making cookies. Ever since I began making one-bowl cookies, several years ago, my stand mixer has been going through withdrawal.
If I can mix up a batch of cookies in one bowl, without pulling out a mixer or any other appliances, it seems like a no-brainer. And now, I can hardly stand going through all of the fuss of creaming the butter and sugar, combining the dry ingredients in a separate bowl, mixing it all together, then washing all those dishes. See what I mean? Lazy.
I definitely wanted these peanut butter cookies to be an easy one-bowl recipe so I followed the same technique that I used with my One-Bowl Toffee Bar Chocolate Chip Cookies. It's a simple method in which cold butter is partially melted in the microwave (or stovetop). Partially melting the butter makes the dough easy to mix up by hand but not so loose that it's hard to scoop. It takes about 30-45 seconds in the microwave and about the same time on the stovetop.
The cookies at our little café had chunks of peanut butter cups scattered over the tops. The first time I made my cookies, I mixed chopped peanut butter cups into the dough and then tried adding additional chunks to the top of the dough balls before baking. The peanut butter cups all melted into the cookies and didn't look very attractive. The next time I added half of the candy to the dough and topped the cookies with the remaining chunks, as they emerged from the oven. Perfect!
I've made these cookies a bunch of times. Every time someone takes the first bite, their eyes get big and I hear things like "Wow!" or "Yum!" or "These are so... good!" I think you'll get the same response and that you'll love how easy these peanut butter cookies are! You can have cookies rolling out of the oven in less than 30 minutes. And between you can me, let's just call ourselves smart, efficient cookie makers instead of lazy. That sounds much better, right?
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. It should look like this:
- 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! It should look like this:
- 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.
Thought for the day:
This is how the love of God is revealed to us:
God has sent his only Son into the world so that we can live through him.
This is love: it is not that we loved God but that he loved us
and sent his Son as the sacrifice that deals with our sins.
1 John 4:9-10
What we're listening to for inspiration:
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Reese's Peanut Butter Cup Cookies
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
Instructions
- Preheat the 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, and 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!!
Notes
Nutrition
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These are amazing! I just tried one. I used the standard size Reese's peanut butter cups, because that's what I had in my pantry. I also opted for dark brown sugar per the suggestion. However, the total amount of chopped up peanut butter cups was close to 1 1/2 cups, because I wanted to use them up, and when I dumped the chunks into a pasta bowl (to make the final step faster and easier), I could tell that I would not have enough to cover them all adequately.
Also, the fact that you can make these in a single bowl is a bonus!
Hi Paul, Thanks for the excellent review and for sharing your experience with making these cookies! It's great to hear how well these turned out for you. We appreciate you taking the time to let us know how much you enjoyed this recipe!
I had purchased some last years Reeses trees (at a much discounted price) and needed a recipe to use them in. I found this recipe and decided to try it. These cookies are not only easy to make, absolutely delicious, but very pretty! I liked these and took them to a small gathering of friends that also thought they were extremely tasty. I'm getting ready to make several batches now to take to a cookie sale at my church. I know these will be a huge hit! Thanks for sharing this incredible recipe!
That's great, Laura! Thanks for leaving a review!
I preface this review by noting two things: I am not a fan of cookies and I don't like milk. After trying these cookies, I will not be able to say either of those things again. I made these for my 86-year-old Dad, who is a self-proclaimed Cookie Monster. He said they were the best cookies he has ever had. Believe me, that's saying quite a lot. He poured me a glass of milk, handed me a cookie and said "go ahead, dunk that cookie." Delicious. I am baking another batch this afternoon.
I love that, Julie! Thank you for letting us know!
Wow and amazing are the words to describe these cookies. I made this morning to share with friends and our grandchildren. Thank you for sharing this yummy cookie recipe!!!
Gayle
So glad you enjoyed them, Gayle!
Hello Chris,
Can't wait to try these but one question. I am one of the weird people that loves chewy cookies instead of crispy. Is there anyway to make these chewy?
Hi Wanda, these are crisp on the edges and chewy in the center. You might try baking them a bit less time for more chewy cookies.
Will be making these in the morning. Our daughter is coming for a visit and really likes Reese"s peanut butter cups. Thank you for sharing.
Enjoy, Nadine!
Hi Chris,
Is the brown sugar packed or not?
Love your recipes!
Yes, packed brown sugar. Enjoy, Leslie!
This is my second batch of peanut butter cookies in the last week. The first recipe (not yours Chris) was…meh. This one? AH-MAZINGLY delicious! I should have known better and come straight you, Chris. The only reason I didn’t was because I wasn’t sure if natural peanut butter would work with your recipe. Well. Let me tell you, it worked great! I used Reese’s pieces instead of cups. Soooooo delicious! I won’t be using any other peanut butter cookie recipe from now on!!
That's awesome, Rose! Thanks so much for letting us know!
Hi Chris! I tried your coconut pecan toffee cookies, which were a HUGE success, and asked if you had an old fashioned peanut butter cookie recipe. You said you didn't, but posted this one for me to try. All I can say is WOW!!!! I just made a batch and they came out perfect!! My husband and I celebrated our 40th anniversary yesterday and I made these as a belated "thanks for putting up with me"! He loves them!! My son-in-law loves peanut butter cups, so I'm sending some to him after having lunch with our daughter tomorrow! Just trying to be a good mother-in-law.😅😅 I'm making your bacon-wrapped green beans for Thanksgiving. Do you publish a cookbook? This Georgia gal loves all of your recipes!!
Hi Maria, I really appreciate you sharing your results and I'm so happy you enjoyed this recipe! I love that you made them for your husband to celebrate. I'm sure he feels the same way about you! Happy anniversary!
How big are the cookie dough balls? I might be missing something.
Easy to make & very tasty.
Yay! So happy you enjoyed these cookies Urjit!
Fantastic recipe! Cookies should look good as well as taste good. This recipe fills both requirements! A perfect uniform cookie with (I agree) a perfect crackle top achieved by hand rolling each one. Thank you for the mini Reese's tip, those worked beautifully. Thank you for sharing a recipe that yields a tasty and visually appealing cookie!
These look so good! I am baking them this afternoon! Could these be frozen after baking?
My 15 year old daughter Clarissa and I made these to take to her friend's house. I needed a quick recipe because she was leaving in 2 hours. Clarissa mixed everything while I chopped the peanut butter cups. The dough came together rather nicely except I put all the chocolate in at the same time - Oops. The cookies came out looking great and tasting even better! I am always looking for recipes that are quick and easy enough for the kids to do with little assistance. I have made cookbooks for my girls with their favorite recipes and this recipe is now copied and in Clarissa's book. Thanks for all the great recipes. I am making your Slow Cooker Minestrone soup as we speak!
I love this story, thanks so much for sharing, Christine! Bravo to you - for (so intentionally) teaching your daughters to cook. It's a gift that will last all of their lives!
Do you mind sharing what brand of peanut butter you use? I usually use Smucker's all natural peanut butter. I am not sure how all natural will work in this recipe. I am so excited to try them>
Hi Julie, I've used Trader Joe's natural and Jiffy with good results.
thanks!!! i am so excited to make them!
Hello,
Your cookies have the perfect look that I've been searching for!
I have a few questions.
So you actually recommend rolling the dough into round round balls? I've seen so many chefs just scoop it out and drop without rolling.
and my second question is, this recipe does not require chilling the dough?
I hope to hear back from you.
btw, you two look so lovely in the picture 🙂
Thanks so much! I tried both rolling and scooping but had better results when I rolled them. I really like crinkly cookies and the rolling gave better crevices. That being said, if you’re in a hurry, there’s not a HUGE difference. And no chilling is necessary! Hope you enjoy these cookies as much as we have!!
I made these and what a huge hit - with family and friends. I’ve never been known for my delicious cookies but I am now!!! And so EASY! What a great recipe for any peanut butter or Reese Cup lover! Thank you, Chris!
You little cookie maker! I keep telling you that you're a wonderful cook! 🙂
I baked these cookies tonight and my husband won't stop eating them! He said they are definitely award-winning! Thank you!
Thanks so much Stephanie, we love that you loved them!
Oh, how I love it when you explore new restaurants! These recipes are keepers and it won't be long before we start our holiday baking.
Simple yet delicious!
Thanks for sharing your results, Judi!
Gosh, they look good! One of my favorite cookies is a simple peanut butter cookie but these Reese-studded cookies really take them to another level. Mmmmmm!
I've been on a peanut butter chocolate kick lately too - these look divine Chris! Always the perfect combination 😉
I just baked these with my grandkids 9 and 5 and SO EASY. I can't always find recipes that kids can do without too much of my butting in; they were able to mix these and roll the balls, so I just helped a WEE bit. Mine didn't come up as much as yours but partway through the baking I had a fight with my oven racks so think things cooled down. And so what? The kids enjoyed eating the dough completely uncooked so I knew they would be delicious however they turned out. Sent some home for the rest of their family. Mom was delighted. I will mark this one with four stars and make again. Much appreciated!
Wow! I can never resist the peanut butter and chocolate combination. These look perfect 🙂
It's been ages since I've made peanut butter cookies , but now I must add in some peanut butter cups! A terrific addition!!!
You're ruining my diet Chris! These look utterly irresistible, pinning and sharing!
I just made these and they are great! So delicious! I used tiny peanut butter cups I got at Trader Joe’s that I had on hand.. Chris, I love your recipes!
Haha! I can't believe you already made them, Sherrie 🙂 Although I shouldn't be surprised, I would totally do that too! So happy you enjoyed them!
Fuss free, easy to make, and so GOOD!
Simple and delicious...that is my kind of a cookie.
I'm going crazy just looking at them Chris! My son Casey would love these! I better get baking!