Peanut Butter Blowout Cookies with Reese's
Loaded peanut butter cookies packed with chopped Reese's Cups, honey roasted peanuts, and chocolate chips. Buttery and soft with contrasting textures from mix-ins and a hit of kosher salt on top. Perfect for dessert lovers who want maximum peanut flavor in every bite. This version combines creamy peanut butter dough with candy pieces and nuts for indulgence beyond standard peanut butter cookies.
Ingredients
- 2 ½ cup all-purpose flourgluten-free 1:1 flour blend1:1gluten-freegluten-free
requires testing
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 2 cup creamy peanut butter
- 8 ounce Reese's Peanut Butter Cup Minis, choppedchopped regular Reese's Cups or peanut butter chips1:1dairy-free
texture differs
- 1 cup honey roasted peanuts, choppedroasted unsalted peanuts or chopped pecans1:1allergy-friendlypeanuts-freeadds tree_nuts
flavor milder
- ¾ cup semi-sweet chocolate chipsdark chocolate chips or white chocolate chips1:1vegan
flavor profile changes
- kosher salt, to sprinkle(optional)
Instructions
- 1
Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- 2
Cream butter and both sugars with an electric mixer on medium speed until smooth.
- 3
Add eggs and vanilla extract and beat on high until well incorporated, scraping bowl as needed.
- 4
Mix in peanut butter on high until well combined.
- 5
Add flour mixture on low speed just until combined and soft dough forms.
- 6
Fold in chopped peanut butter cups, chopped peanuts, and chocolate chips on low speed until combined.
- 7
Chill dough in the refrigerator for about 1 hour.
- 8
Preheat oven to 350F and line cookie sheets with parchment paper or silicone baking mats.
- 9
Scoop chilled dough into heaping tablespoon balls or use a large cookie scoop and place on prepared sheets.
- 10
Sprinkle each cookie with a pinch of kosher salt.
- 11
Bake until lightly browned on the sides, about 10-12 minutes for small cookies or 15-18 minutes for large cookies, with centers appearing soft.
- 12
Cool on cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips
Chill dough for the full hour to prevent excessive spreading and ensure chewy centers with crispy edges.
Don't overbake; remove cookies when edges are golden but centers still look slightly underdone for optimal texture.
Use room-temperature eggs to ensure smooth incorporation and better emulsification with the peanut butter.
Good to Know
Keep in an airtight container at room temperature for up to 1 week.
Dough can be prepared and chilled up to 2 days ahead, or frozen for up to 3 months. Baked cookies freeze well for up to 1 month.
Serve at room temperature with cold milk, coffee, or hot chocolate. Great for potlucks, bake sales, gift-giving, or casual snacking.
Common Mistakes
Do not skip the chilling step to avoid thin, overspread cookies with no chewiness.
Do not overbake to prevent hard, dry cookies; remove when edges are set but centers are soft.
Do not cream ingredients insufficiently to avoid dense, gritty dough that resists mix-in folding.
Substitutions
Dairy-Free Swaps
texture differs
Vegan Options
flavor profile changes
Gluten-Free Swaps
requires testing
Nut-Free Alternatives
flavor milder
FAQ
Can I use natural peanut butter instead of creamy?
Yes, natural peanut butter works well at a 1:1 ratio. If separated, stir the oil back in before measuring. The dough texture will be nearly identical, though you may need to add 1-2 tablespoons extra flour if very oily.
What if I want crispier cookies instead of chewy?
Bake 2-3 minutes longer until the centers also appear lightly set and golden. You can also use parchment paper instead of silicone for slightly crisper bottoms, and store in a breathable container rather than airtight.
How long do baked cookies keep and can I freeze them?
Stored in an airtight container at room temperature, cookies last up to 1 week. Freeze baked cookies for up to 1 month in a freezer-safe container, separating layers with parchment. Thaw at room temperature for 30 minutes before serving.