These Loaded Peanut Butter Cookies are packed with peanut butter, and loaded with all your favorite peanut butter candies! They’re soft and chewy peanut butter cookies, and packed full of Reese’s Pieces, peanut butter cups, chocolate chips, and peanut butter chips in every bite! The combination makes them extra peanut buttery and extra delicious. They’re perfect for holiday cookie trays, cookie exchanges, or anytime you’re craving peanut butter!
These cookies take our classic peanut butter cookies and load them up with even more peanut butter goodness! The cookies are soft, chewy, and bake up with lightly crisp edges. The mix ins make these cookies even better, with extra melty chocolate bits, crunchy bits throughout, and extra peanut butter flavor throughout!
Peanut Butter cookies aren’t your typical Christmas cookies, but I love adding some variety to my cookie trays, and no one ever turned down my peanut butter cookies. These cookies are everything peanut butter lovers will dream about, and are also a great way to use up your leftover peanut butter candies after Halloween!
Why you’ll love these Cookies
- Packed with Peanut Butter Flavor: You’ve got peanut butter in the dough, peanut butter chips, peanut butter cups, and reeses pieces so these cookies are a peanut butter lover’s dream!
- Soft and Chewy Texture: These cookies stay soft and chewy in the centers, with nice crispy edges on the outsides!
- Perfect for Sharing: The cookies are great for Christmas cookie trays, parties, bake sales, or a homemade treat anytime to share with your friends and family!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Loaded Peanut Butter Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Creamy Peanut Butter: Use a traditional peanut butter, not a natural variety that separates because we don’t want the extra oil.
- Sugars: You’ll use both brown sugar and granulated sugar for the best mix of flavors and texture in the cookies.
- Reese’s Pieces: These add a nice crunch and extra peanut butter flavor!
- Peanut Butter Cups: Chop up some mini or regular size peanut butter cups.
- Peanut Butter Chips: These add even more peanut butter flavor and little pockets of sweetness throughout.
How to Make Loaded Peanut Butter Cookies
Step 1: Cream the Butters and Sugars. Add the softened butter, peanut butter, brown sugar, and granulated to a large bowl and mix for 2 to 3 minutes until smooth and fluffy. Add in the eggs and vanilla extract.
Step 2: Add in the Dry Ingredients. Add in the flour, baking soda, baking powder, and salt, and mix until you have a soft dough. Add in a mix of chopped peanut butter cups, peanut butter chips, chocolate chips, and Reeses pieces. Fold them into the dough until they’re mixed evenly in. Chill the dough for 30 minutes in the fridge.
Step 3: Scoop the Cookies. Scoop large portions of the dough and roll them into balls and place them onto a lined cookie sheet at least a few inches apart from each other.
Step 4: Bake the Cookies. Bake the cookies until the edges are lightly golden and the tops are set. Remove from the oven and let the cookies cool for 5 minutes on the cookie sheet.
Tips and Tricks
- Don’t Overbake Them: The tops of the cookies should just be set when you take them out of the oven. They’ll keep baking on the cookie sheet out of the oven.
- If they Don’t Spread: I have made this peanut butter cookie recipe dozens of times and never had them not spread, but if you over scoop the flour, or live somewhere else that might be different for you. When the pan comes out of the oven bang it a couple of times firmly on the counter top. This will help the tops to drop, giving them nice crinkly tops.
- Make the Cookies Extra Pretty: Make the edges of the cookies extra round by using a large round cookie cutter and swirling it a round a little, or using the back of a spoon to press the uneven edges in. After doing that top the cookies with a few extra pieces of chopped butterfingers. Then let the cookies cool.
Storage Instructions
These Loaded Peanut Butter Cookies can be stored in an airtight container at room temperature for up to 5 days. To store them longer you can freeze the baked cookies for up to 2 months.
You can also freeze the unbaked cookie dough balls, by flash freezing them on a cooking sheet, then transferring them to a freezer safe bag. Bake the cookies directly from frozen by adding 1 to 2 minutes to the total baking time.
If you love peanut butter and chocolate then these are the cookies for you! They are soft, chewy, and packed with peanut butter! Make a double batch so you have some for yourself and some to share with friends!
More Cookie Recipes
- Pistachio Snowball Cookies
- Christmas Magic Cookie Bars
- Brown Butter Caramel Snickerdoodles
- Haystack Cookies
- Linzer Tart Cookies
- Chocolate Mint Cookies
If you try these Loaded Peanut Butter Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Loaded Peanut Butter Cookies
Ingredients
- 1 cup Creamy Peanut Butter
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Chopped Peanut Butter Cups
- 1 cup Reese's Pieces
- 3/4 cup Chocolate Chips
- 3/4 cup Peanut Butter Chips
Instructions
- Add the peanut butter, butter, brown sugar, and granulated sugar to a large bowl and cream together for about 2 to 3 minutes until the mixture is light and fluffy. 1 cup Creamy Peanut Butter, 1 cup Unsalted Butter, 1 cup Brown Sugar, 1 cup Granulated Sugar
- Add in the eggs and vanilla extract and mix until just combined. 2 Large Eggs, 1 tsp Vanilla Extract
- Add in the flour, baking soda, baking powder, and salt and mix it in until you have a soft cookie dough. 2 1/2 cups All Purpose Flour, 1 1/2 tsp Baking Soda, 1 tsp Baking Powder, 1/2 tsp Salt
- Add in most of your mix ins (reserve a few of each for the tops of each of the cookies) and fold them into the dough until mixed evenly. 1 cup Chopped Peanut Butter Cups, 1 cup Reese's Pieces, 3/4 cup Chocolate Chips, 3/4 cup Peanut Butter Chips
- Cover the cookie dough and place it in the fridge for at least 30 minutes, up to 2 days.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
- Scoop the cookie dough into large balls, about 2 TBS in size (I measured mine all to be 50g). Place them a few inches apart on the cookie sheet.
- Bake for 10 to 13 minutes, or until the tops are set and the cookies just start to crack.
- Remove the cookies from the oven and press extra candy pieces into the tops of each cookie.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer to the cooling rack to cool completely.
Notes
- Don’t Overbake Them: The tops of the cookies should just be set when you take them out of the oven. They’ll keep baking on the cookie sheet out of the oven.
- If they Don’t Spread: I have made this peanut butter cookie recipe dozens of times and never had them not spread, but if you over scoop the flour, or live somewhere else that might be different for you. When the pan comes out of the oven bang it a couple of times firmly on the counter top. This will help the tops to drop, giving them nice crinkly tops.
- Make the Cookies Extra Pretty: Make the edges of the cookies extra round by using a large round cookie cutter and swirling it a round a little, or using the back of a spoon to press the uneven edges in. After doing that top the cookies with a few extra pieces of chopped butterfingers. Then let the cookies cool.
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