Loaded Peanut Butter Cookies

A pile of two peanut butter cookies packed with peanut butter cups and reeses pieces.

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!

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Cookies

Calories: 238kcal

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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