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eese's Crumbl peanut butter cookies topped with melted mini Reeses cups and broken up Reeses pieces on a parchment paper lined cookie sheet with a small white ramekin of smooth peanut butter and a spoonful of melted Reese's cups that was used to top the cookies

Thick Reese's Crumbl Peanut Butter Cookie Recipe

Thick and rich peanut butter cookies with that Crumbl texture we all know and love, but BETTER. These cookies are baked with peanut butter cups studded throughout the cookie dough, and then topped with more melted peanut butter cups.
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Prep Time 1 hour 45 minutes
Cook Time 10 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookies
  • ½ cup butter salted, *room temperature
  • ¾ cup creamy peanut butter not a natural kind
  • ¾ cup brown sugar light
  • ¼ cup granulated sugar
  • 1 lg egg
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1½ cups flour
  • 1 tbsp corn starch
  • ½ tsp salt
  • ⅔ cup chopped mini peanut butter cups mini unwrapped Resee's
Topping
  • 35 mini peanut butter cups unwrapped Resee's *see note
  • ½ cup Resee's pieces roughly chopped

Method
 

Make the cookies
  1. In the bowl of an electric mixer, or using a hand mixer, beat the butter, peanut butter, and sugars together until smooth for 3 minutes.
  2. Add in the egg and vanilla, and beat for 2 more minutes. Scrape down the sides as needed.
  3. Add in the flour, baking soda, cornstarch, and salt. Mix on low, until just combined.
  4. Using a rubber spatula, or wooden spoon, fold in the chopped peanut butter cups. Cover the bowl and chill in the refrigerator for 30 minutes.
  5. Preheat oven to 350° F and line two large baking sheets with parchment paper.
  6. Using a large 3 tablespoon scoop (or ice cream scoop), place 5 equal sized balls on each cookie sheet, spread apart as much as possible. Using your fingertips, lightly press down the tops of each ball to slightly flatten.
  7. Bake for 10 minutes, until cookie centers are set. Let the cookies cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
  8. While the cookies cool, place the chopped mini peanut butter cups (for the topping) in a microwavable safe bowl. Microwave for 20 second increments, stirring in between each increment, until smooth. Be careful not to over cook, it can burn!
  9. Top each cookie with a large tablespoon full of the melted chocolate. Sprinkle the chopped Resee's pieces on the cookies.
  10. Let them sit for at least 20 minutes before serving.

Notes

  • Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft.
  • This recipe uses the mini unwrapped Reese's that come already unwrapped in a bag
  • You can refrigerate the dough for up to 2 days in advance, just let it sit for 20-30 minutes before forming into balls so that it's easier to work with.
  • If cookies are too thick after backing, Take a 1 cup measuring cup and use the bottom to lightly press down on the cookie while it's still hot.
  • Keep the cookies in an air tight container for 2-3 days, or in the refrigerator for up to one week.