Peanut Butter Overload Cookies – A Decadent and Chewy Treat for Peanut Butter Lovers

If you can't get enough of peanut butter, these Peanut Butter Overload Cookies are just what you need! Packed with creamy peanut butter and loaded with chunks of Reese’s peanut butter cups, these cookies deliver the ultimate peanut butter experience. Soft, chewy, and bursting with flavor, they’re the perfect treat for peanut butter fanatics. Every bite is a delightful mix of smooth peanut butter and melty chocolatey goodness, making them irresistible!

Scroll down for the recipe!

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Why You’ll Love Peanut Butter Overload Cookies

These cookies are all about indulgence. The combination of creamy peanut butter, both in the dough and with chunks of Reese’s peanut butter cups, ensures that each bite is packed with flavor. The cookies have a soft and chewy texture, with a slight crisp around the edges. The secret? Using classic smooth peanut butter like JIF or Skippy to achieve the best consistency. These cookies are easy to make, quick to bake, and will satisfy your most intense peanut butter cravings!

The Inspiration Behind Peanut Butter Overload Cookies

This recipe takes the classic peanut butter cookie to the next level. Inspired by the combination of peanut butter and chocolate, these cookies incorporate chopped Reese’s peanut butter cups, adding extra richness and texture. They’re perfect for anyone who loves the sweet and salty combo of peanut butter and chocolate in a soft-baked cookie format.

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Tips for Perfect Peanut Butter Overload Cookies

1. Use Smooth Peanut Butter: For the best texture, stick with classic smooth peanut butter brands like JIF or Skippy. Avoid using natural peanut butter as it can alter the texture and consistency of the cookies.
2. Underbake Slightly: These cookies should look a little underdone when you take them out of the oven. They will continue to firm up as they cool, giving you that perfect soft and chewy texture.
3. Cool on the Baking Sheet: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps them set without losing their soft center.

Nutritional Information (Per Cookie, Based on 24 Cookies):

• Calories: 190 kcal
• Fat: 11g
• Carbohydrates: 22g
• Protein: 4g
• Sodium: 140mg
• Fiber: 1g

Serving Suggestions

Serve these Peanut Butter Overload Cookies with a cold glass of milk for the ultimate peanut butter lover’s snack. They also make a great addition to lunchboxes, bake sales, or cookie swaps. For an extra indulgent treat, you can sandwich two cookies with a dollop of peanut butter or drizzle melted chocolate on top for a gourmet touch.

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Storage and Freezing Tips

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 7 days. They’ll stay soft and chewy the entire time!
• Freezing: To freeze the cookies, let them cool completely before placing them in a freezer-safe container. You can freeze them for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave for a few seconds for a fresh-out-of-the-oven experience.

Fun Fact: The History of Reese’s Peanut Butter Cups

Reese’s Peanut Butter Cups were created by Harry Burnett Reese in 1928 and have since become one of the most popular candies in the world. Their combination of creamy peanut butter and rich chocolate is a match made in heaven, and adding them to these cookies makes for a truly indulgent treat!

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Peanut Butter Overload Cookies Recipe

Ingredients:

• 1 ¾ cup (219 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (114 g) unsalted butter, room temperature
• ½ cup (129 g) creamy peanut butter (JIF or Skippy)
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) dark brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ⅔ cups (28 g) chopped Reese’s peanut butter cups

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the unsalted butter, peanut butter, granulated sugar, and dark brown sugar until light and fluffy, about 3–5 minutes.
4. Add the wet ingredients: Add the egg and beat until fully incorporated. Then, mix in the milk and vanilla extract.
5. Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in Reese’s peanut butter cups: Using a spatula, gently fold in the chopped Reese’s peanut butter cups until evenly distributed throughout the dough.
7. Scoop and bake: Using a medium cookie scoop (about 2 tablespoons), drop dough onto the prepared cookie sheets, spacing them a few inches apart. Bake for 10–12 minutes, until the cookies look slightly underdone and soft.
8. Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
9. Serve and enjoy: Enjoy your Peanut Butter Overload Cookies fresh out of the oven or store them in an airtight container to enjoy later!

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These Peanut Butter Overload Cookies are perfect for anyone who can’t get enough of that peanut butter flavor. The addition of Reese’s peanut butter cups takes them over the top, making every bite decadent and satisfying. Whether you’re baking them for yourself or sharing with friends, these cookies are sure to be a hit!

Happy baking!