Reeses triple loaded peanut butter cookies

I've said it before and I'll say it again, I am a peanut butter addict. I don't go looking for peanut butter related recipes but they have a way of finding me...or finding my Pinterest board at least...

I came across this super simple recipe for peanut butter cookies and I had *just* enough peanut butter left to give it a go. I think it originates from a Martha Stewart recipe but I've since found the same recipe accredited to a few different sources so I can't credit the original baker.


My local Tesco has Reese's Pieces on offer right now and I had a bit of a thunderbolt - why not add even more PB and see how the recipe turns out? I also had a few Peanut Butter candy melts left over from a few weeks back so all these elements have been brought together to create a mini PB 'love in'.

These cookies are chewy and moist and I baked a few for a few mins extra as a like a crunchy edge to my cookie. They keep well for up to 5 days in a container and using an ice cream scoop to measure out your dough gives you the perfect palm sized cookie. I'll definitely make them again and whilst they're not as intensely peanut butter as these cookies they provide the perfect tea time treat.

This cookie recipe provides a great base for mix ins and I'd love to try substituting the butter for it's PB brother to really crank up the love so if I try it - I'll report back!






Triple loaded peanut butter cookies

• ½ cup/110g unsalted butter at room temp
• ½ cup/110g smooth peanut butter
• ½ cup/110g caster sugar
• ½ cup/100g soft brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 ¼ cups/150g self raising flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 3 x 43g bags of reeses pieces (optional)
• Peanut Butter candy melts (optional)

1. Preheat over to 350f/180c. Line 2 cookie sheets with greaseproof paper.
2. Sift together dry ingredients and set aside.
3. Cream together butter, PB butter and sugar until pale and fluffy.
4. Add eggs and vanilla and mix well.
5. Add sifted dry ingredients and mix until a dough is formed.
6. Add reeses pieces and refrigerate dough for 15mins - you can bake straight away but I like to cool my dough so it doesn't spread too much whilst baking.
7. Place ice cream scoop full of dough onto cookie sheet (about 1 tablespoon) and press lightly with a fork.
8. Bake for approx 12mins and let cool on cookie sheet before transferring to a wire rack.
9. Once cool, melt your candy (as per pack instructions) and add a little oil to to get a good drizzling consistency. Using a teaspoon (or piping bag) drizzle melts over cooled cookies.