These are Definitely Gourmet Peanut Butter Cookies!
These huge peanut butter cookies are all about the Peanut Butter and Chocolate! They are loaded with all of your favorites including Peanut Butter, Chocolate Chips, Reeses Pieces, Reeses Peanut Butter Cups, Reeses Mini’s and Honey Roasted Peanuts. Wow! They are SOOOOOOO GOOOOOOD!
Thank you TidyMom for the Recipe!
I found this peanut butter cookie recipe about 7 years ago, and have been making it for my family ever since. Let’s just say it’s definitely become a family favorite! I have changed some things and made it my own, as well as the name, and so that’s why I say it’s Teesa’s version.
The original recipe is from Cheryl over at TidyMom Blog. Her Blog is amazing! You should check it out! Thanks Cheryl for an amazing recipe!
Ya’ll… these cookies are SO GOOD, and I’m just warning you, it’s so hard to stop eating them! That famous Reeses flavor of marrying chocolate and peanut butter is so over-the-top elevated with this cookie, that it’s To-Die-For GOOD!
I can Make Myself Sick On These Peanut Butter Bombers!
If you can get past not eating all of the dough while you’re making them, then the next hurdle is not eating all of the cookies before letting everyone know they are ready!
The first thing to do is cream the butter and both sugars till nice and fluffy. Then add the eggs and vanilla.
Homemade Vanilla Extract Is BETTER!
For the Vanilla Extract, I use my own homemade Two-Fold Vanilla (double strength). I started out making it about 6 years ago in smaller bottles, but it was SO GOOD, and I realized that since it takes a year to age, I needed to make it in larger bottles.
Once I started making my own, there was no going back! I make it now for my mom and kiddos, and they just love it too! It is super easy to do! The hardest part is waiting for it to age.
All there is to making it is splitting the Vanilla Beans down the middle and opening them up, then adding them to a bottle and filling it with Vodka. Shake well to break the caviar out of the bean a bit, then put them away in a dark place to age. It’s that simple!
Every month or so, give them a good shake and then back in the dark spot they go.
Once it’s ready and I’m using it, I leave the vanilla beans in the bottle, and then when the bottle is empty, I refill it with vodka, and it goes back in a box in my dark closet for another year.
Always make sure to shake it before using so that some of the Vanilla Bean Caviar makes it into your recipe!
I use Grade A Madagascar Vanilla Beans and Vodka. It’s that simple. I get my Vanilla Beans at Vanilla Bean Kings. Here is the Vanilla Bean Kings Recipe!
Time For The Good Stuff
Once the butter, sugars, eggs and vanilla are combined, add the peanut butter. I use creamy, but I think you could easily add chunky if you would like. I just use creamy since I am adding in the Honey Roasted Peanuts.
Now add in your flour mixture, and then you are ready to add in all of the good stuff!
Add in all of the Reeses Candies, Chocolate Chips and the Honey Roasted Peanuts. This is where it gets so hard to resist! Just the smell of the dough is amazing!! I always indulge in a heaping spoonful! I just can’t help myself!
These are Big Peanut Butter Cookies!
I use an ice cream sized cookie scoop for these peanut butter cookies. They are about 4 oz each. I scoop them all onto a parchment covered cookie sheet, then cover with cling wrap, and chill overnight. When I do this, they bake up so pretty, without spreading a lot.
I make them the day before I need them, chill overnight, and all I have left to do is bake them.
Freeze 18-20 Reeses Cup Miniatures
Once I get the dough chilling, I unwrap the Reeses Cup Miniatures, and put them in the freezer. You can do this the next day if you like. Either way is fine. Just remember though, the longer they are in the freezer, the less likely they are to melt.
The reason we need to freeze them is that we are going to push them into the tops of fresh baked cookies that are hot, and we don’t want them to melt.
We want to keep the edges with the all-to-familiar Reeses zig-zag. If they start melting, the edge goes away. I know because I’ve done it! Lol!
So freeze the miniatures, and then once the cookies come out of the oven, wait approximately 5 minutes, then push the frozen Miniatures into the center of each cookie.
Time To Bake
I bake 6 at a time. I could probably get away with eight if I scooted them out a bit and put two in the middle. I’ll have to try that next time!
You can add Kosher salt to the tops after you add the Reeses Miniatures, if you like. This adds that salty sweet element. Sometimes I do, and sometimes I don’t. It just depends on my mood!
These Freeze Great!
If there are any left, which never happens..BUT, if maybe I wanted to make them ahead, and then freeze, I always double bag them, and then freeze. I put each one into it’s own individual bag, then put all of them in a large 2 gallon freezer bag. Remove as much air from the bags as possible. These can last up to 5 or 6 months in the freezer.
To Thaw
To thaw, I take each individual bag out of the large freezer bag, then let them thaw inside of their individual bags. You will see a bit of condensation, but that will go away. It takes about 20 to 30 min for each cookie to thaw, and they are just as tasty and fresh as before!
If you freeze them, let them completely cool before bagging and freezing. I LOVE having these in the freezer if I suddenly need a dessert for an event, or if my hubby and I just need a cookie fix!
Check Out Some Of My Other Recipes!
I hope you enjoy these wonderful cookies. Please check out my other cookies, like my Strawberry Vanilla Custard Cream Cookies, or my Roasted Pistachio Shortbread Cookies! If you like Gingerbread Houses and 3D Designs, check out my Easter Gingerbread Egg or my Gingerbread Shadow Box.
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Thanks so much! Please let me know if you have any questions!
Happy Baking and God Bless!
Teesa
Teesa’s Peanut Butter Bombers
Equipment
- Hand or Stand Mixer
Ingredients
- 2 ½ Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Butter Softened
- 1 Cup Brown Sugar Packed
- ½ Cup Sugar
- 2 Lrg Eggs Room Temp
- 2 tsp Vanilla Good Quality
- ¾ Cup Semi Sweet Chocolate Chips
- 1 Cup Creamy Peanut Butter
- ¾ Cup Reeses Pieces
- ¾ Cup Reeses Mini's These are smaller than Reeses Miniatures
- ½ Cup Honey Roasted Peanuts Chopped
- Reeses Miniatures For the Top of Each Cookie
Instructions
Make Dough
- Combine flour, baking powder, baking soda and salt. Whisk together and set aside.
- Using stand or hand mixer, cream the butter till its light and creamy. Add both sugars and mix on med speed until fluffy.
- Add the eggs one at a time, and the vanilla and beat on high until fully incorporated, stopping to scrape down the bowl when needed.
- Add the peanut butter and mix on high until incorporated.
- With mixer on low, add the flour slowly until all of it is combined and the dough is formed.
- Stop mixer and add in Chocolate Chips, Reeses Pieces, Reeses Minis and Honey Roasted Peanuts. Mix on low until combined. (Don't add Reeses Miniatures. They are only for the top of each cookie. The dough is now ready to be scooped.
Scoop & Chill
- With an ice cream sized scoop, scoop dough balls onto a cookie sheet lined with parchment paper. Each dough ball will be approx 4 oz. Cover the cookie sheet with cling wrap and chill dough balls in fridge for 2 hours to overnight. I like to make my dough the day before and chill overnight when I can.
While the Cookies Are Chilling
- Unwrap approx 18 Reeses Miniatures and put them in a bowl and put in the freezer. You will need these when the cookies come out of the oven. You can put a few more in the freezer, in case you need more, but leave them wrapped. Unwrap and use only when you know you will need them.
Bake
- Preheat oven to 350℉ approx 15 minutes before baking cookies
- Once chilled, place 6 at a time of the dough balls on another parchment lined cookie sheet and cook for 13-15 min at 350℉. They are perfect when the bottoms just start to brown a bit around the edges. With my oven, the cookies are perfect at 14 min. There are approx 3 batches of 6.
- Once the cookies come out of the oven, remove to cooling rack and cool 5 to 6 minutes, then add one frozen Reeses Miniature to the middle of each cookie. Put it in the center, then gently press down into the cookie till the top is even with the cookie. This needs to be done while the cookie is still soft, but not so hot that it melts the Reeses Miniature.
These are absolutely amazing!! Thank you for sharing! I love that I can bake them as needed! Fresh cookies on demand, yes please!
Thank you so much Melissa! I really appreciate you taking the time to look at my new Blog! 🙂