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Teesa's Peanut Butter Bombers

Theresa Hayes of "Teesa’s Sweets"
These 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. SOOOOO YUMMY!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 18 Cookies

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.

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