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over the top peanut butter cookies
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Over The Top Peanut Butter Cookies

These peanut butter cookies are over the top delicious and decadent. A soft, chewy cookie with peanut butter chips, then topped with melted peanut butter chips and chopped up Reeses Peanut Butter Cups.
Prep Time20 mins
Cook Time12 mins
topping 15 minutes15 mins
Total Time47 mins
Course: cookie, Dessert
Cuisine: American
Keyword: peanut butter cookie
Servings: 24 cookies
Calories: 202kcal


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  • 1 stand mixer
  • 1 Cookie Baking Sheets



  • ½ cup smooth peanut butter
  • ½ cup granulated sugar
  • cup brown sugar
  • ½ cup butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 Tbsp corn starch
  • ½ tsp sea salt
  • ½ cup Reeses Peanut Butter Chips


  • cups Reeses Peanut Butter Chips
  • ½ cup roughly chopped Reese's peanut butter cups
  • 1 tsp vegetable shortening or oil.



  • Preheat the oven to 350°F 170°C
  • Line two baking sheets with parchment paper.
  • Cream the butter, brown and white sugar, and peanut butter together in a Stand Mixer.
  • Add the vanilla extract and egg, and mix.
  • Add the flour, baking soda, corn starch, baking powder, and salt. Mix together on medium for about 1 minute or until the flour disappears.
  • Fold in the peanut butter chips.
  • With a medium cookie dough scoop; scoop out 24 cookies and slightly flatten them to be about an inch thick.
  • Freeze the cookies for 20 minutes before baking.
  • Bake the cookies in the preheated oven for 9-10 minutes rotating the pan halfway through the baking.
  • Let cookies cool completely.


  • Melt the Reeses peanut butter chips with the shortening. Melt in 30-second intervals and stir after every 30 seconds. Continue melting and stirring until you have a smooth consistency.
  • Use a spoon to spoon the melted chips on top of the cookies and spread across the top of the cookie.
  • Add the chopped Reeses peanut butter cups.



Store the cookies in an airtight container at room temperature for up to four days or in the fridge for up to a week.
Freeze in an airtight container for up to two months.  Defrost in the fridge overnight.
Microwave for a few seconds before enjoying. 


Serving: 1cookie | Calories: 202kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 159mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 1mg