These soft, thick and chewy peanut butter cookies are topped with Reese’s peanut butter cups. Basically every peanut butter obsessed person's dream.
Make ahead tip: The cookie dough can be made up to 4 days in advance and stored in the refrigerator covered. If chilling longer than 4 hours, remove the dough from the refrigerator at room temperature for 15-20 minutes prior to rolling. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator. Cookie dough balls can also be frozen for up to 3 months — no need to thaw, just bake an extra minute.
Optional (but highly recommended): When oven(s) running, the house temperature can increase causing the Reese's to soften a bit. To prevent too much melting when placing it in the cookie, I refrigerate unwrapped Reese's until I'm ready to use them.
For this recipe, I find using a non-natural peanut butter works best such as Jif, Skippy, etc.
Find it online: https://runlifteatrepeat.com/peanut-butter-cup-cookies/