Ingredients (Makes 24–30 Cookies)
For the cookie base:
½ cup unsalted butter , softened (1 stick)
½ cup creamy peanut butter (smooth or crunchy — both work well)
½ cup granulated sugar
½ cup packed brown sugar (for chewiness and caramel notes)
1 tsp vanilla extract
1 egg
1½ cups all-purpose flour
×
Ezoic
¾ tsp baking soda
Pinch of salt
For the triple chocolate-peanut butter punch:
¼ cup chopped Reese’s Peanut Butter Cups (plus extra for topping)
¼ cup Reese’s Pieces (for crunch and color)
Mini peanut butter cups (for hidden centers or topping)
Optional: Drizzle of melted chocolate or crushed Reese’s for finishing touch
Equipment Needed
Mixing bowls
Wooden spoon or spatula
Measuring tools
Cookie scoop or spoon
Baking sheet
Parchment paper or silicone mat
Cooling rack
Step-by-Step Instructions
Step 1: Cream Butter & Sugars
In a large mixing bowl:
Beat butter , granulated sugar , and brown sugar until light and fluffy — about 2–3 minutes .
Scrape down the sides as needed for even mixing.
Step 2: Add Wet Ingredients
Beat in egg and vanilla extract until fully incorporated.
Then add peanut butter and mix until smooth and glossy.
Step 3: Mix Dry Ingredients
In a separate bowl:
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