These Peanut Butter Lovers Cookies are an indulgent treat for true peanut butter fans. Loaded with creamy peanut butter, peanut butter chips, Reese’s Pieces, and chopped Reese’s miniatures, each bite is rich, chewy, and deeply peanut-butter-forward.
If you enjoy peanut butter cookies, try other favorites such as classic peanut butter cookies, peanut butter blossom cookies, or fluffernutter cookies for more ways to celebrate that beloved flavor.
These cookies take the familiar peanut butter cookie and turn it into something more decadent. I swapped in extra peanut butter and layered in several types of peanut butter candies to create deep, nutty flavor and satisfying texture. If you love a cookie that’s soft in the center with a slightly crisp edge and lots of mix-ins, this is the one to try.
I often adapt recipes to highlight a favorite ingredient. For example, a classic chocolate cookie can become a chocolate peanut butter chip cookie simply by folding in peanut butter chips alongside the chocolate. The same idea applies here: keep the simple cookie base, then load it up with your favorite peanut butter add-ins.
Ingredients
Below is a straightforward ingredient list for these loaded peanut butter cookies. Scroll to the recipe card or instructions for exact measurements and step-by-step directions.
- Butter (melted)
- Light brown sugar
- Cane or granulated sugar
- Creamy peanut butter
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Kosher salt
- Chopped Reese’s miniatures
- Reese’s Pieces candy
- Peanut butter chips
- Milk chocolate chips
How To Make
Make the cookie dough: Start by melting the butter in a large, microwave-safe bowl. While warm, beat in the light brown sugar and cane sugar with an electric mixer for about 1 minute so the sugars begin to dissolve and the mixture becomes glossy.
Add the vanilla, peanut butter, and egg, then beat for another minute until the mixture is smooth and creamy. The warm butter helps everything combine without overmixing.
Stir in the dry ingredients—flour, baking soda, and salt—directly into the same bowl and mix until just combined. Fold in the chopped Reese’s miniatures, Reese’s Pieces, peanut butter chips, and milk chocolate chips. Distribute the mix-ins evenly so every cookie has plenty of candy and chips.
Before baking: Use a 1.5 tablespoon cookie scoop to portion the dough into even balls. Place them on a parchment-lined baking sheet, allowing space for slight spreading. Roll each portion briefly with your hands to form smooth rounds.
Bake: Bake the cookies at 375°F for 8–10 minutes. Bake until the edges are set but the centers remain slightly soft—that’s the ideal time to get a chewy interior and tender exterior.
Cool: Remove the baking sheet from the oven and let the cookies rest on the sheet for about 2 minutes. This helps them finish setting without breaking. Transfer the cookies to a wire rack to cool completely.
Peanut Butter Lovers Cookies
24 cookies
10 minutes
10 minutes
20 minutes
Full of peanut butter flavor and studded with peanut butter chips and candy pieces, these cookies are an excellent choice for gatherings, bake sales, or any time you want a rich, nostalgic cookie.
Ingredients
- ½ cup butter, melted
- ½ cup light brown sugar
- ½ cup cane sugar
- ¼ cup creamy peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 ¼ cup + 3 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup Reese’s miniatures, chopped
- ⅓ cup Reese’s Pieces
- ⅓ cup peanut butter chips
- ¼ cup milk chocolate chips
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a large bowl. Beat in the brown sugar and cane sugar for 1 minute. Add vanilla, peanut butter, and egg; beat for another minute until smooth.
- Add flour, baking soda, and salt to the wet mixture and stir until just combined. Fold in the chopped miniatures, Reese’s Pieces, peanut butter chips, and chocolate chips.
- Scoop 1.5 tablespoons of dough per cookie onto a parchment-lined baking sheet. Roll into balls by hand for even shaping.
- Bake for 8–10 minutes, until edges are set and centers are slightly soft. Let cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely.
Notes
Extra toppings: For the look in the photos, press extra Reese’s pieces or peanut butter chips into the tops of the cookies about two minutes before they finish baking, then return to the oven to finish.
Variations: Swap in dark chocolate chips for a more intense flavor, or use chopped salted peanuts for extra crunch. If you prefer less candy, reduce the Reese’s Pieces to 2 tablespoons and increase chips.
Storage: Store cooled cookies in an airtight container at room temperature to keep them fresh. They also freeze well if you want to save extras.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 149
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 19mg
Sodium: 135mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 13g
Protein: 2g
Nutrition figures are estimates and should be used as a general guide.