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The Ultimate Peanut Butter Cookies

  • Writer: Sydney
    Sydney
  • Oct 12
  • 2 min read

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If you’re a peanut butter lover, these Ultimate PB Cookies are about to be your new obsession. Thick, soft, and packed with everything that makes peanut butter treats irresistible, these cookies are a little over-the-top in the best way possible. Imagine creamy peanut butter cookie dough stuffed with chunks of Nutter Butters, bursts of Reese’s Pieces, and melty white chocolate. Then, just before baking, each one gets crowned with a whole Nutter Butter cookie on top for the perfect chewy-crunchy finish.

These are not your average peanut butter cookies, they’re bakery-style, loaded with mix-ins, and stay soft for days.



What Makes These Cookies So Good

  • Thick & Soft Texture: The combo of peanut butter and brown sugar keeps them chewy and rich.

  • Loaded Mix-Ins: Crushed Nutter Butters, Reese’s Pieces, and white chocolate chunks mean every bite has something different.

  • Topped with a Cookie: Pressing a whole Nutter Butter on top gives them that “wow” factor, both in looks and taste.



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Ingredients

  • 1 1/3 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup packed light brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg, at room temperature

  • 3/4 cup creamy peanut butter

  • 1 teaspoon vanilla extract

  • 1/2 cup Nutter Butter cookies, crushed

  • 1/2 cup Reese’s Pieces

  • 1/2 cup chopped white chocolate or white chocolate chips

  • Whole Nutter Butter cookies (about 12–18) for topping



Instructions

  1. Preheat the oven to 340°F (171°C). Line your baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

  3. In a stand mixer (or using a hand mixer), beat the butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.

  4. Add the egg and vanilla, and mix until combined.

  5. Gradually mix the dry ingredients into the wet mixture until just combined, don’t overmix!

  6. Fold in the crushed Nutter Butters, Reese’s Pieces, and chopped white chocolate.

  7. Scoop large dough balls (about 1/4 cup each) onto your prepared baking sheets, spacing them about 2 inches apart. They don’t spread much! I used these cookie scoopers from Amazon!

  8. Top each dough ball with a whole Nutter Butter cookie, pressing gently to flatten slightly. (Don’t chill the dough before baking, or they won’t spread.)

  9. Bake for 13 minutes, until the edges are set and the centers look just slightly underbaked, they’ll finish setting as they cool.

  10. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



Baking Tips

  • For the perfect soft texture, avoid overbaking, they’ll continue to cook a bit as they cool.

  • Want a bakery-style look? Press a few extra Reese’s Pieces or white chocolate chunks on top right after baking.

  • Store in an airtight container at room temperature for up to 5 days (if they last that long!).



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