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Over the Top Reese's Peanut Butter Cookies

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In Utah, there is this yummy cookie shop called Over the Top Cookies. They take your regular cookies and make them extra special by covering them with yummy stuff like cut up candy bars. 

I like their Peanut Butter Cup Collision cookie and decided to make my own homemade version. Pretty darn good if I do say so myself. My Over the Top Reese’s Peanut Butter cookies are best if you can eat it the day of or the day after. 

Over the Top Reeses Peanut Butter Cookies | realmomkitchen.com

I thought it might be fun to astonish Dad on Father’s Day with these cookies. I also made the same cookie but topped it with M&M baking pieces. My kids were in heaven with these cookies.

Here’s how to make my Over the Top Reese’s Peanut Butter Cookies

In a large bowl, beat together some butter, sugar, brown sugar, peanut butter, eggs, and vanilla. I like to use my stand mixer for this. Next mix in the dry ingredients. You need some baking soda, salt, and flour. Once mixed, then fold in some milk chocolate chips.

Using an ice cream scoop, scoop dough (these are generously-sized cookies). Place 6 balls of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.

Over the Top Reese's Peanut Butter Cookies in a cooling rack

Then remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. 

I think these cookies are best eaten warm. However, the still taste great the next day. Are best if eaten no later than the day after baking.  This is now one of our favortie cookie recipes!

Invididual top view of an Over the Top Reese's Peanut Butter Cookies

Can I substitute the Reese’s Peanut Butter Cups with a different type of candy or chocolate?
Yes, you can customize the cookies by using your favorite candy or chocolate in place of Reese’s Peanut Butter Cups. Chopped Snickers, Kit-Kat, or even chocolate chunks are great alternatives.

Can I make smaller-sized cookies instead of large ones?
Yes, you can make smaller-sized cookies by using less dough and adjusting the baking time accordingly. Keep an eye on them while baking to ensure they don’t overcook.

Can I add additional mix-ins to the cookie dough?
Absolutely! Feel free to add chopped nuts or shredded coconut to the cookie dough for extra flavor and texture.

Can I freeze the baked cookies?
Yes, you can freeze the baked cookies for up to 2-3 months. Let them cool completely, then store them in an airtight container or freezer bag. Thaw at room temperature before serving.

Individual Peanut Butter Cookie with mini m&m's

Here’s the ingredients you need to make the Over the Top Reese’s Peanut Butter Cookies

  • BUTTER
  • SUGAR
  • BROWN SUGAR
  • CREAMY PEANUT BUTTER
  • EGGS
  • VANILLA EXTRACT
  • BAKING SODA
  • SALT
  • ALL PURPOSE FLOUR
  • MILK CHOCOLATE CHIPS
  • MINI REESE’S PEANUT BUTTER CUPS

For more dessert recipes like this, try:

Over the Top Reeses Peanut Butter Cookies | realmomkitchen.com

Over the Top Reese’s Peanut Butter Cookies

Real Mom Kitchen

4.1 from 8 votes
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Calories

Ingredients
  

  • ¾ cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 ½ cups flour
  • 1 ½ cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups each cut into 4 pieces

Instructions
 

  • Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
  • Using and ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Cook for 12 minutes at 350.
  • Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie.  Return to oven for 2 more minutes.  Cool on baking sheet 2 minutes before placing on cooling rack.  I think these cookies are best eaten warm.  However, the still taste great the next day.  Are best if eaten no later than the day after baking.  Makes 18 cookies.

Notes

Variation: use mini or regular M&M pieces in place of the Reese’s pieces.
Tried this recipe?Let us know how it was!

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87 Comments

  1. Made these for the first time tonight and I am obsessed. They taste just like the insomnia cookies Reese’s peanut butter cup cookie. The chocolate was so gooey and cookies were soft. To die for.

  2. Pingback: Over The Top Lemon Drop Candy Cookies | Barbara Bakes