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.
I thought is might be fun to surprise 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.
- BROWN SUGAR
- PEANUT BUTTER
- BAKING SODA
- MILK CHOCOLATE CHIPS
- MINI REESE’S PEANUT BUTTER CUPS
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 large eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 cup milk chocolate chips
- 32 mini Reese’s peanut butter cups, each cut into 4 pieces
- 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.
Variation: use mini or regular M&M pieces in place of the Reese’s pieces.