Over the Top Reese's Peanut Butter Cookies
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Years ago in Utah, there was a beloved cookie shop called Over the Top Cookies—a place that truly lived up to its name! Instead of settling for ordinary cookies, they took things to the next level by covering them with irresistible toppings like crushed candy bars and other decadent treats. Long before Crumbl and Crave cookie shops made oversized gourmet cookies trendy, Over the Top was already leading the way, creating desserts that turned a simple cookie into something extra special, just like these Over the Top Reese’s Peanut Butter Cookies.
One of my absolute favorites was their Peanut Butter Cup Collision cookie—a rich, soft peanut butter cookie topped with chunks of Reese’s Peanut Butter Cups. I decided to recreate my own homemade version, and let me tell you—it’s pretty darn good if I do say so myself! These cookies are best enjoyed fresh, so if you can, try eating them the day they’re made or the day after for the perfect soft-yet-chewy texture.
Since they were already so fun and indulgent, I thought it would be the perfect treat to surprise Dad on Father’s Day. But why stop at just Reese’s? I also experimented with different toppings, making a batch with M&M baking pieces and Mini Reese’s Pieces, and my kids went absolutely crazy over them! If you’re making these versions, be sure to take them out of the oven a little earlier before adding the candy—otherwise, the M&M’s and Mini Reese’s Pieces can fall right off the cookies instead of sticking properly.
Ingredients for 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
Instructions for Over the Top Reese’s Peanut Butter Cookies
Make the Cookie Dough: In a large mixing bowl, beat together: butter for richness, granulated sugar & brown sugar for sweetness, creamy peanut butter for bold flavor, eggs for structure, and vanilla extract for warmth.
Once smooth and fluffy, mix in the dry ingredients: baking soda & salt for balance and all-purpose flour for the perfect texture. Finally, fold in milk chocolate chips for extra chocolatey goodness!
Scoop & Shape the Cookies: Using an ice cream scoop, portion out large balls of dough for generously sized cookies. Place six cookie dough balls onto an ungreased baking sheet, making sure to space them apart. Gently flatten each scoop with your hand to help them bake evenly.
Bake the Cookies: Preheat the oven to 350°F, then bake for 12 minutes for classic peanut butter cup cookies and 10 minutes for M&M or Mini Reese’s Pieces versions.
Add the Candy Toppings: Remove the cookies from the oven and press chopped Reese’s Peanut Butter Cups onto the warm tops of each cookie. For the M&M and Mini Reese’s Pieces version, lightly press the candies into the surface.
Return to the oven for 2 more minutes for peanut butter cup cookies and 4 more minutes for M&M and Mini Reese’s Pieces cookies.
Cool & Serve: Let cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack. These cookies are best enjoyed warm, when the chocolate is perfectly melty, but they’re still delicious the next day!
Frequently Asked Questions
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.
For more dessert recipes like this, try:
- Reese’s Slam Dunk Peanut Butter Cookies
- Reese’s Brownies
- No Bake Reese’s Krispie Treats
- Gourmet Reese’s Peanut Butter Cup Cupcakes
Over the Top Reese’s Peanut Butter Cookies
Real Mom Kitchen
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. Repeat this process until all of the cookies are baked.
- 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.
