01 -
Set oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, blend softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth and creamy using a hand mixer or wooden spoon.
03 -
Add the egg and vanilla extract, mixing until fully incorporated.
04 -
Stir in all-purpose flour, baking soda, and salt until just combined. Do not overmix.
05 -
Gently fold mini chocolate chips and chopped Reese’s Peanut Butter Cups into the dough.
06 -
Portion dough into 2.5cm balls using a small scoop or teaspoon, arranging on prepared tray. Bake for 10–12 minutes until lightly golden at the edges.
07 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight or serve warm.