Reese’s Peanut Butter Thumbprint Cookies

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | RevamperateLast weekend, Andrew took the LSAT exam for law school. If you’re not familiar, the LSAT is a pretty intense exam best known for it’s very difficult “mind games.” Studying for the test really took a toll on him these last few months, and now he’s preparing his applications while he waits for his final score. In an effort to make him feel a little better afterward, I did what any reasonable person would do – I made cookies!

Peanut butter and chocolate are Andrew’s favorite combination, so that was a must. Reese’s are his favorite candy, so I incorporated them into these very soft and peanut butter chip loaded peanut butter thumbprint cookies. And ohmygod did they come out good?! Between the two of us, we ate most of them because they were just too delicious. Trust me on this.

The softness of the cookies, in my opinion, is the best part. I can’t stand overly crunchy cookies (except in cases like Oreos, etc. when they’re supposed to be crunchy). Follow these steps and you’ll make the best soft cookies EVER. Stay tuned – I plan on revamping this recipe for a few different cookies down the line.

Reese's Peanut Butter Thumbprint Cookies | Revamperate

You’ll need:

  • ½ cup butter, softened
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup flour
  • ½ cup peanut butter chips

First, cream together the butter and sugars. Then beat in the peanut butter, egg and vanilla, beating well between each one (and yes, that order works best). Mix in the flour, salt and baking soda. The dough should be creamy but thick. Stir in the peanut butter chips with a spoon or spatula and chill for 20-30 minutes.

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | Revamperate

Take the dough out of the fridge and let sit until it’s soft enough to work with. Roll it into 1-inch balls and place several inches apart on a cookie sheet (I use a cookie scoop to get the right amount of dough). Bake on 350 degrees for 8-10 minutes but no more than that. Even though they will look doughy and undone, they are exactly like you want them – soft but fully cooked. Immediately after you remove them from the oven, push unwrapped mini Reese’s peanut butter cups into the centers of the soft cookies and move them to the fridge to cool. This will prevent the Reese’s chocolate from melting too much. After about 10 minutes in the fridge, they’re ready to eat.

Offer these too anyone, and you’ll probably make a friend forever. Just sayin’. Plus these are perfect for a cookie swap. That was one of my favorite Christmas activities with my old coworkers. Now get baking and enjoy!