Brown Butter Reese’s Peanut Butter Cup Cookies

If you are a fan of the classic chocolate and peanut butter duo, these Brown Butter Reese’s Peanut Butter Cup Cookies are about to become your new obsession. By browning the butter, we unlock a deep, nutty aroma that perfectly complements the salty-sweet richness of chopped Reese’s cups. These aren’t just your average cookies; they are thick, chewy, and loaded with layers of flavor that will have everyone asking for your secret recipe.

The beauty of this recipe lies in the contrast of textures. You get crisp, golden edges paired with a soft, melt-in-your-mouth center, all brought together by the irresistible punch of vanilla and a hint of flaky sea salt. Whether you’re baking for a holiday, a party, or just a Tuesday night craving, these cookies elevate a childhood favorite into a gourmet treat that is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Deep Flavor Profile: Browning the butter adds a toasted, caramel-like depth that balances the sweetness of the peanut butter cups.

• Perfect Texture: The combination of whole eggs and extra yolks creates an incredibly chewy and rich cookie base.

• Loaded with Reese’s: Every bite is packed with chopped peanut butter cups, ensuring you never miss out on that iconic flavor.

• Salty-Sweet Balance: A generous sprinkle of flaky sea salt on top cuts through the sugar and makes all the flavors pop.

Ingredients

• 1 1/2 cups (340g) unsalted butter, browned and cooled
• 1 1/2 cups (300g) light brown sugar
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 tbsp (22ml) vanilla extract
• 3 1/2 cups (435g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/2 tsp (2.5g) baking powder
• 1 tsp (6g) salt
• 2 1/2 cups (approx. 400g) Reese’s cups, chopped (plus more for topping)
• Flaky sea salt for sprinkling

Instructions

1. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, whisking constantly, until it begins to foam and brown bits form at the bottom. Once it smells nutty and is golden brown, pour it into a large heat-proof bowl—make sure to scrape in all those brown bits! Let it cool completely.

2. Chop the Candy: While the butter cools, roughly chop your Reese’s peanut butter cups into varying sizes. Set some aside for pressing into the tops later.

3. Cream Butter and Sugars: To the cooled brown butter, add the light brown sugar and granulated sugar. Whisk or beat until well combined and slightly pale.

4. Add Eggs and Vanilla: Add the room temperature eggs, egg yolks, and vanilla extract. Whisk vigorously until the mixture is smooth, glossy, and fully emulsified.

5. Mix in Dry Ingredients: Fold in the flour, baking soda, baking powder, and salt. Mix just until no streaks of flour remain—do not overmix!

6. Fold in Reese’s: Gently stir in the 2 1/2 cups of chopped Reese’s cups.

7. Scoop and Chill: Preheat your oven to 350°F (175°C). Scoop large 3.5oz balls of dough and chill the in the fridge uncovered for 1 hour.

8. Bake: Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

9. Final Touch: Immediately after removing from the oven, press a few extra pieces of Reese’s into the tops of the warm cookies and sprinkle with flaky sea salt. Let them cool on the pan for at least 10 minutes to set.

Tips for Success

• Don’t Skip Cooling: Make sure your brown butter is cooled to room temperature before adding the sugars. If it’s too hot, it will melt the sugars and result in a greasy, flat cookie.

• Room Temp Eggs: Cold eggs can cause the butter to seize up. Use room temperature eggs for a perfectly smooth dough.

• The “Pan Bang”: For those ripples around the edges, gently tap the baking sheet on the oven rack halfway through baking.

• Measure by Weight: For the most consistent results, use a kitchen scale to measure your ingredients in grams.

Storage and Freshness

• Storage: Keep your cookies in an airtight container at room temperature for up to 5 days.

• Freezing Dough: You can freeze pre-scooped dough balls for up to 3 months. Bake them directly from frozen, adding an extra 1–2 minutes to the bake time.

• Freezing Baked Cookies: Once completely cooled, store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for 10 seconds for that fresh-from-the-oven taste!