Some days I get tired of the same old cookies in my pantry and I want something different. This recipe came about because I was scrolling Pinterest looking for a different peanut butter cookie. Reese cups and pretzels don’t last long in our house so when I saw Reese pretzel overload cookies I couldn’t resist. Karen at the Food Charlatan has a winner here.
These cookies are soft and have so much going on in them. Reese cups, pretzels, peanut butter and peanut butter chips, chocolate chips, and so many opportunities to switch up the mix ins. If you’re looking for a new recipe the Food Charlatan has a lot of yummy looking options. She’s got everything from dessert to supper, seafood to international dishes, and so much more. It’s on my list of websites to spend more time scrolling through. So if I have convinced you to check this one out, keep reading to find out how you can have yummy peanut butter and chocolate crunchy yet soft goodness coming out of your oven soon.
Here’s what you need
- butter
- peanut butter (Jif)
- sugar
- brown sugar
- 2 eggs
- vanilla
- all purpose flour
- salt
- baking powder
- baking soda
- Mix ins of your choosing! (mini Reese cups, peanut butter chips, chocolate chips, pretzels, etc)
Time to get mixing
Preheat your oven to 350 degrees. Add parchment paper to baking sheets and set them aside for later. I use my convection oven so I set it to 325 degrees instead.
In you mixing bowl add 2 sticks or 1 cup of butter, 3/4 cup sugar, and 1 cup brown sugar. Beat well until everything is well mixed; make sure to scrape the bottom. Mix in 1 cup creamy peanut butter. Add 2 eggs and 1 1/2 tsp vanilla extract. Make sure everything is well combined.
In a separate bowl mix together 2 cups all purpose flour, 1 tsp salt, 1 tsp baking powder, and 1 tsp baking soda. Add the dry ingredients to the creamed mixture and combine until just mixed. There should still be flour streaks in the batter. I got mine a little too well mixed but thankfully they did not come out tough.
Time for some Mix Ins!
This is where you get to have fun and decide what to pilfer from your pantry. The original Reese pretzel overload cookie recipe called for: Mini Reese Peanut Butter cups, Reese’s Pieces candy, pretzels, peanut butter chips, and dark chocolate chips. You also could add roasted peanuts if you wanted. These were renamed Trash can cookies by a friend of my husband’s because they can literally be whatever you have that sounds good in your pantry.
The first time I made these cookies I used a 10oz bag of Mini Reese Peanut Butter Cups, 1 cup mini M&M’s, 1 cup Reese peanut butter chips, 1 3/4 pretzel sticks, and 1 cup semisweet chocolate chips. The next time I substituted regular pretzels because Food Lion didn’t have any pretzel sticks and gave me regular ones in my to go order. Eliza was not amused as she does not like the regular sized mini pretzels. I also have used milk chocolate chips instead of semi sweet when I ran out. I want to try crushed Oreos the next time I make them.
The point is be creative and add what you like. I love the mix of semi sweet chocolate and butterscotch in scotcheroos so that would be an interesting twist. If Momma was going to be here I might add chopped Heath bars. My sister loves mint so that would work well too. So many possibilities. Just be careful with your amounts so you don’t end up with more mix ins than batter!
If using the original recipe make sure to chop the Mini Reese cups in quarters. You might need to do this one when the kiddos are distracted. Otherwise like me you will not be adding an entire 10 oz bag of Mini Reese Cups. Cut the Reeses’ pieces in half. The pretzel sticks need to be measured first and then coarsely chopped. When you dump it all in the bowl it should look something like what I have below.
Now your cookie batter is ready!
Time to get baking!
I prefer a smaller sized cookie. Then when I have a second one I don’t feel as guilty about eating two. Just make sure whatever sized scoop that you use, you adjust your cooking time. They will spread some so make sure to leave some space between cookie scoops. Bake for 8-10 minutes for smaller scoops and 9-11 minutes for larger scoops. The edges should be brown but it is ok for the centers to still look shiny.
Let’s talk peanut butter cookies
If you have never made a peanut butter cookie before PLEASE err on the side of caution with your baking time. My two get grouchy when Mommy makes these, because they fall apart when they are hot out of the oven. Peanut butter cookies set up and dry out as they cool down. If you wait until they are set up to take them out of the oven you will be lamenting your lot in life tomorrow. You will have peanut butter crisps instead of soft cookies. Now if you want a crunchy cookie have at it. But for those of use who love a soft cookie you want them to be soft when they come out of the oven.
There you have it. This has become a new staple favorite cookie in our house. They were one of the new cookies in our Christmas tins. Somehow it took me from December to March to get this blog done! December is always bonkers busy in our house. But now you can enjoy this amazing twist on a peanut butter cookie or monster cookie recipe.
Trash can cookies or Reese pretzel overload cookies
30
minutes9
minutesIngredients
1 cup butter, (2 sticks)
3/4 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
2 large eggs
1 1/2 tsp vanilla
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
- Mix ins
10 oz bag Mini Reese Peanut Butter Cups, quartered
1 cup peanut butter chips
1 3/4 cup pretzels, coarsely chopped after measuring
1 cup semisweet chocolate chips
1 cup M&M’s
1/2 cup roasted peanuts (optional)
Directions
- Preheat the oven to 350 degrees and prep baking sheets with parchment paper.
- In stand mixing bowl, cream butter, sugar, and brown sugar. Make sure it is light and fluffy.
- Add 1 cup peanut butter and mix well. Add 2 eggs and 1 1/2 tsp vanilla. Mix well.
- Mix dry ingredients together and then slowly add to creamed mixture. Do not over mix. There should be flour streaks when you stop.
- Prepare the mix ins. Add to the dough and slowly mix together. This may be easier to do with a wooden spatula than the stand mixer.
- Use either a small or large cookie scoop depending on desired size of cookie. Drop cookies onto cookie sheet and put in the oven. Bake large cookies for 9-11 minutes and small cookies 8-10 minutes. Do not overbake as they will dry out some as they cool. Edges should be light brown and set. It is ok if centers are still shiny and not set so long as it’s not the majority of the cookie.
Notes
- These can be trash can cookies so feel free to substitute mix ins for what you have in your pantry. The original recipe uses Reese pieces and dark chocolate chips. Feel free to chop up your favorite candy bar or use up the small amounts of baking chips left in your pantry.
- DO NOT OVERBAKE!! You want them on the softer side so they last longer.