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Peanut Butter SURPRISE Cookies

Kierste Wade | Old Salt Farm


  • 1 c. sugar
  • 1 c. packed brown sugar
  • 1 c. peanut butter
  • 1 c. butter, softened
  • 2 eggs
  • 2 1/2 c. flour
  • 1 tsp. baking soda
  • 2 c. chocolate chips, I use the large Ghirardelli milk chocolate chips
  • OR
  • 24 Reese's PB Mini Cups, unwrapped


  • Preheat the oven to 325.
  • Cream together the butter, peanut butter, and both sugars; beat in eggs. Stir together flour and baking soda; add to creamed mixture. Beat just until well mixed. If you're using chocolate chips, stir them in at this point, then roll into balls, then roll them in granulated sugar.
  • If you're using the Reese's Minis, take an unwrapped piece and place it in the center of a rolled ball of dough. Roll balls in granulated sugar.
  • Place on cookie sheet about 1 inch apart. Use two fingers to press them down very slightly. Bake 12-15 minutes, or until lightly browned. Cool slightly before removing from pan and transferring them to a cooking rack.
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