Reese’s Pieces Soft Peanut Butter Cookies

I had never baked Reese’s Pieces into cookies until now.

Thank goodness I’ve made up for lost time.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

I’m not sure how I managed to write my cookbook Peanut Butter Comfort, filled with over 100 recipes using peanut butter, and have 75+ peanut butter recipes on my site, but have never baked those smooth little discs into cookies.

I’ve used Reese’s cups, mini Reese’s cups, M&Ms, peanut butter M&M’s, and finally now Reese’s Pieces.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

The Reese’s Pieces add a wonderful crackly texture to the soft, moist, tender cookies. I prefer my cookies on the underbaked side and these are soft, squishy perfection.

There’s a very slight bit of chewiness to the edges, but these are for soft-batch cookie fans. No crispy or crunchy cookies for me. Ever.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

They’re loaded with Reese’s Pieces and there’s an abundance of oozing, melted chocolate chips in every bite.

I almost skipped the chocolate chips and opted to solely use Reese’s Pieces, but I’m glad I tossed in the chocolate chips, too. Cookies just aren’t the same without chocolate.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

The peanut butter flavor is distinct and full-on. There’s a hefty amount in the dough and there’s all those Reese’s Pieces.

These cookies are made for those of us who really like the peanut butter in peanut butter cookies. With some recipes you have to wonder if it’s really there, or not. Not an issue here. Very peanut buttery.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

They’re a snap to make and the dough comes together quickly and easily.

Use regular, storebought peanut butter. Old-fashioned Jif or Peter Pan Honey Roasted Peanut Butter are my favorites for baking.

Homemade Peanut Butter or ‘natural’ varieties are playing with fire in cookie-baking.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Cookies made with them tend to spread, and I don’t have time to worry about a potential cookie flop or wasted ingredients, so I bake with what I know will give me success, every time.

Every recipe in my cookbook was tested with Jif because it’s universal and I know it works.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Chill the dough so your cookies bake up nice and thick. Warm dough equates to thinner, flatter cookies and I prefer thicker and puffier.

I use my cookie scoop to scoop out the dough, put the mounds on a plate, and refrigerate. When I’m ready to bake, I grab a half dozen and save the rest for later.

I always have plates of dough in the fridge. Cookie dough, bread dough. Somethings always ready and waiting.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Calling all peanut butter (and chocolate) lovers.

These are for you.

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Reese’s Pieces Soft Peanut Butter Cookies - Peanut butter lovers' will go nuts for these super soft cookies loaded with Reese's Pieces & chocolate! Easy recipe at averiecooks.com

Print Print Recipe

Reese's Pieces Soft Peanut Butter Cookies

The cookies are soft, moist, with irresistibly tender centers, a slight bit of chewiness to the edges, loaded with Reese's Pieces, and oozing, melted chocolate chips. They're packed with full-on peanut butter flavor and are the perfect choice for soft peanut butter cookie fanatics.

Yield: about 26-28 medium-small cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

1 large egg
1 cup light brown sugar, packed
3/4 cup creamy peanut butter (do not use homemade or natural peanut butter; use Jif, Skippy, or similar)
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup Reese's Pieces
1 cup semi-sweet chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the Reese's Pieces, chocolate chips, and blend until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 27). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes because cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have slightly chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Puffy Peanut Butter Coconut Oil Cookies and Old-Fashioned Peanut Butter Cookies

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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147 Responses to “Reese’s Pieces Soft Peanut Butter Cookies”

  1. #
    51
    Kiersten @ Oh My Veggies — June 19, 2013 at 11:36 am

    I love how adamant you are about your hatred of crispy cookies. Preach on! I’ve never baked Reese’s Pieces into cookies either, but I think it’s time to start. :)

    Reply

    • Averie Sunshine replied: — June 19th, 2013 at 4:11 pm

      You know it! Cannot stand crunchy cookies. Waste of calories! :)

      Reply

  2. #
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    Jennie @themessybakerblog — June 19, 2013 at 1:21 pm

    You had me at peanut butter. These look incredibly delicious. I just recently used the pieces for the first time the other day in ice cream. There’s no lookin’ back now. I keep them stock piled in my pantry.

    Reply

    • Averie Sunshine replied: — June 19th, 2013 at 4:12 pm

      I always have them on hand. That’s the funny thing. For eating :) Now they will be baked with more! Glad you’re on board as well!

      Reply

  3. #
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    angela @ another bite please — June 19, 2013 at 6:35 pm

    oh my gosh averie…the reeses pieces…and that melted chocolate chips…my kind of cookie. and love the photo of how you freeze cookie dough. what a great idea.

    Reply

    • Averie Sunshine replied: — June 19th, 2013 at 8:05 pm

      Freeze it or keep it in the fridge for 5 days. That when when I want to bake 3 to 6 cookies, I can. So easy!

      Reply

  4. #
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    tracy {pale yellow} — June 19, 2013 at 7:01 pm

    Reeses + chocolate chips, I’m in!! These cookies look fantastic, I can’t wait to try!

    Reply

  5. #
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    Shannon — June 19, 2013 at 7:07 pm

    I love Reese’s Pieces! I’ve baked with the Mini Reece’s Pieces before and loved them. I can’t wait to try this cookie!!

    Reply

  6. #
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    Nessa — June 19, 2013 at 8:10 pm

    They look so gooey and delicious!

    Reply

  7. #
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    Joy @ Baking-Joy — June 20, 2013 at 1:21 pm

    These look delicious Averie! Love the colour that the Reese’s Pieces give as well :-)

    Reply

  8. #
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    Cassie — June 20, 2013 at 3:48 pm

    I just made these. One of the best cookies I have ever had!!!

    Reply

    • Averie Sunshine replied: — June 20th, 2013 at 5:10 pm

      Thanks for telling me that, Cassie! So glad you tried them and for coming back to LMK! Love it!

      Reply

  9. #
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    Nutmeg Nanny — June 20, 2013 at 7:53 pm

    Oh my, these look so perfectly soft and delicious! I love reeses pieces :)

    Reply

  10. #
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    Heather @ Sugar Dish Me — June 21, 2013 at 4:49 am

    Let’s talk about the photo SMACK in the middle full off oozey melty chocolate. I love you for that. <3

    Reply

  11. #
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    Nancy @ gottagetbaked — June 21, 2013 at 10:51 am

    Lmao, Averie – you wrote a whole book on peanut butter but have never baked with Reese’s Pieces?! I’m so glad you finally did because they are ah-may-zing! I’ve been a Reese’s Pieces lover my whole life – it was such a huge treat as a kid when I got to each them (which was rare) and now, I love baking with them. These cookies are making me want to shove my face into my computer screen – damn they look good. You’re my hero for always having dough in the fridge for last minute baking urges. I need to model myself after you and do the same!

    Reply

    • Averie Sunshine replied: — June 21st, 2013 at 2:36 pm

      I have more dough on hand than I want or need most times :)

      Reply

  12. #
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    Trish - Mom On Timeout — June 21, 2013 at 2:37 pm

    These honestly look like the perfect cookie – especially with the Reese’s Pieces! What a fabulous recipe! Just pinned :) Have a wonderful weekend!

    Reply

  13. #
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    Liz — June 22, 2013 at 1:01 pm

    Chips are my favorite and “Great Value” plain chips are the best. Thanks for the nice recipes.

    Reply

  14. #
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    Renee@chocolatepeanutbutterohmy — June 23, 2013 at 4:01 am

    I think I just died! Reese’s are my fav and should be more available here in Australia. The cookies look AMAZING!!!!

    Reply

    • Averie Sunshine replied: — June 23rd, 2013 at 4:33 am

      Thanks and you can of course use M&Ms or something else if you can’t get Reese’s but I agree – they’re so good!

      Reply

  15. #
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    Alyssa Sorenson — June 23, 2013 at 5:37 am

    These were delicious! Baked a pan full & froze the rest of the dough but should have baked more- all of them were eaten in one night! Yummy, thank you.

    Reply

    • Averie Sunshine replied: — June 23rd, 2013 at 4:37 pm

      I am so glad to hear you made them and they were such a hit that they were gone in one night! Love stories like that – thanks for LMK!

      Reply

  16. #
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    Alli Miller @ Cupcake Diaries — June 25, 2013 at 9:11 am

    Holy moly! My mouth is watering like crazy. Just pinned this recipe and I’m so excited to try it! (And congratulations on 7,000+ pins! Wow!)

    Reply

    • Averie Sunshine replied: — June 25th, 2013 at 3:02 pm

      Thanks for pinning and the nice compliments!

      Reply

  17. #
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    Julie — June 25, 2013 at 10:00 am

    I started out by pinning these amazing peanut butter cookies…but then as I scrolled down, there were just more and more that looked just as good! Thanks for posting!

    Julie
    http://www.tastesoflizzyt.com

    Reply

    • Averie Sunshine replied: — June 25th, 2013 at 5:25 pm

      Well thanks for pinning and glad more than one thing caught your eye :)

      Reply

  18. #
    68
    Nicole — July 11, 2013 at 8:38 pm

    I just made these tonight, and you need to know – they are amazing. So wonderful. I absolutely love how packed they are with pieces and chips, how they retain the peanut butter cookie texture at the very edges yet are gooey all the way through. They are thick and charming. I didn’t even need to refrigerate them for a few hours – just piled them up tall and round and baked a tiny bit less.
    Thank you so much for this recipe. I know I’ll be making these again.

    Reply

    • Averie Sunshine replied: — July 11th, 2013 at 11:27 pm

      I am so glad you love them and that they’re a keeper for you & that you’ll make them again! I wish I had put them in my cookbook but this recipe didn’t come into my head until just recently :) And yes, when I add chips, Pieces, add-ins of any kind, I am never stingy about it!

      Reply

  19. #
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    Natasha Galbreath — September 4, 2013 at 7:48 pm

    I made these, and just baked a batch after they cooled in the fridge 3 hours.

    They are delicious, but they are really crumbly… like they arent staying together. I took a bite and one crumbled in my hand. Delicious but, I must have done something wrong!

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 9:23 pm

      The dough sounds dry and overfloured. When you measure your flour, make sure you’re not packing it down like brown sugar. Scoop it in with a light hand. It should be fluffy in the cup almost, not packed firmly. That could account for an easy 2-3 tbsp difference which would do it.

      Also, dried out brown sugar, or dry-ish PB. I think next time you should add 2 tbsp less of flour AND add 2 tbsp more of PB. Between that, it will solve the problem. Dough should not be crumbly so just moisten it up and you’ll be set!

      Reply

  20. #
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    Morgan — September 25, 2013 at 5:48 am

    Is there a reason that you recommend to refrigerating dough already formed as balls versus refrigerating the whole batch and then forming balls?

    Reply

    • Averie Sunshine replied: — September 25th, 2013 at 11:51 am

      Have you ever tried to form balls from dough that’s been refrigerated for a few hours (or days)? It’s like hacking into an iceberg and a major struggle and then the dough crumbles on you. Total mess and make-work project. Do it in the order I list :)

      Reply

  21. #
    71
    Erin — September 26, 2013 at 12:17 pm

    These cookies look nice and thick! Perfect with Reese’s Pieces and chocolate chips. I’ll have to make something like this to send to my brother at college!

    Reply

  22. #
    72
    Stacie — October 2, 2013 at 9:51 pm

    Made these yesterday and they are delicious! I followed the directions exactly and they turned out just like the photo. They are so good – I wouldn’t change a thing. I look forward to trying some of your other cookie recipes! Thanks so much.

    Reply

    • Averie Sunshine replied: — October 2nd, 2013 at 10:52 pm

      Thanks for trying them and glad they turned out just like the pics for you! Wonderful to hear! If you make other things, LMK how they turn out, too!

      Reply

  23. #
    73
    Elizabeth — October 30, 2013 at 8:05 pm

    Holy cow, these are delicious! I left out the chocolate chips; one cup of Reese’s was plenty! I froze these on a cookie sheet for 30 mins and then baked as instructed, so they were chilled in a quarter of the time! They came out perfectly fluffy and round!!

    Reply

    • Averie Sunshine replied: — October 30th, 2013 at 8:08 pm

      I do the flash-freeze method too sometimes (I don’t recommend it to people b/c there’s so many variables and some ppl over-freeze and then it’s too cold and then you have to bake longer, etc…) but glad it worked like a charm for you and that you’re digging them! :)

      Reply

  24. #
    74
    Lesley — January 4, 2014 at 9:43 pm

    I just made this recipe and they turned out really good! I only put them in the fridge for about a half hour I was impatient and they still turned out almost exactly like the picture I think another half hour and it would have turned out perfect! I used Reese’s peanut butter chips instead of pieces though they taste the exact same and only a half a cup of chocolate chips as I am not a huge chocolate person!

    Reply

    • Averie Sunshine replied: — January 5th, 2014 at 12:53 am

      Glad to hear they worked out just fine for you despite a few minor tweaks. Thanks for trying the recipe!

      Reply

  25. #
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    SayWhat — February 13, 2014 at 2:56 pm

    I just got done baking these. They are beyond delicious – chewy and lots of chocolate. Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — February 13th, 2014 at 4:12 pm

      Glad you love them & thanks for LMK you tried them!

      Reply

  26. #
    76
    Natalie — March 8, 2014 at 5:22 pm

    These look delicious! I have the shaped cookie dough chilling in the fridge now. I am worried that they won’t bake up OK though… The dough was extremely crumbly and very difficult to form. I had to throw away the last half a cup or so of dough because it wouldn’t stick together at all! I bake quite often and I am confident that I did not make a mistake. I think maybe there are too many chocolate chips and/or Reeses Pieces. The ratio of chocolate to dough must be off. If they stay together at all and they taste OK, I may try them again with a lot less of the chocolate. There’s got to be a way to make these Reeses cookies work for me!! :) Oh also do you think they would bake OK on parchment? Thanks!

    Reply

    • Averie Sunshine replied: — March 8th, 2014 at 5:26 pm

      I never bake on parchment because it’s like a big slip and slide. Your cookies slide all over the place as that’s the *intention* of parchment, to be slippery. But slippery = spreading in the oven. I only bake on a Silpat.

      I had no trouble with the cookies being dry or crumbly. If you found the dough was too dry, next time start out with 1/4 cup less flour and if you need it, add it, if not, don’t. If you don’t need as many add-ins, reduce those too. I like tons :)

      Reply

      • Natalie replied: — March 8th, 2014 at 5:38 pm

        Sounds good, thanks! I love the add ins too but I think that may have been my problem this time – they just didn’t want to stick in the dough! These look like they need to have some vanilla ice cream in between 2 of them. Mmm…

        • Averie Sunshine replied: — March 8th, 2014 at 6:22 pm

          They do have a tendency to slip out but you can just push them back in, best you can, or use slightly less next time. And using the cookies for an ice cream sammie sounds delish :)

  27. #
    77
    Alessia — March 15, 2014 at 3:08 pm

    Thank you so much for another wonderful recipe! These cookies came out soft and delicious! They will not last long in this house :)

    Reply

    • Averie Sunshine replied: — March 15th, 2014 at 3:14 pm

      Thanks for trying them (and the other recipes of mine you’ve made too!) and so glad these won’t last long in your house :)

      Reply

  28. #
    78
    Alex — March 28, 2014 at 6:07 pm

    These cookies look absolutely amazing! Too bad reese’s pieces aren’t vegan… i’m definitely going to try to work peanut butter into my next cookie recipe or maybe add them to my old on (http://www.veganosity.com/food/knock-your-socks-off-vegan-chocolate-chip-cookies/)! Thanks for the inspiration.

    Reply

  29. #
    79
    Beth — July 23, 2014 at 2:09 pm

    Once you measure each mound, do you roll it into a ball, or do you bake the mound as it is? I’m not sure which way is better, or if it would even make a difference, so if you could let me know I’d greatly appreciate it. Thanks!

    Reply

    • Averie Sunshine replied: — July 23rd, 2014 at 6:04 pm

      I mound it and then slightly flatten it. You can roll into balls and slightly flatten or slightly flatten the mounds. Make sure the dough has been properly chilled before baking.

      Reply

  30. #
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    Neevetha — August 12, 2014 at 8:45 pm

    THESE COOKIES WERE TO DIE FOR. I’m 18 years old and I’m kind of a terrible baker but the recipe was SUPER easy and the directions were really clear! And the cookies- the cookies were absolute perfection. So soft and gooey and the flavors were perfect (the only thing I did differently from you was that I used a mix of semi-sweet and milk chocolate chips- they still tasted pretty good!) What was even better, these cookies were a BIG hit with my friends and family. I’m definitely making these cookies again ASAP. It’s too bad I’m off to college in a week!!!

    Reply

    • Averie Sunshine replied: — August 13th, 2014 at 12:18 am

      Well just think, now you have a recipe that you can always make and everyone will love – think of it as a beginning! Glad you tried these and loved them!

      Reply

  31. #
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    Jennifer — September 15, 2014 at 7:42 am

    Can’t wait to make these. I have a kitchen aid that I don’t take advantage of how awesome it is. I just use it on the slower speeds because I have no idea how to use it another way. So, do you cream the ingredients on 4 or 6?

    Reply

  32. #
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    Chantelle & The Teddy Bears — September 17, 2014 at 11:45 am

    Just want to say that when people ask us what our favorite cookie recipe is, we say this one! And it turns out exactly like the photos! We have recommended this to so many people – it is AMAZING! Your blog is always a reliable recipe source and we LOVE IT! :)

    Reply

    • Averie Sunshine replied: — September 17th, 2014 at 2:21 pm

      What an awesome comment and thanks for the compliments! So glad you love the cookies and recommend them and my site. Saying that I’m a reliable recipe source is such a high compliment, thank you!

      Reply

  33. #
    83
    Megan — October 4, 2014 at 5:48 pm

    I want to try making these as cookie bars! Any suggestions?

    Reply

    • Averie Sunshine replied: — October 4th, 2014 at 7:54 pm

      Just press into an 9×9 pan and bake. That’s my guess anyway!

      Reply

  34. #
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    Amy — October 24, 2014 at 5:22 am

    Hi Averie! First off, I’d like to say I have never been disappointed when baking a recipe from your site. You are extremely talented and this is my go to resource when I want to impress :) So yummy.

    I have some peanut butter addicts visiting this weekend and plan on baking these. Forgive the amatuer question, but when you say use a 2 in scoop and make 2 tbs mounds, am I to do 2 scoops? Ive never used a cookie scoop before and they are a tad confusing. Some are sized by inches and others by tbs. The one I have says it is a 2 inch scoop, but holds 1 TBS of dough. Should I use 2 scoops? Thanks in advance for any help!

    Reply

    • Averie Sunshine replied: — October 24th, 2014 at 4:04 pm

      Scoops are HIGHLY confusing, that is for sure. I would use your scoop if it’s about 2-inches and overstuff it. You want at LEAST 2 tbsp of dough per cookie because cookies smaller than that just don’t have the right ratio of edges-to-center. They’ll probably look bigger than your typical homemade cookie dough mounds, but bakery cookies are always 4+ tbsp of dough. Hope your enjoy these and thanks for trying other recipes of mine!

      Reply

  35. #
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    Shauna — November 3, 2014 at 8:57 pm

    Just made these and had to come back and comment, these are my FAVORITE peanut butter cookies I have ever made! I followed the recipe exactly and they turned out amazing! This is the second cookie recipe I’ve gotten from your site, and both have been awesome! I’m sure it takes a lot of time to develop these recipes and I love how detailed your instructions are, they are so easy to follow, Thank you!!
    My only problem is deciding what to make next :)

    Reply

    • Averie Sunshine replied: — November 4th, 2014 at 5:24 pm

      Oh wow, what an amazing comment and compliments, thank you! I am so glad my recipes have been working well for you! I just posted a new PB cookie recipe yesterday and there are links to like 20 other PB cookie recipes within that post :)
      http://www.averiecooks.com/2014/11/easy-4-ingredient-perfect-peanut-butter-cookies.html

      It does take a lot of time developing recipes and thanks for noticing as well as noticing that I write my instructions as detailed as possible. If you make more stuff, LMK!

      Reply

  36. #
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    Kristy @ Chocolate Slopes — November 14, 2014 at 1:15 pm

    This is basically heaven in a cookie! Peanut butter and chocolate ANYTHING is fantastic, especially in a cookie!

    Reply

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