Get Well Soon! Cookies are thick, soft, peanut butter cookies stuffed with Reese’s Pieces, chocolate chips and peanut butter chips. They also have a secret ingredient, which just so happens to be molasses. I’m starting to think that’s the secret ingredient in everything! Anyhow, these are really good. I came up with the recipe when my friend Tina was sick, and I do believe they cured her.
Get Well Soon! Cookies
Giant peanut butter cookies made with whole grain or white whole wheat flour and stuffed with all kinds of good candy.
- 4 oz unsalted butter, softened softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 tablespoon molasses
- 1 tablespoon half and half cream or whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 3/4 cups white whole wheat white whole grain, or all-purpose flour, stirred and aerated before measuring
- 1 cup coarsely chopped Reese’s Peanut Butter Cups frozen OR Reese’s Minis
- 2.5 oz finely chopped dark chocolate or 1/2 cup extra dark chocolate chips
- Reese’s Pieces as many as you want
- Do not preheat oven yet, as dough needs to chill.
- With an electric mixer on medium-high speed, beat the butter, peanut butter and both sugars until creamy. Beat in vanilla, egg, molasses and cream (or whole milk). Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed.
- Add flour and stir until mixed. Stir in frozen peanut butter cups and chopped chocolate.
- Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds until ready to bake or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces.
- Preheat the oven to 350 degrees F. and line two baking sheets with nonstick foil or parchment paper. Arrange the mounds about 2 1/2 inches apart on baking sheets. Bake one sheet at a time on center rack for 12 to 15 minutes or until cookies appear set and edges are nicely browned. Let cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.
The cook time includes the time needed to chill the dough.
Tried this recipe?Let us know how it was!
I just made a batch of these for my boyfriend (an avid peanut butter lover) and I’ve dubbed them “Study Break Cookies,” since he needs to pass his finals, not get well. 🙂 They came out fantastic! They are rich and chewy and perfectly peanut buttery, and the baking time you recommend gets them *just* done but not overdone, so they’re still erring towards doughy on the inside. I’m going to be a finals week heroine–thanks!!
I made a half-batch of mini-versions of this cookie, using cashews instead of PB cups, and they were great! I think next time I’ll keep the cashews (my favorite nut!) and just use cashew butter instead of PB.
Thanks for a great nut butter cookie that actually stands out among the rest!
These are great cookies. When I made them, I replaced the the Reese’s Pieces with Peanut Butter M&Ms because I like them a little better. These turned out great; everyone who tried them loved them. Thanks for the great recipe.
She Won!!!! Thanx for all your advice and tips in choosing this cookie. She goes on to sectionals now and is very excited! The reviews were wonderful; very peanutty and loved the large cookie. They were also expecting a hard cookie, and was pleasantly surprised at it’s softness! Have a great weekend!!!!
Thanks for yor help today! We have selected this cookie, and was wondering do you see any problems doubling the recipe?
your the best!
Lynn, you are a sweet aunt.
I think these would ship pretty well. Peanut butter cookies usually stay fresh, so if you wrap them tightly and send them priority mail, they should be okay.
Tina said she liked them!
These cookies sound like just the ticket for my niece at college. She loves peanut butter and she is “homesick”, so these ought to be the cure! LOL A question: Do these mail well? The cookies have to be mailed across country. Thanks in advance!
Robin, I think I got about 18. You can make them smaller if you want. Obviously, you’d need to adjust the cooking time.
looks delicious!! Can you tell me ow many cookies this recipe yields? I’m baking some cookies for a soldier overseas( http://www.bakinggals.com if interested) and wnat to be sure there is enough. Thanks!
Wow, these sound awesome. I love anything peanut butter, and these sound like they have LOTS of peanut butter flavor.
These look fabulous, Anna. I’m organizing a Bake Sale to benefit the SPCA here in Dallas on December 15th, and I think these might be a great addition to our offerings! Thanks for sharing them! I’m also going through your Bake Sale category for other ideas. Our goal is to raise $3000, so the 4 of us have a lot of baking to do over the next 9 days!
I like that you added molasses to these.
I love any recipe that calls for “Reese’s Pieces ( as many as you want).”
You were wise to make cookies. If she nibbles at one slowly and manages to keep it down her body will thank you for the calories, and if she can keep that down, she might be able to manage something more nutritious a little while later. I feel for her and hope this passes soon.
Good news! My friend is on the mend!
Guess cookies are good for the immune system after all ;).
Seriously. My friend is pregnant and throwing up and needs all the sustenance she can get. If she can keep one cookie down it will be a victory. I gues if I were a better person I would have made her SOUP….but she already has that.
Sugar suppresses your immune system and the activity of the your white blood cells, just fyi. You might not want to bake cookies for a sick friend. 🙂
About how many cookies did you get from this recipe?
Love your site, btw!
When I saw those cookies, My eyes popped!
I think I’m getting ill. I can send you my address. Please…just one…
Those look like they’d make anyone feel better! What a nice friend you are.
now that is my kinda cookie!!!!!!!!
Um… I’m sick too. Yeah, that’s the ticket. Not feeling too hot. Kinda sniffly and sneezy. Yeah, that’s the ticket.
You have my street address, Anna. Yes you do…
Thanks Claire! I must have been in a hurry yesterday. 350 F for 15 minutes.
These look amazing, Anna! What temp did you bake them at and for how long?
I’m so jealous! I wish I could whip up a batch of gorgeous cookies like these for a sick friend! They look just awesome! You sure make it look easy.
I would love that someone would make those cookies for me whenever I’m sick!
They don’t look like a hack job to me! 😉
I actually did the same thing last week to clean a bunch of M&M’s and such out of my cupboard, different recipe.
You are such a good friend:)
Thanks, Anna! I think I will try to make these just leaving out the dark chocolate. The peanut butter, peanut butter cups, and Reece’s pieces sound like they will make the cookies delicious enough.
Anna – By the way, I’ve been an avid daily reader of your blog for about a year now, but rarely post comments. I’ve learned so much about baking from all your tips and have improved by leaps and bounds in just a few months. My husband has said I really have a knack for it now (and I’ve also made him really popular at work, since he usually takes a batch of cookies with him each Monday). Thank you!
Veggiegirl, get well! Everyone is sick :(.
Leslie, the cookies aren’t that sweet to beging with. I think they’d be fine with just the Reese’s. Also, the dark chocolate kind does not melt into the cookie. Usually you have to melt dark chocolate separately and stir it into the batter if you don’t want to recognize it as dark chocolate.
I’m incredibly ill today as well 🙁 I hope that Tina gets better soon.
These look great. I am not a dark chocolate fan – do you think they would be too sweet with milk chocolate or semisweet? Or does the dark chocolate kind of just melt into the cookie in a non-recognizable way? I don’t mind it, as long as I’m not tasting chips or chunks of dark chocolate.