PBJ Cookies With Reese Spread
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 2 eggs
  • ½ cup smooth or crunchy peanut butter
  • ½ cup Reese Chocolate Peanut Butter Spread
  • 1 cup softened margarine or butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • ¾ cup chocolate chips
  • 40 berries (you can use raspberries, blackberries or blueberries)
  1. Preheat oven to 375F.
  2. Cream together eggs, peanut butter, Reese Spread, margarine, both sugars and vanilla extract until light and fluffy
  3. Sift together flour, baking soda, and salt. Gradually add to the peanut butter mixture while stirring to mix well. Mix chocolate chips into the batter.
  4. Drop by spoonfuls onto greased cookie sheets or onto a silpat mat. Semi-flatten with a fork dipped in water. (don't flatten too much - they will spread)
  5. Press one whole berry into the centre of the cookie before putting in the oven
  6. Bake for 12-15 minutes until golden.
  7. Let cool on the pan for 5 minutes before removing them to finish cooling on wire racks.
You could use more than one berry per cookie if you prefer. I don't recommend stirring them into the batter.
You could also cut up cubes of peaches or apricots to sub for the berries or halve strawberries instead.
Recipe by Eyes Bigger Than My Stomach at https://www.melissahartfiel.com/2015/09/11/friday-tea-chocolate-pbj-cookies-with-reese-spread/