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Commercial RecipeDouble REESE'S Peanut Butter Nugget Cookies


10 minutes
8-1/2 dozen cookies

Calling all peanut butter lovers! As you bake these Double REESE'S Peanut Butter Nugget Cookies, don't forget to have a few bites for yourself. Boasting double the peanut buttery goodness, these decadent cookies star chopped REESE'S Peanut Butter Cups (that's the nugget part), plus REESE'S Peanut Butter Sauce.

Ingredients & Directions

Bake Time
10 minutes


  • 1 lb.
    unsalted butter, softened
  • 2 lbs.
    light brown sugar
  • 16 fl. oz.
    REESE'S Peanut Butter Sauce (Item# 35031)
  • 7 oz. (4 large)
  • 2 tsp.
    vanilla extract
  • 1 lb. 9 oz.
    all-purpose flour
  • 2 tsp.
    baking powder
  • 2 tsp.
    baking soda
  • 1 tsp.
  • 2 lbs. 4 oz.
    Chopped REESE'S Peanut Butter Cups (Item# 40024)



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together butter, brown sugar and REESE'S Peanut Butter Sauce in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated.


Blend together flour, baking powder, baking soda and salt in large bowl. Gradually add to peanut butter mixture, mixing until well blended. Stir in 12 oz. Chopped REESE'S Peanut Butter Cups. Using #40 scoop, shape dough into balls; roll each ball in remaining Chopped REESE'S Peanut Butter Cups. Place 2 inches apart on prepared sheet pans. (Flatten cookies slightly if using convection oven.)


Bake 10 to 13 minutes* or until lightly browned. Cool slightly; remove from sheet pans to wire racks. Cool completely.


Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.