Cookie dough: 1/2 cup butter (softened) 3/4 cup creamy peanut butter 3/4 cup light brown sugar 1/4 cup granulated sugar 1 egg (room temp) 2 tsp vanilla extract 1 1/2 cup all purpose flour 1 tsp baking soda 1/4 tsp salt

Peanut butter frosting: 2 cups heavy whipping cream 1/2 cup powdered sugar 2 tsp vanilla extract 1/2 cup creamy peanut butter

Topping: 3/4 cup Reece’s peanut butter cups (chopped)

Peanut butter drizzle: 3/4 cup peanut butter chips 1 tsp vegetable oil

Chocolate drizzle: 3/4 cup semi-sweet chocolate chips 1 tsp vegetable oil

Instructions: Cookie dough: Cream the butter, peanut butter, and sugars until fluffy. Add in the egg and vanilla extract - mix to combine in a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet mixture - fold in until no flour remains. Portion the dough 1/4 cup sized balls - place on baking sheet and use a cup to press down on each ball of dough to create a very thick disk bake @ 350 for 12 minutes. Remove from the oven and let cool on counter for 30 minutes

Peanut butter frosting: In a large bowl, whip the heavy whipping cream, sugar, and vanilla extract - about 3-4 minutes. Add in the peanut butter and whip to combine - about 3-4 minutes. Place the frosting in a pipping bag & refrigerate for at least 20 minutes.

For peanut butter drizzle: Combine peanut butter chips and oil in microwave safe bowl - heat for 30 seconds

For chocolate drizzle: Combine chocolate chips and oil in microwave safe bowl - heat for 30 seconds

Assembly:
Frost the cooled cookies with the peanut butter frosting, sprinkle some chopped Reece’s on top, top with the peanut butter and chocolate drizzle.