Description
These Outrageous Pretzel Reese’s Peanut Butter Cookies are a delightful combination of salty, sweet, and chocolatey flavors packed into chewy, rich peanut butter cookies. Loaded with mini Reese’s Peanut Butter Cups, Reese’s Pieces, pretzels, peanut butter chips, dark chocolate chips, and optional roasted peanuts, these cookies satisfy all cravings with a perfect chewy texture and a touch of crunch.
Ingredients
Scale
Cookie Dough Base
- 1 cup butter (2 sticks, salted)
- 3/4 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup creamy peanut butter (I like Jif)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Mix-ins
- 1 (10-oz) bag Mini Reese’s Peanut Butter Cups, quartered (about 2 cups chopped)
- 1 cup Reese’s Pieces candy (chop half for smaller pieces)
- 1 3/4 cup pretzels, coarsely chopped
- 1 cup peanut butter chips (Reese’s brand recommended)
- 1 cup dark chocolate chips (chop half into smaller bits)
- 1/2 cup roasted peanuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Beat Butter: In a large bowl or stand mixer, beat 1 cup of butter for 2 minutes until smooth and creamy, scraping down the sides and bottom as needed.
- Add Sugars: Add 3/4 cup granulated sugar and 1 cup packed brown sugar to the butter and beat for another 2 minutes. Scrape the bowl frequently; mixture should be light, fluffy, and free of butter chunks.
- Mix in Peanut Butter: Add 1 cup of creamy peanut butter and mix thoroughly until well combined.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 1/2 teaspoons vanilla extract until smooth, scraping bowl sides and bottom.
- Prepare Dry Ingredients: Spoon and level 2 cups all-purpose flour. Stir 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda into the flour with a spoon before gently beating into the wet ingredients; some flour streaks are okay.
- Prepare Mix-ins: Quarter the mini Reese’s Peanut Butter Cups (about 2 cups). Measure 1 cup Reese’s Pieces and chop half for varied texture. Measure 1 3/4 cups pretzels and coarsely chop. Measure 1 cup dark chocolate chips and chop half for smaller bits.
- Set Aside Mix-ins: Reserve a handful of any mix-ins to press on top of cookies after baking for a decorative and tasty finish.
- Add Mix-ins to Dough: Fold in 1 cup peanut butter chips, quartered Reese’s cups, all Reese’s Pieces, chopped pretzels, dark chocolate chips, and optional 1/2 cup roasted peanuts using a rubber spatula by hand to avoid smashing the candy.
- Scoop Dough: Using a 1/4 cup measure or a large cookie scoop, portion the dough into balls and place them on prepared baking sheets spaced about 2 inches apart. Aim for 8-12 cookies per half sheet.
- Bake: Bake at 350°F (175°C) for 9-11 minutes until edges turn a very light golden and edges are set. Centers can still look shiny but not raw.
- Shape Cookies: Immediately after removing from oven, use a spoon to gently push the cookie edges toward the center within 30-60 seconds to create a round shape with a thicker, chewier center.
- Add Toppings: While cookies are still warm, press reserved mix-ins onto the tops for extra visual appeal and texture.
- Cool: Transfer cookies to wire racks to cool completely. Enjoy at least one warm with milk for the best experience.
Notes
- Using a stand mixer can make the creaming process easier and more thorough.
- Spooning and leveling flour helps ensure accurate measurement and better cookie texture.
- Chopping some of the candy pieces creates a better balance of textures throughout the cookie.
- Pressing the edges inward right after baking promotes a round shape and chewy center.
- Peanuts are optional but add a nice crunch and nutty flavor.
- Keep an eye on cookies near the end of baking to avoid overbaking and drying out.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
