Description
These Reese’s Peanut Butter Cookies are a delightful treat combining creamy peanut butter, rich butter, and the signature Reese’s Pieces and Miniature Cups for a burst of sweet, peanut buttery goodness in every bite. Simple to prepare and perfectly soft with a crunchy, colorful topping, they make an irresistible snack or dessert for peanut butter lovers.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins and Toppings
- 1 cup peanut butter chips
- 1/2 cup Reese’s Pieces (divided)
- 12 Reese’s Miniature Cups (chopped)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream butter and sugars: In a mixing bowl, use a fork to cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add peanut butter, egg, and vanilla: Mix in the creamy peanut butter, egg, and pure vanilla extract thoroughly to form a uniform batter.
- Incorporate dry ingredients: Stir in the unbleached flour, salt, and baking soda, mixing until all ingredients are fully combined and you have a consistent dough.
- Fold in peanut butter morsels and part of Reese’s Pieces: Gently fold in all the peanut butter chips and 1/4 cup of the Reese’s Pieces reserving the remaining pieces for topping.
- Shape cookie dough balls: Using a two-tablespoon cookie scoop, form dough balls and place them about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 minutes or until the edges begin to turn golden brown.
- Add toppings: Remove the cookies from the oven and immediately press the remaining Reese’s Pieces and chopped Reese’s Miniature Cups on top of each cookie to create a colorful and chewy topping.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened but not melted for the best cookie texture.
- Do not overbake to keep cookies soft and chewy.
- For easier mixing, sift flour before adding.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate cleanup.
- Store cookies in an airtight container to maintain freshness for up to a week.
- Optional: Add a sprinkle of sea salt on top before baking for a sweet and salty flavor contrast.
