When I found out about the tragic events of Sandy Hook Elementary I was on my way to work. The rest of the day was a blur. It was all I could think about. When I got home that night I hugged Stephen tight and prayed that those families would feel peace and comfort. May God bless them and their loved ones. As part of the blogger community, I’d like to dedicate this post/recipe to the Cookies & Crafts for Sandy Hook tribute. As many of you know, peanut butter is one of my all-time favorite things to eat. Yes, I’m 24, but there’s just something about it that I love! I also love peanut butter cups, so this cookie is really a hit for me! I think you and you’re family will love these too, so go ahead, make a batch and enjoy them together! Remember to tell those around you that you love them and hug them tight. Think of those who are less fortunate than you and pray for those who have suffered a loss. We all need to take more time in our busy days to slow down and enjoy the many blessings God has given us, especially our families. My heart goes out to the community of Newtown Connecticut, we are thinking of you-
Reese's Peanut Butter Cookies Recipe
Soft, chewy Reese’s Peanut Butter Cookies are simple to make, filled with rich peanut butter flavor and chocolatey pieces that bake into soft, tender cookies.
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Servings: 24 cookies
Calories: 170kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar - packed
- 8 Tbsp (1 stick) butter - room temperature
- 1 cup Reese's Peanut Butter
- 1 large egg + 1 egg yolk
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1 cup Reese's Peanut Butter Cups - chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In the bowl of a stand mixer, combine the sugars, the butter, and the peanut butter. Beat for 2 minutes or until smooth. Add the vanilla, then mix. Add the egg, then the egg yolk. Mix until just combined.
- In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, and baking powder. With the mixer on low speed, gradually add the dry ingredients. Mix until just combined.
- Remove the bowl from the stand and gently fold in the Reese’s Peanut Butter Cup chunks. Form balls of dough using a standard-size cookie scoop. Place the cookie dough balls on the baking sheet and gently pat down with the palm of your hand (flatten it slightly or use a fork to make a criss-cross pattern in each).
- Place in the oven and bake for 12–14 minutes. The cookies will be slightly soft, but that’s ok. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Serve with a big glass of cold milk!
NOTES
To STORE Reese's Peanut Butter Cookies with Reese Cups, place cooled cookies in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and flavorful if kept away from heat or sunlight.
For longer storage, FREEZE in a zip-top bag or airtight container for up to 2 months. Place parchment between layers to avoid sticking. To enjoy again, let frozen cookies thaw at room temperature or REHEAT them in a 300 degrees F (150 degrees C) oven for 4–6 minutes until soft and slightly warm in the center.
Nutrition
Calories: 170kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 175mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 1mg
Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies
yep, these are good 🙂
My heart still breaks every time I remember!
This cookie…oh my, it sounds amazing. I will never get tired of Reeses in everything!!!
Your cookie look wonderful but even better is the sentiment behind your post. Such a sad time for the families in Newtown and beyond. My heart goes out to them.
These cookies looks perfect for reese fans!
What a wonderful tribute. And these cookies are amazing – I love how they’re so nice and thick!