Reese's Peanut Butter Cookies Recipe

A plate with peanut butter cookies and Reese's cups.

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 170kcal

Author: Andrea

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.

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