Reese's Pieces Peanut Butter Cookies Recipe
With soft, chewy centers and golden edges, Reese’s Pieces Peanut Butter Cookies bake up with rich layers of peanut butter flavor and candy-coated crunch.
Servings: 30 cookies
Calories: 151kcal
Ingredients
- 1 cup creamy peanut butter*
- 1/2 cup unsalted butter (1 stick) room temperature
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher sea salt
- 2/3 cup Reese's Peanut Butter Chips
- 1/3 cup Reese's Mini Pieces Peanut Butter Candy
- 1/2 tsp coarse kosher sea salt for sprinkling tops (optional)
Instructions
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the peanut butter and butter until light and fluffy, about 2 minutes. Add the sugars and mix until combined.
- With the mixing speed on low, add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixing speed on low, gradually add the dry ingredients, mixing until combined. Fold in the peanut butter chips and Reese's Pieces. Cover the dough with plastic wrap and place in the refrigerator to chill for 1 hour.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the baking sheets with parchment paper or silicone baking mats.
- Using a standard-sized cookie scoop, form balls of dough, then roll in sugar and place onto the prepared baking sheets. Sprinkle the tops with a pinch of coarse kosher sea salt, if desired.
- Place the cookie dough balls in the oven and bake for 10–11 minutes. Remove and allow to cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely, about 7–10 minutes.
Notes
*I personally use Skippy Natural Creamy peanut butter.
-I prefer these without chocolate, but you can easily add peanut butter chips or swap Reese's pieces for chopped peanut butter cups.
Once cooled, STORE Peanut Butter Chip Cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, you can add a slice of bread to the container.
The prepared cookie dough can be stored in the fridge for up to 5 days. To FREEZE, roll the dough into balls and place them on a tray until solid, then transfer to a freezer-safe bag or container—good for up to 3 months.
REHEAT frozen cookies in the microwave for about 10–15 seconds or warm them in a 300 degrees Fahrenheit (150 degrees Celsius) oven for a few minutes.
Nutrition
Serving: 30serving | Calories: 151kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 140mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 113IU | Calcium: 18mg | Iron: 1mg
